Description
A comforting and flavorful Hot and Sour Soup recipe with a balance of spicy and tangy flavors. This Chinese soup features mushrooms, tofu, and bamboo shoots in a savory broth, finished with a hint of sesame oil and green onions.
Ingredients
Scale
Broth:
- 4 cups low-sodium chicken or vegetable broth
Soup Base:
- 1/2 cup sliced shiitake or wood ear mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 block (about 6 ounces) firm tofu, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce or sriracha
- 1/2 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 large egg, lightly beaten
- 2 green onions, sliced
- 1 teaspoon sesame oil
Instructions
- Prepare the Soup: In a medium pot, simmer broth and add mushrooms, bamboo shoots, and tofu. Cook until mushrooms are tender.
- Season the Soup: Stir in soy sauce, rice vinegar, chili garlic sauce, and white pepper.
- Thicken the Soup: Mix cornstarch with water and stir into the soup. Slowly drizzle in beaten egg while stirring.
- Finish the Soup: Turn off heat, stir in sesame oil and green onions. Adjust seasoning and serve hot.
Notes
- For a more traditional version, add rehydrated dried shiitake or wood ear mushrooms.
- Adjust vinegar or chili sauce for personal preference.
- To make it vegetarian, use vegetable broth and plant-based soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 2g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
