Description
This homemade Hot and Sour Soup is the perfect balance of spicy, tangy, and savory flavors. With shiitake mushrooms, tofu, bamboo shoots, and a rich broth flavored with soy sauce, rice vinegar, and chili garlic sauce, it’s an easy-to-make comfort food that’s both warming and satisfying. Serve it as an appetizer or a light meal!
Ingredients
Scale
- 4 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon cornstarch
- 2 eggs, beaten
- 1 cup shiitake mushrooms, sliced
- 1/2 cup tofu, diced
- 1/4 cup bamboo shoots, sliced
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Stir in the soy sauce, rice vinegar, and chili garlic sauce. Adjust the level of chili garlic sauce for more or less heat, depending on your preference.
- In a small bowl, mix the cornstarch with a little bit of water to form a slurry. Slowly stir the slurry into the soup to thicken the broth.
- Slowly pour the beaten eggs into the soup while stirring constantly to create ribbons of egg.
- Add the shiitake mushrooms, tofu, bamboo shoots, and green onions to the soup. Continue to cook for another 5 minutes, allowing the vegetables to soften.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- You can substitute shiitake mushrooms with other types of mushrooms like cremini or button mushrooms if you prefer.
- If you like the soup spicier, increase the amount of chili garlic sauce or add a dash of hot sauce.
- This soup can be made ahead of time and stored in the refrigerator for a couple of days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes