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Authentic Chinese Hot and Sour Soup

Bowl of authentic Chinese hot and sour soup with egg ribbons, tofu, and mushrooms
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This authentic Chinese hot and sour soup brings together the perfect balance of spicy and tangy flavors. With wood ear mushrooms, tofu, and bamboo shoots in a savory broth, this restaurant-quality soup is ready in just 25 minutes.

Ingredients

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  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • 1 cup wood ear mushrooms, soaked and sliced
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup firm tofu, cubed
  • 2 tablespoons dried shiitake mushrooms, rehydrated and sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon white pepper
  • 2 eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 1 tablespoon chili oil, optional

Instructions

  1. Pour broth into a large pot and bring to a gentle simmer over medium heat – small steady bubbles, not a rolling boil.
  2. Add wood ear mushrooms, bamboo shoots, tofu, shiitake mushrooms, ginger, and garlic. Simmer for 5 to 7 minutes until vegetables are tender and broth is fragrant.
  3. Whisk cornstarch and cold water together in a small bowl until completely smooth. Slowly pour into the simmering soup while stirring continuously. Simmer for 2 to 3 minutes until the broth thickens to a silky consistency.
  4. Stir in soy sauce, rice vinegar, sesame oil, and white pepper. Taste and adjust – more vinegar for sourness, more white pepper for heat.
  5. Pour beaten eggs into the soup in a thin, slow, steady stream while gently stirring in a circular motion to create delicate egg ribbons. Do not rush this step.
  6. Remove from heat immediately. Ladle into bowls and garnish with sliced green onions and chili oil if desired. Serve hot.

Notes

  • Do not boil the soup after adding the eggs – remove from heat as soon as the ribbons form to keep them delicate and silky.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Always use cold water in your cornstarch slurry – warm water causes premature clumping.
  • For extra depth, add a small splash of Chinese black vinegar along with the rice vinegar.

Nutrition

Find it online: https://www.benefitiany.com/chinese-hot-and-sour-soup/