Description
Hot and Sour Soup is a quick, flavorful Chinese-inspired soup with a delicious balance of spicy heat and tangy vinegar. Made with mushrooms, tofu, bamboo shoots, ginger, and silky egg ribbons in a savory broth, this comforting soup is ready in just 15 minutes.
Ingredients
- For the Broth:
- 8 cups chicken broth or vegetable broth
- 3 teaspoons fresh grated ginger or 1 1/2 teaspoons dried ginger powder
- 8 ounces mushrooms, sliced (cremini, white, baby bella, or shiitake)
- 5 dried wood ear mushrooms, soaked in warm water for 10 minutes and drained, or substitute additional cremini mushrooms
- 4 tablespoons rice vinegar or white wine vinegar
- 1 1/2 tablespoons red wine vinegar or white wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons chili garlic sauce, sriracha, or hot sauce of choice
- 1 1/2 teaspoons sesame oil
- 1 teaspoon white pepper or black pepper
- Add-Ins:
- 8 ounces canned bamboo shoots, drained (optional)
- 8 ounces firm tofu, cut into small cubes or strips
- 4 tablespoons cornstarch
- 4 tablespoons water
- 2 eggs, whisked
- 3 green onions, thinly sliced
- For Garnish:
- Thinly sliced green onions
- Crispy chow mein noodles
Instructions
- Prepare the broth: Add the chicken or vegetable broth, ginger, sliced mushrooms, soaked and drained wood ear mushrooms, rice vinegar, red wine vinegar, soy sauce, chili garlic sauce, sesame oil, and pepper to a large soup pot.
- Bring the soup to a boil over medium-high heat and cook for 6–8 minutes, allowing the mushrooms to soften and the flavors to combine.
- Add the tofu and bamboo shoots: Stir in the cubed tofu and drained bamboo shoots, if using.
- Thicken the soup: In a small bowl, whisk the cornstarch and water together until smooth. When the soup is simmering, slowly pour in the cornstarch slurry while stirring continuously. Simmer for 1–2 minutes, until the broth thickens.
- Create the egg ribbons: Whisk the eggs in a small bowl until evenly combined. Stir the simmering soup slowly in a circular motion while gradually pouring in the eggs. Once all the egg has been added, stop stirring and let the eggs set for about 1 minute.
- Adjust the flavor: Taste the soup and adjust the spice level as desired. Add extra chili garlic sauce or sriracha in 1-teaspoon increments for more heat.
- Garnish and serve: Ladle the hot and sour soup into bowls and top with sliced green onions and crispy chow mein noodles. Serve immediately.
Notes
- Control the heat: Start with the recommended amount of chili garlic sauce, then add more gradually to suit your preferred spice level.
- Adjust the tanginess: Taste before serving and add a little extra rice vinegar if you prefer a more sour flavor.
- Choose your broth: Use chicken broth for a savory flavor or vegetable broth for a vegetarian version. For a fully vegetarian soup, use a vegetarian-friendly broth and omit the eggs if desired.
- Mushroom substitutions: Wood ear mushrooms provide a traditional texture, but additional cremini, white, or shiitake mushrooms work well.
- Thickening tip: Mix the cornstarch with cold water before adding it to the soup to prevent lumps.
- Egg ribbons: Pour the whisked eggs slowly into gently simmering soup. Allow them to set briefly before stirring again.
- Garnishes: Add crispy chow mein noodles just before serving so they stay crunchy.
- Yield: Makes approximately 6 servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese