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Easy Restaurant-Style Hot and Sour Soup

A close-up of a white bowl filled with rich, dark broth of hot and sour soup recipe, showing tofu, mushrooms, and egg ribbons.
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Make this classic hot and sour soup at home. It delivers the tangy and spicy flavor you expect from takeout but is ready quickly for a weeknight dinner.

Ingredients

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  • 6 cups vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons dark soy sauce (for color)
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/4 cup cornstarch mixed with 1/4 cup cold water (slurry)
  • 4 ounces firm tofu, cut into small strips
  • 4 ounces shiitake mushrooms, sliced
  • 4 ounces bamboo shoots, sliced
  • 2 large eggs, lightly beaten
  • 2 tablespoons chili garlic sauce (adjust to your spice preference)
  • 1/2 cup sliced green onions, for garnish

Instructions

  1. Combine the vegetable broth, soy sauce, rice vinegar, dark soy sauce, sesame oil, ginger, white pepper, and black pepper in a large pot. Bring the mixture to a boil over medium-high heat.
  2. Once boiling, reduce the heat to a simmer. Add the tofu strips, sliced mushrooms, and bamboo shoots to the pot. Cook for 3 minutes.
  3. Whisk the cornstarch slurry again and slowly pour it into the simmering soup while stirring constantly until the broth thickens slightly.
  4. Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction to create ribbons. Cook for 1 minute until the egg is set.
  5. Stir in the chili garlic sauce to achieve your desired level of heat and tang. Taste and adjust seasoning if needed.
  6. Ladle the hot and sour soup into bowls. Garnish each serving with sliced green onions. Serve immediately for a flavorful Asian broth experience.

Notes

  • For a vegetarian hot and sour soup, ensure your broth is vegetable-based. If you use chicken broth, the soup will not be vegetarian.
  • To make this recipe gluten-free, use tamari instead of soy sauce.
  • You can substitute dried wood ear mushrooms for shiitake if you prefer a different texture.
  • For a richer flavor, add 1/2 cup of shredded cooked chicken if you are not making a vegetarian version.

Nutrition

Find it online: https://bringdish.com/hot-and-sour-soup-recipe/