hot and sour soup recipe

Hot And Sour Soup Recipe

This hot and sour soup recipe is a flavorful Chinese-inspired soup packed with tender shiitake mushrooms, tofu, bamboo shoots, vegetables, and silky egg ribbons. A delicious combination of soy sauce, vinegar, white pepper, and sesame oil creates the perfect balance of spicy, tangy, savory flavors. It’s a comforting and satisfying soup that’s easy to make at home. Discover more flavorful recipes like Hot And Sour Soup Recipe right here.

Ingredients

  • ¾ ounce dried shiitake mushrooms
  • 2 tablespoons soy sauce, or more to taste
  • ¼ cup seasoned rice vinegar
  • 1 teaspoon ground white pepper, or to taste
  • ¼ teaspoon sesame oil
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2 teaspoons vegetable oil
  • 1 teaspoon minced fresh ginger root
  • ¼ cup sliced green onions
  • 4 cups chicken broth
  • ¼ cup grated carrot
  • 2 tablespoons thinly sliced red bell pepper
  • ½ cup bamboo shoots
  • 1 cup cubed tofu
  • 2 large eggs, beaten

Directions

  • Soak the dried shiitake mushrooms in hot water for 15 to 20 minutes, stirring occasionally, until softened.
  • Drain the mushrooms well and slice them into thin strips.
  • In a small bowl, whisk together the soy sauce, seasoned rice vinegar, white pepper, and sesame oil. Set aside.
  • In another small bowl, whisk together the cornstarch and water until smooth to make a slurry. Set aside.
  • Heat the vegetable oil in a saucepan over medium-high heat.
  • Add the minced ginger, sliced green onions, and shiitake mushrooms.
  • Cook and stir for about 2 minutes.
  • Pour in the chicken broth and bring the mixture to a simmer.
  • Reduce the heat to medium and simmer for 5 minutes.
  • Stir in the grated carrot, sliced red bell pepper, bamboo shoots, tofu, and the prepared hot and sour mixture.
  • Simmer for another 5 minutes.
  • Increase the heat to medium-high and bring the soup to a boil.
  • Slowly pour in the beaten eggs in a steady stream while gently stirring the soup to create thin egg ribbons.
  • Continue stirring until the soup returns to a boil, then reduce the heat to medium.
  • Stir the cornstarch slurry again, then slowly drizzle it into the soup while stirring constantly.
  • Cook for 1 to 2 minutes, or until the soup thickens.
  • Turn off the heat, taste, and adjust the seasoning if needed.
  • Serve the hot and sour soup immediately.

Preparation Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Additional Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 4
  • Yield: 4 servings