Description
A flavorful and comforting Hot and Sour Soup packed with tender tofu, shiitake mushrooms, bamboo shoots, and a perfect balance of spicy and tangy flavors. This quick and easy recipe is made on the stovetop and finished with silky egg ribbons, making it a perfect appetizer or light meal.
Ingredients
Scale
Soup Ingredients
- 6 cups chicken broth
- 8 pieces Shiitake mushrooms, sliced thinly
- 1/2 cup bamboo shoots
- 1/2 package firm tofu, thinly sliced
- 1 cup carrot, julienne
Seasonings and Flavorings
- 1/4 cup soy sauce
- 1 tsp sugar (adjust according to taste)
- 1 tbsp sriracha hot sauce (adjust to your liking)
- 1 teaspoon white pepper
- 1/4 cup white vinegar (add more for extra sourness)
- 1 tablespoon sesame oil
- Salt, to taste
Thickening and Garnish
- 2 tablespoons corn starch + 1/4 cup water (for slurry)
- 2 eggs, beaten
- 2 green onions, sliced
Instructions
- Prepare Ingredients: Start by slicing the tofu, carrots, and Shiitake mushrooms. Set them aside to be ready for cooking.
- Cook Vegetables in Broth: In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once boiling, add the mushrooms, carrots, tofu, and bamboo shoots and cook for about 5 minutes to soften and infuse flavors.
- Prepare Eggs and Slurry: While the soup is cooking, beat two eggs in a bowl and set aside. Mix 2 tablespoons of corn starch with ¼ cup water to create a smooth slurry.
- Add Seasonings: Add soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil into the soup. Stir well to combine all the seasonings and cook for another 5 to 7 minutes, adjusting flavors as desired.
- Thicken Soup: Slowly pour the corn starch slurry into the soup while stirring constantly to thicken the broth evenly without lumps.
- Create Egg Ribbons: Slowly pour the beaten eggs into the soup in a thin stream while gently stirring to form silky egg ribbons throughout the soup.
- Final Touches: Add the sliced green onions and salt to taste. Stir everything together and cook for an additional one to two minutes.
- Serve: Ladle the hot and sour soup into bowls and serve immediately for the best flavor and warmth.
Notes
- Adjust the amount of sriracha and white vinegar to balance the desired level of spiciness and sourness.
- Use firm tofu to prevent it from crumbling during cooking.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit egg if desired.
- This soup is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- To thicken further, adjust the cornstarch slurry as needed, adding gradually.
