Description
Warm, bold, and packed with flavor, this Classic Hot and Sour Soup is your go-to for quick comfort. This Chinese restaurant staple brings together spicy white pepper, tangy rice vinegar, soft tofu, mushrooms, bamboo shoots, and delicate egg ribbons in one harmonious bowl. Whether you’re looking for a healthy snack, easy dinner, or dinner idea that feels both nourishing and satisfying, this easy recipe is it. It’s perfect for any season and comes together fast—an excellent choice for food ideas when you want bold flavor with minimal effort.
Ingredients
4 cups vegetable broth
1 cup firm or extra firm tofu, cubed
1 cup mushrooms, sliced (shiitake or wood ear)
1/2 cup bamboo shoots, sliced
1/3 cup carrots, diced
1/3 cup green peas
2 eggs, beaten
2 tablespoons cornstarch
3 tablespoons water (for slurry)
2 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 teaspoon white pepper
1 teaspoon sesame oil
Instructions
1. Bring vegetable broth to a simmer over medium heat. Add soy sauce, rice vinegar, and white pepper.
2. Add mushrooms, bamboo shoots, carrots, and peas. Simmer for 5 minutes.
3. Gently stir in tofu and cook for 3–4 more minutes.
4. Mix cornstarch with water to create a slurry and add to the pot. Stir until thickened.
5. Slowly drizzle in beaten eggs while stirring to create ribbons.
6. Finish with sesame oil. Adjust seasoning if needed and serve hot.
Notes
For extra depth of flavor, add a few drops of chili oil or a spoonful of chili garlic sauce.
Use low-sodium soy sauce and broth if you’re watching your salt intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 160
- Sugar: 3g
- Sodium: 760mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg
Keywords: hot and sour soup, easy dinner, vegetarian soup, takeout at home