Hot and Sour Soup
User Reviews
4.6
Hot and Sour Soup
Description
This Hot and Sour Soup begins by mixing cornstarch with water to create a slurry for thickening. Chicken or vegetable broth is brought to a boil along with water, then soft tofu strips and quartered white button mushrooms are added and gently cooked. Soy sauce, Chinese vinegar, dark soy sauce for color, and ground pepper enrich the broth with salty, tangy, and mildly spicy notes.
The cornstarch slurry is gradually stirred in to thicken the soup to a slightly sticky consistency while remaining pourable. After turning off the heat, beaten egg is gently swirled into the soup, forming delicate, silken egg threads instead of clumps. Optionally, chili oil and chopped scallions can be added for heat and garnish.
This soup is best served immediately while hot. The contrast between tender tofu, mushrooms, and the bright sour-spicy broth provides a comforting texture and balanced flavor profile. Careful preparation of the egg and gradual thickening ensure the soup's clarity and smoothness.
Key tips include avoiding whisking the egg, adding cornstarch slurry slowly, and using fresh ground pepper for aroma. Adjustments can be made by adding chili oil or red chili flakes for extra heat, and tofu added last to avoid crumbling.
Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can chicken broth (preferred) or vegetable broth
- 1 1/2 cups water
- 8 oz (230g) tofu cut into strips, soft
- 6 oz (230g) white button mushroom stems trimmed and caps quartered
- 3 tablespoons soy sauce
- 2 1/2 tablespoons chinese vinegar apple cider vinegar or rice wine vinegar
- 1 teaspoon dark soy sauce for coloring purpose
- 3 dashes ground white pepper or black pepper
- 1 egg beaten
- 1 teaspoon Chili oil optional
- 1 tablespoon scallion optional, chopped
Instructions
- Add the cornstarch and water together, and stir to combine well. Set aside.
- Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to a boil. Add the tofu and white button mushrooms, and cook for 2 minutes.
- Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, and stir continuously to thicken the soup. Turn off the heat.
- Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
- Dish out and serve immediately.
Notes
- Do not whisk the egg when adding; gently swirl it to create silky egg threads.
- Add the cornstarch slurry slowly to avoid clumps and achieve smooth thickness.
- Freshly ground black or white pepper enhances flavor and aroma.
- Add tofu near the end to keep it intact and prevent crumbling.
- Chili oil or dried red chili flakes can be added to increase heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 114kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 1138mg | 47% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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