Description
Classic Hot and Sour Soup is a comforting and zesty dish full of bold flavors and balanced textures. With a savory broth, tender tofu, earthy mushrooms, and silky egg ribbons, this soup comes together quickly and hits all the right notes—spicy, tangy, and deeply satisfying.
Ingredients
4 cups chicken or vegetable broth
1 cup firm tofu, cubed
1 cup shiitake mushrooms, sliced
1/2 cup carrots, diced
1/2 cup green peas
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon white pepper (adjust to taste)
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
2 eggs, beaten
1 teaspoon sesame oil (optional)
Instructions
1. In a large pot, bring broth to a gentle simmer. Add soy sauce, rice vinegar, white pepper, and shiitake mushrooms. Simmer for 5–7 minutes.
2. Add carrots and green peas. Simmer another 3–4 minutes until vegetables are tender.
3. Gently stir in tofu cubes and simmer for 2 minutes.
4. Mix cornstarch with water to make a slurry. Pour into the soup and stir gently. Cook for 2–3 minutes until thickened.
5. Slowly drizzle in the beaten eggs while stirring the soup in one direction to create egg ribbons.
6. Finish with a drizzle of sesame oil if desired. Adjust seasoning with more vinegar or pepper to taste.
Notes
For best egg ribbons, ensure the soup is simmering (not boiling) when adding the eggs.
Use low-sodium soy sauce if you’re watching salt intake.
Rehydrate dried mushrooms ahead of time if not using fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 140
- Sugar: 3g
- Sodium: 720mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
Keywords: hot and sour, Chinese soup, tofu soup