Hot and Sour Soup

Hot and sour soup is one of my favorite items to order when getting Chinese takeout. It’s cozy, bold, and full of flavor that hits you instantly. One sip gives you that comforting warmth in your chest, followed by a tangy punch that keeps you going back for more.

Hot and sour soup tastes savory, spicy, and tangy, with a rich umami depth from ingredients like mushrooms and soy sauce, balanced by a sharp sourness from vinegar (often black vinegar) and a distinct heat from white pepper. This is all tied together in a slightly thickened, glossy broth with silky egg ribbons and chewy textures from ingredients like tofu and bamboo shoots. That balance between white pepper and vingear is what makes this soup so addicting

Ingredients
4 cups chicken broth (or veggie broth)
1 cup mushrooms, sliced (I used shiitake and baby bellas)
1/2 cup firm tofu, cut into strips
1/4 cup bamboo shoots, sliced thin
2 tbsp soy sauce
1-2 tbsp rice vinegar
1-2 tsp white pepper (plus more)
1 tsp sesame oil
1 tsp grated ginger
1 tsp minced garlic
1 tbso cornstarch + 2 tbsp water (slurry)
2 eggs, beaten
2 green onions, sliced
Salt to taste

1. In a pot, add broth, mushrooms, tofu, bamboo shoots, ginger, and garlic. Simmer 5 minutes.
2. Stir in soy sauce, rice vinegar, white pepper, and sesame oil.
3. Add cornstarch slurry while stirring. Let it gently thicken, about 1-2 minutes.
4. Lower hear. Slowly drizzle in beaten egg in a circular motion. Let set 30 seconds then stir in one direction to create ribbons.
5. Add green onions. Adjust salt, pepper, and sourness to your preference.

Hot and sour for you