Hot and Sour Soup
Tangy and spicy hot and sour soup featuring sliced mushrooms, cubed tofu, and silky egg ribbons in a savory chicken broth.
Ingredients
Soup Base
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 8 oz mushrooms sliced
- 4 cups chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili garlic sauce
- 1 tsp sugar
- 0.25 tsp white pepper
Finishers
- 8 oz firm tofu cubed
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 large eggs lightly beaten
- 2 green onions sliced
- 1 tsp sesame oil for drizzling
Instructions
Soup Base
- In a medium pot, heat the vegetable oil over medium-high heat. Add the garlic and ginger, and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 2–3 minutes until softened.
- Pour in the chicken stock and bring to a simmer. Stir in the soy sauce, rice vinegar, chili garlic sauce, sugar, and white pepper. Taste and adjust seasoning.
Finishers
- Gently stir in the cubed tofu and simmer for 2 minutes to warm through.
- Whisk together the cornstarch and cold water. Stir the slurry into the soup and cook until the broth thickens, about 1 minute.
- Slowly drizzle in the beaten eggs, stirring gently to create silky ribbons.
- Remove from heat. Stir in green onions and drizzle with sesame oil. Serve immediately.
Notes
Over several trials, I found that sautéing the garlic and ginger just 30 seconds prevents any bitterness.
When adding the cornstarch slurry, make sure to whisk it into cold water first to avoid lumps and achieve a glossy finish.
This soup stores beautifully for up to 4 days in the fridge; reheat gently and add a splash of stock to refresh the texture.
Nutrition
Serving: 1bowlCalories: 149kcalCarbohydrates: 12g
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