Description
Make the best Hot and Sour Soup with bold flavors, the perfect balance of spice & tang, and easy step-by-step instructions!
Ingredients
Scale
For the Broth:
- 4 cups chicken or vegetable broth
- 1 cup water
- 3 tbsp soy sauce
- 2 tbsp rice vinegar (for sourness)
- 1 tsp white pepper (for heat)
- 1 tsp sesame oil
For the Soup:
- ½ cup shiitake mushrooms, sliced
- ½ cup bamboo shoots, julienned
- ½ block firm tofu, cut into thin strips
- 1 carrot, shredded
- 2 green onions, chopped
- 2 cloves garlic, minced
Thickening & Seasoning:
- 1 tbsp cornstarch, mixed with 2 tbsp water (to thicken)
- 1 egg, lightly beaten
- 1 tbsp chili oil (optional, for extra spice)
Instructions
- Prepare the Ingredients:
- Slice the mushrooms, bamboo shoots, tofu, and carrots.
- Mince the garlic and chop the green onions.
- Heat the Broth:
- In a large pot, combine broth, water, soy sauce, vinegar, and white pepper.
- Bring to a gentle simmer over medium heat.
- Cook the Vegetables and Proteins:
- Add mushrooms, bamboo shoots, carrots, and tofu to the pot.
- Let simmer for 5-7 minutes for flavors to meld.
- Thicken the Soup:
- Stir in the cornstarch slurry, mixing well to avoid lumps.
- Allow to simmer until slightly thickened.
- Add the Egg Ribbons:
- Lower the heat and slowly drizzle in the beaten egg, stirring gently to form silky egg ribbons.
- Final Touches:
- Drizzle in sesame oil for added aroma.
- Adjust seasonings with extra soy sauce or vinegar if needed.
- Garnish with chopped green onions and a splash of chili oil for heat.
Notes
- Use fresh white pepper for an authentic Chinese flavor.
- Add more vinegar if you prefer a tangier soup.
- Do not overcook the egg—stir gently for delicate ribbons.
- For a spicier kick, increase the chili oil or add red pepper flakes.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove; avoid boiling to maintain texture.
- Prep Time: 15minutes
- Cook Time: 20minutes