Hot and Sour Soup (VIDEO)

Name: Hot and Sour Soup (VIDEO)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1/2 tbsp neutral oil; 3 dried red chilis (or 1 tsp of red pepper flakes); 8 cups chicken stock; 1 tsp white pepper; 1/2 tsp sugar; 1/2 tsp msg; 3 tbsp light soy sauce (low sodium); 2 tsp dark soy sauce; 1 tsp sesame oil; 12 oz mushrooms (sliced; I used a combination of wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms); 4 oz bamboo shoots (sliced); 6 oz firm tofu (cut into 1" pieces); 1/2 cup water; 1/4 cup cornstarch; 2 green onions (chopped); 3 eggs (beaten); 3 tbsp distilled white vinegar; 1 scallion (chopped, for garnish)

6 steps

Prep:10minCook:10min

Better than takeout Hot and Sour Soup! This rich and flavorful soup is packed with wood ear mushrooms, tofu, and silky egg with a bit of spice and tang to make for an incredible comfort meal!

Updated at: Wed, 17 Dec 2025 02:33:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories242.4 kcal (12%)

Total Fat9.7 g (14%)

Carbs22.1 g (8%)

Sugars7.7 g (9%)

Protein17.6 g (35%)

Sodium1005.8 mg (50%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ Tbspneutral oil

3dried red chilis

or 1 tsp of red pepper flakes

8 cupschicken stock

1 tspwhite pepper

½ tspsugar

½ tspmsg

3 Tbsplight soy sauce

low sodium

2 tspdark soy sauce

1 tspsesame oil

12 ozmushrooms

sliced, I used a combination of wood ears mushrooms, shiitake mushrooms, and king oyster mushrooms

4 ozbamboo shoots

6 ozfirm tofu

½ cupwater

3 Tbspdistilled white vinegar

1scallion

chopped, for garnish

Instructions

Step 1

Heat a wok or heavy bottomed pot on medium heat and add 1/2 tbsp of oil. Add the chilis and saute for 1 minute and remove the chilis once they have darkened slightly and infused in the oil.

Step 2

In the same pot over medium high heat, pour in the chicken stock and season with white pepper, sugar, msg, light soy sauce, dark soy sauce, and sesame oil. Mix until combined.

Step 3

Add the sliced mushrooms, bamboo shoots, and tofu and mix well. Cover and bring to a boil.

Step 4

Mix together the water and cornstarch to create the cornstarch slurry. Uncover the pot and mix in the cornstarch slurry and stir until the broth has thickened to a silky texture.

Step 5

Turn off the heat and let the broth cool to 150F-160F, then pour in the beaten egg in a steady stream into the soup while simultaneously mixing the soup with a ladle to form egg ribbons.

Step 6

Add 3 tbsp of white vinegar and mix together, garnish with scallions and serve!

View on CJ Eats Recipes

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