Chinese-Style Hot and Sour Soup
A comforting bowl of Chinese-Style Hot and Sour Soup that combines spicy and tangy flavors with fresh ingredients and a rich broth, perfect for any occasion.
Ingrédients
Broth Base
- 8 cups chicken or vegetable broth Choose based on dietary preference
Main Ingredients
- 1 cup shiitake mushrooms, sliced Can substitute with button or portobello mushrooms
- 1 cup tofu, cut into small cubes For a lighter version, omit or substitute with tempeh
- 1 cup bamboo shoots, julienned
- 1/2 cup wood ear mushrooms, soaked and sliced
- 1/4 cup vinegar (preferably rice vinegar) Can substitute with apple cider vinegar
- 2 tablespoons soy sauce Use tamari for gluten-free option
- 2 tablespoons cornstarch (mixed with 3 tablespoons of water for slurry) Ensure cornstarch is gluten-free if needed
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- 2 eggs beaten Omit for vegan version
- 3 stalks green onions, chopped
- to taste salt
- Fresh cilantro for garnish
Instructions
Preparation
- Gather and prepare all the ingredients. Slice the shiitake mushrooms, cube the tofu, and julienne the bamboo shoots. Soak the wood ear mushrooms if they are dried, then slice as needed.
Cooking the Soup
- In a large pot, bring the broth to a boil over medium-high heat.
- Add the sliced shiitake mushrooms, cubed tofu, julienned bamboo shoots, and sliced wood ear mushrooms to the pot. Allow the mixture to simmer for about 5 minutes.
- Stir in the rice vinegar and soy sauce.
- Sprinkle in the white pepper and adjust seasoning with salt as needed.
- While stirring, slowly add the cornstarch slurry.
- Drizzle the beaten eggs into the soup while stirring gently.
- Add the sesame oil and chopped green onions, stirring to combine.
- Let the soup rest for a few minutes before serving.
- Serve hot, garnished with fresh cilantro.
Notes
For extra kick, add chili oil or red pepper flakes. Adjust ingredient quantities to taste.