For a vegetarian option, omit the ham and use vegetable stock instead of chicken stock. Consider adding a pinch of red pepper flakes for an extra kick of heat. Adjust the amount of vinegar and white pepper to suit your personal preference for sourness and spiciness.
Simple Hot and Sour Soup
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS11
Embark on a culinary adventure with this intensely flavored, yet surprisingly simple, rendition of the classic Hot and Sour Soup. A symphony of textures and tastes awaits, as tender tofu, earthy mushrooms, and savory ham mingle in a vibrant, tangy broth. Garnished with fresh herbs, this soup is a comforting and stimulating experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol101 mg
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Fiber7 g
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Protein12 g
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Saturated Fat2 g
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Sodium574 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the dried mushrooms: In a bowl, submerge the shiitake and cloud ear mushrooms in water. Allow them to soak until softened, approximately 30 minutes. Once softened, drain the mushrooms and finely chop.
02
StepBlanch the tofu and bamboo shoots: Bring a pot of water to a rolling boil. Gently add the cubed tofu and blanch for 1 minute. Using a slotted spoon, carefully remove the tofu and transfer it to a bowl. Return the water to a boil and add the bamboo shoots; blanch for 1 minute. Drain the bamboo shoots and set aside.
03
StepPrepare the vinegar-pepper mixture: In a small bowl, combine the vinegar and ground white pepper. Set aside.
04
StepBuild the soup base: In a large saucepan, bring the chicken stock to a boil. Add the blanched bamboo shoots, chopped mushrooms, and thinly sliced ham. Return the mixture to a boil. Gently incorporate the blanched tofu, soy sauce, Shaoxing wine, and salt. Bring back to a simmer.
05
StepThicken the soup and add the egg ribbons: In a separate bowl, whisk together the corn flour and water until completely dissolved. Slowly drizzle the corn flour slurry into the simmering soup, stirring continuously until the soup begins to thicken slightly. Gradually drizzle the beaten eggs into the soup, stirring gently to create delicate egg ribbons. Cook for 2 to 3 minutes, or until the egg ribbons are cooked through.
06
StepFinish and serve: Stir the vinegar-pepper mixture into the soup. Drizzle in the sesame oil for added aroma and flavor. Serve hot, garnished with fresh cilantro or spring onions, if desired.
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Morgan Reichel
Jun 28, 2025I love the combination of textures in this soup. The tofu is so soft and the mushrooms are perfectly chewy.
Leone Runolfsson
Jun 28, 2025I made this for my family and they all loved it! It's definitely going into our regular rotation.
Maggie Ohara
Jun 27, 2025Super easy to follow. A great weeknight meal.
Marcel Marquardt
Jun 25, 2025Great recipe! I used enoki mushrooms and it turned out wonderfully.
Lamar Gerlachkessler
Jun 19, 2025I found the vinegar-pepper mixture really made the dish!
Rylee Jaskolski
Jun 16, 2025The hot and sour flavor is spot on! I added a little bit of chili oil for extra heat.
Nigel Kunde
Jun 8, 2025I've tried other hot and sour soup recipes before, but this one is by far the best.
Bruce Bechtelar
Jun 8, 2025This recipe is amazing! The soup is so flavorful and easy to make.