Hot and sour soup is a popular Chinese dish known for its bold flavors and contrasting textures. Here’s a simple recipe to make it at home:
Hot and Sour Soup Recipe
Ingredients (Serves 4)
- 6 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, thinly sliced (or substitute with button mushrooms)
- 1/2 cup bamboo shoots, julienned (canned or fresh)
- 1/2 cup firm tofu, cut into small cubes
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (or white vinegar)
- 1 tablespoon chili garlic sauce or Sriracha (adjust to taste)
- 1 teaspoon white pepper (key for the “hot” flavor)
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry for thickening)
- 1 large egg, beaten
- 2 green onions, finely chopped
- Optional: 1/4 cup wood ear mushrooms (rehydrated and sliced)
Instructions
- Prepare the broth: In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add mushrooms and bamboo shoots: Add the shiitake mushrooms, bamboo shoots, and tofu to the broth. Let it simmer for 5-7 minutes until the mushrooms are tender.
- Season the soup: Stir in the soy sauce, rice vinegar, chili garlic sauce, white pepper, and sesame oil. Adjust the seasoning to your taste, adding more vinegar for sourness or chili sauce for heat.
- Thicken the soup: Slowly pour in the cornstarch slurry while stirring the soup. Let it simmer for 2-3 minutes until the soup thickens slightly.
- Add the egg: Slowly drizzle the beaten egg into the soup while stirring gently. The egg will cook instantly and create silky ribbons.
- Finish and serve: Remove the soup from heat. Garnish with chopped green onions. Serve hot.
Tips
- For extra flavor, add a small piece of grated ginger or a splash of Chinese black vinegar.
- Adjust the heat and sourness to your preference by adding more chili sauce or vinegar.
- Serve with crispy fried wonton strips or a side of steamed rice for a complete meal.
Enjoy your homemade hot and sour soup! 
