SoupAppetizerMain Course

Hot and Sour Soup

Name: Hot and Sour Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 15 g dried shiitake mushroom rehydrated and sliced; 10 g wood ear mushroom rehydrated and sliced; 200 g firm tofu drained and julienned; 150 g bamboo shoot julienned; 1 l chicken broth; 60 ml rice vinegar; 30 ml soy sauce; 5 ml sesame oil; 1 tsp white pepper; 10 g chili garlic sauce; 2 tbsp cornstarch; 4 tbsp water; 1 pcs egg beaten; 2 pcs green onion sliced

This classic Chinese-inspired soup offers a delightful balance of spicy and tangy flavors. It's packed with mushrooms, bamboo shoots, and tofu in a savory broth, thickened slightly for a comforting texture. A perfect starter or light meal.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 137 kcal

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

15 gdried shiitake mushroom, rehydrated and sliced
10 gwood ear mushroom, rehydrated and sliced
200 gfirm tofu, drained and julienned
150 gbamboo shoot, julienned
1 lchicken broth
60 mlrice vinegar
30 mlsoy sauce
5 mlsesame oil
1 tspwhite pepper
10 gchili garlic sauce
2 tbspcornstarch
1 pcsegg, beaten

cornstarch slurry

4 tbspwater

garnish

2 pcsgreen onion, sliced

Equipment

large pot · cutting board · knife · whisk · small bowl

The method

Step by step

1
Rehydrate the dried shiitake mushrooms and wood ear mushrooms according to package directions, then slice them thinly. Reserve the mushroom soaking liquid if desired, straining it carefully.
About 15 min
Cook’s note: Soaking mushrooms in warm water can speed up rehydration.
2
Drain the firm tofu and slice it into thin strips (julienne).
About 3 min
3
In a large pot, combine the chicken broth, rehydrated shiitake mushrooms, wood ear mushrooms, julienned tofu, and bamboo shoots.
About 2 min
4
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
About 5 min
5
Stir in the rice vinegar, soy sauce, sesame oil, white pepper, and chili garlic sauce.
About 1 min
Cook’s note: Adjust chili garlic sauce to your preferred spice level.
6
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
7
Slowly pour the cornstarch slurry into the simmering soup while continuously stirring, until the soup thickens to your desired consistency.
About 2 min
Cook’s note: Add the slurry gradually to avoid lumps and control thickness.
8
Once the soup is simmering again, slowly drizzle in the beaten egg in a thin stream while gently stirring the soup in a circular motion to create delicate egg ribbons.
About 2 min
Cook’s note: Stirring too vigorously will break up the egg ribbons.
9
Taste the soup and adjust seasonings if necessary, adding more vinegar, soy sauce, or white pepper to your preference.
About 1 min
10
Ladle the hot and sour soup into bowls and garnish with sliced green onion before serving.

Per serving

Nutrition

70%Score

Calories: 136.5kcal
Protein: 10.3g
Carbs: 11.9g
Fat: 5.7g
Fibre: 2g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover hot and sour soup in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until warmed through, stirring occasionally.