Hot and sour soup is a Chinese restaurant favorite, and this mushroom-loaded version is even better than takeout. The perfect balance of tangy vinegar and spicy heat creates a soup that's addictively delicious. Adding extra mushrooms makes it heartier and more satisfying.
The silky egg ribbons and tofu add protein, while the bamboo shoots provide crunch. It's a symphony of textures and flavors in every bowl - exactly what great soup should be.
Balancing Flavors
- Sour: Rice vinegar is key
- Hot: White pepper + chili
- Salty: Soy sauce
- Umami: Mushrooms and broth
Traditional Additions
- Wood ear mushrooms
- Bamboo shoots
- Silken tofu
- Egg ribbons
Serving Suggestions
- Sliced green onions
- Drizzle of sesame oil
- Serve with fried rice
- Perfect when sick
Hot and Sour Mushroom Soup
Tangy, spicy Chinese classic with mushrooms.
Nutrition per serving
165Calories
10gProtein
14gCarbs
8gFat
2gFiber
3gSugar
Ingredients
Instructions
-
Build soup base. Bring broth to a boil in a large pot. Add mushrooms and bamboo shoots. Simmer 5 minutes.
-
Season. Add soy sauce, rice vinegar, chili paste, and white pepper. Stir to combine. Add tofu strips.
-
Thicken. Stir cornstarch slurry and add to soup, stirring constantly. Cook until soup thickens slightly.
-
Add eggs. While stirring soup in a circular motion, slowly drizzle in beaten eggs to create ribbons.
-
Serve. Remove from heat. Drizzle with sesame oil. Top with green onions. Adjust vinegar and chili to taste.
Recipe Notes
- More sour: Add extra vinegar to taste.
- More heat: Add white pepper or more chili.
- Vegan: Skip eggs, use vegetable broth.
- Storage: Refrigerate 3 days. Egg ribbons soften over time.
