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Hot and Sour Soup
5 from 21 votes

Hot and Sour Soup

Hot and Sour Soup combines firm tofu, bamboo shoots, black wood ear and Chinese mushrooms in a broth flavored with garlic chili sauce, black vinegar, soy sauce, and seasonings. The soup is thickened with a cornstarch slurry, balancing spicy, sour, and umami notes with varied textures from the mushrooms and tofu. Its warming broth and fresh aromatics make it suitable as a starter or light meal component.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 107 kcal
Course: Soup
Cuisine: Asian, Chinese

Ingredients

  • 1 small piece tofu firm
  • 1 small can bamboo shoots 8oz (cup up around ½ cup)
  • 12 small Wood ear mushrooms cut up around ½ cup, black, dried
  • 3 medium size Chinese mushrooms cut up around ½ cup, dry, black variety
  • 1.5 tablespoons garlic chili sauce add spicy to your taste, Lee Kum Kee brand
  • 2.5 tablespoons black vinegar
  • 4 cups chicken broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • ⅛ teaspoon salt
  • 2 ticks green onion
  • sesame oil (optional some)
  • white pepper (optional sprinkles to your taste )
THICKEN SOUP:
  • 4 tablespoons corn starch
  • 5 tablespoons water

Instructions

    Cup of Yum
  1. Wash and soak 3 medium sized black Chinese mushrooms for 4-6 hours before. (Black Chinese mushrooms take a little longer. Therefore, I will soak them before I go to bed, so I can use them in the morning or so.)
  2. Then, wash and soak 12 small dried wood ear mushrooms for a couple hours. (Normally, I will soak them before I go to bed. So, I can use them in the morning or so.)
  3. After that, cut soaked black Chinese mushrooms into small strips.
  4. Next, cut the soaked wood ear fungus into small strips.
  5. Cut 1 pieces of firm tofu into small strips.
  6. A can of 8 oz bamboo shoots cut into small strips.
  7. Cut 2 sticks of green onion.
  8. Pour 4 cups chicken broth and 2 cups water into a pot and turn on fire to medium-high.
  9. Add the cut Chinese black mushrooms and wood ear mushrooms into the broth.
  10. The following, add the bamboo shoots into the broth. Let it cook until it's boiling.
  11. When it's boiling, add 1.5 tablespoons of garlic chili sauce, 2.5 tablespoons of black vinegar, ⅛ teaspoon of salt, and 1 tablespoon of soy sauce. Then, mix it well.
  12. After, add the cut firm tofu strips.
  13. At the same time, in a small container add 5 tablespoons of water and 4 tablespoons of cornstarch and mix it well.
  14. When the soup boils again, add cornstarch mixture to thicken the soup a little bit.
  15. Sprinkle some green onions on top. If you like, you can add white pepper and sesame oil. This is optional.

Notes

  • Soak black Chinese mushrooms and wood ear fungus several hours before cooking; longer soaking may be done overnight.
  • Add garlic chili sauce incrementally to adjust spiciness according to taste.
  • Firm tofu is preferred to keep its shape during cooking and stirring.

Nutrition Information

Calories 107kcal (5%) Carbohydrates 12g (4%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 1009mg (42%) Potassium 206mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 12IU (0%) Vitamin C 12mg (13%) Calcium 100mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 107

% Daily Value*

Calories 107kcal 5%
Carbohydrates 12g 4%
Protein 8g 16%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 1009mg 42%
Potassium 206mg 4%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 12IU 0%
Vitamin C 12mg 13%
Calcium 100mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.