Hot and Sour Soup
I wanted to make something quick and easy for dinner so when I saw this recipe for hot and sour soup on Gimme Some Oven I knew it was perfect. My family loves hot and sour soup but I have never attempted to make it before because I was intimidated. This recipe isn’t authentic but it is delicious and easy to make. I loved that it came together in less than 30 minutes and wasn’t complicated at all. Yay!! My kids and husband and I absolutely LOVED it. I am looking forward to the leftovers for lunch tomorrow.
How to Make Hot and Sour Soup
In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons. Add the diced tofu, half of the green onions, and sesame oil; stir to mix. Taste and season with sea salt and white pepper, to taste.
Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.
Ingredients
- 8 cups of chicken broth divided
- 8 oz shiitake mushrooms stems removed & sliced thinly
- 8 oz can of sliced bamboo shoots drained
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 1 tsp ground ginger more to taste
- 1 tsp chili garlic sauce more to taste
- ¼ cup cornstarch
- 2 eggs whisked very well
- 8 oz firm tofu pressed in towels to drain excess liquid, diced
- 4 green onions thinly sliced
- 1 tsp toasted sesame oil
- Sea salt and WHITE pepper to taste (black pepper will work too)
Instructions
- In a large Dutch oven or heavy-bottomed pot combine 7½ cups of chicken broth with the sliced shiitake mushrooms, drained bamboo shoots, rice vinegar, soy sauce, ground ginger, and chili garlic sauce together then bring to a simmer over medium heat; stirring occasionally.
- While the soup comes to a simmer, combine the remaining 1/2 cup of chicken broth with the cornstarch. Whisk until well combined and completely smooth; set aside.
- Once the soup has reached a simmer, stir in the whisked cornstarch mixture and stir for a minute or two until the soup has thickened.
- Continue stirring the soup in a circular motion and slowly drizzle in the well-whisked eggs in a thin stream (while still stirring the soup) to create the egg ribbons.
- Add the diced tofu, half of the green onions, and sesame oil; stir to mix.
- Taste and season with sea salt and white pepper, to taste.
- Serve immediately garnished with the remaining green onions and with more soy sauce and chili sauce on the side. Enjoy.
It’s warming and delicious!
I love hot and sour soup! For some reason, I have never thought of making it at home. Need to try this!!
I guess I could add some diced chicken in it too right?
Stephanie,
Yes, chicken or pork would both work well!
~Pam
I love this soup and I haven’t made it in a long time, You inspire me to make it.
Tis the season….for soup! This one looks good!
We like hot and sour soup and always looking for new versions especially when they are easy and highly endorsed by kids and hubby.
Love soups and this looks delicious!!
I love hot and sour soups and with as freezing cold as it’s been in Boston, this is just what the doctor ordered!!
I’m always up for a good soup recipe and this one just won my heart, Pam! Excellent combination of ingredients. Is there any alternative to using soy sauce?
Hot and sour soup is one of my favorites! So cozy and love the umami flavor.
I think this will be what I make tonight. I have everything to make it and I’ve been under the weather with the crud.