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!

Course Dinner, Lunch, Lunch & Dinner, Lunch & Dinner Recipes, Main Course, Soup

Cuisine Chinese

Keyword Chinese hot and sour soup, Chinese soup, hot & sour soup, hot and sour soup, hot sour soup recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 133kcal

Author Megan

Equipment

Ingredients

Broth

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
¾ teaspoon salt or more to taste
1 teaspoon sugar
2 tablespoon light soy sauce
½ tablespoon dark soy sauce
3 tablespoon distilled white vinegar or more to taste
1 teaspoon sesame oil

Soup

½ cup (3 oz) shiitake mushrooms thinly sliced
½ cup (2 oz) wood ear mushrooms thinly sliced
½ cup (2 oz) king oyster mushrooms thinly sliced
½ block firm tofu drained and cubed
1 cup (4 oz) bamboo shoots julienned
2 eggs beaten
½ tablespoon water
2 green onions chopped

Cornstarch slurry

¼ cup cornstarch
¼ cup water

Instructions

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.
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.
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.
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.
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!

Video

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Notes

Prepare the ingredients first. Measure out the seasoning, chop the mushrooms, beat the eggs, mix the cornstarch slurry and have all of the ingredients prepared next to your cooking station before you begin cooking this hot and sour soup recipe.
Adjust the level of heat: you can adjust the level of heat by adding or subtracting the amount of chopped chili peppers and white pepper.
Adjust the level of sourness: you can adjust the level of sour tanginess by adding or subtracting the amount of white vinegar.
Slowly pour in the eggs. Make sure that the soup is at a gentle bubbling simmer and slowly pour in the eggs while stirring the soup to create the egg ribbons.
Mix in the sesame oil and vinegar at the end. The flavors in sesame oil and vinegar will lessen the longer it is cooked. For a stronger sour flavor, add the vinegar and sesame oil at the end.
Storage Instructions: You can store this Chinese hot and sour soup in the refrigerator for up to 3-4 days.

Nutrition