Chef Stef's favorites
Hot and Sour Soup
Super easy

11 ingredients and can be ready to enjoy in 15-20 minutes once prepped!





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Category: Soups
Cuisine Type Chinese


For 4 Person(s)

Soup Mix

5 cups reduced sodium chicken broth
4 tablespoons soy sauce
1 teaspoon white pepper
1 package sliced shitake mushrooms
1 tablespoons mushroom bullion

Hot and Sour Soup Directions

  1. In a large pot, combine broth, soy sauce, bullion, and white pepper
  2. Bring to a boil over medium heat.
  3. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
  4. Stir in tofu and most of the green onions. Simmer 5 more minutes.
  5. In a small bowl, make a slurry by whisking together 3 tablespoons cold rice vinegar and cornstarch.
  6. Add the slurry slowly to the soup and bring back to a boil, stirring, until soup is thickened, about 1 minute
  7. Add egg through a slotted spoon, and stir to form ribbons, or start stirring and then add beaten egg to form ribbons.  
  8. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids).
  9. Serve garnished with remainder of scallions

Recipe notes

  • Slurries are activated when they boil, so when it comes time to add your slurry, it’s important to bring it back to a boil
  • Slurries can be made with any liquid, but the liquid needs to be cold to avoid clumping.
  • For this recipe, I put my rice vinegar in the refrigerator about an hour before I start the soup. Most recipes  use water or broth for a slurry, but using the rice vinegar seems to work double duty. It thickens and flavors at the same time.
  • Make sure the tofu is very dry - I wrap it in paper towels and put a weighted pan on it for an hour before making the soup, sometimes even changing the paper towels out more than once
  • To cut the tofu - turn tofu on its side and make two cuts all the way down the tofu so you have 3 thin pieces; stack the pieces on top of each other, and then cut vertically, and then horizontally to make cubes.
  • The white pepper is what makes it hot, and the rice vinegar is what makes it sour – many people think that it’s a chili oil or other spice that gives it the spiciness, but it’s really 1 teaspoon of white pepper
  • If you make this soup often, or use ginger regularly, grate a bunch of it and keep it in the freezer in saran wrap – this is a major time saver!

Nutrition facts

Reviews 5/5

17 Dec 2020

Wow, great recipe! Family loved it.

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