Hot and Sour Soup
This ultra comforting steaming bowl of hot and sour soup is filled with a variety of mushrooms, tofu, bamboo and egg ribbons. Enjoy this easy hot and sour soup recipe in under 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 dried red chili peppers (deseeded and minced, or more for added heat)
- 8 cups chicken broth
- 2 teaspoon ginger (grated)
- 1 teaspoon white pepper
- 3/4 teaspoon salt (or more to taste)
- 1 teaspoon sugar
- 2 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce
- 3 tablespoon distilled white vinegar (or more to taste)
- 1 teaspoon sesame oil
- 1/2 cup (3 oz) shiitake mushrooms (thinly sliced)
- 1/2 cup (2 oz) wood ear mushrooms (thinly sliced)
- 1/2 cup (2 oz) king oyster mushrooms (thinly sliced)
- 1/2 block firm tofu (drained and cubed)
- 1 cup (4 oz) bamboo shoots (julienned)
- 2 eggs (beaten)
- 1/2 tablespoon water
- 2 green onions (chopped)
- 1/4 cup cornstarch
- 1/4 cup water
Instructions
- 1
Cook the broth. In a pot over medium-high heat, add the deseeded minced chilis, chicken stock, ginger, white pepper, salt, sugar, light soy sauce, and dark soy sauce. Mix to combine and season with more salt and pepper to taste.
- 2
Add mushrooms, bamboo, and tofu. Next, add the sliced mushrooms, cubed tofu, and bamboo shoots. Cover and bring to a boil over medium-high heat. Once it boils, simmer for 5 minutes.
- 3
Add cornstarch slurry. In a small bowl, mix the cornstarch and water until combined. When the soup is at a boil, slowly stir in the cornstarch slurry until it reaches your desired thickness.
- 4
Add egg ribbons. In a small measuring cup with a spout, beat the eggs with the water. Lower the heat to medium-low heat, it should be gently bubbling at a low simmer. Then very slowly pour the eggs while simultaneously mixing the soup to form the egg ribbons. This should take about 15-20 seconds. The slower you pour the eggs, the thinner the egg ribbons.
- 5
Add vinegar and sesame oil. Lastly, turn off the heat and add the white vinegar and sesame oil. Mix to combine and adjust the vinegar based on your sour preferences. Garnish with green onion and enjoy!