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Chinese-Style Hot and Sour Soup

Cozy Up with Homemade Chinese-Style Hot and Sour Soup

Delight in a warm bowl of Chinese-Style Hot and Sour Soup, a quick, customizable, and vegetarian-friendly dish that satisfies all.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups chicken broth Substitution: Vegetable broth for a vegetarian version.
  • 3 tablespoons soy sauce Use low-sodium varieties to reduce salt intake.
  • 2 tablespoons rice vinegar Regular vinegar can be used in a pinch; adjust quantity to taste.
For the Vegetables
  • 1 cup sliced mushrooms May use fresh, canned, or dried mushrooms.
  • 1 cup bamboo shoots Substitution: Water chestnuts as an alternative for crunch.
  • 1 cup chopped green onions Green onions can be replaced with chives for a mild onion flavor.
For the Protein
  • 1 cup tofu Acts as a protein source; can be diced into cubes.
For Thickening and Spice
  • 2 tablespoons cornstarch Avoid clumping by mixing it well.
  • 1 tablespoon chili paste Adjust according to heat preference.
For the Finishing Touch
  • 1 large egg Use a fork or chopstick if a whisk is unavailable.

Equipment

  • Large Pot

Method
 

  1. In a large pot, pour in 6 cups of chicken broth and bring it to a rolling boil over medium-high heat.
  2. Once the broth is boiling, add 1 cup of sliced mushrooms, 1 cup of bamboo shoots, and 1 cup of cubed tofu. Reduce the heat to medium and allow to simmer for about 5 minutes.
  3. Stir in 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 tablespoon of chili paste. Mix well. In a small bowl, dissolve 2 tablespoons of cornstarch in 3 tablespoons of water until smooth, then add this mixture to the pot.
  4. Beat 1 egg in a separate bowl. Slowly pour the beaten egg into the pot while stirring continuously.
  5. Remove the pot from heat and ladle the hot soup into bowls. Garnish with a sprinkle of chopped green onions.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 9gFat: 7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 20mgIron: 5mg

Notes

Customize the soup with any leftover vegetables. Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.

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