Description
This Hot and Sour Soup recipe is a flavorful and comforting bowl of tangy, spicy broth filled with shiitake mushrooms, tofu, bamboo shoots, and colorful carrots. Balanced with soy sauce, vinegar, and sriracha, it delivers a perfect harmony of heat and acidity, finished with silky egg ribbons and fresh green onions. Ready in just 25 minutes, this classic Asian-inspired soup is ideal for a quick, satisfying meal.
Ingredients
Scale
Broth and Vegetables
- 6 cups chicken broth
- 8 pieces shiitake mushrooms, sliced thinly
- 1 cup carrot, julienned
- 1/2 cup bamboo shoots
- 1/2 package firm tofu, thinly sliced
Flavorings and Seasonings
- 1/4 cup soy sauce
- 1 tsp sugar (adjust according to taste)
- 1 tbsp sriracha hot sauce (adjust to your liking)
- 1 teaspoon white pepper
- 1/4 cup white vinegar (add more for extra sourness)
- 1 tablespoon sesame oil
- Salt, to taste
Thickener and Egg
- 2 tablespoons corn starch
- 1/4 cup water (for slurry)
- 2 eggs, beaten
Garnish
- 2 green onions, sliced
Instructions
- Slice Vegetables and Tofu: Thinly slice the tofu, shiitake mushrooms, and julienned carrots. Set these prepared ingredients aside for the soup.
- Boil Broth: In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once boiling, add the sliced mushrooms, carrots, tofu, and bamboo shoots. Allow to cook together for about 5 minutes to soften and flavor the ingredients.
- Prepare Egg and Slurry: While the soup cooks, beat the two eggs in a separate bowl and set aside. In another small bowl, mix 2 tablespoons of corn starch with 1/4 cup water thoroughly to create a smooth slurry for thickening the soup.
- Flavor the Soup: Add the soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the pot. Stir well to blend the flavors. Let the soup simmer gently for another 5 to 7 minutes, tasting and adjusting seasonings as needed.
- Add Cornstarch Slurry: Slowly pour the prepared corn starch slurry into the soup while stirring constantly. This will thicken the broth, giving it a luscious texture—continue stirring until the soup has thickened to your preferred consistency.
- Add Eggs: Gradually and gently pour the beaten eggs into the soup while stirring softly in one direction. This process creates delicate, silky egg ribbons throughout the soup, adding texture and richness.
- Final Touches: Add the sliced green onions and salt to taste. Give the soup a final gentle stir and allow it to cook for another minute or two to marry the flavors.
- Serve: Ladle the hot soup into bowls immediately and serve while warm to enjoy its full flavor and comforting warmth.
Notes
- Adjust the sriracha and vinegar quantities according to your preferred spice and sourness levels.
- Firm tofu works best to hold its shape in the soup without falling apart.
- Ensure to stir gently when adding eggs to create smooth egg ribbons instead of chunks.
- Use fresh shiitake mushrooms for the best flavor, but dried and rehydrated can also be used.
- If vegetarian version is desired, substitute chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
