Hot & Sour Soup

This hot and sour soup is a bold, comforting Chinese-inspired dish packed with savory broth, mushrooms, tofu, bamboo shoots, and a balance of spicy heat and tangy vinegar. Thickened slightly for a silky texture and finished with egg ribbons and green onions, it’s a quick, flavorful soup perfect as a starter or light meal.

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 4 cups chicken broth

• ½ cup mushrooms, sliced

• ¼ cup bamboo shoots, julienned (optional)

• ¼ cup tofu, cubed (optional)

• 2 tablespoons soy sauce

• 2 tablespoons rice wine vinegar

• 1 tablespoon cornstarch

• 1 teaspoon chili paste

• 1 egg, beaten

• 2 green onions, chopped

• ¼ teaspoon white pepper (optional)

• ⅛ teaspoon red pepper flakes (optional)

Directions

1. In a large pot, bring the chicken broth to a boil.

2. Add the mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes.

3. Stir in the soy sauce, rice wine vinegar, and chili paste.

4. Mix the cornstarch with a little water to make a slurry, then stir it into the soup to thicken.

5. Slowly pour the beaten egg into the soup while stirring gently to create egg ribbons.

6. Add the white pepper and red pepper flakes, if using, for extra heat.

7. Garnish with chopped green onions before serving.

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   Serving Suggestion

   Serve with fried crispy egg roll wrapper strips for crunch.