Introduction
This Hot and Sour Soup is the perfect balance of spicy, tangy, and savory. It’s quick and easy to make at home, and tastes even better than takeout! Packed with mushrooms, tofu, and a variety of aromatic ingredients, this soup is comforting and full of bold flavors. It’s a great appetizer or light meal that will satisfy any craving for something hot and tangy!
Ingredients:
- 4 cups vegetable broth (or chicken broth for more flavor)
- 1 cup mushrooms, sliced (shiitake mushrooms work best)
- 1/2 cup firm tofu, sliced or cubed
- 1/4 cup bamboo shoots, thinly sliced (optional)
- 1/4 cup vinegar (rice vinegar or white vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon chili paste or crushed red pepper (adjust to taste)
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon ground white pepper (or black pepper for more heat)
- 1 egg, beaten
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 tablespoons green onions, chopped (for garnish)
Instructions:
- Prepare the Broth:
In a large pot, bring the vegetable or chicken broth to a simmer over medium heat. - Add the Vegetables and Tofu:
Add the sliced mushrooms, tofu, and bamboo shoots (if using) to the pot. Simmer for 5–7 minutes until the mushrooms soften. - Season the Soup:
Stir in the vinegar, soy sauce, chili paste (or crushed red pepper), sesame oil, sugar, and ground white pepper. Adjust seasoning to taste, adding more vinegar for extra tanginess or chili paste for more spice. - Thicken the Soup:
Slowly add the cornstarch mixture to the pot while stirring constantly to avoid lumps. Let it simmer for another 2–3 minutes until the soup thickens. - Add the Egg:
Slowly drizzle the beaten egg into the soup, stirring gently to create egg ribbons. Continue to cook for 1–2 minutes. - Serve:
Ladle the soup into bowls and garnish with chopped green onions. Serve hot and enjoy the balance of spicy and tangy goodness!
This soup is a family favorite and will surely warm you up on a cold day!
