I have a fresh spin on Chinese Hot And Sour Soup. My take combines a savory chicken broth with crisp bamboo shoots, rehydrated shiitake mushrooms, and delicate tofu cubes. A splash of rice vinegar mixed with soy and chili garlic sauce brings liveliness to every bowl. It is a fast, authentic recipe you’ll enjoy exploring.

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I’ve always been intrigued by the bold flavors of Chinese dishes, and this Easy Hot And Sour Soup Recipe really delivers. I recently whipped up a batch that tasted exactly like something you’d get from your favorite take-out, except it was way healthier and super fast to make.

I started with 6 cups of chicken broth and added in julienned bamboo shoots, rehydrated shiitake mushrooms, and cubes of firm tofu for a solid texture. Then, I tossed in rice vinegar and soy sauce to get that perfect balance between tang and saltiness, and a spoonful of chili garlic sauce gave it a nice kick.

Stirring in a beaten egg and a drizzle of sesame oil towards the end really tied everything together. Even though this soup comes together in under 30 minutes, every bowl is packed with layers of taste that make it a standout dish in my recipe collection.

Enjoy this simple twist on a beloved classic!

Why I Like this Recipe

I love this soup recipe because it turns out just as tasty as my favorite Chinese take out, and it makes me feel like I’m cooking something special every time. One thing that really gets me is how quick it is to make – like, I can whip it up in under 30 minutes when I’m super hungry. I also dig the mix of textures in the soup; the bamboo shoots and tofu add a crunchy, soft combo that makes every bite interesting. And I have to say, the spicy kick from the chili garlic sauce really wakes up all the flavors, giving the soup a bold taste that leaves me wanting more.

Ingredients

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Chicken broth gives a rich umami base with essential proteins and healthy minerals.
Bamboo shoots provide a crunchy texture along with fiber and natural antioxidants.
Shiitake mushrooms add an earthy flavor and nutrients supporting immunity and digestion.
Firm tofu offers plant protein and silky texture while absorbing surrounding soup flavors nicely.
Rice vinegar imparts tanginess, balancing sour notes and brightening overall soup flavor.
Chili garlic sauce gives a spicy, zesty kick to lift the dish’s taste profile.
Green onions garnish the soup with fresh crunch and a mild sweet undertone.
Soy sauce provides umami saltiness that deepens the soup’s overall flavor and enriches broth essence.

Ingredient Quantities

6 cups chicken broth (or veggie broth if you prefer)

1/2 cup bamboo shoots, julienned

1 cup shiitake mushrooms, rehydrated and thinly sliced

1 cup wood ear mushrooms, sliced (optional but adds great texture)

3/4 cup firm tofu, cut into small cubes

1/4 cup rice vinegar

3 tablespoons soy sauce

1 tablespoon chili garlic sauce for that kick

1 1/2 teaspoons cornstarch (mixed with 3 tablespoons water to make a slurry)

1 beaten egg

1/2 teaspoon white pepper

Salt to taste

2 green onions, sliced for garnish

1 teaspoon sesame oil (optional, but really boosts the flavor)

How to Make this

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1. Pour 6 cups of your chicken or veggie broth into a pot and bring it to a simmer over medium heat.

2. Add the bamboo shoots, shiitake mushrooms, and wood ear mushrooms to the broth and let them soften for about 5 minutes.

3. Stir in the firm tofu cubes, then mix in the rice vinegar, soy sauce, and chili garlic sauce.

4. In a small bowl, combine the cornstarch with 3 tablespoons of water to create a slurry and slowly stir it into the simmering soup.

5. Allow the soup to simmer for another 3-4 minutes until it starts to thicken a bit.

6. Slowly drizzle in the beaten egg while stirring the soup gently to create nice egg ribbons.

7. Season the soup with white pepper and add salt to taste, stirring well to combine all the flavors.

8. If you like, mix in the teaspoon of sesame oil right at the end for a boost of flavor.

9. Turn off the heat and let the soup sit for a minute so all the flavors can blend together.

10. Ladle the soup into bowls, garnish with sliced green onions, and serve hot. Enjoy your meal!

Equipment Needed

1. A large pot capable of holding at least 6 cups of liquid
2. A small bowl for mixing the cornstarch slurry
3. A whisk or fork for beating the egg
4. A set of measuring cups for the broth, soy sauce, rice vinegar, etc.
5. Measuring spoons for spices like white pepper, salt, and chili garlic sauce
6. A knife and cutting board for prepping bamboo shoots, mushrooms, tofu, and green onions
7. A ladle for serving the soup into bowls

FAQ

Question: Can I use veggie broth instead of chicken broth? Answer: Yeah you can use veggie broth and it tastes pretty good too its a great option if you want a lighter soup.

Question: What if I cant find wood ear mushrooms? Answer: No problem you can totally skip them and still enjoy all the textures from the other mushrooms in the soup.

Question: Is it necessary to rehydrate the shiitake mushrooms? Answer: Its best to rehydrate them so they make the soup richer in flavor but if youre in a hurry fresh ones work okay too.

Question: Can I adjust the spice level in the recipe? Answer: Yes you can add a bit more chili garlic sauce if you like your soup spicy just be careful at first until you get the flavor balance right.

Question: When should I add the beaten egg to the soup? Answer: Just add it while the soup is simmering slowly and stir gently so it forms thin silky strands thats the trick to a good texture.

Easy Hot And Sour Soup Recipe Substitutions and Variations

Chicken broth: If you don’t have chicken broth, you can easily substitute with beef broth or any veggie broth. It might slightly change the flavor but it’ll still be delish
Bamboo shoots: No bamboo shoots? Try using water chestnuts instead. They give a similar crunch and texture that works great
Shiitake mushrooms: You can swap out shiitake mushrooms for cremini mushrooms. They are a bit earthier but will still add a nice flavor
Tofu: If firm tofu isn’t available, paneer or even a firm cottage cheese could be used. Just keep in mind the taste profile might alter a bit
Rice vinegar: Not a fan of rice vinegar? Apple cider vinegar can do the trick. Use a little less though since it’s quite strong

Pro Tips

1. Use a good quality broth if you can, because it really sets the base for flavor and makes the whole soup taste much better. Don’t be afraid to add a little extra salt gradually if you think it’s needed.

2. When adding the tofu, be gentle so it doesn’t break apart. Stirring too hard can make the tofu mushy and ruin the textures, especially when you’re also mixing in the mushrooms.

3. Drizzle the beaten egg really slowly while stirring constantly to get nice, thin egg ribbons. If you just dump it in, you’ll end up with clumps that dont look as good.

4. If you like a kick of flavor, try finishing the soup with that sesame oil right at the end, but add it sparingly. Too much can overpower the other flavors so it takes some practice to get the balance just right.