Description
A classic hot and sour soup with a perfectly balanced broth, packed with mushrooms, tofu, and just the right mix of heat and tang.
Ingredients
Scale
- 1 liter chicken or vegetable broth
- 200g firm tofu, cut into strips
- 1 cup mushrooms, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 egg, lightly beaten
- 1/2 teaspoon white pepper
- 2 green onions, sliced
Instructions
- Bring the broth to a simmer in a pot over medium heat.
- Add garlic and ginger and cook until fragrant.
- Stir in mushrooms and tofu.
- Add soy sauce, rice vinegar, chili paste, sesame oil, and white pepper.
- Simmer for 5 minutes.
- Stir in the cornstarch slurry to slightly thicken the soup.
- Slowly drizzle in the beaten egg while stirring gently.
- Simmer for 1–2 minutes until the egg is set.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with green onions before serving.
Notes
Adjust the vinegar and chili paste to control the sourness and heat to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: hot and sour soup, chinese soup, spicy soup, sour soup