Mama Chang’s Hot and Sour Soup

5 from 2 votes

This totally from scratch hot and sour soup is packed with flavor, and is so easy you can skip your next takeout order.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: Asian, Chinese

Servings: servings

Calories: 278kcal

½ teaspoon vegetable oil
1 garlic clove smashed and minced
1 tablespoon peeled and minced fresh ginger
4 scallions white and green parts, minced, plus 2 tablespoons chopped for garnish
4 cups chicken stock or broth
12 ounces soft or firm tofu not silken or extra-firm, cut into ¼-inch cubes
10 medium button mushrooms wiped clean and thinly sliced
1 teaspoon granulated sugar
⅔ cup rice vinegar
3 tablespoons soy sauce
1 teaspoon freshly ground black pepper
1 tablespoon sesame oil plus 2 teaspoons for garnish
1 tablespoon Sriracha sauce
2 large eggs
White pepper for garnish

In a saucepan, heat the vegetable oil over medium-high heat until hot. Add the garlic, ginger, and scallions, and cook, stirring occasionally, for about 1 minute. Add the stock and bring to a simmer.
Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil, and Sriracha sauce and bring the soup back to a simmer over medium-high heat. (Taste the soup. If you want it hotter, add more Sriracha sauce; if you want it more sour, add more vinegar.)
In a small bowl, whisk the eggs until blended. With the soup at a steady simmer, slowly whisk in the eggs so they form long strands. Bring the soup back to a simmer. Divide the soup among four bowls and garnish each with a little sesame oil, scallion, and white pepper. Serve immediately. The soup can be stored in an airtight container in the fridge for up to 3 days.

Adapted from Flour, too