Classic Hot and Sour Soup
This warming, tangy, and slightly spicy soup is a beloved Chinese takeout classic. Made with everyday ingredients, it comes together quickly for a cozy and satisfying meal at home.
Prep time15 min
Cook time20 min
Total time35 min
Servings4 servings
DifficultyEasy
Ingredients
- 8 cups chicken or vegetable broth
- 8-10 dried shiitake mushrooms, soaked in hot water for 30 minutes, stems removed and sliced
- 1/2 cup bamboo shoots, julienned
- 1 block (14 oz) firm tofu, cut into thin strips
- 1 large egg, beaten
- 3 tablespoons soy sauce
- 1/4 cup rice vinegar (or more to taste)
- 1 teaspoon white pepper (or to taste)
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 teaspoon sesame oil
- 2 green onions, sliced (for garnish)
Instructions
- 1In a large pot, bring the broth to a boil over high heat. Add the sliced shiitake mushrooms and bamboo shoots; reduce heat to medium and simmer for 5 minutes.
- 2Add the tofu strips, soy sauce, and rice vinegar. Stir gently and simmer for another 3 minutes.
- 3Gradually stir in the cornstarch slurry, stirring constantly, until the soup thickens slightly (about 1 minute).
- 4With the soup at a gentle simmer, slowly drizzle in the beaten egg in a thin stream while stirring the soup in one direction to create silky egg ribbons.
- 5Turn off the heat. Add the white pepper and sesame oil; stir to combine. Taste and adjust vinegar, soy sauce, or white pepper as desired.
- 6Ladle into bowls, garnish with sliced green onions, and serve hot.
Tips
- For a spicier kick, add 1-2 teaspoons of chili garlic sauce or a few dashes of chili oil along with the white pepper.
- Make it vegetarian by using vegetable broth and omitting the pork (if added); the mushrooms and tofu provide plenty of umami.
- If you can't find dried shiitake, use 8 fresh shiitake or cremini mushrooms, sliced thinly.
- The soup's sourness and heat are personal—start with less vinegar and white pepper, then adjust to your taste before serving.
