Description
Classic Hot and Sour Soup is a Chinese takeout favorite known for its savory, spicy, and tangy flavor. This easy homemade version is loaded with tofu, mushrooms, and bamboo shoots in a comforting broth, making it the perfect cozy soup for weeknight dinners or when you’re feeling under the weather.
Ingredients
4 cups chicken or vegetable broth
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 cup firm tofu, cut into strips or cubes
1 cup sliced mushrooms (shiitake or wood ear)
1/2 cup bamboo shoots, julienned
1 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons water
2 eggs, lightly beaten
1 teaspoon sesame oil
Instructions
1. In a large pot, combine the broth, soy sauce, and rice vinegar. Bring to a gentle boil.
2. Add the mushrooms, bamboo shoots, and tofu. Simmer for 5 to 8 minutes.
3. Mix cornstarch and water to create a slurry and stir it into the soup to thicken.
4. Sprinkle in white pepper and adjust seasoning with more vinegar or pepper to taste.
5. Slowly pour in the beaten eggs while stirring in one direction to form egg ribbons.
6. Drizzle with sesame oil and turn off the heat. Serve hot.
Notes
This soup tastes best fresh but stores well for up to 3 days.
Adjust white pepper to control the heat level.
Dried mushrooms add more umami but must be soaked before use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 2g
- Sodium: 890mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 65mg