Description

A perfect balance of heat and tang, this Hot and Sour Soup is a deliciously comforting dish packed with mushrooms, tofu, and egg ribbons in a flavorful, slightly thickened broth. It’s quick to make and better than takeout!

Ingredients

Scale

For the Soup:

4 cups low-sodium chicken stock
½ cup seafood mushrooms (or substitute with button mushrooms)
½ cup soft tofu (cut into ¼-inch thick strips; medium or firm tofu works too)
¼ cup carrot (julienned)
5 shiitake mushrooms (sliced)
1–2 tablespoons red chili (sliced, optional for heat)
1 green onion (finely chopped)
2 large eggs (beaten)

For Seasoning:

½ tablespoon regular soy sauce
2 teaspoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon chicken bouillon powder
¼ teaspoon white granulated sugar
Salt & white pepper (to taste)

For Thickening:

2 tablespoons cornstarch or potato starch
¼ cup cold water

For the Signature “Sour” Flavor:

2 tablespoons white vinegar (add more if you like it tangier)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Cornstarch Slurry

In a small bowl, mix 2 tablespoons cornstarch with ¼ cup cold water until smooth.
Set aside.

2. Season the Broth

In a medium pot, pour in chicken stock.
Add regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil.
Stir well and bring to a boil over medium-high heat.

3. Simmer the Vegetables

Once boiling, reduce heat to low-medium.
Add shiitake mushrooms, carrots, seafood mushrooms, and red chili peppers.
Simmer uncovered for 1-2 minutes.

4. Add Tofu & Thicken the Soup

Gently lower in the soft tofu strips and stir carefully.
Stir in the cornstarch slurry to slightly thicken the soup.
Simmer for 30-60 seconds, stirring occasionally.

5. Create Egg Ribbons

Stir the soup in a circular motion.
Slowly pour in beaten eggs in a thin stream, continuing to stir gently to form beautiful egg ribbons.

6. Final Seasoning & Serve

Stir in chopped green onions.
Add white vinegar for that signature sour kick.
Season with salt and white pepper to taste.
Serve hot and enjoy!

Notes

For More Heat: Increase red chili or add a dash of chili oil or Sriracha before serving.
For More Tanginess: Add an extra teaspoon of vinegar at the end.
Vegetarian Version: Use vegetable stock instead of chicken stock and omit the chicken bouillon powder.
For a Silkier Soup: Use potato starch instead of cornstarch—it gives a smoother texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Chinese-Inspired

Nutrition

Calories: 120 kcal
Sugar: 3g
Sodium: 900mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 12g
Trans Fat: 2g