Description
A comforting and flavorful Hot and Sour Soup recipe that combines the perfect balance of spicy and tangy flavors. Loaded with mushrooms, tofu, and bamboo shoots, this Chinese classic is easy to make and satisfying to enjoy.
Ingredients
Scale
Broth:
- 4 cups low-sodium chicken broth
- 1 cup water
Soup Base:
- 1/2 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots (thinly sliced)
- 1/2 cup firm tofu (cut into thin strips)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1/2 teaspoon white pepper
- 1 egg (lightly beaten)
- 1 teaspoon sesame oil
- 2 green onions (thinly sliced for garnish)
Instructions
- Prepare Broth: In a large pot, bring chicken broth and water to a boil.
- Season Soup: Stir in soy sauce, rice vinegar, chili garlic sauce, and white pepper.
- Add Egg: Slowly drizzle in beaten egg while stirring gently in one direction.
Add mushrooms, bamboo shoots, and tofu; simmer for 5 minutes.
Add cornstarch slurry; stir until slightly thickened (2–3 minutes).
Remove from heat; stir in sesame oil. Ladle into bowls; garnish with green onions.
Notes
- For a vegetarian version, use vegetable broth and omit the egg.
- Add more vinegar or chili sauce for a stronger hot or sour kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
