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Hot And Sour Soup Recipe

Hot And Sour Soup

A tangy, spicy, broth-based comfort bowl that’s ready in just 30 minutes and warms you from the inside out.
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Course Main Course
Cuisine Chinese
Servings 4 generously
Calories 120 kcal

Ingredients
  

  • 6 cups low-sodium vegetable broth or chicken broth for non-vegetarian
  • 1 tbsp toasted sesame oil
  • 1 tbsp chili garlic sauce
  • 2 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 1 tsp white pepper
  • 14 oz firm tofu drained and cut into ½-inch cubes
  • 1 small carrot julienned
  • ½ cup shiitake mushrooms thinly sliced (sub white button if needed)
  • ½ cup bamboo shoots julienned (optional, but adds nice crunch)
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic minced (fresh gives best flavor)
  • 1 in fresh ginger peeled and match-stick cut
  • 2 large eggs lightly beaten (for egg-drop swirls)
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)
  • 2 green onions green onions thinly sliced (plus extra for garnish)
  • Fresh cilantro or parsley chopped (optional garnish)

Instructions
 

  • Heat the sesame oil in a large pot over medium-high heat. Add garlic and ginger; sauté until fragrant—about 30 seconds.
  • Stir in onions, carrots, and mushrooms; cook 3–4 minutes until veggies soften. This deepens the flavor.
  • Pour in the vegetable broth, soy sauce, rice vinegar, chili garlic sauce, and white pepper. Bring to a gentle boil, then reduce to a simmer.
  • Add tofu and bamboo shoots; simmer for 5 minutes so they soak up the spices.
  • Whisk the cornstarch slurry one more time and slowly drizzle into the simmering soup, stirring constantly until you notice the broth slightly thicken.
  • Taste the soup and adjust seasoning as needed for more heat or zing.
  • Slowly pour the beaten eggs into the pot in a steady stream, stirring gently to create egg ribbons.
  • Turn off the heat, stir in green onions, and let the soup rest for a minute. Ladle into bowls, garnish, and serve hot.

Notes

I’ve learned over countless tests that adding the rice vinegar at the very end preserves its bright zing. White pepper gives that classic pop, but black pepper works too. For deeper umami, brown the tofu cubes before adding.

Nutrition

Calories: 120kcal
Keyword 30-minute Recipe, Comfort Food, Healthy, Hot and Sour Soup, Vegetarian
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