Description

Hot and Sour Soup is a flavorful and comforting Asian soup made with mushrooms, tofu, and bamboo shoots in a tangy, spicy broth. This restaurant-style version is easy to make at home and packed with umami from soy sauce, vinegar, and white pepper. It’s naturally vegetarian but can be adapted with meat if desired.

Ingredients

Broth and Base

4 cups low-sodium chicken or vegetable broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 teaspoon white pepper
1/4 teaspoon ground black pepper
salt to taste

Vegetables & Protein

1 cup shiitake mushrooms, sliced
1/2 cup bamboo shoots, thinly sliced
1/2 cup firm tofu, cut into thin strips
1 egg, lightly beaten

Finishing Touches

1 teaspoon sesame oil
1 green onion, sliced
1 teaspoon chili garlic sauce (optional, for extra heat)

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Instructions

Simmer the base: In a medium pot, bring the broth to a simmer over medium heat. Add the sliced shiitake mushrooms, bamboo shoots, and tofu strips, and let everything simmer gently for 5 to 7 minutes until the mushrooms are tender and the tofu is heated through.
Season the soup: Stir in the soy sauce, rice vinegar, white pepper, and black pepper to infuse the broth with layers of tangy and spicy flavors.
Thicken the soup: Slowly stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer the soup for another 2 to 3 minutes until the broth thickens slightly to a pleasant, velvety texture.
Create egg ribbons: While gently stirring the soup in a circular motion with a spoon, slowly drizzle in the beaten egg. This will cook the egg instantly and create delicate thin ribbons throughout the soup.
Finish with flavor: Turn off the heat and stir in the sesame oil for a fragrant aroma. Taste and adjust seasoning, adding salt or more vinegar as needed to balance the flavors.
Garnish and serve: Ladle the hot and sour soup into bowls and garnish with sliced green onions and a touch of chili garlic sauce if you want extra heat. Serve immediately while hot.

Notes

For a meat version, add thinly sliced pork or chicken when sautéing the mushrooms to create a heartier soup.
Adjust the tanginess by increasing or decreasing the rice vinegar according to your taste preference.
Boost the spiciness by adding more white pepper or substituting chili garlic sauce with chili oil.
If you want a vegan option, omit the egg or replace it with a plant-based egg substitute.
Use low-sodium broth to control the salt content, especially if soy sauce is salty.