Easy 20-min. Hot and Sour Soup
Mushrooms, tofu, and carrots simmered in a savory, tangy, and spicy broth with silky eggs. This quick and easy hot and sour soup recipe is made in one pot in 20 minutes - a family-friendly, better-than-takeout starter perfect for busy weeknights!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups chicken stock (or chicken broth, low-sodium)
- 1/2 cup seafood mushrooms (or enoki mushrooms, ends trimmed and separated into thin bundles)
- 1/2 cup soft tofu (or medium / firm tofu, sliced into 1/4-inch thick strips)
- 1/4 cup carrot (julienned)
- 5 shiitake mushrooms (thinly sliced)
- 1-2 tbsp red chili (sliced)
- 1 green onion (finely chopped)
- 2 large eggs (beaten)
- 1/2 tbsp regular soy sauce (or light soy sauce)
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp chicken bouillon powder
- 1/4 tsp white granulated sugar (or cane sugar)
- 2 tbsp cornstarch (or potato starch / tapioca starch )
- 1/4 cup water (cold)
- 2 tbsp white vinegar (or Chinese black vinegar / rice vinegar)
- salt (add to taste)
- white pepper (or black pepper, add to taste)
Instructions
- 1
In a small bowl, combine cornstarch and water until combined. This is your cornstarch slurry. Set aside.
- 2
In a medium-sized pot, add chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Cover and bring to a boil on medium-high heat.
- 3
Reduce to low-medium heat. Add carrots, both types of mushrooms, red chili, and simmer for 2 minutes uncovered, or until mushrooms have softened.
- 4
Add sliced tofu and gently stir. Then stir in the cornstarch slurry to thicken the soup.
- 5
Once thickened, while stirring the soup in a circular motion, pour beaten eggs from a slight height to create a thin stream for egg ribbons.
- 6
Turn off the heat. Add green onions, vinegar, salt and white pepper to taste. Enjoy!