Hot and Sour Soup
Tangy, spicy Chinese soup with tofu, mushrooms and bamboo shoots.
This classic Chinese hot and sour soup brings together tender tofu, earthy mushrooms and crunchy bamboo shoots in a flavorful broth seasoned with soy, vinegar and chili paste.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 2 cloves
- Cornstarch - 1 tbsp
- Green Onions - 2 stalks
- Rice Vinegar - 20 ml
- Onion - 1 pc
- Pepper - 1 tsp
- Shiitake Mushrooms - 100 g
- Tofu - 200 g
- Chicken Broth - 600 ml
- Soy Sauce - 30 ml
- Chili Paste - 10 g
- Bamboo Shoots - 100 g
Directions
Step 1
In a pot, heat 1Â tbsp oil over medium heat.
Step 2
Sauté 1 chopped onion and 2 minced garlic cloves until fragrant.
Step 3
Add 100Â g shiitake mushrooms and 100Â g bamboo shoots; cook 2Â minutes.
Step 4
Stir in 600Â ml chicken broth, 30Â ml soy sauce, 20Â ml rice vinegar and 10Â g chili paste; bring to a boil.
Step 5
Whisk 1Â tbsp cornstarch with 2Â tbsp water and stir in.
Step 6
Simmer until slightly thickened, about 2Â minutes.
Step 7
Season with 1Â tsp white pepper, garnish with sliced green onions.
Step 8
Serve hot.
Cook's Notes
Adjust vinegar and chili to taste for perfect balance of heat and tang.