Restaurant-Style Hot and Sour Soup (Print Version)
A savory, tangy, peppery hot and sour soup with tofu, shiitake mushrooms, bamboo shoots, carrots, and soft egg ribbons.
# Ingredients:
For the soup base
01 -
6 cups (1.4 L) low-sodium chicken broth
02 -
8 shiitake mushrooms, thinly sliced
03 -
1/2 cup (75 g) bamboo shoots, thinly sliced
04 -
8 oz (225 g) firm tofu, cut into thin strips
05 -
1 cup (110 g) julienned carrot
06 -
1/4 cup (60 ml) low-sodium soy sauce
07 -
1 teaspoon sugar
08 -
1 tablespoon sriracha, optional
09 -
3/4 to 1 teaspoon ground white pepper
10 -
1/4 cup (60 ml) white vinegar
11 -
1 tablespoon toasted sesame oil
12 -
Salt, to taste
For thickening and finishing
13 -
2 tablespoons cornstarch
14 -
1/4 cup (60 ml) cold water
15 -
2 large eggs, beaten
16 -
2 green onions, thinly sliced
# Instructions:
01 -
Slice the mushrooms, bamboo shoots, tofu, and carrots into thin strips. Beat the eggs in a small bowl and set them near the stove.
02 -
Bring the chicken broth to a boil in a large pot over medium-high heat. Add the mushrooms, bamboo shoots, tofu, and carrots. Simmer for 5 minutes, until the carrots begin to soften.
03 -
Stir in the soy sauce, sugar, sriracha if using, white pepper, vinegar, sesame oil, and a small pinch of salt. Simmer for 5 minutes, then taste and adjust the pepper or vinegar if needed.
04 -
Whisk the cornstarch with cold water until smooth. Stream it into the simmering soup while stirring constantly. Cook for 1-2 minutes, until the broth looks glossy and lightly thickened.
05 -
Lower the heat to a gentle simmer. Stir the soup in a slow circle and pour in the beaten eggs in a thin stream. Let the ribbons set for a few seconds.
06 -
Taste once more for salt, vinegar, and white pepper. Ladle into bowls and top with sliced green onions. Serve hot.
# Notes:
01 -
Best served immediately while the broth is glossy and the egg ribbons are soft.
02 -
For a sharper soup, add 1-2 teaspoons more vinegar at the table.
03 -
For a vegetarian version, use vegetable broth or mushroom broth.