Chinese Style Hot and Sour Soup
Ingredients
- Main Ingredients
- 5 cups chicken broth or veggie broth for vegan
- 1 cup shiitake mushrooms fresh or dried, sliced
- ½ cup bamboo shoots thin strips
- 1 small block firm tofu sliced into thin matchsticks
- 1 egg lightly beaten
- ½ cup cooked pork or chicken optional, thinly sliced
- For the Flavor Punch
- 2½ tbsp soy sauce
- 2 tbsp rice vinegar or white vinegar
- 1 tbsp chili garlic sauce more if you like it hot
- ½ tsp ground white pepper
- 1 tbsp cornstarch + 2 tbsp water to make slurry
- Garnish
- Chopped scallions
- A few drops sesame oil don’t skip this, it’s magic!
Instructions
- Prep First
- Soak dried mushrooms if using (20 minutes in warm water).
- Slice the rest of your ingredients while you wait.
- Bring Broth to Life
- In a medium pot, heat broth over medium-high heat.
- Once warm, add mushrooms, bamboo shoots, tofu, and meat (if using). Simmer for 5-6 minutes.
- Add Flavor
- Stir in soy sauce, vinegar, chili garlic sauce, and white pepper.
- Taste and adjust for tanginess—add more vinegar if you want it tangier.
- Thicken It Up
- Mix cornstarch and water to make a slurry. Stir into the soup while it simmers.
- Let it thicken for 1-2 minutes.
- Egg Drop Time
- Reduce heat. Gently swirl the soup in one direction.
- Slowly drizzle in the beaten egg while stirring. The egg should form wispy strands.
- Final Touch
- Remove from heat. Drizzle sesame oil and sprinkle with chopped scallions.
Notes
- No tofu? Skip it or swap for more mushrooms.
- Why white pepper? It gives that sharp, earthy bite traditional to this soup. Black pepper works if that’s what you have.
- Can I make it ahead? Yes! Store for 2-3 days in the fridge. Add the egg just before serving.
- Want more heat? Add extra chili garlic sauce or a splash of sriracha.
- Vegan version? Use veggie broth, skip the meat and egg, and add more mushrooms and tofu.