This eating place-style warm and sour Soup recipe is the excellent!!  It’s quick and simple to make, easy to adapt on your personal flavor choices, and so delicious!


And nowadays’s recipe is one that I’ve been meaning to share with you on the blog for years, after actually dozens and dozens of you've got asked it.  (This normally comes up when I’m chatting approximately my preferred egg drop soup recipe — seemingly a lot of you commonly opt for the hot and bitter soup at your favourite chinese restaurants and feature wanted to discover ways to make it!)

properly, top news, friends!  traditional hot and sour soup is certainly surprisingly smooth to make as properly.  And the bonus of creating it at home is that it’s additionally rather smooth to customise on your flavor.  love it more hot?  add in more chili garlic sauce.  find it irresistible greater sour?  add in more rice wine vinegar.  love it vegetarian?  Make it with tofu.  like the meat version?  just upload in some pork.


  • optional: 1 (8-ounce) can bamboo shoots, drained
  • 1/4 cup rice vinegar, or more to taste
  • 8 cups chicken or vegetable stock
  • 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
  • 1 teaspoon chili garlic sauce
  • 1/4 cup cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons ground ginger
  • 4 green onions (scallions), thinly sliced
  • 1 teaspoon toasted sesame oil
  • 2 large eggs, whisked
  • 8 ounces firm tofu*, cut into 1/2-inch cubes
  • Kosher salt and black pepper (or white pepper)


  1. Set aside ¼ cup of the chook or vegetable inventory for later use.
  2. upload the ultimate 7 ¾ cups fowl or vegetable inventory, mushrooms, bamboo shoots (if the usage of), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a huge inventory pot, and stir to mix.  warmness over medium-high heat till the soup reaches a simmer.
  3. at the same time as the soup is heating, whisk together the ¼ cup of inventory (that you had set aside) and cornstarch in a small bowl till absolutely smooth.  once the soup has reached a simmer, stir within the cornstarch aggregate and stir for 1 minute or so till the soup has thickened.
  4. preserve stirring the soup in a circular motion, then drizzle within the eggs in a thin flow (at the same time as still stirring the soup) to create egg ribbons.  Stir within the tofu, half of the inexperienced onions, and sesame oil.  Then season the soup with salt and black pepper (or white pepper) to flavor.  if you’d like a extra “bitter” soup, feel unfastened to add in any other tablespoon or two of rice wine vinegar as well.  Or if you’d like a spicier soup, add in more chili garlic sauce.
  5. Serve straight away, garnished with the extra green onions.

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