Easy 20-min. Hot and Sour Soup

Mushrooms, tofu, and carrots simmered in a savory, tangy, and spicy broth with silky eggs. This quick and easy hot and sour soup recipe is made in one pot in 20 minutes - a family-friendly, better-than-takeout starter perfect for busy weeknights!

5 from 5 votes

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Prep Time 15

Cook Time 5

Total Time 20

Course Side Dish, Soup

Cuisine Chinese

Servings

Calories per serving 266 kcal

Ingredients

4 cups chicken stock or chicken broth, low-sodium
½ cup seafood mushrooms or enoki mushrooms, ends trimmed and separated into thin bundles
½ cup soft tofu or medium / firm tofu, sliced into ¼-inch thick strips
¼ cup carrot julienned
5 shiitake mushrooms thinly sliced
1-2 tablespoon red chili sliced
1 green onion finely chopped
2 large eggs beaten
½ tablespoon regular soy sauce or light soy sauce
2 teaspoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon chicken bouillon powder
¼ teaspoon white granulated sugar or cane sugar
2 tablespoon cornstarch or potato starch / tapioca starch
¼ cup water cold
2 tablespoon white vinegar or Chinese black vinegar / rice vinegar
salt add to taste
white pepper or black pepper, add to taste

Instructions

In a small bowl, combine cornstarch and water until combined. This is your cornstarch slurry. Set aside.
In a medium-sized pot, add chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder and sesame oil. Cover and bring to a boil on medium-high heat.
Reduce to low-medium heat. Add carrots, both types of mushrooms, red chili, and simmer for 2 minutes uncovered, or until mushrooms have softened.
Add sliced tofu and gently stir. Then stir in the cornstarch slurry to thicken the soup.
Once thickened, while stirring the soup in a circular motion, pour beaten eggs from a slight height to create a thin stream for egg ribbons.
Turn off the heat. Add green onions, vinegar, salt and white pepper to taste. Enjoy!

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