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Hot and Sour Soup

Hot and Sour Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 4 cups chicken or vegetable broth
  • 1 cup mushrooms thinly sliced
  • ½ cup bamboo shoots sliced
  • ½ cup firm tofu cut into thin strips
  • ½ cup cooked shredded chicken optional
  • 2 tablespoons gluten-free soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1 teaspoon sesame oil
  • ½ teaspoon ground white pepper
  • ¼ teaspoon chili flakes or chili paste optional
  • 1 large egg lightly beaten
  • 2 green onions thinly sliced
  • Salt to taste

Method
 

  1. Heat the broth: Pour the chicken or vegetable broth into a large saucepan and bring to a gentle boil.
  2. Add the ingredients: Add the mushrooms, bamboo shoots, tofu, and shredded chicken if using. Cook for 5–7 minutes until the vegetables are tender.
  3. Season the soup: Stir in the gluten-free soy sauce, rice vinegar, sesame oil, white pepper, and chili flakes or chili paste.
  4. Thicken: Mix the cornstarch with cold water until smooth. Slowly pour the mixture into the simmering soup while stirring continuously. Cook for 1–2 minutes until slightly thickened.
  5. Add the egg: Reduce the heat to low. Slowly drizzle the beaten egg into the soup while gently stirring to create thin egg ribbons.
  6. Finish: Stir in most of the green onions and adjust the salt, sourness, or spice to taste.
  7. Serve: Ladle into bowls and garnish with the remaining green onions. Serve hot.

Notes

Add the vinegar near the end of cooking to preserve its bright tangy flavor and keep the soup perfectly balanced.