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Restaurant-Quality Hot and Sour Soup – vegetarian recipe
Stav Kogan

Restaurant-Quality Hot and Sour Soup

Forget takeout—this homemade Hot and Sour Soup is surprisingly simple and delivers authentic, restaurant-quality flavor. It's a tangy, spicy, and savory broth loaded with silky tofu, chewy wood ear mushrooms, and crisp bamboo shoots.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 180 serving
Calories: 180
Ingredients Method Nutrition

Ingredients
  

  • 16-18 ounces (450-510 g / 18 oz) extra-firm tofu, drained and cut into ½-inch cubes
  • 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
  • 1 tablespoon (15 ml / 0.5 fl oz) toasted sesame oil
  • 1 cup (240 ml) boiling water
  • ½ cup / ¾ ounce / 20g (0.71 oz) dried wood ear mushrooms, chopped
  • 2 cans (14 ounces each) (28 ounces) / 800 ml (27.1 fl oz) total vegetable broth
  • 1 can (8 ounces) (225 g / 7.9 oz) sliced bamboo shoots, drained
  • ¼ cup (30 g / 1.06 oz) finely shredded carrot
  • ¼ cup (60 ml / 2 fl oz) rice vinegar or white vinegar
  • 2 tablespoons (30 ml / 1 fl oz) soy sauce
  • 1 teaspoon (4 g / 0.14 oz) sugar
  • 1 teaspoon (3 g / 0.11 oz) grated fresh ginger
  • 1 teaspoon (5 ml / 0.2 fl oz) chili oil, or more to taste
  • ¼ teaspoon ground white pepper
  • 1 tablespoon (8 g / 0.28 oz) cornstarch
  • 1 tablespoon (15 ml / 0.5 fl oz) cold water
  • 1 large egg, beaten
  • 2 tablespoons (15 g / 0.53 oz) thinly sliced green onion
  • 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.

Method
 

  1. In a medium bowl, gently toss the tofu cubes with 1 tablespoon (15 ml / 0.5 fl oz) of soy sauce and the toasted sesame oil.
  2. Set aside to marinate.
  3. In a separate small bowl, pour the boiling water over the dried wood ear mushrooms.
  4. Let them stand for 20 minutes to rehydrate, then drain well.
  5. In a large saucepan or Dutch oven, combine the vegetable broth, drained mushrooms, bamboo shoots, shredded carrot, rice vinegar, the remaining 2 tablespoons (30 ml / 1 fl oz) of soy sauce, sugar, fresh ginger, chili oil, and white pepper.
  6. Bring the mixture to a rolling boil over medium-high heat.
  7. 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.
  8. 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.
  9. Continue to cook and stir for 2 more minutes.
  10. Remove the saucepan from the heat.
  11. 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.
  12. Stir in the sliced green onions and serve immediately.

Nutrition

Calories: 180kcalCarbohydrates: 13gProtein: 12gFat: 8g

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