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Easy Hot and Sour Soup

An easy Chinese takeout inspired Hot and Sour soup recipe that takes 15 minutes to make using ingredients you already have in your kitchen.
Course Soup
Cuisine Chinese
Keyword Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 1 tbsp cooking oil
  • 6 cloves garlic, minced
  • 1 knob (1/2 inch) ginger, minced
  • 1 carrot, shredded into thin strips
  • 1/2 package baby bella (or shiitake) mushrooms, sliced thinly
  • 8 oz can bamboo shoots (sliced), drained and rinsed
  • 7 cups beef broth (or vegetable broth for a vegetarian soup)
  • 6 oz firm tofu, cut into cubes (half a tofu container)
  • 2 tbsp soy sauce
  • 2 tsp dark soy sauce (optional)
  • 1/4 cup rice vinegar (or whatever vinegar you have on hand)
  • 1 tsp ground black pepper
  • 2 large eggs, whisked
  • 3 tbsp cornstarch (mixed with 3 tbsp water)
  • 1 bunch scallions, chopped (for serving)

Instructions

  • Prepare your vegetables and tofu. I shredded my carrot using a vegetable peeler. You can also buy pre-packaged carrot strips.
    Remove the tofu from the package. Dry it on paper towels. Then cut into bite-sized cubes.
    I sliced my fresh mushrooms thinly. If you are using dehydrated mushrooms, soak them in boiling water for 20 minutes or until softened. Discard the stems and slice.
  • In a large stock pot, heat your choice of oil over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 1-2 minutes.
    Add the carrots, mushrooms, and bamboo shoots and cook for a few minutes.
  • Add the beef broth and firm tofu. Bring the soup to a boil.
    In a bowl, stir together the soy sauce, dark soy sauce, rice vinegar, and black pepper. Add to the boiling soup.
  • Reduce the heat and simmer for 2-3 minutes until the vegetables are tender.
    Taste the soup and season with more vinegar, if you desire a more sour flavor. Add more pepper (or red chili pepper flakes) for a spicy flavor.
    If the soup is too salty for your preference, add more water.
  • When the vegetables are cooked to your liking, whisk in the eggs, stirring the soup in a circular motion.
  • Add the cornstarch slurry and cook for 2-3 minutes, or until the soup has thickened slightly.
  • Remove from heat and serve with chopped green scallions. Enjoy!