Description
This Hot and Sour Soup is the perfect balance of spicy, tangy, and savory, packed with tender vegetables, tofu, and a delicious broth. With Shiitake mushrooms, bamboo shoots, and a hint of sriracha, this soup will warm you up and satisfy your taste buds. It’s easy to make and can be customized to your spice preference! Whether you’re craving comfort food or a healthy meal, this soup is the perfect choice.
Ingredients
Scale
- 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
- 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
- 2 tablespoons corn starch + 1/4 cup water (for slurry)
- 2 eggs, beaten
- 2 green onions, sliced
- Salt, to taste
Instructions
- Slice Vegetables and Tofu: Start by slicing the tofu, carrots, and Shiitake mushrooms. Set them aside.
- Boil 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. Cook for about 5 minutes.
- Prepare Egg and Slurry: While the soup is cooking, beat two eggs in a separate bowl and set them aside. Mix 2 tablespoons of corn starch with ¼ cup water to create a slurry.
- Flavor the Soup: Add soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the soup. Stir everything well and let it cook for another 5-7 minutes, adjusting the flavors as desired.
- Add Cornstarch Slurry: Slowly pour the corn starch slurry into the soup while stirring constantly to thicken the broth.
- Add Eggs: Slowly pour the beaten eggs into the soup while stirring gently to create silky egg ribbons.
- Final Touches: Add the sliced green onions and salt to taste. Stir everything together and let it cook for another minute or two.
- Serve: Ladle the soup into bowls and serve hot!
Notes
- For extra spice, adjust the amount of sriracha or add some chili oil.
- You can substitute the tofu with chicken or leave it out for a meat-free option.
- If you prefer a more sour flavor, feel free to add more white vinegar to taste.
- This soup can be made ahead of time and stored in the fridge for 2-3 days. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 150
- Sugar: 3g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg