Ingredients
Scale
Base Broth
- 5 cups chicken or vegetable broth (adds umami depth)
- 3 tablespoons rice vinegar (gives the soup its signature tangy kick)
- 2 tablespoons soy sauce (rich and salty flavor enhancer)
- 1 teaspoon white pepper (provides a spicy, aromatic heat)
Protein & Vegetables
- ½ cup bamboo shoots, julienned (adds crunch and texture)
- ½ cup shiitake or wood-ear mushrooms, sliced (deep earthy umami flavor)
- ½ cup firm tofu, cut into thin strips (absorbs the broth’s flavors beautifully)
- 1 egg, beaten (creates delicate egg ribbons in the soup)
Flavor Enhancers & Thickener
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the soup)
- ½ teaspoon sesame oil (adds nutty aroma and depth of flavor)
- 1 teaspoon sugar (balances acidity and spice)
Instructions
- Prepare Ingredients : Chop mushrooms, julienne bamboo shoots, and cut tofu into thin strips. Mix cornstarch and water in a small bowl to create a slurry.
- Simmer the Broth : In a large pot, bring broth, soy sauce, vinegar, and white pepper to a simmer. Add mushrooms, bamboo shoots, and tofu, and cook for 5 minutes.
- Thicken the Soup :Slowly stir in the cornstarch slurry, mixing continuously to avoid clumping. Let the soup simmer until slightly thickened.
- Create Egg Ribbons : Reduce heat to low and slowly drizzle in the beaten egg while stirring gently. The eggs will cook instantly, forming delicate strands.
- Finish & Serve : Stir in sesame oil, adjust seasoning, and garnish with green onions. Serve hot with dumplings, steamed rice, or crispy spring rolls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
- Diet: Vegetarian
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