Description
Classic Hot and Sour Soup is a comforting and flavorful Asian-inspired dish featuring a perfect balance of spicy, sour, and savory tastes. Made with a rich broth, mushrooms, tofu, and vegetables, it’s thickened with cornstarch and finished with delicate egg ribbons and sesame oil for a satisfying texture and aroma. This easy-to-make soup is ideal as a starter or light meal and ready in just 30 minutes.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
Thickening Agent
- 2 tablespoons cornstarch
- 3 tablespoons water (for slurry)
Vegetables & Protein
- 2 large eggs, beaten
- 1 cup shiitake or wood ear mushrooms, sliced
- 1 cup firm or soft tofu, cubed
- 1 small carrot, thinly sliced
- 1/3 cup green peas
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the broth: In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat. Add soy sauce, rice vinegar, and white pepper, then let the mixture simmer for 5 minutes to develop flavor.
- Add vegetables and tofu: Add the sliced mushrooms, cubed tofu, thinly sliced carrot, and green peas to the simmering broth. Cook for 8 to 10 minutes until the vegetables are tender but still vibrant.
- Make and add slurry: In a small bowl, whisk together cornstarch and water to create a smooth slurry. Slowly stir this mixture into the soup and cook for an additional 2 to 3 minutes, stirring constantly, until the soup thickens to a slightly silky texture.
- Create egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently to form delicate egg ribbons throughout the soup.
- Finish and serve: Remove the pot from heat. Stir in the sesame oil for a fragrant finish. Garnish with chopped green onions and adjust seasoning if needed with additional soy sauce or vinegar. Serve hot.
Notes
- Use firm tofu to maintain texture, but soft tofu can be used for a creamier feel.
- Adjust the level of sourness and saltiness by varying the amount of rice vinegar and soy sauce.
- White pepper provides a subtle heat; black pepper can be used as an alternative but will change the flavor profile slightly.
- For a vegetarian or vegan version, use vegetable broth and omit eggs or replace with a plant-based egg substitute.
- Serve immediately for best texture; the soup thickens further as it cools.
