Hot & Sour Soup Recipe
A flavorful, spicy, and tangy broth with vegetables and savory seasonings
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Ingredients
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Broth & Seasoning
Proteins & Thickeners
Vegetables & Aromatics
Garnish & Finish
Method
Broth & Seasoning
- 1
Prepare broth base
In a large pot, combine 6 cups stock and 1 cup water. Bring to a gentle simmer over medium heat.
- 2
Season broth
Add 3 tbsp light soy sauce, 3 tbsp rice vinegar, 1 tbsp chili garlic sauce, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar and 1 tsp salt. Stir and taste; adjust salt, vinegar, or chili to preferred hot-and-sour balance.
Vegetables & Aromatics
- 3
- 4
Prep vegetables
While mushrooms soak, thinly julienne 1 medium carrot, slice 3 stalks green onions (separate whites and greens), drain and thinly slice 3 oz bamboo shoots, and mince 1 tsp ginger and 2 cloves garlic.
- 5
Proteins & Thickeners
- 6
Prepare tofu
Cut 8 oz firm tofu into 1/2-inch strips or small cubes. Gently drop tofu pieces into the simmering broth and simmer 2 minutes to heat through.
- 7
Make cornstarch slurry
Whisk 3 tbsp cornstarch into 4 tbsp cold water until smooth to make a slurry. Stir the broth gently to create a slow whirlpool and gradually pour the slurry in while stirring. Simmer 1–2 minutes until the broth thickens slightly and becomes silky.
- 8
Add egg
Beat 1 egg lightly in a small bowl. With the broth at a gentle simmer and stirring in one direction, slowly drizzle the beaten egg into the pot to form thin ribbons. Turn off heat after egg is set.
Garnish & Finish
- 9
Finish seasoning
Taste the soup and, if desired, add up to 1 tsp additional rice vinegar and 1 tsp soy sauce to adjust tang and salt. Add up to 1/2 tsp more white pepper for heat, to taste.
- 10
