Ingredients (~8 servings)
- 8 cups beef broth
- 3/4 cup sliced mushrooms
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 1/2 Tbsp sriracha sauce
- 1 1/2 tsp white pepper
- 1/4 cup cornstarch
- 1/4 cup cold water
- 3 large eggs, well beaten
- 8 oz firm tofu, sliced into thin strips
- 3 green onions, sliced
Build the Soup Base
Bring the broth to a simmer over medium-high heat in a large pot.
Add the mushrooms, soy sauce, vinegar, sriracha, and white pepper; continue simmering for ~5 minutes.
The mushrooms will soften and the broth will take on a deeper, more complex flavor.
Thicken with Cornstarch Slurry
In a small bowl, whisk the cornstarch and cold water together until completely smooth – no lumps.
Add this slurry to the simmering soup and stir well.
Let it simmer for another ~5 minutes until the soup noticeably thickens and coats the back of a spoon.
Create the Egg Ribbons
Pour the beaten eggs into the soup in a thin, steady stream while gently stirring in a circular motion with a fork or chopstick.
The eggs will cook instantly and form delicate ribbons throughout the soup – don’t stir too aggressively or you’ll break them up.
Finish with Tofu and Green Onions
Add the sliced tofu and green onions, stir gently to combine, then pull the pot off the heat.
The tofu just needs to warm through – overcooking will make it tough and rubbery.
Taste and adjust the heat with more sriracha or the sourness with more vinegar as needed.
Hot and Sour Soup
Ingredients
~8 servings
- 8 cups beef broth
- 3/4 cup sliced mushrooms
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 1/2 Tbsp sriracha sauce
- 1 1/2 tsp white pepper
- 1/4 cup cornstarch
- 1/4 cup cold water
- 3 large eggs well beaten
- 8 oz firm tofu sliced into thin strips
- 3 green onions sliced
Instructions
- Bring beef broth to simmer with mushrooms, soy sauce, vinegar, sriracha, and white pepper.
- Simmer 5 minutes until mushrooms soften.
- Whisk cornstarch and cold water into smooth slurry.
- Add slurry to soup and simmer 5 minutes until thickened.
- Slowly pour beaten eggs into soup while stirring gently to create ribbons.
- Add tofu and green onions, stir briefly.
- Remove from heat and adjust seasoning to taste.
