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Easy 20-Minute Hot and Sour Soup Recipe

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4.2 from 7 reviews

This Easy 20-minute Hot and Sour Soup combines savory chicken broth with tender mushrooms, silky tofu, and a flavorful blend of soy sauces, vinegar, and spices. It’s quick to prepare, hearty, and perfect as a comforting appetizer or light meal for four.

Ingredients

Soup Base

  • 4 cups chicken stock (or chicken broth, low-sodium)
  • 1/2 tbsp regular soy sauce (or light soy sauce)
  • 2 tsp dark soy sauce
  • 1 tsp chicken bouillon powder
  • 1/4 tsp white granulated sugar (or cane sugar)
  • 1 tsp sesame oil

Vegetables and Mushrooms

  • 1/2 cup seafood mushrooms (or enoki mushrooms, ends trimmed and separated into thin bundles)
  • 5 shiitake mushrooms (thinly sliced)
  • 1/4 cup carrot (julienned)
  • 1–2 tbsp red chili (sliced)
  • 1 green onion (finely chopped)

Other Ingredients

  • 1/2 cup soft tofu (or medium / firm tofu, sliced into 1/4-inch thick strips)
  • 2 large eggs (beaten)
  • 2 tbsp cornstarch (or potato starch / tapioca starch)
  • 1/4 cup water (cold)
  • 2 tbsp white vinegar (or Chinese black vinegar / rice vinegar)
  • Salt (add to taste)
  • White pepper (or black pepper, add to taste)

Instructions

  1. Prepare Slurry: In a small bowl, mix the cornstarch and cold water until fully combined to create a smooth slurry. Set this aside for later use in thickening the soup.
  2. Boil Broth: Pour the chicken stock into a medium-sized pot. Add regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil. Cover the pot and bring the mixture to a boil over medium-high heat.
  3. Simmer Vegetables and Mushrooms: Lower the heat to medium-low. Add the julienned carrots, seafood mushrooms, shiitake mushrooms, and sliced red chili to the pot. Let everything simmer uncovered for about 2 minutes, or until the mushrooms soften slightly.
  4. Add Tofu and Thicken Soup: Gently add the sliced tofu into the pot and stir carefully to avoid breaking the tofu. Slowly stir in the prepared cornstarch slurry while continuing to stir the soup, allowing it to thicken gradually.
  5. Create Egg Ribbons: Once the soup has thickened, stir the soup gently in a circular motion. While stirring, slowly pour the beaten eggs from a slight height into the pot, which will create delicate egg ribbons throughout the soup.
  6. Final Seasoning: Turn off the heat. Add the chopped green onions, white vinegar, and adjust seasoning by adding salt and white pepper to taste. Stir gently and serve hot.

Notes

  • For a vegetarian version, use vegetable broth and omit chicken bouillon powder.
  • Adjust the amount of red chili to control the soup’s spiciness.
  • Use soft tofu for a silky texture or firm tofu to hold shape better.
  • If you prefer thicker soup, increase cornstarch slurry amount slightly.
  • Chinese black vinegar adds a deeper flavor than white vinegar if available.
  • Low-sodium broth and soy sauce can reduce the sodium content.

Find it online: https://bitezly.com/easy-20-minute-hot-and-sour-soup-recipe/