Chinese Take Out Hot and Sour Soup
Craving the bold, tangy, and spicy flavors of your favorite Chinese takeout? This Chinese Take Out Hot and Sour Soup delivers restaurant-quality results right in your kitchen. Packed with umami-rich shiitake mushrooms, tender strips of tofu, zesty bamboo shoots, and aromatic ginger and garlic, this soup perfectly balances sour notes from rice vinegar with a gentle heat from white and black pepper. A swirl of silky egg ribbons adds a luxurious texture, while a touch of sesame oil ties it all together for a truly authentic taste. Ready in just 35 minutes, this easy-to-make soup is thickened with a cornstarch slurry for a velvety consistency and garnished with fresh green onions for the ultimate finish. Whether you're enjoying it as a light meal or an appetizer, this comforting hot and sour soup is sure to satisfy every craving.
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable broth
- 3 tablespoons Soy sauce
- 4 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 3 tablespoons Cornstarch
- 3 tablespoons Cold water (for cornstarch slurry)
- 0.5 teaspoon White pepper
- 0.5 teaspoon Ground black pepper
- 0.5 cup Dried shiitake mushrooms (rehydrated and sliced)
- 1 cup Firm tofu (cut into thin strips)
- 0.5 cup Bamboo shoots (sliced into thin strips)
- 2 large Eggs (beaten)
- 2 stalks Green onions (sliced)
- 1 teaspoon Fresh ginger (minced)
- 1 teaspoon Garlic (minced)
Instructions
In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
Add the soy sauce, rice vinegar, sesame oil, white pepper, and black pepper to the pot and stir well to combine.
Add the sliced shiitake mushrooms, tofu, bamboo shoots, minced ginger, and minced garlic to the pot. Lower the heat to a simmer and cook for 5-6 minutes to allow the flavors to meld.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the soup while stirring constantly to thicken the broth.
Bring the soup back to a gentle boil, then lower the heat to medium-low.
Slowly drizzle the beaten eggs into the soup while slowly stirring in one direction to create silky egg ribbons.
Remove the soup from heat and garnish with sliced green onions before serving.
Serve hot and enjoy this delicious hot and sour soup!
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 7092 mg | 308% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1802 mg | 139% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2211 mg | 47% | |
*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.
