Hot And Sour Soup Recipe
Warm, tangy, and just spicy enough, this Hot and Sour Soup Recipe is your next go-to comfort food. With protein-packed tofu, earthy mushrooms, and a delicate egg-drop swirl, it’s an easy, healthy, broth-based delight that feels like a hug in a bowl.
Ingredients
- 4 cups low-sodium chicken or veggie broth Swanson or Imagine Brands
- 1 cup water to adjust consistency
- 1 tbsp sesame oil toasted for aroma
- 2 cloves garlic minced (about 2 tsp)
- 1 Tbsp fresh ginger julienned (or 1 tsp jarred ginger paste)
- 4 oz shiitake mushrooms stems removed and sliced (sub: cremini)
- 1 cup firm tofu cubed (drain well to avoid soggy broth)
- 2 Tbsp soy sauce or tamari (use reduced-sodium for gentler flavor)
- 1 Tbsp Chinkiang vinegar black rice vinegar or rice vinegar
- 1 Tbsp chili garlic sauce Sriracha works, too—adjust to taste
- 1 tsp white pepper gives that classic bite; sub: black pepper
- 1 Tbsp cornstarch mixed with 2 Tbsp cold water (for slight thickening)
- 1 large egg beaten (omit for vegan, or use chickpea flour slurry)
- 1 tsp chili oil or chili flakes (for extra heat)
Instructions
- Heat sesame oil over medium flame in a medium pot. Add garlic and ginger; sauté until fragrant—about 30 seconds. (Tip: don’t let garlic brown or it turns bitter.)
- Pour in broth and water. Bring to a gentle boil, stirring occasionally. This creates the perfect broth-based foundation.
- Add mushrooms and tofu cubes. Let simmer for 5 minutes so flavors meld and mushrooms soften. You’ll see the broth darken a bit—that’s good news.
- Stir in soy sauce, vinegar, chili garlic sauce, and white pepper. Taste and adjust: more vinegar for tang, more chili for spice.
- Whisk cornstarch slurry again, then slowly drizzle into the simmering soup, stirring constantly until slightly thickened—around 1 minute.
- Reduce heat to low. Slowly pour beaten egg in a thin stream while gently swirling the soup with a spoon to create delicate egg ribbons—classic egg drop style. Turn off heat. Ladle into bowls, garnish with green onions and optional chili oil. Serve immediately for best texture and aroma.
Notes
I learned that chilling tofu overnight and pressing it yields firmer cubes that hold texture in hot broth. If your vinegar is too sharp, mellow it with a pinch of sugar or honey. For clearer broth, skim any foam as it simmers—your soup will look restaurant-style. White pepper is key for that authentic zing; black pepper just isn’t the same.
Nutrition
Calories: 180kcal
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