Hot and Sour Soup Recipe
A classic hot and sour soup combining savory broth, tender mushrooms, tofu, tangy vinegar, and soy sauce with delicate egg ribbons for a comforting and flavorful Asian-inspired starter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button)
- 1/2 cup firm tofu, diced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili paste or to taste (optional for heat)
Egg Ribbons
- 2 large eggs, beaten
Instructions
- Prepare the Soup Base: In a medium-sized pot, bring the broth to a gentle simmer over medium heat. Add the sliced mushrooms and diced tofu, allowing them to cook and infuse the broth for about 5 minutes until mushrooms soften.
- Flavor the Soup: Stir in the soy sauce, rice vinegar, and chili paste if using. Adjust the seasoning with more soy sauce or vinegar according to your taste preferences, balancing the hot and sour flavors carefully.
- Add Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion. This will create delicate, silky egg ribbons throughout the soup.
- Simmer and Serve: Allow the soup to simmer for another minute to set the egg ribbons, then remove from heat. Serve the hot and sour soup immediately, garnished with chopped green onions or cilantro if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the vinegar and chili paste to control the sourness and heat level.
- Adding a teaspoon of cornstarch slurry can thicken the soup if preferred.
- Serve hot with steamed rice or as a starter to an Asian-inspired meal.
Keywords: hot and sour soup, Chinese soup, tofu soup, mushroom soup, egg ribbon soup, vegetarian Asian soup
Find it online: https://savorandsimmer.com/hot-and-sour-soup-recipe/
