Description
Authentic Chinese Hot and Sour Soup Recipe captures vibrant flavors in just 25 minutes, perfect for cozy nights.
Ingredients
Scale
- 4 cups Chicken Broth (Substitute with vegetable broth for a vegetarian option.)
- 8 ounces Shiitake Mushrooms (Substitute with cremini or button mushrooms if unavailable.)
- 1 cup Bamboo Shoots (Canned bamboo shoots are convenient; water chestnuts work well too.)
- 3 tablespoons Soy Sauce (Swap for tamari to make it gluten-free.)
- 2 tablespoons Black Vinegar (Rice vinegar can be a milder substitute.)
- 1 teaspoon White Pepper (Adjust to your personal spice level.)
- 1 tablespoon Chili Paste (Feel free to modify based on your spice preference.)
- 2 tablespoons Cornstarch Slurry (Essential for a thick broth.)
- 2 large Eggs (Use freshly beaten eggs for best texture.)
- 1 cup Tofu (Substitute with tempeh or omit for soy-free.)
- 1 tablespoon Sesame Oil (Essential for authenticity.)
- 2 tablespoons Green Onions (For garnish.)
Instructions
- In a large pot, bring the chicken broth to a vigorous boil over medium-high heat.
- Toss in the sliced shiitake mushrooms, bamboo shoots, and chicken (if using). Allow the mixture to simmer for 5 minutes.
- Stir in soy sauce, black vinegar, white pepper, and chili paste. Adjust seasoning to taste.
- Gradually add the cornstarch slurry while stirring continuously.
- Lower the heat and slowly drizzle in the beaten eggs while stirring gently.
- Add the tofu strips and simmer for an additional 2 minutes.
- Remove from heat and stir in the sesame oil. Garnish with sliced green onions before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg