Go Back
Print Recipe

Hot and Sour Soup

Servings: 6

Ingredients

  • 4 Tbls corn starch
  • 6 Tbls water
  • 4 cups chicken or vegetable broth
  • 3 cups water
  • 1 block soft tofu cut into strips
  • 8 oz white button mushrooms thinly sliced
  • 6 Tbls soy sauce
  • 6 Tbls Chinese vinegar, apple cider vinegar or rice wine vinegar
  • 2 tsp dark soy sauce (for coloring purpose)
  • 6 dashes ground white pepper or black pepper
  • 2 eggs beaten
  • 2 Tbls chopped scallions
  • 2 tsp chili oil optional
  • pinch red pepper flakes optional

Instructions

  • Whisk to combine the corn starch and water. Set aside.
  • Add broth and water to a large pot over medium heat. Bring to a boil. Add tofu and mushrooms, cook for 2 minutes.
  • Add soy sauce, vinegar, dark soy sauce, and pepper. Stir to combine. Add the corn starch mixture, stir continuously for several minutes to thicken the soup. Turn off the heat.
  • Swirl the beaten eggs into the soup. Count to 10, and then using a pair of chopsticks, stir 3 times in a clockwise direction. This will form silken egg threads in the soup.
  • Add the scallions, chili oil and red pepper flakes, if using (taste your soup to determine the heat level that's right for you). Serve immediately or reheat gently before serving.