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SideChef
Recipes
Hot and Sour Soup
Recipe

16 INGREDIENTS • 11 STEPS • 45MINS

Hot and Sour Soup

5.0
3 ratings
Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Hot and Sour Soup is a Chinese-American restaurant favorite. A very hearty and tangy soup full of mushrooms, tofu, and bamboo shoots.
45MINS
Total Time
$1.89
Cost Per Serving
Ingredients
Servings
6
US / Metric
Water
1/2 cup
Water
Chicken Stock
6 cups
Chicken Stock
Soy Sauce
2 Tbsp
Brown Sugar
1 Tbsp
Brown Sugar
Sesame Oil
1 Tbsp
Sesame Oil
Chili Oil
1/2 Tbsp
Egg
2
Eggs, lightly beaten
Tofu
1/2 cup
Tofu, diced
Ground White Pepper
3 dashes
Ground White Pepper
Scallion
2 stalks
Scallions, chopped
Nutrition Per Serving
VIEW ALL
Calories
208
Fat
9.5 g
Protein
11.5 g
Carbs
20.0 g
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Hot and Sour Soup
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
Soak Dried Shiitake Mushrooms (3) and Wood Ear Mushrooms (3 Tbsp) in hot water until they have reconstituted, about 20-30 minutes.
step 2
Squeeze out any excess water from the mushrooms, then cut into thin slices.
step 3
Mix Corn Starch (3 Tbsp) with Water (1/2 cup). Stir well, then set aside.
step 3 Mix Corn Starch (3 Tbsp) with Water (1/2 cup). Stir well, then set aside.
step 4
Bring Chicken Stock (6 cups) to a boil in a large pot over medium-high heat.
step 5
In a small bowl, combine Apple Cider Vinegar (1/2 cup), Soy Sauce (2 Tbsp), Brown Sugar (1 Tbsp), Sesame Oil (1 Tbsp), and Dark Soy Sauce (1 tsp). Pour this sauce mixture into the pot of chicken stock.
step 5 In a small bowl, combine Apple Cider Vinegar (1/2 cup), Soy Sauce (2 Tbsp), Brown Sugar (1 Tbsp), Sesame Oil (1 Tbsp), and Dark Soy Sauce (1 tsp). Pour this sauce mixture into the pot of chicken stock.
step 6
Add the sliced mushrooms to the soup, followed by the Bamboo Shoots (3/4 cup).
step 6 Add the sliced mushrooms to the soup, followed by the Bamboo Shoots (3/4 cup).
step 7
Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup immediately to allow the cornstarch to thicken the soup evenly.
step 7 Give the cornstarch mixture a good stir, then pour it into the soup. Stir the soup immediately to allow the cornstarch to thicken the soup evenly.
step 8
Add Chili Oil (1/2 Tbsp).
step 8 Add Chili Oil (1/2 Tbsp).
step 9
Pour the Eggs (2) into the soup in a slow, steady stream. While pouring the eggs into the soup, use a pair of chopsticks to swirl the soup. Swirl quickly to get a thin, silky egg consistency, or swirl slowly to get a chunkier texture.
step 9 Pour the Eggs (2) into the soup in a slow, steady stream. While pouring the eggs into the soup, use a pair of chopsticks to swirl the soup. Swirl quickly to get a thin, silky egg consistency, or swirl slowly to get a chunkier texture.
step 10
Add the Tofu (1/2 cup) and the Ground White Pepper (3 dashes). Stir to combine all ingredients.
step 10 Add the Tofu (1/2 cup) and the Ground White Pepper (3 dashes). Stir to combine all ingredients.
step 11
Transfer soup to serving bowls and top with Scallions (2 stalks). Serve and enjoy!
step 11 Transfer soup to serving bowls and top with Scallions (2 stalks). Serve and enjoy!
Tags
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Dairy-Free
American
Comfort Food
Lunch
Shellfish-Free
Dinner
Chinese
Side Dish
Soup
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