Description
Warm up with this authentic Chinese-style hot and sour soup, a perfect balance of tangy and spicy flavors. Packed with mushrooms, tofu, and bamboo shoots, this soup is comforting, delicious, and easy to make.
Ingredients
Scale
- cups chicken or vegetable stock
- 1 cup sliced mushrooms (shiitake or button)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, diced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (or adjust to taste)
- 1 teaspoon sesame oil
- 1 teaspoon ground white pepper
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 1 egg, beaten
- 2 green onions, sliced (for garnish)
- Optional: 1 teaspoon sugar (if needed to balance flavors)
Instructions
- Heat the stock in a large pot over medium heat. Bring to a gentle boil.
- Add the mushrooms, bamboo shoots, and tofu. Simmer for 5-7 minutes until the vegetables are tender.
- Stir in soy sauce, rice vinegar, chili paste, sesame oil, and ground white pepper. Taste and adjust seasoning if necessary.
- Slowly add the cornstarch slurry to the soup while stirring constantly to thicken it.
- Reduce the heat to low and gently pour in the beaten egg in a thin stream while stirring the soup in one direction. This will create ribbon-like strands of egg.
- Serve hot, garnished with sliced green onions.
Notes
- For added flavor, you can include a dash of fish sauce or hoisin sauce.
- Adjust the chili paste and vinegar to your desired level of heat and tanginess.
- This soup is highly versatile—feel free to add shredded chicken, pork, or additional vegetables like carrots or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg