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A bowl of homemade hot and sour soup with shiitake mushrooms, bamboo shoots, tofu, egg ribbons, and chopped scallions in a savory broth.
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Hot and Sour Soup

Maggie Wu
4 servings
This homemade Hot and Sour Soup is packed with shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and silky egg ribbons in a savory, tangy broth.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time (rehydrating mushrooms): 30 minutes

Ingredients
 

Soup

  • 6 cups chicken broth
  • ½ cup shiitake mushrooms
  • ¼ cup wood ear mushrooms
  • 1 cup bamboo shoots, thinly sliced
  • ½ block soft tofu, cut into thin strips
  • 1 large egg, beaten
  • ¼ cup cornstarch
  • ¼ cup water
  • 1 tsp sesame oil
  • 2 scallion greens, for garnish

Seasoning Sauce

  • ¼ cup rice vinegar
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp salt, to taste
  • 1 tsp white pepper, to taste

Instructions
 

  1. If using dried shiitake and wood ear mushrooms, soak them in hot water for about 30 minutes, or until fully rehydrated. Drain and thinly slice. If using fresh mushrooms, simply clean and slice.
  2. Bring the chicken broth to a boil in a large pot. Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Reduce to a simmer and cook for about 5 minutes.
  3. Add the tofu, light soy sauce, dark soy sauce, salt, and white pepper. Gently stir and simmer for another 2–3 minutes.
  4. Mix the cornstarch and water until smooth. Slowly pour the slurry into the soup and stir until slightly thickened.
  5. Slowly drizzle in the beaten egg while gently stirring to create silky egg ribbons.
  6. Turn off the heat, then add the rice vinegar and sesame oil. Taste and adjust the salt and vinegar as needed.
  7. Garnish with scallions and serve hot.

Notes

  • Mushrooms: The cup measurements refer to rehydrated mushrooms. If using dried mushrooms, use the dry weights provided and soak before cooking.
  • Rice vinegar: Add after turning off the heat to keep the tangy flavor bright. Adjust the amount to your preference.
  • White pepper: Adjust the amount depending on how peppery you prefer the soup.
  • Consistency: If the soup becomes too thick, add a splash of chicken broth to thin it out.
Calories: 148kcal, Carbohydrates: 15g, Protein: 11g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 48mg, Sodium: 2502mg, Potassium: 254mg, Fiber: 2g, Sugar: 4g, Vitamin A: 131IU, Vitamin C: 2mg, Calcium: 96mg, Iron: 2mg
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