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Dorothy Thomas

Hot and Sour Soup Recipe

A classic Chinese soup with a perfect balance of spicy and tangy flavors, loaded with mushrooms, tofu, and bamboo shoots. Quick, comforting, and packed with umami!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Chicken or vegetable broth
  • ½ cup (sliced) Shiitake mushrooms (dried or fresh)
  • ½ cup (julienned) Bamboo shoots (canned)
  • ½ cup (cubed) Firm tofu
  • 3 tbsp Rice vinegar
  • 2 tbsp Soy sauce
  • 1-2 tsp Chili paste (or Sriracha)
  • ½ tsp White pepper
  • 2 tbsp Cornstarch
  • 1 (lightly beaten) Egg
  • 2 tbsp  Green onions
  • 1 tsp Sesame oil
  • To taste Salt

Equipment

  • Large pot or wok
  • wooden spoon
  • Measuring cups/spoons
  • Knife & cutting board

Method
 

  1. In a pot, bring broth to a boil. If using dried shiitake mushrooms, soak them in warm water for 10 mins, then slice.
  2. Add mushrooms, bamboo shoots, and tofu to the broth. Simmer for 5 minutes.
  3. Stir in rice vinegar, soy sauce, chili paste, and white pepper. Adjust to taste.
  4. Slowly pour in cornstarch slurry while stirring. Simmer until slightly thickened (~2 mins).
  5. Gently drizzle beaten egg in a circular motion. Let it set for 30 seconds, then stir lightly.
  6. Turn off heat. Add sesame oil and green onions. Taste and adjust salt if needed.
  7. Serve hot, garnished with extra green onions or cilantro.

Notes

  • Vegetarian? Use vegetable broth and omit eggs (or substitute with silken tofu).
  • Spiciness Adjust chili paste to preference.
  • Make Ahead Store in the fridge for up to 2 days (reheat gently).
  • Extra Tang Add a splash of black vinegar at the end.