Description
This classic Chinese hot and sour soup is quick and easy to make, packed with bold flavor, and rivals your favorite takeout version. Easily customizable with tofu for a vegetarian option or pork for a heartier twist.
Ingredients
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced with stems discarded
- 1 (8-ounce) can bamboo shoots, drained (optional)
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu, cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper (or black pepper), to taste
Instructions
1. Set aside 1/4 cup of the broth for later use.
2. In a large stock pot, combine the remaining 7 3/4 cups broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ginger, and chili garlic sauce. Stir and heat over medium-high until simmering.
3. While the soup is heating, whisk the reserved 1/4 cup broth with the cornstarch in a small bowl until smooth.
4. Once the soup reaches a simmer, stir in the cornstarch mixture and cook for about 1 minute, stirring, until thickened.
5. Stir the soup in a circular motion and slowly drizzle in the whisked eggs to create ribbons.
6. Stir in the tofu, half of the green onions, and the toasted sesame oil.
7. Season to taste with kosher salt and a pinch of white pepper or black pepper.
8. For a tangier soup, add 1–2 tablespoons more rice vinegar. For extra heat, stir in more chili garlic sauce.
9. Serve hot, garnished with the remaining green onions.
Notes
To make this soup with pork instead of tofu, substitute 8 oz of firm tofu with 1/2 pound of cooked pork—either ground or thinly sliced pork chops or loin.
White pepper provides a more traditional flavor, but it’s stronger than black pepper, so start with a pinch.
Use low-sodium broth and soy sauce to control saltiness.
Soup is best served immediately but can be stored in the refrigerator for up to 3 days.
If reheating, stir gently to redistribute the ingredients without breaking the egg ribbons.
Nutrition
- Serving Size: 1 bowl