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 and ready in 20 minutes! It's comforting, delicious and better-than-takeout.
Ingredients
- 4 cups chicken stock low-sodium
- ½ cup seafood mushrooms ends trimmed (or sub with sliced button mushrooms)
- ½ cup soft tofu or medium / firm tofu, sliced into ¼-inch thick strips
- ¼ cup carrot julienned
- 5 shiitake mushrooms sliced
- 1-2 tablespoon red chili sliced
- 1 green onion finely chopped
- 2 large eggs beaten
- ½ tablespoon regular 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.
- Then reduce to low-medium heat. Add carrots, both mushrooms, red chili and boil 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 at 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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Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 802mg | Potassium: 437mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1547IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 3mg