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Easy 15-Minute Chinese Hot and Sour Soup

A savory, tangy soup filled with shiitake mushrooms, bamboo shoots, tofu, and delicate egg ribbons, perfect for a quick meal.

  • Total Time: 15 minutes
  • Yield: 4 bowls 1x

Ingredients

Scale
  • 4 cups Vegetable or chicken stock
  • 3 tablespoons Cornstarch
  • 2 cups Shiitake mushrooms, sliced 1/3 inch thick
  • 8 ounces Canned bamboo shoots, drained and sliced
  • 4 ounces Extra-firm tofu, cut into 1/2-inch cubes
  • 2 Large eggs, lightly beaten
  • 2 stalks Scallions, chopped
  • 2 tablespoons Rice vinegar
  • 2 tablespoons Black vinegar
  • 2 tablespoons Soy sauce
  • 1 tablespoon Dark soy sauce
  • 1 tablespoon Chili garlic sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Fresh ginger, grated
  • 1 teaspoon Toasted sesame oil
  • 1/2 teaspoon White pepper
  • 1/2 teaspoon Szechuan chili peppers, optional

Instructions

  1. Combine the stock, shiitake mushrooms, bamboo shoots, rice vinegar, black vinegar, soy sauce, dark soy sauce, chili garlic sauce, sugar, ginger, sesame oil, white pepper, and optional Szechuan chili peppers in a large pot.
  2. Simmer the seasoned broth over medium-high heat until the mushrooms soften and the liquid reaches a gentle simmer, about 4 minutes.
  3. Whisk the cornstarch with 3 tablespoons water immediately before adding it to the simmering broth.
  4. Pour the slurry into the pot in a steady stream while stirring continuously. Simmer the soup for 1 to 2 minutes until the broth becomes glossy and lightly thickened.
  5. Stir the soup in a steady circular motion. Drizzle the beaten eggs slowly into the moving broth to form thin, silky ribbons.
  6. Fold the tofu cubes and chopped scallions gently into the thickened soup. Heat the soup for 30 to 60 seconds, keeping the simmer gentle to protect the tofu.
  7. Taste the soup and adjust the chili garlic sauce, vinegar, soy sauce, or white pepper as needed. Ladle the hot soup into bowls and finish with reserved scallions.

Notes

Taste and adjust seasoning as necessary. Serve immediately for best texture.

  • Author: jayne
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 210
  • Sugar: 5g
  • Sodium: 1020mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 70mg

Keywords: hot and sour soup, Chinese recipes, quick soup, vegetarian soup