Name: Easy 20-Minute Hot and Sour Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 4 cups low-sodium chicken stock or chicken broth; 1/2 cup seafood mushrooms or enoki mushrooms, ends trimmed and separated into thin bundles; 1/2 cup soft tofu or medium/firm tofu, sliced into 1/4-inch-thick strips; 1/4 cup carrot, julienned; 5 shiitake mushrooms, thinly sliced; 1–2 tablespoons red chili, sliced; 1 green onion, finely chopped; 2 large eggs, beaten; 1/2 tablespoon regular soy sauce or light soy sauce; 2 teaspoons dark soy sauce; 1 teaspoon sesame oil; 1 teaspoon chicken bouillon powder; 1/4 teaspoon white granulated sugar or cane sugar; 2 tablespoons cornstarch or potato/tapioca starch; 1/4 cup cold water; 2 tablespoons white vinegar, Chinese black vinegar, or rice vinegar; Salt, to taste; White pepper or black pepper, to taste

Description

This easy 20-minute Hot and Sour Soup is a comforting Chinese-inspired recipe made with mushrooms, tofu, carrots, and silky egg ribbons in a savory, tangy, and spicy broth. Prepared in one pot with simple ingredients, it is a quick, flavorful, better-than-takeout soup perfect for busy weeknights.

Ingredients

4 cups low-sodium chicken stock or chicken broth
1/2 cup seafood mushrooms or enoki mushrooms, ends trimmed and separated into thin bundles
1/2 cup soft tofu or medium/firm tofu, sliced into 1/4-inch-thick strips
1/4 cup carrot, julienned
5 shiitake mushrooms, thinly sliced
1–2 tablespoons red chili, sliced
1 green onion, finely chopped
2 large eggs, beaten
1/2 tablespoon regular soy sauce or light soy sauce
2 teaspoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon chicken bouillon powder
1/4 teaspoon white granulated sugar or cane sugar
2 tablespoons cornstarch or potato/tapioca starch
1/4 cup cold water
2 tablespoons white vinegar, Chinese black vinegar, or rice vinegar
Salt, to taste
White pepper or black pepper, to taste

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Instructions

In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry. Set aside.
In a medium-sized pot, combine the chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil. Cover and bring to a boil over medium-high heat.
Reduce the heat to medium-low. Add the julienned carrot, seafood or enoki mushrooms, sliced shiitake mushrooms, and red chili. Simmer uncovered for about 2 minutes, or until the mushrooms have softened.
Add the sliced tofu and stir gently to avoid breaking it apart.
Stir the cornstarch slurry again, then gradually pour it into the soup while stirring. Continue cooking until the broth thickens to your preferred consistency.
Stir the soup in a circular motion. Slowly pour in the beaten eggs in a thin stream from a slight height to create delicate egg ribbons. Allow the eggs to set briefly.
Turn off the heat. Stir in the chopped green onion and vinegar.
Season with salt and white pepper or black pepper to taste. Serve hot and enjoy.

Notes

Adjust the heat by using more or less red chili according to your preference.
For the best tangy flavor, add the vinegar at the end and adjust the amount to taste.
Pour the beaten eggs slowly while stirring the soup in a circular motion to create silky egg ribbons.
Stir the cornstarch slurry immediately before adding it because the starch can settle at the bottom.
Soft tofu creates a delicate texture, while medium or firm tofu holds its shape better.
Use low-sodium broth and adjust the salt at the end to control the soup’s saltiness.
For a vegetarian version, substitute vegetable broth and vegetarian bouillon powder for the chicken broth and chicken bouillon powder.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish, Soup
Method: Stovetop
Cuisine: Chinese