Description
This homemade Chinese Style Hot and Sour Soup offers a perfect balance of savory, tangy, and spicy flavors, making it a comforting choice for any meal. With fresh vegetables, tofu, and a flavorful broth, this recipe is easily customizable to your preferences. Whether you’re looking for a vegetarian option or a spicy kick, this delicious hot and sour soup is sure to satisfy your cravings.
Ingredients
6 cups chicken broth (or vegetable broth for a vegetarian option)
1/4 cup soy sauce
1/4 cup rice vinegar (or white vinegar)
2 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp sesame oil
1 tsp chili garlic sauce (adjust to taste)
1 tsp ground white pepper (optional)
1 block (14 oz) firm tofu, diced
1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
1/2 cup bamboo shoots, julienned
1 medium carrot, julienned
2 eggs, lightly beaten
2 green onions, thinly sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Extra chili oil or soy sauce (optional for drizzling)
Instructions
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Prepare the Base: In a large soup pot, bring the chicken or vegetable broth to a gentle boil. Stir in soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Adjust flavors to taste.
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Add Vegetables and Tofu: Add mushrooms, bamboo shoots, carrots, and tofu to the pot. Simmer for 5-7 minutes until the vegetables soften.
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Thicken the Soup: Stir in the cornstarch slurry, simmer for another 2-3 minutes, stirring constantly until the soup thickens.
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Create Egg Ribbons: Lower the heat and drizzle the beaten eggs into the soup while gently stirring in one direction to create silky egg ribbons.
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Serve and Garnish: Ladle soup into bowls and garnish with green onions, cilantro, and optional chili oil or soy sauce.
Notes
For a vegetarian or vegan version, use vegetable broth and skip the egg or use a substitute.
To make it gluten-free, substitute tamari for soy sauce.
For extra heat, increase chili garlic sauce, sriracha, or white pepper.
