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Quick and Easy Restaurant-Style Hot and Sour Soup

A close-up of a dark bowl filled with rich, dark broth of hot and sour soup recipe, topped with tofu, mushrooms, and green onions.
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Make this classic Chinese Hot and Sour Soup at home. It balances spicy heat and tangy vinegar perfectly and is ready faster than ordering takeout.

Ingredients

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  • 6 cups vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper or chili garlic sauce (adjust for heat)
  • 4 ounces firm tofu, cut into small matchsticks
  • 4 ounces shiitake mushrooms, sliced
  • 4 ounces bamboo shoots, sliced
  • 2 large eggs, lightly beaten
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 2 green onions, thinly sliced for garnish

Instructions

  1. Combine the vegetable broth, soy sauce, rice vinegar, dark soy sauce, sesame oil, white pepper, black pepper, and cayenne pepper in a large pot. Bring the mixture to a boil over medium-high heat.
  2. Reduce the heat to medium. Add the tofu, sliced mushrooms, and bamboo shoots to the simmering broth. Cook for 5 minutes to allow the flavors to meld.
  3. Slowly pour the cornstarch slurry into the soup while stirring constantly until the broth thickens slightly.
  4. Slowly drizzle the beaten eggs into the soup in a thin stream while stirring the soup gently in one direction to create thin ribbons of egg. Cook for 1 minute until the egg is set.
  5. Taste the soup and adjust the vinegar or pepper if needed to achieve your preferred balance of spicy and tangy.
  6. Ladle the hot and sour soup into bowls. Garnish each serving with sliced green onions.

Notes

  • For a vegetarian hot and sour soup, use vegetable broth. For a non-vegetarian version, substitute chicken broth.
  • If you prefer a thicker soup, increase the cornstarch slurry slightly.
  • To make this gluten-free, use tamari instead of soy sauce.
  • This soup tastes best when served immediately after preparation.

Nutrition

Find it online: https://littlekitchendiary.com/hot-and-sour-soup-recipe/