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Easy Hot and Sour Soup Recipe with Tofu, Shiitake Mushrooms, and Egg Ribbons

Easy Hot and Sour Soup Recipe

A quick Chinese-American style hot and sour soup made with shiitake mushrooms, tofu, bamboo shoots, egg ribbons, white pepper, and bright rice vinegar. It serves four and comes together in about 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base and Vegetables
  • 4 cups Chicken stock or low-sodium chicken broth
  • 1 cup Water
  • 4 ounces Shiitake mushrooms, stems removed and thinly sliced
  • 4 ounces Firm or extra-firm tofu, cut into thin matchsticks
  • 1/2 cup Canned bamboo shoots, drained and julienned
Seasonings
  • 2 tablespoons Soy sauce
  • 1/4 cup Unseasoned rice vinegar
  • 1 to 2 teaspoons Chili-garlic sauce or sambal oelek
  • 1 teaspoon Ground white pepper, plus more to taste
Thickener and Finish
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold water
  • 1 large Large egg, lightly beaten
  • 1 teaspoon Toasted sesame oil
  • 2 scallions Scallions, thinly sliced
Optional Additions
  • 4 ounces Thinly sliced pork tenderloin
  • 1/4 cup Sliced wood-ear mushrooms
  • 1 teaspoon Dark soy sauce for color
  • as needed Salt

Method
 

Step-by-Step
  1. Whisk 2 tablespoons cornstarch with 3 tablespoons cold water in a small bowl until completely smooth.
  2. Add the chicken stock, water, shiitake mushrooms, bamboo shoots, soy sauce, chili-garlic sauce, and white pepper to a pot. Bring the mixture to a gentle boil.
  3. Reduce the heat and simmer for 8 to 10 minutes, until the mushrooms are tender. If using pork, add it during this stage and simmer until just cooked through.
  4. Stir in the tofu and simmer for 2 to 3 minutes.
  5. Stir the cornstarch slurry again, then slowly pour it into the soup while stirring. Simmer for 1 to 2 minutes, until the broth is lightly thickened.
  6. Reduce the heat to low. Slowly drizzle in the beaten egg in a thin stream while stirring the soup in one direction to create ribbons.
  7. Stir in the rice vinegar and toasted sesame oil. Taste and adjust with additional vinegar for sourness, white pepper for heat, chili sauce for spiciness, or soy sauce for salt.
  8. Ladle the soup into bowls and garnish with sliced scallions.

Notes

Add the rice vinegar near the end for a brighter flavor, and add the cornstarch slurry gradually so the soup stays lightly thickened rather than gravy-like. For the best egg ribbons, use low heat and stir gently in one direction. Refrigerate leftovers promptly and reheat gently.