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Hot and Sour Soup

This soup hits that perfect balance of spicy heat and tangy vinegar - way better than most takeout versions. Takes about 20 minutes start to finish and uses ingredients you probably already have.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.

Notes

Don't overstir eggs; add sriracha or vinegar as desired for final flavor balance.
Tried this recipe?Leave a comment below & let me know!