1. Lana Fay
  2. Crumb

Quick and Easy Chinese Hot and Sour Soup

Quick and Easy Chinese Hot and Sour Soup





A pantry friendly Chinese hot and sour soup that is so quick and easy to make and so much better than take out that you'll never order it out again!


Calories 102 kcal 5%
Cholestrerol 85 kcal 3%


4 cups chicken broth or chicken stock or vegetable broth
4 ounces shiitake mushrooms, thinly sliced
1 (8-ounce) can bamboo shoots, drained and thinly sliced
8 ounces firm tofu, drained and sliced in 1/4-inch strips
2 cloves garlic, grated
2 teaspoons ginger, grated
1 tablespoon balsamic vinegar
3 tablespoons rice vinegar or red wine vinegar
1 tablespoon chili sauce, such as sambal oelek or sriracha
3 tablespoons soy sauce (or tamari for gluten-free)
2 teaspoons brown sugar
2 tablespoons corn starch mixed into 2 tablespoons cold water
2 eggs, lightly beaten
2 teaspoons toasted sesame seed oil
1 teaspoon white pepper (or black pepper)
4 green onions, sliced


Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
Slowly pour in the eggs in a thin stream while stirring the soup.
Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!
Option: Use any kind of mushroom in place of the shiitake mushrooms if you cannot find them.
Option: Add julienned raw pork or chicken or leftover roast pork or roast chicken to make the soup heartier.