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Hot and Sour Soup Recipe

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4 from 32 reviews

A comforting and flavorful Hot and Sour Soup featuring shiitake mushrooms, tofu, and a perfect balance of spicy, sour, and savory notes. This quick 20-minute recipe is ideal for a cozy meal, combining traditional Asian ingredients for a warming, satisfying bowl of soup.

Ingredients

Main Ingredients

  • 8 cups chicken broth or vegetable broth
  • 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
  • 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)

Instructions

  1. Prepare Broth: Set aside 1/4 cup of the chicken or vegetable broth for later use in thickening the soup.
  2. Combine Ingredients: In a large stockpot, combine the remaining 7 3/4 cups of broth with the sliced mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ground ginger, and chili garlic sauce. Stir well to mix all ingredients.
  3. Simmer the Soup: Heat the mixture over medium-high heat until it comes to a gentle simmer, allowing the flavors to meld together.
  4. Thicken Soup: While the soup simmers, whisk together the reserved 1/4 cup broth with the cornstarch until smooth. Slowly stir this mixture into the simmering soup and continue stirring for about 1 minute until the soup thickens slightly.
  5. Create Egg Ribbons: Maintain a circular stirring motion in the pot and slowly drizzle in the whisked eggs in a thin stream. The eggs will cook immediately, forming delicate ribbons throughout the soup.
  6. Add Tofu and Seasonings: Gently stir in the cubed tofu, half of the sliced green onions, and toasted sesame oil. Season the soup with kosher salt and a pinch of white or black pepper to taste. Adjust vinegar or chili garlic sauce if you prefer more sourness or heat.
  7. Serve: Ladle the soup into bowls and garnish with the remaining green onions. Serve immediately while hot for best flavor and texture.

Notes

  • For a vegetarian or vegan option, use vegetable broth and omit eggs or substitute with a vegan egg replacer.
  • Adjust the chili garlic sauce to control the spice level according to your preference.
  • Bamboo shoots are optional but add a nice crunch and authenticity to the soup.
  • Adding more rice vinegar increases the sourness; add gradually to avoid overpowering.
  • Using low-sodium soy sauce helps control the saltiness of the soup.
  • Tofu should be firm to hold its shape in the soup.

Find it online: https://recipethrive.com/hot-and-sour-soup-recipe/