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Easy Restaurant-Style Hot and Sour Soup

A close-up of a rich, dark bowl of hot and sour soup recipe, garnished with green onions.
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Make this quick and flavorful hot and sour soup at home. It achieves the perfect balance of tangy vinegar and spice, rivaling your favorite takeout version.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1/2 cup dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup sliced bamboo shoots, drained
  • 4 ounces firm tofu, cut into small strips
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon chili oil (or more, to taste)
  • 2 large eggs, lightly beaten
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
  • 2 scallions, thinly sliced for garnish

Instructions

  1. Pour the broth into a large pot and bring it to a boil over medium-high heat.
  2. Add the rehydrated mushrooms, bamboo shoots, and tofu strips to the boiling broth. Reduce heat slightly and simmer for 5 minutes.
  3. Stir in the soy sauce, rice vinegar, dark soy sauce, sesame oil, white pepper, black pepper, and chili oil. Taste and adjust seasoning if needed.
  4. Slowly drizzle the cornstarch slurry into the simmering soup while stirring constantly until the soup thickens slightly.
  5. Remove the pot from the heat. Slowly pour the beaten eggs into the soup in a thin stream while gently stirring the soup in one direction to create ribbons. Do not over-stir.
  6. Ladle the soup into bowls. Garnish immediately with sliced scallions.

Notes

  • For a vegetarian version, use vegetable broth and ensure your soy sauce is vegetarian-friendly.
  • To make this gluten-free, substitute the soy sauce with tamari.
  • Adjust the amount of rice vinegar and chili oil to control the tanginess and heat level.

Nutrition

Find it online: https://spoonsprout.com/hot-and-sour-soup-recipe/