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Hot and Sour Soup

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Course: Soup
Cuisine: Asian

Ingredients

  • 8 cups of chicken broth divided
  • 8 oz Shiitake mushrooms stems removed & sliced thinly
  • 8 oz can of sliced bamboo shoots drained
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 tsp ground ginger more to taste
  • 1 tsp Chili garlic sauce more to taste
  • ¼ cup cornstarch
  • 2 eggs whisked very well
  • 8 oz firm tofu pressed in towels to drain excess liquid, diced
  • 4 green onions thinly sliced
  • 1 tsp toasted sesame oil
  • Sea salt and white pepper to taste (black pepper will work too)

Instructions

    Cup of Yum
  1. In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
  2. While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
  3. Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
  4. Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons.
  5. Add the diced tofu, half of the green onions, and sesame oil; stir to mix.
  6. Taste and season with sea salt and white pepper, to taste.
  7. Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.