Description
This Classic Hot and Sour Soup is a Chinese restaurant favorite you can easily make at home. It’s packed with mushrooms, tofu, egg ribbons, and colorful veggies in a bold, spicy, and tangy broth. Ready in under 30 minutes and full of cozy comfort.
Ingredients
4 cups chicken or vegetable broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon white pepper
2 tablespoons cornstarch
3 tablespoons water (for slurry)
2 large eggs, beaten
1 cup shiitake or wood ear mushrooms, sliced
1 cup firm or soft tofu, cubed
1 small carrot, thinly sliced
1/3 cup green peas
1 teaspoon sesame oil
2 green onions, chopped
Instructions
1. In a large pot, bring the broth to a gentle boil over medium heat. Add soy sauce, rice vinegar, and white pepper. Simmer for 5 minutes.
2. Add mushrooms, tofu, carrots, and peas. Simmer for 8–10 minutes until vegetables are tender.
3. In a small bowl, whisk cornstarch and water to make a slurry. Slowly stir into soup and cook for 2–3 minutes until thickened.
4. Reduce heat to low. Slowly drizzle in beaten eggs while stirring to form ribbons.
5. Remove from heat, stir in sesame oil, and garnish with green onions. Adjust seasoning as needed.
Notes
White pepper gives the soup its distinct heat—don’t skip it if you can help it.
Add bamboo shoots or Napa cabbage for extra crunch and variation.
Stir the soup gently when adding eggs for beautiful, silky ribbons.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
Keywords: spicy soup, hot and sour, tofu soup