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Ultimate Chinese Hot and Sour Soup

Warm your soul with this easy and delicious one-pan Ultimate Chinese Hot and Sour Soup, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Broth and Seasonings
  • 16 oz chicken broth Can be substituted with vegetable broth for a vegan option.
  • 1 tbsp lite soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp white pepper
  • 1 tsp salt
  • 1/2 tbsp sugar
  • 2 tbsp sesame oil
  • 1 tsp chili flakes Adjust more for spicier soup.
  • 2-3 tbsp vinegar Adjust to taste.
Vegetables and Tofu
  • 2 cups sliced shiitake mushrooms Other mushrooms can be substituted if not available.
  • 1 cup sliced bamboo shoots
  • 1/2 block firm tofu, cubed Be gentle when stirring.
  • 1/2 cup sliced green onions Reserve some for garnish.
Thickening and Eggs
  • 1 tbsp cornstarch Mix with water to create a slurry.
  • 3 pieces eggs Beaten and added for texture.

Method
 

Cooking
  1. Bring chicken broth to a gentle boil in a large pot.
  2. Add lite soy sauce, dark soy sauce, white pepper, salt, sugar, sesame oil, and chili flakes. Let these flavors meld together while simmering for about 5 minutes.
  3. Stir in the sliced shiitake mushrooms and bamboo shoots.
  4. Gently add the cubed tofu and simmer for 3-4 minutes.
  5. Pour in the vinegar, starting with 2 tablespoons and adjusting to taste.
  6. Mix cornstarch with 2 tablespoons of cold water until smooth, then slowly stream this slurry into the simmering soup while stirring constantly.
  7. Beat the eggs in a small bowl and while the soup simmers, stir it in a circular motion, then slowly pour the beaten eggs in a thin stream to form delicate ribbons.
  8. Add most of the sliced green onions and give the soup a final gentle stir.

Notes

Serve topped with reserved green onions and alongside spring rolls or steamed rice for a complete meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months.