Description
A comforting and flavorful Hot and Sour Soup recipe with a balance of tangy and spicy flavors, loaded with mushrooms, tofu, and bamboo shoots. This Chinese classic is easy to make and perfect for warming up on chilly days.
Ingredients
Scale
Broth:
- 4 cups chicken or vegetable broth
Soup Ingredients:
- 1/2 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 block firm tofu, cut into thin strips
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 large egg, lightly beaten
- 2 green onions, sliced
Instructions
- Prepare the Broth: In a medium pot, bring the broth to a simmer over medium heat.
- Add Ingredients: Add mushrooms, bamboo shoots, tofu, rice vinegar, soy sauce, chili garlic sauce, sesame oil, and white pepper. Simmer for 5–7 minutes until vegetables are tender.
- Thicken Soup: Stir in cornstarch slurry and cook until slightly thickened, about 1–2 minutes.
- Add Egg: Slowly drizzle beaten egg into the soup while gently stirring to create ribbons.
- Finish and Serve: Remove from heat, garnish with green onions, and serve hot.
Notes
- Adjust vinegar and spice levels to taste.
- For a vegetarian version, use vegetable broth and plant-based condiments.
- Add cooked chicken or pork for a heartier soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
