Chinese Hot Sour Soup
Experience the bold and comforting flavors of Chinese Hot and Sour Soup, a classic takeout favorite brought to your kitchen. This warming soup is a perfect balance of tangy and spicy, featuring tender shiitake mushrooms, silky strips of tofu, and crisp bamboo shoots in a lightly thickened broth. Infused with soy sauce, rice vinegar, and a hint of white pepper, every spoonful boasts layers of umami-rich depth. Elegant ribbons of egg add texture, while a drizzle of sesame oil rounds out the dish with nutty aroma. Ready in just 35 minutes, this recipe is a satisfying, restaurant-quality delight perfect for chilly nights or whenever you crave authentic Chinese flavors. Garnish with fresh green onions for a burst of vibrant color and subtle crunch.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 cups Vegetable stock
- 1 cup Shiitake mushrooms (dried or fresh, thinly sliced)
- 1 cup Firm tofu (cut into thin strips)
- 1 cup Bamboo shoots (julienned, canned or fresh)
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 0.5 teaspoons White pepper
- 1 teaspoon Chili paste (optional for extra heat)
- 1 unit Egg (lightly beaten)
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions (finely chopped, for garnish)
Instructions
In a large pot, heat the vegetable stock over medium heat until it begins to simmer.
If using dried shiitake mushrooms, soak them in warm water for 20 minutes, drain, and thinly slice. Add the sliced mushrooms to the pot along with the bamboo shoots and tofu. Let simmer for 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly add the slurry to the soup while stirring to thicken the broth slightly.
Stir in the soy sauce, rice vinegar, white pepper, and chili paste (if using). Taste the soup and adjust the seasoning if needed.
While the soup is simmering, slowly drizzle in the beaten egg in a thin stream while stirring gently to create ribbons of cooked egg in the broth.
Turn off the heat and finish with a drizzle of sesame oil for added aroma.
Ladle the soup into bowls and garnish with finely chopped green onions before serving hot.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1320 mg | 57% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 6.9 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 477 mg | 37% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1097 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
