Chinese Hot and Sour Soup

5 from 172 votes

Chinese hot and sour soup is easy to make and ready in 15 minutes! Made with spicy chili garlic sauce, soy sauce, vinegar, and loaded with tofu and mushrooms! Vegetarian option included.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Soups

Cuisine: Asian, Chinese

Servings:

Calories: 165kcal

Ingredients

4 cups stock - use vegetable or chicken stock
3 Tablespoons cornstarch - mixed with 3 tablespoons of water; (see Note 1)
2 cups shiitake mushrooms - sliced ⅓ inch thick
8 oz canned bamboo shoots - drained
4 oz extra firm tofu - drained and cut into ½ inch thick cubes
2 large eggs - beaten
2 stalks scallions - chopped

Hot and Sour Soup Seasoning:

2 to 3 Tablespoons chili garlic sauce - adjust to taste
2 Tablespoons rice wine vinegar
½ to 1 Tablespoon black vinegar - substitute with balsamic or rice wine vinegar (see Note 2)
2 Tablespoon low sodium soy sauce
1 teaspoon dark soy sauce
1 clove garlic - minced
¾ teaspoon sugar
½ teaspoon ginger - grated
½ teaspoon toasted sesame oil
⅛ teaspoon white pepper powder - substitute with black pepper
½ teaspoon crushed Szechuan chili peppers - (optional)

Instructions

Heat a large pot over medium high heat. Add the stock and bring it to a simmer. Once it simmers, add the mushrooms, bamboo shoots, and all the ingredients for the hot and sour soup seasoning. Bring it back to a simmer.
Once the soup simmers, add the cornstarch and water mixture to the pot. Be sure to give the mixture a stir before adding it as the cornstarch can settle. The soup will thicken up as it simmers.
To add the beaten eggs, stir the soup in a circular motion and slowly drizzle in the beaten eggs. Stirring the soup will create thin egg ribbons that cook while being added.
Next, add the tofu and stir gently so you don't break up the tofu.
Adjust for seasoning. Add more vinegar, chili garlic sauce, or salt to taste.
Garnish with chopped scallions and serve immediately.

Notes

The cornstarch and water mixture is used thicken up the soup. You may need to add more if you find your mushrooms or tofu release a lot of liquid.
Black vinegar is less tart than regular vinegars and has a sweet, smokey flavor. Its aged for complex flavors and has a deep, dark color. The best substitute is balsamic vinegar which has a similar taste, but you can use any vinegar as well.

Nutrition