Hot and Sour Soup
Hot and Sour Soup is a bold and flavorful dish with a rich, savory broth, a tangy kick from vinegar, and a warming heat from white pepper. Mushrooms, tofu, and egg ribbons create a satisfying texture, making this soup a quick and comforting meal.
Equipment
- Large pot For cooking the soup
- whisk For mixing the cornstarch slurry and eggs
- Ladle For serving
Ingredients
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup mushrooms shiitake or cremini, sliced
- 1 block firm tofu cut into thin strips
- 2 tablespoons rice vinegar adjust to taste
- 1 tablespoon soy sauce low sodium preferred
- 1 teaspoon white pepper adjust to taste
- 1 teaspoon sesame oil for added flavor
- 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
- 2 large eggs beaten
- 2 green onions chopped for garnish
Instructions
- In a large pot, bring the chicken broth to a gentle simmer over medium heat.
- Add the sliced mushrooms and tofu. Cook for 5 minutes, allowing the flavors to meld.
- Stir in rice vinegar, soy sauce, white pepper, and sesame oil. Adjust vinegar and pepper to taste.
- Slowly pour in the cornstarch slurry while stirring to thicken the broth slightly.
- Reduce heat to low. Slowly drizzle in the beaten eggs while gently stirring in a circular motion to create egg ribbons.
- Ladle into bowls and garnish with chopped green onions before serving.
Notes
- For extra spice, add a few drops of chili oil or a pinch of red pepper flakes.
- If the soup thickens too much, add a splash of extra broth before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
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