Yunnan Hot & Sour Soup | Quick Noodle Recipe

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Button mushrooms are more affordable and widely available.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a protein boost and is a great alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter and suitable for vegetarians.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

Heat chicken broth in a pot over medium heat until simmering.

Add sliced shiitake mushrooms and bamboo shoots; cook for 3-4 minutes.

Stir in cubed tofu and sliced wood ear mushrooms; simmer for another 2-3 minutes.

Mix soy sauce, rice vinegar, and white pepper in a small bowl; add to the pot.

In a separate bowl, combine cornstarch with a little water to create a slurry; stir into the soup.

Drizzle in sesame oil and stir well; let simmer for 1-2 minutes.

Beat an egg in a bowl; slowly pour into the soup while stirring gently.

Add chopped green onions and cilantro; stir to combine.

Adjust seasoning with additional soy sauce or vinegar if desired.

Serve hot, drizzled with chili oil for extra heat.

Cooking Techniques

Spice Level:

Allergens