Hot and Sour Soup
A spicy and tangy Chinese soup with mushrooms, tofu, and bamboo shoots.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 4 cups chicken or vegetable broth
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 egg, beaten
- 2 green onions, chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Nutrition Facts
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Instructions
In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Add the sliced shiitake mushrooms, bamboo shoots, and cubed tofu to the boiling broth. Reduce heat to medium and simmer for 5 minutes.
Stir in the soy sauce, rice vinegar, chili paste, and white pepper. Adjust the seasoning to taste, adding more vinegar for sourness or chili paste for heat.
Slowly drizzle the beaten egg into the soup while stirring gently to create thin ribbons.
Add the cornstarch mixture to the soup and stir well to thicken. Simmer for another 2-3 minutes until the soup reaches your desired consistency.
Remove from heat and stir in the sesame oil. Garnish with chopped green onions before serving.
Chef's Tips
- Mushroom Tip: For a richer flavor, use dried shiitake mushrooms soaked in warm water for 30 minutes before slicing.
- Spice Level: Adjust the amount of chili paste to control the spiciness of the soup.
- Protein Variations: Add shredded chicken or pork for extra protein.
- Vegetarian Option: Use vegetable broth and omit the egg for a vegetarian version.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
