Cooking Lucid
Hot and Sour Soup
A bold, tangy soup with tofu, mushrooms, and bamboo shoots in a peppery vinegar broth thickened with eggs. The perfect start to any Chinese meal.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Broth base
- 6 cups chicken broth
- ½ cup bamboo shoots (julienned)
- ½ cup wood ear mushrooms (rehydrated, sliced)
- 4 shiitake mushrooms (sliced)
- 8 oz firm tofu (cut into thin strips)
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp white pepper
- 1 tsp chili oil
Step 2 — Thicken and finish
- 3 tbsp cornstarch
- ¼ cup water
- 2 eggs (beaten)
- 1 tsp sesame oil
- 2 green onions (sliced)
- Cilantro
Instructions
- 1
Simmer the soup
Bring chicken broth to a boil in a pot. Add bamboo shoots, wood ear mushrooms, shiitake, and tofu. Simmer 5 minutes. Stir in soy sauce, rice vinegar, white pepper, and chili oil.
- 2
Thicken the broth
Mix cornstarch with water and pour into soup while stirring. Simmer 2 minutes until thickened.
- 3
Add egg and serve
Stir soup in a circular motion and slowly drizzle in beaten eggs to form ribbons. Remove from heat, add sesame oil. Garnish with green onions and cilantro. Serve immediately.
Nutrition per serving: 160 cal · 12g protein · 14g carbs · 6g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
