Hot and Sour Soup
This classic Chinese-inspired soup offers a delightful balance of spicy and tangy flavors. It's packed with mushrooms, bamboo shoots, and tofu in a savory broth, thickened slightly for a comforting texture. A perfect starter or light meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 137 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 15 gdried shiitake mushroom, rehydrated and sliced
- 10 gwood ear mushroom, rehydrated and sliced
- 200 gfirm tofu, drained and julienned
- 150 gbamboo shoot, julienned
- 1 lchicken broth
- 60 mlrice vinegar
- 30 mlsoy sauce
- 5 mlsesame oil
- 1 tspwhite pepper
- 10 gchili garlic sauce
- 2 tbspcornstarch
- 1 pcsegg, beaten
cornstarch slurry
- 4 tbspwater
garnish
- 2 pcsgreen onion, sliced
Equipment
large pot · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
Rehydrate the dried shiitake mushrooms and wood ear mushrooms according to package directions, then slice them thinly. Reserve the mushroom soaking liquid if desired, straining it carefully.
About 15 min
Cook’s note: Soaking mushrooms in warm water can speed up rehydration.
- 2
Drain the firm tofu and slice it into thin strips (julienne).
About 3 min
- 3
In a large pot, combine the chicken broth, rehydrated shiitake mushrooms, wood ear mushrooms, julienned tofu, and bamboo shoots.
About 2 min
- 4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
About 5 min
- 5
Stir in the rice vinegar, soy sauce, sesame oil, white pepper, and chili garlic sauce.
About 1 min
Cook’s note: Adjust chili garlic sauce to your preferred spice level.
- 6
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
- 7
Slowly pour the cornstarch slurry into the simmering soup while continuously stirring, until the soup thickens to your desired consistency.
About 2 min
Cook’s note: Add the slurry gradually to avoid lumps and control thickness.
- 8
Once the soup is simmering again, slowly drizzle in the beaten egg in a thin stream while gently stirring the soup in a circular motion to create delicate egg ribbons.
About 2 min
Cook’s note: Stirring too vigorously will break up the egg ribbons.
- 9
Taste the soup and adjust seasonings if necessary, adding more vinegar, soy sauce, or white pepper to your preference.
About 1 min
- 10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.
Per serving
Nutrition
- Calories
- 136.5kcal
- Protein
- 10.3g
- Carbs
- 11.9g
- Fat
- 5.7g
- Fibre
- 2g
- Sugar
- 2.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover hot and sour soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.
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