Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Yield: 6 -8 SERVINGS
This restaurant-quality hot and sour soup is something you should try very soon! It’s packed with amazing flavours, you can easily make this a vegetarian by using only tofu or with pork. The best part is this recipe is modifiable, feel free to adjust it according to your preference!
INGREDIENTS
1 tsp toasted sesame oil
8 c. chicken broth or vegetable broth
2 large eggs, whisked
1/4 c. rice vinegar, or more to taste
2 tsp ground ginger
1/4 c. cornstarch
1/4 c. low-sodium soy sauce
8 oz. firm tofu, cut into 1/2” cubes
1 tsp chilli garlic sauce
8 oz. shiitake mushrooms (or baby Bella mushrooms), thinly sliced with stems discarded
Kosher salt and white pepper (or black pepper)
4 green onions, thinly sliced
1 (8-oz.) can bamboo shoots, drained (optional)
HOW TO MAKE HOT AND SOUR SOUP
Step 1: Save 1/4 cup of the chicken or vegetable broth.
Step 2: To a large stockpot, add the rest of the chicken or vegetable broth along with the mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger, and chilli garlic sauce. Mix well and heat over medium-high heat until the mixture is simmering.
Step 3: In the meantime, combine the reserved broth with cornstarch in a small bowl until smooth. Stir this into the soup once simmering for about a minute until the soup has thickened.
Step 4: In a circular motion, continue stirring the soup. Then, in a thin stream, drizzle in the eggs to make egg ribbons while stirring constantly.
Step 5: Add the tofu to the pot followed by half of the green onions, and sesame oil. Stir well and season the soup with salt and white pepper or black pepper. If desired, add an extra 1 tbsp or two of rice wine vinegar if you like more “sour” soup. At this point, you can add extra chilli garlic sauce for a spicier soup.
Step 6: When done, garnish with extra green onions and serve the soup right away. Enjoy!
Ingredients
- 1 tsp toasted sesame oil
- 8 c. chicken broth or vegetable broth
- 2 large eggs, whisked
- 1/4 c. rice vinegar, or more to taste
- 2 tsp ground ginger
- 1/4 c. cornstarch
- 1/4 c. low-sodium soy sauce
- 8 oz. firm tofu, cut into 1/2” cubes
- 1 tsp chilli garlic sauce
- 8 oz. shiitake mushrooms (or baby Bella mushrooms), thinly sliced with stems discarded
- Kosher salt and white pepper (or black pepper)
- 4 green onions, thinly sliced
- 1 (8-oz.) can bamboo shoots, drained (optional)
Instructions
Step 1: Save 1/4 cup of the chicken or vegetable broth.
Step 2: To a large stockpot, add the rest of the chicken or vegetable broth along with the mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger, and chilli garlic sauce. Mix well and heat over medium-high heat until the mixture is simmering.
Step 3: In the meantime, combine the reserved broth with cornstarch in a small bowl until smooth. Stir this into the soup once simmering for about a minute until the soup has thickened.
Step 4: In a circular motion, continue stirring the soup. Then, in a thin stream, drizzle in the eggs to make egg ribbons while stirring constantly.
Step 5: Add the tofu to the pot followed by half of the green onions, and sesame oil. Stir well and season the soup with salt and white pepper or black pepper. If desired, add an extra 1 tbsp or two of rice wine vinegar if you like more “sour” soup. At this point, you can add extra chilli garlic sauce for a spicier soup.
Step 6: When done, garnish with extra green onions and serve the soup right away. Enjoy!
