Hot and Sour Soup
This classic Chinese hot and sour soup combines silken tofu, mushrooms, and bamboo shoots in a savory, tangy broth finished with egg ribbons. It's an authentic restaurant favorite that's surprisingly easy to make at home.
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This classic Chinese hot and sour soup combines silken tofu, mushrooms, and bamboo shoots in a savory, tangy broth finished with egg ribbons. It's an authentic restaurant favorite that's surprisingly easy to make at home.
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Prepare the vegetables: slice the mushrooms and julienne the bamboo shoots.
In a pot, combine the beef broth, soy sauce, rice vinegar, sriracha, and white pepper. Stir to combine.
Add the sliced mushrooms, julienned bamboo shoots, and shredded carrots to the pot.
Bring the soup to a boil over medium-high heat.
While the soup is heating, prepare the cornstarch slurry. In a small bowl, whisk together the water and cornstarch until smooth.
Once the soup is boiling, slowly pour in the cornstarch slurry while stirring continuously to thicken the soup.
In a separate bowl, whisk the two eggs.
While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create egg ribbons.
Stir in the chopped green onions.
Gently add the cubed tofu to the soup and stir carefully.
Garnish with crushed red pepper flakes if desired and serve hot.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add fresh egg ribbons when serving.
Yes. Prepare the broth and ingredients up to 2 days ahead and store separately. Reheat the broth, add vegetables and tofu, then finish with egg ribbons just before serving for best texture.
Firm tofu works but will have a chewier texture. For a non-tofu version, add shredded chicken or extra mushrooms and bamboo shoots instead.
Whisk 1-2 eggs lightly and drizzle slowly into simmering broth while stirring gently. The eggs will set into delicate strands. Avoid overbeating the eggs beforehand.
Yes. Start with 1 tbsp sriracha and add more to taste. You can also substitute sriracha with chili oil or add jalapeños for different heat profiles.
Use tamari or gluten-free soy sauce instead of regular soy sauce. Verify your broth and sriracha are gluten-free certified.
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