Description
Make authentic, flavorful hot and sour soup quickly at home. This recipe balances tangy vinegar and spice for a takeout-quality experience.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1/2 cup dried shiitake mushrooms, soaked and sliced
- 1/2 cup sliced bamboo shoots, drained
- 4 ounces firm tofu, cut into small strips
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup white vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce or sriracha
- 1 teaspoon ground white pepper
- 1/2 teaspoon sesame oil
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch mixed with 4 tablespoons cold water (slurry)
- 2 scallions, thinly sliced for garnish
Instructions
- Soak the dried mushrooms in hot water for 20 minutes until soft. Squeeze out excess water and slice them.
- Pour the broth into a large pot and bring it to a boil over medium-high heat.
- Add the sliced mushrooms, bamboo shoots, and tofu strips to the boiling broth. Reduce heat slightly and simmer for 5 minutes.
- Stir in the soy sauce, dark soy sauce, white vinegar, rice vinegar, chili garlic sauce, and white pepper. Taste and adjust seasoning if needed.
- Stir in the sesame oil.
- Slowly drizzle the beaten eggs into the simmering soup while stirring gently in one direction to create ribbons. Cook for 1 minute.
- Whisk the cornstarch slurry again and slowly pour it into the soup while stirring constantly until the soup thickens to your liking. Cook for 1 minute more.
- Remove from heat. Ladle the soup into bowls and garnish with sliced scallions.
Notes
- For a vegetarian version, use vegetable broth and ensure your soy sauce is vegetarian.
- Adjust the amount of vinegar and chili sauce to control the tanginess and spice level.
- If you prefer a thicker soup, increase the cornstarch slurry slightly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 3
- Sodium: 850
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 12
- Cholesterol: 80