Quick and Easy Chinese Hot and Sour Soup is a flavorful and comforting dish that combines the tanginess of vinegar with the heat of chili sauce. This soup is packed with mushrooms, tofu, and bamboo shoots, making it both hearty and nutritious. It’s perfect for a quick meal on a chilly day or whenever you’re craving something warm and spicy.
Ingredients
- 4 cups chicken broth or vegetable broth
- 4 ounces shiitake mushrooms, thinly sliced
- 1 (8-ounce) can bamboo shoots, drained and thinly sliced
- 8 ounces firm tofu, drained and sliced into 1/4-inch strips
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 tablespoon balsamic vinegar (or Chinese black vinegar)
- 3 tablespoons rice vinegar or red wine vinegar
- 1 tablespoon chili sauce (such as sambal oelek or sriracha)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons brown sugar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, sliced
Directions
- Prepare the Broth: In a large saucepan, bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce, and brown sugar to a boil over medium-high heat.
- Simmer: Reduce the heat and let the soup simmer for about 5 minutes.
- Thicken the Soup: Stir in the cornstarch and water mixture and continue to simmer until the soup thickens slightly, about 2 minutes.
- Add the Eggs: Slowly pour the beaten eggs into the soup in a thin stream while stirring continuously to create egg ribbons.
- Finish and Serve: Mix in the toasted sesame oil, white pepper, and green onions. Remove from heat and serve hot.
This Quick and Easy Chinese Hot and Sour Soup is sure to warm you up and satisfy your taste buds! 🍲
