Hot and Sour Soup is a popular Chinese soup with a savory, spicy, and sour/tangy flavor profile. It’s ubiquitous with Chinese takeout, but it’s super quick and easy to make at home! Serve it as a starter for a bigger Chinese meal, or as a main course on its own.
1tablespoonsriracha or chile garlic sauceadjust spice to taste
1teaspoontoasted sesame oil
1teaspoonsugar
1teaspoongrated ginger
½ to 1teaspoondark soy sauce(optional–for added color and flavor)
½teaspoonground black pepper
2 to 3tablespoonscornstarch
2 to 3tablespoonswater
2large eggsbeaten
2 to 3scallionssliced
Instructions
Heat a pot over medium-high heat. Add the broth or stock and bring it to a simmer. Next, add the mushrooms, tofu, bamboo shoots, garlic, vinegar, light soy sauce, sriracha, sesame oil, sugar, ginger, dark soy sauce (if using), and black pepper. Return to a simmer for another minute or so.
Then, whisk together the cornstarch and water and, while stirring the soup, pour it in. As you stir and the mixture simmers, the soup will thicken.
Next, while slowly stirring the simmering soup in a clockwise direction, slowly pour in the beaten eggs. It will create thin egg ribbons throughout the soup.
Finally, add about half the scallions, stirring gently. Taste and adjust the seasoning. Add salt if it needs it, more vinegar if you want a more sour soup, and more sriracha if you want a spicier soup.
Divide into bowls and serve immediately, topped with the remaining scallions to garnish.
Notes
If using shiitakes, buy more mushrooms than you think you need because once you remove the stems the amount you have will reduce quite a bit.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (stirring a couple times partway through) or in a saucepan on the stovetop until simmering.
You can add julienned (thin strips) of raw pork or chicken to the soup (or add leftover cooked shredded chicken) if you'd like to make it even heartier. If adding raw meat, just make sure to simmer the hot and sour soup long enough so the meat cooks through. Since they are small pieces it shouldn't take too long.
If you have leftover tofu that isn't used in the soup, you can freeze it! After draining the excess liquid, portion the tofu (I usually do 4 ounce blocks). Then wrap each piece in plastic wrap, transfer to a freezer bag and freeze. Thaw each block as needed in the fridge before using.