Chinese Hot and Sour Soup

Name: Chinese Hot and Sour Soup with Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 oz dried shiitake mushrooms, rehydrated and sliced; 8 oz firm tofu, cut into strips; 1 can (8 oz) bamboo shoots, sliced into strips; 1/2 cup shredded carrots; 32 oz beef broth; 4 tbsp less-sodium soy sauce; 4 tbsp rice vinegar; 1 tbsp sriracha; 1 tsp white pepper; 2 large eggs; 1/2 cup water; 4 tbsp cornstarch; 1/4 cup chopped green onions, for garnish; crushed red pepper flakes, to taste

This Chinese hot and sour soup combines silky tofu, rehydrated shiitake mushrooms, and bamboo shoots in a tangy broth balanced with rice vinegar and sriracha heat. It's a restaurant-style comfort dish you can make at home without special equipment.

🌍Chinese 🏷️Hot and sour soup 🏷️Chinese soup 🏷️Tofu 🏷️Shiitake mushroom Bamboo shoots

🏷️

🏷️Egg drop soup

-0:00

by.nay.aonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by by.nay.a

-0:00

by.nay.aonTikTok

Ingredients

1 oz dried shiitake mushrooms, rehydrated and sliced
8 oz firm tofu, cut into strips
1 can (8 oz) bamboo shoots, sliced into strips
1/2 cup shredded carrots
32 oz beef broth
4 tbsp less-sodium soy sauce
4 tbsp rice vinegar
1 tbsp sriracha
1 tsp white pepper
2 large eggs
1/2 cup water
4 tbsp cornstarch
1/4 cup chopped green onions, for garnishoptional
crushed red pepper flakes, to tasteoptional

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Instructions

1
Prepare the vegetables: slice the rehydrated shiitake mushrooms, cut the tofu into small strips, and slice the bamboo shoots into thin strips.
2
In a large pot, combine the beef broth, soy sauce, rice vinegar, sriracha, and white pepper. Stir to combine and bring to a boil.
3
Add the sliced mushrooms, tofu, bamboo shoots, and shredded carrots to the boiling broth. Stir and let it simmer for about 5 minutes.
4
In a small bowl, prepare the cornstarch slurry by whisking together 1/2 cup of water and 4 tablespoons of cornstarch until smooth.
5
While stirring the soup, slowly pour in the cornstarch slurry to thicken the soup to your desired consistency.
6
In a separate small bowl, whisk two eggs. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create egg ribbons.
7
Garnish with chopped green onions and crushed red pepper flakes, if desired. Serve hot.

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Tips & Notes

Pro tips

Rehydrate dried shiitake mushrooms in warm water for 15–20 minutes before slicing; reserve the soaking liquid and strain it into the broth for extra umami depth.
Cut tofu into thin, uniform strips so it heats through quickly without breaking apart during stirring.
Add the egg at the very end while the broth is at a gentle boil; drizzle slowly and stir constantly to form silky egg strands rather than scrambled pieces.
Taste and adjust heat and tang just before serving—vinegar and sriracha intensity can vary by brand, so final seasoning is key.

Substitutions

Beef broth → chicken or vegetable broth (lighter flavor, still delicious)
Rice vinegar → white vinegar or apple cider vinegar (adjust amount slightly—rice vinegar is milder)
Sriracha → chili paste, gochujang, or red pepper flakes (adjust to heat preference)
Firm tofu → shrimp, chicken, or omit for vegetarian version

Storage & make-ahead

Store cooled soup in an airtight container for up to 3 days; reheat on the stovetop over medium heat. Add fresh egg strands when reheating for best texture.

Common Questions

Can I make hot and sour soup ahead of time?

Yes. Prepare the broth and vegetables up to 2 days ahead; store separately. Add tofu and eggs when reheating to prevent them from becoming mushy.

How do I get the right balance of hot and sour?

Start with the full amounts of rice vinegar (4 tbsp) and sriracha (1 tbsp), then adjust to taste. Add vinegar for tang, sriracha for heat.

What can I substitute for firm tofu?

Silken tofu works but will break apart more easily. Alternatively, use cooked shrimp, chicken strips, or extra mushrooms for a vegetarian version.

Do I need to cook the eggs a specific way?

Whisk eggs lightly and slowly drizzle into simmering broth while stirring gently to create wispy egg strands, not chunks.

Can I use fresh mushrooms instead of dried shiitake?

Yes, use about 6 oz sliced fresh shiitake or cremini mushrooms. Add them directly to the broth; they won't need rehydration and will cook in about 5 minutes.