A classic Chinese restaurant favorite, this Hot and Sour Soup is packed with mushrooms, bamboo shoots, and tofu, all simmered in a savory, tangy broth. Finished with beautiful egg ribbons, it's a comforting and flavorful soup that's 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.
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