Description
Classic Hot and Sour Soup is a comforting Chinese-inspired soup made with tofu, mushrooms, bamboo shoots, silky egg ribbons, and a perfectly balanced spicy-tangy broth. This lighter homemade version delivers bold flavor while being lower in sodium than traditional restaurant recipes.
Ingredients
Scale
- 4 cups vegetable or chicken broth
- 1 cup shiitake mushrooms, sliced
- 1 cup bamboo shoots, julienned
- 1 block firm tofu, cubed
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 2 eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 green onions, sliced
Instructions
- Bring broth to a simmer in a saucepan over medium-high heat.
- Add mushrooms, soy sauce, vinegar, and white pepper; simmer for 5 minutes.
- Whisk cornstarch with cold water to form a slurry.
- Slowly stir slurry into the soup and simmer until slightly thickened.
- Add tofu and heat gently for 2–3 minutes.
- Slowly drizzle beaten eggs into the soup while stirring to form ribbons.
- Add green onions and sesame oil.
- Remove from heat and serve hot.
Notes
Add vinegar and white pepper at the end of cooking to preserve their flavor. Always mix cornstarch with cold water before adding to avoid clumping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 91
- Sugar: 2g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: hot and sour soup, classic hot and sour soup, chinese soup, low sodium soup