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
A tangy, spicy Chinese classic loaded with mushrooms. Bold flavors that wake up your taste buds.
Nutrition per serving
165 Calories
10g Protein
14g Carbs
8g Fat
2g Fiber
Ingredients
Instructions
- . Simmer broth with mushrooms.
- . Add soy sauce, vinegar, and chili.
- . Thicken with cornstarch. Add egg ribbons.
- . Serve with green onions.
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.