Description
This Hot and Sour Soup recipe is a quick and flavorful appetizer featuring a savory chicken broth base enriched with shiitake and woodear mushrooms, bamboo shoots, tofu, and a perfect balance of spicy, sour, and umami flavors. Easy to prepare in just 20 minutes, this comforting Asian-inspired soup is thickened with cornstarch and finished with delicate egg ribbons, sesame oil, and green onions for a satisfying start to any meal.
Ingredients
Scale
Broth and Vegetables
- 4 cups chicken broth
- 3 shiitake mushrooms, sliced
- ¼ cup woodear mushrooms, sliced
- ¼ cup bamboo shoots, strips
- 4 oz firm tofu, strips
Seasonings and Sauces
- ½ tsp red chili flakes
- ¼ tsp white pepper
- 2 tbs soy sauce
- 1 tsp dark soy sauce
- ¼ tsp sugar
- 2 tbs vinegar
- ½ tsp sesame oil
- 1 green onion, sliced
Thickener and Egg
- 2 tbs cornstarch
- 3 tbs water
- 2 eggs, whisked
Instructions
- Prepare the Broth: In a pot set over medium heat, combine the chicken broth, sliced shiitake mushrooms, woodear mushrooms, bamboo shoots, tofu strips, red chili flakes, white pepper, soy sauce, dark soy sauce, and sugar. Stir to mix and heat the ingredients together.
- Thicken the Soup: In a small bowl, mix the cornstarch with water to create a smooth slurry. Bring the broth mixture to a boil, then slowly pour in the cornstarch slurry while stirring continuously. This will thicken the soup evenly to a desirable consistency.
- Create Egg Ribbons: Reduce the heat so that the soup is gently simmering. Stir the broth quickly in a circular motion to form a vortex. Immediately pour the whisked eggs slowly into the swirling broth. Gently stir in the same direction to form thin, silky egg ribbons dispersed throughout the soup.
- Finish and Garnish: Turn off the heat and stir in the vinegar, sesame oil, and sliced green onions. Mix gently to combine all flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary for more sourness or heat, then serve hot and enjoy this vibrant, comforting soup.
Notes
- This soup can be made vegetarian by substituting vegetable broth for chicken broth.
- Adjust the amount of chili flakes to control the spiciness according to your preference.
- Ensure the broth is only gently simmering before adding eggs to form smooth ribbons, avoid boiling after adding eggs to maintain texture.
- Woodear mushrooms can be substituted with black fungus or omitted if unavailable.
- Use firm tofu to prevent it from breaking apart during cooking.
