There’s nothing quite like a steaming bowl of Hot and Sour Soup to warm you up from the inside out. It hits all the right notes: tangy, spicy, savory, and deeply comforting. Forget the takeout menu—this homemade version is surprisingly simple to make and delivers that authentic restaurant-quality flavor you crave. The rich broth is loaded with silky tofu, chewy wood ear mushrooms, and crisp bamboo shoots, creating a symphony of textures and tastes in every single spoonful. Let’s get cooking!
Ingredients
• 16-18 ounces / 450-510g extra-firm tofu, drained and cut into ½-inch cubes
• 1 tablespoon / 15 ml soy sauce
• 1 tablespoon / 15 ml toasted sesame oil
• 1 cup / 240 ml boiling water
• ½ cup / ¾ ounce / 20g dried wood ear mushrooms, chopped
• 2 cans (14 ounces each) / 28 ounces / 800 ml total vegetable broth
• 1 can (8 ounces) / 225g sliced bamboo shoots, drained
• ¼ cup / 30g finely shredded carrot
• ¼ cup / 60 ml rice vinegar or white vinegar
• 2 tablespoons / 30 ml soy sauce
• 1 teaspoon / 4g sugar
• 1 teaspoon / 3g grated fresh ginger
• 1 teaspoon / 5 ml chili oil, or more to taste
• ¼ teaspoon ground white pepper
• 1 tablespoon / 8g cornstarch
• 1 tablespoon / 15 ml cold water
• 1 large egg, beaten
• 2 tablespoons / 15g thinly sliced green onion
Instructions
1. In a medium bowl, gently toss the tofu cubes with 1 tablespoon of soy sauce and the toasted sesame oil. Set aside to marinate. In a separate small bowl, pour the boiling water over the dried wood ear mushrooms. Let them stand for 20 minutes to rehydrate, then drain well.
2. In a large saucepan or Dutch oven, combine the vegetable broth, drained mushrooms, bamboo shoots, shredded carrot, rice vinegar, the remaining 2 tablespoons of soy sauce, sugar, fresh ginger, chili oil, and white pepper. Bring the mixture to a rolling boil over medium-high heat.
3. Reduce the heat to a simmer, cover, and cook for 2 minutes to let the flavors meld. Gently stir in the marinated tofu mixture and simmer for 1 more minute. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly until it thickens and becomes bubbly. Continue to cook and stir for 2 more minutes.
4. Remove the saucepan from the heat. While gently stirring the soup in one direction, slowly pour the beaten egg in a thin, steady stream. This will create beautiful, delicate egg ribbons. Stir in the sliced green onions and serve immediately.
Nutritional Information
• PER SERVING: 180 calories, 8 g total fat (1 g saturated fat), 53 mg cholesterol, 1,754 mg sodium, 13 g carbohydrates, 3 g fiber, 12 g protein.
Pro Tips
• To get those classic, delicate egg ribbons, remove the soup from the heat *before* adding the egg. Pour the beaten egg in a very slow, steady stream while gently stirring the soup in a circular motion.
• For a completely vegan version, simply omit the egg. The soup is just as delicious and satisfying without it. You can also use a vegan egg substitute if you prefer.
• This soup is all about personal preference! For a more sour kick, add another splash of rice vinegar at the end. For more heat, increase the chili oil or add a pinch of red pepper flakes.
• If you can’t find wood ear mushrooms, dried or fresh shiitake mushrooms are a fantastic substitute. Just be sure to rehydrate dried shiitakes and slice them thinly before adding to the broth.
