Hot And Sour Soup
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This classic Chinese hot and sour soup recipe is quick and easy to make, full of delicious flavor, easy to make vegetarian (with tofu!) or with pork, and it totally rivals any soup I’ve tried at a Chinese restaurant!
- Prep time
- 5 minutes
- Cook time
- 15 minutes
- Total time
- 20 minutes
- Yield
- 6-8 servings
Ingredients
8 cups chicken broth or vegetable broth 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced 1 (8-ounce) can bamboo shoots, drained (optional) 1/4 cup rice vinegar, or more to taste 1/4 cup low-sodium soy sauce 2 teaspoons ground ginger 1 teaspoon chili garlic sauce 1/4 cup cornstarch 2 large eggs, whisked 8 ounces firm tofu or cooked pork, cubed 4 green onions, thinly sliced 1 teaspoon toasted sesame oil Kosher salt and white pepper (or black pepper)Instructions
- Set aside ¼ cup of the broth.
- In a large stock pot, combine remaining broth, mushrooms, bamboo shoots, vinegar, soy sauce, ginger, and chili garlic sauce. Simmer.
- Whisk cornstarch into the reserved broth and add to pot, stirring until thickened.
- While stirring, drizzle in eggs to create ribbons.
- Add tofu or pork, green onions, and sesame oil. Season to taste.
- Adjust sourness or heat to preference.
- Serve hot, garnished with extra green onions.
Notes
To make it vegetarian, use vegetable broth and tofu. For pork, use ½ pound of cooked pork instead of tofu. White pepper offers a more authentic sharp flavor. Soup stores well up to 4 days in fridge. Reheat gently.Nutrition
- Calories
- 135
- Fat
- 6g
- Saturated fat
- 1g
- Sugar
- 2g
- Sodium
- 880mg
- Protein
- 8g
- Carbohydrates
- 10g
- Fiber
- 1g