This is one of the soups that every asian person knows. It’s that popular, and if you don’t know what hot and sour soup is or you’ve never tried it, what is wrong with you?
This recipe is a little different from the traditional one. The traditional recipe is more hot and spicy. This is one of my new go-to soups in the fall because you can always change it based on personal preference. If you prefer a spicier soup, add chili oil. If you want a more sour taste, add red wine vinegar.
4 cups chicken broth or vegetable broth
2 cups shiitake mushrooms, sliced
1 8oz can bamboo shoots
¼ cup red wine vinegar, or more to taste
2 tablespoon low-sodium soy sauce
1 tablespoon chili oil
¼ cup water
2 tablespoon cornstarch
2 large eggs, whisked
6 oz firm tofu, cut into ½ inch cubes
1 teaspoon sesame oil
Salt and white pepper to taste
In a large stock pot, add broth, mushroom, bamboo shoots, vinegar, soy sauce and chili oil. Bring it up to a roaring boil and let it simmer for 15 minutes.
In a small bowl, mix water and cornstarch until fully incorporated. Add the cornstarch mix to the pot along with eggs, tofu and sesame oil.
Season with salt and pepper and serve hot