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Hot and Sour Soup Recipe

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4.2 from 58 reviews

A classic Chinese Hot and Sour Soup that balances spicy, tangy, and savory flavors with a delightful mix of veggies, tofu, and mushrooms in a flavorful chicken broth, thickened to a perfect consistency and garnished with fresh green onions and sesame oil.

Ingredients

Vegetables and Protein

  • 1 small carrot (julienned)
  • 7 ounces shiitake mushrooms (sliced, stems removed)
  • 4 ounces firm tofu (sliced)
  • 4 ounces bamboo shoots (strips, canned)
  • 2 green onions (sliced on the diagonal)

Broth and Seasonings

  • 6 cups chicken broth (low sodium or no sodium added)
  • 1 teaspoon white pepper (ground)
  • 1 tablespoon dark soy sauce
  • ¼ cup soy sauce (low sodium)
  • ¼ cup white vinegar
  • salt (to taste)
  • sesame oil (for drizzling)

Thickener & Egg

  • 3 tablespoons cornstarch (mixed with 3 tablespoons water)
  • 2 large eggs (beaten)

Instructions

  1. Add veggies and broth: In a large pot or saucepan, combine the julienned carrots, sliced shiitake mushrooms, sliced firm tofu, bamboo shoots, and chicken broth. Place over medium heat and bring it to a gentle simmer.
  2. Stir in soy sauce and simmer: Add the ground white pepper, dark soy sauce, low sodium soy sauce, and white vinegar to the pot. Continue simmering the soup for another 3 minutes, allowing the mushrooms to soften and the flavors to meld.
  3. Thicken the soup: Stir in the cornstarch-water mixture gradually while cooking for an additional minute. This will thicken the soup to a smooth, slightly viscous consistency.
  4. Drizzle in eggs and season: Stir the soup gently in a circular motion and slowly drizzle in the beaten eggs in a thin stream, allowing delicate egg ribbons to form. Taste the soup and adjust the seasoning with salt, additional white pepper, or vinegar as desired to achieve your preferred hot and sour balance.
  5. Garnish and serve: Ladle the soup into bowls, drizzle each serving with a small amount of sesame oil, and garnish with the sliced green onions. Serve immediately for best flavor and texture.

Notes

  • Use low sodium chicken broth and soy sauce to control salt level.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Adding more white vinegar increases the sourness; adjust carefully to taste.
  • Ensure eggs are beaten well before drizzling to create fine egg ribbons.
  • The soup should be served hot to enjoy the full depth of flavors.

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