Hot and Sour Soup
A peppery, tangy broth loaded with tofu, mushrooms, and egg ribbons — deeply savory comfort food for well under a dollar a bowl.
Ingredients
- 6 cups chicken or vegetable broth
- 8 oz mushrooms thinly sliced
- 1/2 cup bamboo shoots julienned
- 14 oz firm tofu cut into thin strips
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp white pepper
- 1/2 tsp sesame oil
- 3 tbsp cornstarch mixed with 1/4 cup water
- 2 large eggs lightly beaten
- 2 green onions sliced, for garnish
- Chili oil for serving
Instructions
- Bring the broth to a simmer in a large pot over medium heat. Add the mushrooms and bamboo shoots, and simmer for 5 minutes.
- Add the tofu, soy sauce, rice vinegar, and white pepper. Simmer for another 3–4 minutes.
- Stir the cornstarch slurry once more to recombine, then pour it into the soup while stirring. Simmer for 1–2 minutes until the broth thickens slightly.
- Reduce the heat to low. Drizzle the beaten egg into the soup in a thin stream while gently stirring in one direction to create delicate ribbons.
- Stir in the sesame oil, taste, and adjust with extra vinegar or pepper for more tang or heat.
- Ladle into bowls, top with green onions and a drizzle of chili oil, and serve hot.
Notes
Tofu and mushrooms make this soup filling and protein-rich without needing any meat.
Dried shiitake mushrooms (rehydrated in warm water) are cheaper per ounce than fresh and add extra savory depth — save the soaking liquid to use as part of the broth.
This soup keeps well for 3 days refrigerated; the tofu will soften slightly but the flavor deepens.
