Hot and Sour Soup – Easy, Delicious, and Ready Fast
This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced with stems discarded
- 1 (8-ounce) can bamboo shoots, drained (optional)
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu, cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper (or black pepper)
Instructions
1. Set aside 1/4 cup of the chicken or vegetable broth for later use.
2. Add the remaining 7 3/4 cups broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ginger, and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
3. While the soup is heating, whisk together the 1/4 cup of broth and cornstarch in a small bowl until completely smooth.
4. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
5. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream while still stirring to create egg ribbons.
6. Stir in the tofu, half of the green onions, and sesame oil.
7. Season the soup with salt and a pinch of white pepper (or black pepper) to taste.
8. Adjust to taste with extra vinegar for more sourness or chili garlic sauce for extra spice.
9. Serve immediately, garnished with the extra green onions.
Notes
For a vegetarian version, use vegetable broth and omit any meat additions.
If you prefer a meat-based version, add thinly sliced pork or cooked chicken along with the tofu.
This soup is best served fresh, but leftovers can be refrigerated and reheated gently over the stove.
Find it online: https://cookingwithramsay.com/hot-and-sour-soup/