Authentic Chinese Hot and Sour Soup Recipe | Quick, Easy & Full of Flavor!

tofu

🥗Healthier: silken tofu

💰Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and using seasoned water can be a budget-friendly option.

Add 8 cups of chicken stock and 2 cups of water to a large pot.

Bring the mixture to a boil over high heat.

Stir in 1/4 cup plus 2 tablespoons of light soy sauce and 1/4 cup of black vinegar.

Add 2 tablespoons of chili paste for heat, adjusting to taste.

Mix in 2 teaspoons of sesame oil, 2 teaspoons of sugar, and 1 teaspoon of white pepper.

Whisk the ingredients together until well combined and bring to a strong simmer.

Add sliced bamboo shoots and 8 oz of sliced shiitake mushrooms to the pot; let simmer for 5 to 7 minutes until mushrooms are tender.

Prepare a cornstarch slurry by mixing 1/4 cup of cornstarch with 6 tablespoons of water until dissolved.

Slowly stir the cornstarch slurry into the soup and let it simmer for 1 to 2 minutes until thickened.

Slowly pour in 1 lightly beaten egg while stirring to create thin ribbons; continue cooking until the egg is cooked through.

Cut wonton wrappers into thirds and fry them in hot oil until golden and crispy for garnish.

Serve the soup hot, garnished with chopped scallions and crispy wonton strips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens