Hot & Sour Soup Recipe

5 from 1 vote

Make restaurant-quality Hot & Sour Soup right at home! This popular dish is surprisingly easy to cook up.

Prep Time20

Cook Time15

Total Time31

Course: Appetizer, Main Course, Soup

Cuisine: Asian, Chinese

Servings: servings

Calories: 222kcal

¼ tablespoon ginger thinly sliced
2 oz 5-spiced dry tofu*
2 oz medium-firm tofu
1/2 carrot thinly sliced
1/4 cup bamboo shoots
1/4 cup dried sliced shitake mushrooms rehydrated in 1/2 cup water & water reserved
3 ½ cups vegetable stock
3 tablespoons cornstarch mixed with 5 tablespoons water
1 egg beaten
⅙ - ¼ cup white vinegar adjust to how sour you like your soup
2 ½ teaspoons sesame oil
1 -3 teaspoons salt*
2 green onions thinly sliced, optional for garnish

In a bowl, combine sauce ingredients then set aside.
Heat a large pot, on medium-high heat, and add a little oil. Add in ginger and saute for a couple of seconds until it’s fragrant. Add in tofu, carrots, bamboo shoots and saute until the tofu is lightly golden. Add in rehydrated mushrooms, water from rehydrating mushrooms, vegetable stock, and sauce. Bring to a boil, reduce heat to medium, and cook for 5 minutes or until carrots are tender. Pour in the cornstarch and continuously mix until it becomes thickened. Very slowly, drizzle eggs into the pot to create egg ribbons. Pour in white vinegar, sesame oil, and salt. Stir then turn off the heat. Serve with green onions as garnish, if desired.

Spiced tofu can be found in the refrigerated section of local Asian markets. If you have trouble finding it, you can substitute it with more medium-firm tofu.
The amount of salt you add may vary depending on how much vinegar you add. I recommend starting at 1 teaspoon of salt then you can always add more if needed!