Description
A delightful balance of flavors, Classic Hot and Sour Soup features the heat of white pepper and tanginess of rice vinegar, making it a comforting dish perfect for any occasion.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup firm or extra firm tofu, cubed
- 1 cup mushrooms, sliced (shiitake or wood ear)
- 1/2 cup bamboo shoots, sliced
- 1/3 cup carrots, diced
- 1/3 cup green peas
- 2 eggs, beaten
- 2 tablespoons cornstarch
- 3 tablespoons water (for slurry)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
Instructions
- Bring vegetable broth to a simmer over medium heat. Add soy sauce, rice vinegar, and white pepper.
- Add mushrooms, bamboo shoots, carrots, and peas. Simmer for 5 minutes.
- Gently stir in tofu and cook for another 3–4 minutes.
- Mix cornstarch with water to create a slurry and add to the pot. Stir until thickened.
- Slowly drizzle in beaten eggs while stirring to create ribbons.
- Finish with sesame oil. Adjust seasoning if needed and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg
Keywords: hot and sour soup, vegetarian soup, easy soup recipe, comforting soup, healthy soup