Hot and Sour Soup
User Reviews
4.6
480 reviews
Excellent
Hot and Sour Soup
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This Chinese-style hot and sour soup recipe has a thick, tangy, and spicy broth loaded with tofu, egg ribbons, and mushrooms. This is the BEST and EASIEST hot & sour soup that's a zillion times better than takeout!
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Ingredients
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 can chicken broth (preferred) or vegetable broth
- 1 1/2 cups water
- 8 oz (230g) soft tofu cut into strips
- 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 chopped scallion optional
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 USE A WHISK to swirl in the beaten egg! This will break the egg into tiny pieces and create a cloudy broth. The key is to cook the eggs after the heat is turned off. Gently swirl the beaten eggs into the soup then stir in a circular motion a few times with a pair of chopsticks for nice, beautiful, and silky egg threads.
- Use freshly ground black or white pepper for the best flavor and aroma.
- Never add the cornstarch directly into the soup, or you’ll end up with gloopy clumps. Instead, slowly drizzle the slurry into the simmering broth while stirring constantly until the soup is thick enough for your liking.
- Cornstarch slurry thickens the soup, but be careful not to use too much of it. You want a soup with a slightly sticky consistency but still runny.
- If you like chunks of tofu, add it near the end so it doesn’t crumble.
- If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
480 reviews
Excellent
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