Chinese Hot and Sour Soup (Print Version)
# Ingredients:
→ For the Soup
01 -
6 cups chicken broth (or vegetable broth for vegetarian option)
02 -
1/4 cup soy sauce
03 -
1/4 cup rice vinegar (or white vinegar)
04 -
2 tablespoons cornstarch, mixed with 2 tablespoons water (slurry)
05 -
1 tablespoon sesame oil
06 -
1 teaspoon chili garlic sauce
07 -
1 teaspoon ground white pepper (optional)
08 -
1 block (400g) firm tofu, diced into small cubes
09 -
1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
10 -
1/2 cup bamboo shoots, julienned
11 -
1 medium carrot, julienned
12 -
2 eggs, lightly beaten
→ For Garnish
13 -
2 green onions, thinly sliced
14 -
Fresh cilantro, chopped
15 -
Additional chili oil or soy sauce, to taste
# Instructions:
01 -
In a large pot over medium heat, bring the chicken broth to a gentle boil. Stir in the soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Adjust seasoning as needed to achieve your desired level of heat and tanginess.
02 -
Add the mushrooms, bamboo shoots, carrot, and tofu to the pot. Simmer for 5–7 minutes, allowing the vegetables to soften slightly.
03 -
Stir in the cornstarch slurry, mixing continuously to avoid lumps. Simmer for another 2–3 minutes, until the soup thickens to your desired consistency.
04 -
Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or chopsticks to create silky egg ribbons.
05 -
Ladle the hot soup into bowls. Garnish with green onions and fresh cilantro, and drizzle with additional chili oil or soy sauce if desired.
# Notes:
01 -
For an authentic flavor, try using both white pepper and black pepper in this soup.
02 -
The soup can be made ahead and reheated, though the eggs are best when freshly added.