Here’s a classic Hot and Sour Soup recipe—tangy, spicy, and full of umami flavors. It’s perfect as a starter or a light meal.
Hot and Sour Soup
Ingredients (4–6 servings)
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup shiitake mushrooms, sliced (or button mushrooms)
- ½ cup bamboo shoots, julienned
- ½ cup tofu, cut into small cubes
- 2–3 green onions, sliced
- 2 cloves garlic, minced
- 1–2 tsp soy sauce (adjust to taste)
- 1 tbsp rice vinegar (or more for tanginess)
- 1–2 tsp chili paste or Sriracha (adjust for heat)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- 1 egg, lightly beaten
- Optional: white pepper to taste, fresh cilantro
Instructions
- Heat broth
In a large pot, bring chicken/vegetable broth and water to a simmer. - Add mushrooms and bamboo shoots
Simmer 5 minutes until tender. - Add tofu and seasonings
Stir in tofu, soy sauce, vinegar, and chili paste. Taste and adjust for sourness/spice. - Thicken the soup
Slowly stir in cornstarch slurry until the soup slightly thickens. - Add the egg
Slowly pour in the beaten egg while stirring to create thin, silky egg ribbons. - Finish
Add sesame oil and green onions. Optional: sprinkle white pepper or garnish with cilantro. - Serve hot
Enjoy immediately as a starter or a light meal.
Tips
- Adjust sourness with more vinegar, and heat with more chili paste.
- For extra depth, add a splash of soy sauce or a teaspoon of mushroom seasoning.
- You can add cooked pork, shrimp, or chicken for a non-vegetarian version.
If you want, I can also give a restaurant-style hot and sour soup version with a thicker, glossy texture and extra umami flavor—it’s very close to what you get in Chinese restaurants.
Do you want me to do that?
