This Hot and Sour Soup is a flavorful, tangy, and spicy dish featuring shiitake mushrooms, bamboo shoots, tofu, and carrots in a savory broth. Perfectly balanced with a touch of vinegar, soy sauce, and chili paste, it’s both comforting and bold.
35 minutes
Serves 6
Medium
Ingredients
Broth
4 cups chicken broth (or vegetable broth for a vegetarian version)
2 cupswater
2 tablespoonssoy sauce
2 tablespoonsrice vinegar
1 tablespoonwhite vinegar
1 tablespoonsugar
1 teaspoonchili paste (adjust to taste)
1 teaspoonsesame oil
Main Ingredients
1 cupshiitake mushrooms, sliced (or any other mushrooms)
1/2 cupbamboo shoots, thinly sliced
1/2 cuptofu, sliced into strips
1/2 cupcarrots, julienned
1/4 cupwood ear mushrooms (optional)
1 tablespoonginger, grated
2 garlic cloves, minced
Thickening
2 tablespoonscornstarch
1/4 cupcold water
Seasoning
1/2 teaspoon white pepper (or black pepper)
1 tablespoonsoy sauce (if needed for extra saltiness)
Garnishes
1egg, lightly beaten (optional, for egg ribbons)
Fresh cilantro or green onions (for garnish)
Chili flakes (optional, for extra heat)
Directions
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This homemade Hot and Sour Soup is a delightful fusion of flavors and textures that perfectly balances tanginess and spiciness. The savory broth, made from chicken or vegetable stock, is seasoned with soy sauce, rice vinegar, chili paste, and sesame oil for a rich, aromatic base. Shiitake mushrooms, bamboo shoots, tofu, carrots, and wood ear mushrooms (if available) are simmered in the broth, absorbing all the flavors. The addition of cornstarch thickens the soup to a velvety consistency, while a dash of white pepper adds a gentle heat. For extra richness, a beaten egg is stirred in to create delicate egg ribbons. Whether served as an appetizer or a main, this comforting soup is perfect for warming you up on chilly days. Garnish with cilantro or green onions, and enjoy a true taste of homemade Chinese cuisine!
Here’s an estimated breakdown of the nutritional content for one serving of Hot and Sour Soup (based on 6 servings):
Nutrient
Amount per Serving
Calories
150-180 kcal
Protein
8-10 g
Carbohydrates
18-20 g
Fiber
2-3 g
Sugar
4-5 g
Fat
7-9 g
Saturated Fat
1-2 g
Sodium
600-800 mg
Cholesterol
0-10 mg
Vitamin A
50-60% of daily value
Vitamin C
5-10% of daily value
Calcium
4-6% of daily value
Iron
6-8% of daily value
Note: These values can vary depending on the specific ingredients and portion sizes you use.
Steps
1
Done
Prepare the Broth
In a large pot, combine the chicken or vegetable broth, water, soy sauce, rice vinegar, white vinegar, sugar, chili paste, and sesame oil. Bring it to a boil over medium-high heat.
2
Done
Add Vegetables and Tofu
Once the broth is boiling, add the shiitake mushrooms, bamboo shoots, tofu, carrots, wood ear mushrooms (if using), ginger, and garlic. Stir well and simmer for about 5-7 minutes, allowing the flavors to meld.
3
Done
Thicken the Soup
In a small bowl, mix the cornstarch with cold water to create a slurry. Slowly pour this into the simmering broth while stirring constantly. The soup will begin to thicken. Let it simmer for another 2-3 minutes.
4
Done
Season
Taste the soup and adjust the seasoning with white pepper and additional soy sauce if desired.
5
Done
Add the Egg (Optional)
If you want to add egg ribbons, slowly pour the beaten egg into the soup while stirring gently in one direction. The egg will cook in delicate ribbons.
6
Done
Serve
Ladle the soup into bowls and garnish with fresh cilantro or green onions and chili flakes for extra heat, if desired.
Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.
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