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Hot and Sour Soup

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Hot and Sour Soup is a delicious, comforting dish that combines the savory richness of chicken broth with the tangy heat from white vinegar and sriracha, creating a perfect balance of flavors. This soup is made with shiitake mushrooms, tofu, bamboo shoots, and carrots, making it an aromatic, hearty dish that’s quick and easy to prepare. The addition of eggs gives the soup a silky texture, while the sesame oil enhances the flavor profile.

Ingredients

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  • 6 cups chicken broth
  • 8 pieces Shiitake mushrooms, sliced thinly
  • 1/2 cup bamboo shoots
  • 1/2 package firm tofu, thin sliced
  • 1 cup carrot, julienne
  • 1/4 cup soy sauce
  • 1 tsp sugar (adjust according to your taste)
  • 1 tbsp sriracha hot sauce (adjust to your liking)
  • 1 teaspoon white pepper
  • 1/4 cup white vinegar (add an additional if you like more sour)
  • 1 tablespoon sesame oil
  • 2 tablespoons corn starch + ¼ cup water (for slurry)
  • 2 eggs, beaten
  • 2 green onions, sliced
  • Salt to taste

Instructions

  • Prepare Ingredients: Slice the tofu, carrot, and shiitake mushrooms. Set aside.
  • Cook the Broth: In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once boiling, add the sliced mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.
  • Prepare the Egg and Slurry: While the soup is cooking, beat two eggs in a separate bowl and set aside. In another bowl, mix 2 tablespoons of cornstarch with ¼ cup of water to make a slurry.
  • Season the Soup: Add soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the pot. Stir to combine and continue cooking for 5-7 minutes to allow the flavors to meld.
  • Add the Cornstarch Slurry: Slowly pour the cornstarch slurry into the soup while stirring to thicken the broth. Stir continuously to avoid clumping.
  • Finish with Eggs: Slowly drizzle the beaten eggs into the soup, stirring gently to create silky ribbons of egg. Let the soup cook for another 1-2 minutes.
  • Garnish: Taste and adjust salt as necessary. Serve hot, garnished with sliced green onions.

Notes

  • You can adjust the amount of sriracha depending on how spicy you like the soup.
  • For extra sourness, add more white vinegar or a splash of lime juice.
  • If you prefer a thicker soup, add a little more cornstarch slurry to achieve your desired consistency.
  • This soup can be made vegetarian by using vegetable broth instead of chicken broth.
  • Be sure to serve it hot, as it’s best enjoyed fresh!

Nutrition

Find it online: https://easyfoodflash.com/hot-and-sour-soup/