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Olivia

Hot and Sour Soup: A Flavorful Recipe You’ll Love

A flavorful and comforting Hot and Sour Soup recipe that combines the perfect balance of spicy and tangy flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 cups chicken or vegetable broth
  • 1 cup sliced shiitake mushrooms
  • 1 cup firm tofu cubed
  • 1 cup bamboo shoots sliced
  • 1 cup shredded carrots
  • 1/2 cup green onions chopped
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon white pepper
  • 2 large eggs beaten
  • Fresh cilantro for garnish optional

Method
 

  1. In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
  2. Add the sliced shiitake mushrooms, cubed tofu, bamboo shoots, shredded carrots, and half of the green onions to the pot. Reduce heat and let simmer for about 5 minutes.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the pot while stirring to thicken the soup.
  4. Stir in the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and white pepper. Let the soup simmer for another 5 minutes.
  5. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
  6. Remove the pot from heat and garnish with the remaining green onions and fresh cilantro if desired.
  7. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 120kcalCarbohydrates: 8gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a spicier version, add a teaspoon of chili paste or sriracha to the soup.
  • Substitute the tofu with shredded chicken or shrimp for a different protein option.

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