Hot and Sour Soup

Hot and Sour Soup is a classic Chinese soup that is easy to make. This comforting, flavorful soup can be on your table in 30 minutes.

Course Soup

Cuisine Asian

Keyword asian soup, hot and sour, takeout fakeout

Prep Time 15

Cook Time 15

Servings

Calories 196kcal

Ingredients

12 dried shiitake mushrooms
5 ounces dried wood ear mushrooms
8 cups low-sodium chicken broth
1/4 cup distilled white vinegar
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon white pepper
1 teaspoon fresh ginger minced
1/4 cup water
1/4 cup corn starch
1/4 cup bamboo shoots sliced
4 ounces firm tofu diced into small cubes
2 eggs
3 green onions diced

Instructions

Place mushrooms in tepid water to rehydrate. This could take 15 - 20 miuntes.
After mushrooms have rehydrated remove the stems from the shiitake mushrooms and slice into thin strips. Roughly chop wood ear mushrooms.
Combine chicken broth, vinegar, soy sauces, oyster sauce, white pepper, and ginger together in a large soup pot. Heat until simmering.
Whisk together water and corn starch. Slowly drizzle into soup and simmer until thickened.
Add in mushrooms, bamboo shoots and tofu.
Beat eggs together in a measuring cup with a spout. While slowly stirring the soup, slowly drizzle in the egg to create egg ribbons.
Ladle soup into bowls, garnish with green onions and serve.

Notes

It is important to slowly stir the soup as you're adding the eggs. If you stir too quickly you won't the the ribbons and the egg will just be stirred into the soup.

Nutrition information for estimation purposes only.

Nutrition