Classic Chinese Hot and Sour Soup
A savory Chinese soup with tofu, mushrooms, bamboo shoots, egg ribbons, white pepper, and a bright vinegar finish.
Equipment
- Large saucepan
- Small bowl
- Whisk
- Chef's knife
Ingredients
Soup
- 4 cups chicken or vegetable stock low sodium
- 1/2 lb firm tofu cut into strips
- 1/2 cup bamboo shoots thinly sliced
- 1/2 cup shiitake or wood ear mushrooms sliced
- 2 tbsp soy sauce
- 2 tbsp rice vinegar or black vinegar
- 1 tbsp cornstarch
- 1/4 cup water for the slurry
- 1/2 tsp ground white pepper or to taste
- 1 large egg beaten
Garnishes
- 2 scallions thinly sliced
- 1/4 cup fresh cilantro chopped
- 1 tsp sesame oil
- 1 tsp chili oil to serve
Instructions
Build the Broth:
- Bring the stock to a simmer in a saucepan. Add the tofu, bamboo shoots, mushrooms, soy sauce, and white pepper.
- Simmer for 10 minutes so the vegetables soften and the broth becomes fragrant.
Thicken and Finish:
- Whisk the cornstarch and water in a small bowl. Stir it into the soup and simmer until lightly thickened.
- Slowly pour in the beaten egg while stirring in one direction to create ribbons. Turn off the heat and stir in the vinegar and sesame oil.
Serve:
- Ladle into bowls and finish with scallions, cilantro, and chili oil.
Notes
- Add more rice vinegar for extra tang or more white pepper for a sharper heat.
- Thinly sliced cooked pork or chicken can be added with the tofu.
Nutrition
Calories: 165kcalCarbohydrates: 12gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 55mgSodium: 910mgFiber: 2gSugar: 3g