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hot and sour soup

Hot and Sour Soup Recipe

Hot and Sour Soup blends spicy, tangy, and savory flavors into a delicious, healthy meal. Easy to make and customizable to your taste!
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Prep Time 15 minutes
Cook Time 24 minutes
Servings: 4 People
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 4 cups Vegetable broth
  • 1 cup Shiitake mushrooms
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil
  • 2 cloves Garlic
  • 1 tsp Grated ginger
  • 2 tbsp Cornstarch
  • 2-3 tbsp Chili paste or sriracha
  • 1-2 Eggs
  • 1 cup Bamboo shoots
  • 1 cup Tofu or chicken strips
  • 1-2 stalks Green onions
  • Cilantro

Method
 

  1. Prepare the Broth: In a large pot, combine the vegetable broth, shiitake mushrooms, soy sauce, rice vinegar, sesame oil, garlic, and grated ginger. Bring it to a simmer over medium heat.
  2. Add the Heat: Stir in the chili paste or sriracha to your preferred spice level, and let the broth simmer for 10 minutes to allow the flavors to meld.
  3. Thicken the Soup: Mix cornstarch with cold water and slowly add it to the simmering broth. Stir constantly until the soup thickens to a silky texture.
  4. Create Egg Ribbons: Gently drizzle the beaten eggs into the soup while stirring. This creates silky egg ribbons that add a rich texture.
  5. Add the Bamboo Shoots and Protein (Optional): Stir in bamboo shoots and tofu (or chicken). Let it cook for another 2-3 minutes until heated through.
  6. Serve & Garnish: Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro. Serve immediately while hot.

Notes

  • Adjust Spice Levels: Feel free to increase or decrease the chili paste or sriracha based on your heat preference. Start with a smaller amount if you're sensitive to spice.
  • Add Protein: Tofu and chicken are great protein options, but you can also use shrimp or tempeh for a different twist.
  • Make It Vegan: To keep the soup vegan, use tofu and substitute the eggs with additional veggies like mushrooms or carrots.
  • Thickening: If you prefer a thicker soup, you can add a little more cornstarch, but be sure to add it gradually to avoid making the soup too thick.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The soup can be reheated gently on the stove. Freezing is not recommended as it may affect the texture of the tofu and eggs.