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 1 tbsp oil over medium heat.
Step 2
Sauté 1 chopped onion and 2 minced garlic cloves until fragrant.
Step 3
Add 100 g shiitake mushrooms and 100 g bamboo shoots; cook 2 minutes.
Step 4
Stir in 600 ml chicken broth, 30 ml soy sauce, 20 ml rice vinegar and 10 g chili paste; bring to a boil.
Step 5
Whisk 1 tbsp cornstarch with 2 tbsp water and stir in.
Step 6
Simmer until slightly thickened, about 2 minutes.
Step 7
Season with 1 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.