Description
Warm up with this Hot & Sour Soup, a bold and flavorful Asian classic featuring a savory, tangy broth packed with mushrooms, tofu, and eggs. With the perfect balance of spicy heat and vinegar tang, this quick and easy soup is perfect for a cozy night in or as a starter for your favorite Asian meal!
Ingredients
Scale
For the Soup Base:
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or black vinegar for authentic flavor)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper (adjust for spice level)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
For the Fillings:
- 1 cup shiitake mushrooms, sliced (or wood ear mushrooms)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cubed
- 1 egg, lightly beaten
- 1/2 teaspoon chili paste or Sichuan chili oil (optional, for heat)
- 2 green onions, chopped (for garnish)
Instructions
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Prepare the Broth:
- In a pot, bring chicken broth to a simmer.
- Add soy sauce, rice vinegar, sesame oil, white pepper, and mushrooms.
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Cook the Ingredients:
- Simmer for 5 minutes, allowing the mushrooms to soften.
- Add bamboo shoots and tofu, then mix in the cornstarch slurry to thicken the soup.
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Add the Egg Ribbons:
- Slowly drizzle the beaten egg into the soup while stirring gently to create silky egg ribbons.
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Finish & Serve:
- Stir in chili paste (if using) and adjust seasoning to taste.
- Garnish with chopped green onions and serve hot!
Notes
- For extra heat, add more white pepper or chili oil.
- Use black vinegar for an authentic Chinese flavor.
- Adjust thickness by adding more or less cornstarch slurry.
- Make it vegetarian by using vegetable broth instead of chicken broth.
