Name: Hot and Sour Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 8 cups chicken broth (or vegetable broth); 3 tbsp cornstarch; ½ cup rice vinegar; 2 tbsp soy sauce; 2 tbsp sesame oil; 2 tbsp rice wine; 2 tsp ginger powder (or fresh ginger); 2 tbsp granulated sugar; 2 tsp salt (more if needed); 1 tsp ground white pepper (reduce for less spice); 2 tsp red pepper flakes (reduce for less spice); 2 cups shiitake mushrooms, sliced; 16 oz soft tofu, sliced; 1 ½ cups bamboo shoots, sliced (canned); 4-6 cloves garlic, minced; 2 eggs, beaten; 2 tbsp green onions, sliced (for garnish)

Description

This classic Chinese Hot and Sour Soup is thick, silky, and bursting with complex flavors—spicy, tangy, savory, with a hint of sweetness and umami. Loaded with tofu, mushrooms, bamboo shoots, and a perfectly balanced broth, it’s a comforting and hearty dish.

Ingredients

Scale

Soup Base:

8 cups chicken broth (or vegetable broth)
3 tbsp cornstarch
1/2 cup rice vinegar
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice wine
2 tsp ginger powder (or fresh ginger)
2 tbsp granulated sugar
2 tsp salt (more if needed)
1 tsp ground white pepper (reduce for less spice)
2 tsp red pepper flakes (reduce for less spice)

Main Ingredients:

2 cups shiitake mushrooms, sliced
16 oz soft tofu, sliced
1 1/2 cups bamboo shoots, sliced (canned)
4–6 cloves garlic, minced
2 eggs, beaten
2 tbsp green onions, sliced (for garnish)

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Instructions

1. Prepare Ingredients:

If using dried shiitake mushrooms, soak them in water for 30-45 minutes. (Skip if using fresh mushrooms.)
Slice mushrooms, tofu, and bamboo shoots. Mince garlic.

2. Prepare the Broth:

In a large Dutch oven, add chicken broth and cornstarch. Do not heat yet. Stir well until cornstarch is dissolved.
Turn on the heat and bring to a gentle simmer.

3. Flavor the Soup:

Add garlic, rice vinegar, soy sauce, sesame oil, rice wine, ginger, sugar, salt, white pepper, and red pepper flakes. Bring to a boil.

4. Add Main Ingredients:

Once boiling, add sliced mushrooms, tofu, and bamboo shoots. Return to a boil, then reduce heat and let simmer for 5-7 minutes.

5. Finish the Soup:

Taste and adjust seasoning (add more salt for depth, red pepper flakes for spice, or sugar for balance).
Turn off the heat. Slowly pour in beaten eggs, stirring gently to create delicate egg ribbons.
Garnish with green onions and serve hot. Enjoy!

Notes

Vegan Option: Use vegetable broth and omit eggs.
Make it Spicier: Add extra white pepper and red pepper flakes.
Adjust Thickness: Add more cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) if needed.

Nutrition

Serving Size: 1 bowl
Calories: 172
Sugar: 7g
Sodium: 1807mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 3g
Protein: 9g
Cholesterol: 41mg