Name: Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 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; 3 tbsp cornstarch; ¼ cup water; 2 eggs (beaten); 1 tsp sesame oil; 2 green onions (sliced); Cilantro

Spoon Simple

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

Lunch·Chinese·Easy

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.