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<\/p>\nThis restaurant-style Hot and Sour Soup recipe is the best!! It\u2019s quick and simple to make, easy to adapt to your personal taste preferences, and so delicious.<\/p>\n
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Can\u2019t stop, won\u2019t stop with the soup recipes this winter. \u2661<\/p>\n
And today\u2019s recipe is one that I\u2019ve been meaning to share with you on the blog for years, after literally dozens and dozens of you have requested it. (This usually comes up when I\u2019m chatting about my favorite egg drop soup recipe \u2014 apparently many of you usually opt for the hot and sour soup at your favorite Chinese restaurants and have wanted to learn how to make it!)<\/p>\n
Well, good news, friends! Traditional hot and sour soup is actually incredibly easy to make as well. And the bonus of making it at home is that it\u2019s also incredibly easy to customize to your taste. Like it extra hot? Add in more chili garlic sauce. Like it extra sour? Add in more rice wine vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some pork.<\/p>\n
Trust me, this is one of those restaurant recipes that will taste just as good at home. And on chilly winter weeks like this one that we\u2019re having here in Kansas City, it\u2019s guaranteed to warm you up in the most delicious of ways.<\/p>\n
8 cups chicken broth or vegetable broth
\n8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
\n1 (8-ounce) can bamboo shoots, drained (optional)
\n1\/4 cup rice vinegar, or more to taste
\n1\/4 cup low-sodium soy sauce
\n2 teaspoons ground ginger
\n1 teaspoon chili garlic sauce
\n1\/4 cup cornstarch
\n2 large eggs, whisked
\n8 ounces firm tofu*, cut into 1\/2-inch cubes
\n4 green onions, thinly sliced
\n1 teaspoon toasted sesame oil
\nKosher salt and white pepper (or black pepper)<\/p>\n
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Set aside \u00bc cup of the chicken or vegetable broth for later use.
\nAdd the remaining 7 \u00be cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
\nWhile the soup is heating, whisk together the \u00bc cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
\nContinue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you\u2019d like a more \u201csour\u201d soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you\u2019d like a spicier soup, add in more chili garlic sauce.
\nServe immediately, garnished with the extra green onions.<\/p>\n\n