Description
This Classic Hot and Sour Soup is a comforting Asian-inspired soup with a delicious balance of spicy, tangy, and savory flavors. Made with mushrooms, tofu, egg ribbons, soy sauce, rice wine vinegar, and Sriracha, it comes together quickly for a satisfying bowl of soup.
Ingredients
- 6 cups reduced-sodium chicken broth
- 1/2 cup mushrooms, sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon Sriracha sauce
- 1 teaspoon ground white pepper
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 2 eggs, well beaten
- 6 oz extra-firm tofu, sliced into strips
- 2 green onions, sliced
Instructions
- Pour the chicken broth into a large pot and bring it to a gentle simmer over medium-high heat.
- Add the sliced mushrooms, soy sauce, rice wine vinegar, Sriracha sauce, and ground white pepper. Stir well to combine.
- Add the sliced tofu and simmer for 5-7 minutes, allowing the mushrooms and tofu to heat through and the flavors to develop.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth.
- Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Continue cooking for 2-3 minutes, until the soup thickens slightly.
- Slowly drizzle the beaten eggs into the soup in a thin, steady stream while gently stirring in one direction. The eggs will form delicate ribbons.
- Stir in the sliced green onions and cook for another minute.
- Taste the soup and adjust the soy sauce, vinegar, Sriracha, or white pepper according to your preference.
- Ladle the hot and sour soup into bowls and serve immediately.
Notes
- For a thicker soup, add a little more cornstarch slurry until the desired consistency is reached.
- Drizzle the beaten eggs slowly while stirring gently to create thin egg ribbons.
- Adjust the amount of Sriracha and white pepper to control the level of heat.
- Rice wine vinegar provides the signature tangy flavor, so add it gradually if you prefer a milder taste.
- For the best texture, avoid boiling the soup vigorously after adding the cornstarch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired