Go Back
–+ servings
Lily

Hot and Sour Soup: Discover the Perfect Recipe Today!

A delicious and spicy soup that combines the flavors of hot and sour, perfect for warming up on a chilly day.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Chinese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 cups chicken or vegetable broth
  • 1 cup firm tofu cubed
  • 1 cup shiitake mushrooms sliced
  • 1 cup bamboo shoots sliced
  • 1/2 cup carrots julienned
  • 1/4 cup green onions chopped
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon chili paste adjust to taste
  • 1 teaspoon ground white pepper
  • 2 large eggs beaten

Method
 

  1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
  2. Add the cubed tofu, sliced shiitake mushrooms, bamboo shoots, and julienned carrots to the pot. Simmer for about 5-7 minutes until the vegetables are tender.
  3. In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the pot while stirring to thicken the soup.
  4. Stir in the soy sauce, rice vinegar, sesame oil, chili paste, and ground white pepper. Let the soup simmer for another 2-3 minutes.
  5. Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons.
  6. Remove the pot from heat and stir in the chopped green onions.
  7. Serve hot, garnished with additional green onions if desired.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a vegetarian version, use vegetable broth and omit the eggs.
  • Add extra protein by including shredded chicken or shrimp for a heartier soup.

Tried this recipe?

Let us know how it was!