Description
Enjoy this easy hot and sour soup recipe, a classic Chinese dish with the perfect balance of spice and tang. Made with mushrooms, tofu, and eggs in a savory broth, this quick and flavorful soup is ready in under 30 minutes!
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, thinly sliced
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into small cubes
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon white pepper (adjust to taste)
- 1/2 teaspoon chili oil or Sriracha (optional, for extra spice)
- 1 large egg, lightly beaten
- 2 green onions, chopped
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Prepare the Broth
In a medium pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. - Add the Vegetables
Stir in the shiitake mushrooms and bamboo shoots. Cook for about 5 minutes until they soften. - Season the Soup
Add soy sauce, rice vinegar, white pepper, and chili oil (if using). Adjust seasoning to taste. - Thicken the Soup
Slowly stir in the cornstarch slurry while continuously mixing. Let the soup simmer for another 2-3 minutes until slightly thickened. - Add the Tofu and Egg
Gently add the tofu cubes. Slowly drizzle the beaten egg into the soup while stirring in a circular motion to create silky egg ribbons. - Final Touches
Turn off the heat and mix in sesame oil. Garnish with chopped green onions before serving.
Notes
- Protein Boost: Add shredded chicken or shrimp for extra protein.
- More Vegetables: Include bell peppers, carrots, or bok choy for added texture.
- Vegan Option: Use vegetable broth and replace the egg with a cornstarch-thickened slurry.
- Extra Spicy: Increase the chili oil or add crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: Stovetop
- Cuisine: chinese
Keywords: hot and sour soup, easy soup recipe, Chinese soup, spicy soup, homemade hot and sour soup