Hot and Sour Soup
A bold and flavorful Asian soup made in just 20 minutes with mushrooms, tofu, green onions, and a tangy-spicy broth. A perfect cozy meal or appetizer.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Soup Appetizer
- Method: Stovetop Simmer
- Cuisine: Chinese Asian-Inspired
- Diet: Gluten Free
Ingredients
8 cups chicken broth or vegetable broth
8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced, stems removed
1 (8-ounce) can bamboo shoots, drained (optional)
1/4 cup rice vinegar (or more to taste)
1/4 cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 large eggs, whisked
8 ounces firm tofu, cut into 1/2-inch cubes
4 green onions, thinly sliced
1 teaspoon toasted sesame oil
Kosher salt and white pepper (or black pepper), to taste
Instructions
Set aside ¼ cup of the broth in a small bowl.
In a large stockpot, combine the remaining broth with mushrooms, bamboo shoots (if using), vinegar, soy sauce, ginger, and chili garlic sauce. Heat over medium-high until simmering.
Whisk the reserved ¼ cup broth with cornstarch until smooth. Stir this into the soup once simmering, and cook for about 1 minute until thickened.
Stir the soup in a circular motion, and slowly drizzle in the whisked eggs to create ribbons.
Add tofu, half of the green onions, and sesame oil. Season with salt and white or black pepper. Adjust sourness with extra vinegar and heat with more chili garlic sauce, if desired.
Serve hot, garnished with remaining green onions.
Notes
For a vegetarian version, use vegetable broth and ensure the soy sauce and chili garlic sauce are vegetarian.
Want extra protein? Add cooked shredded chicken or shrimp.
White pepper gives a more authentic flavor, but black pepper works in a pinch.
Find it online: https://allcookedup.com/hot-and-sour-soup/
