Published: · Modified: by The Savory Chopstick · This post may contain affiliate links ·
Jump to Recipe Print Recipe
Hot and Sour Soup is the Ultimate Take out Classic you can Easily make at home!
in just 20 minutes you can make this Better than Take out Hot and Sour soup recipe! Whats best about making this Chinese Classic at home is you can easily adjust your spice and sour level to your preference. I personally like it on the Spicy and Sour Side so I always add a bit more White Pepper and Vinegar than this recipe calls for.
Which Kind of Tofu to use For Hot and Sour Soup?
I typically prefer Medium Tofu since it for my hot and sour soup recipe is so versatile for cooking but I found this Nasoya Tofu in extra firm that comes in 2 smaller packs which worked out perfectly for this recipe! I really don't like using just a half a block of tofu in my cooking because I don't always end up using the second half.
What's with all the different Soy Sauces?
If you only have Regular soy sauce and Dark Soy sauce, That works too. The Dark Soy sauce has the strongest Soy taste and used for flavor and coloring. The light soy sauce is used more for saltiness and has the least soy flavor. The Regular soy sauce is about the same saltiness as light soy sauce but heavier soy flavor. If you only want to add 2 Soy sauces to your pantry, I'd recommend Dark Soy sauce and Regular soy sauce, as light and regular can be used interchangeably.
Shop This Recipe
Buy Now →
Buy Now →
Buy Now →Are you looking for more Chinese Takeout RECIPES? Here are someRecipesyou might like!
- Cha Siu Pork
- Corn Egg Drop Soup
- Roast Pork
Ingredients
- 1boxOrganic Chicken Broth (32 oz box or 4 cups)**Organic Chicken Broth and Low Sodium broth are less salty. If you use Conventional Chicken broth, you may not need to add as much salt when cooking**
- 7-8ozTofu (Cubed I used Extra Firm)
- 5Shiitake Mushrooms (Sliced)Fresh or Dried
- ½cupWood Ear Mushrooms (Sliced)Fresh or Dried
- ½cupSmall Canned Bamboo (Sliced)
Soup Seasonings:
- 1tbspLight Soy Sauce
- 1tbspDark Soy Sauce
- 1tbspSoy Sauce
- 1tbspChicken Powder
- 1tspWhite Pepper
- ½tbspSesame Oil
- ⅓cupBlack Vinegaror sub White Vinegar
- 1tspKosher Saltor salt to taste
- 2Dried Red Chilis (Optional)
Corn Starch Slurry
- ¼cupCorn Starch
- ¼cupWater
Garnish
- 1stalkGreen Onion (Sliced)
Instructions
- 1. Soak Wood Ear Mushrooms and Shiitake Mushrooms in Boiling hot water for 5 if using dried.
- 2. Add Chicken Broth to pot and bring to a boil on Medium High heat.
- 3. Prepare and slice Green onions, Shiitake Mushrooms, Wood Ear Mushrooms, Bamboo and drain and cube Tofu.
- 4. Beat egg and set aside
- 5. Season the soup with : (1 tablespoon Light Soy Sauce, 1 tablespoon Dark Soy Sauce, 1 tablespoon Soy Sauce, 1 tablespoon Chicken Powder, 1 teaspoon White Pepper, 1 teaspoon Kosher Salt, 2 Dried Red Chilis (Optional)
- 6. Once boiling, Add in the sliced ingredients and Vinegar: (7-8 oz Tofu (Cubed I used Extra Firm), 5 Shiitake Mushrooms (Sliced), ½ cup Wood Ear Mushrooms (Sliced), ½ cup Bamboo (Sliced), ⅓ cup Black Vinegar
- 7. Bring the soup to a boil again, slowly pour in the corn starch slurry while mixing the soup.
- 8. After a minute or so once the soup has thickened, Turn the heat down to low and slowly drizzle in your eggs. Let it sit 5 seconds before stirring once or twice. Continue until all the eggs have incorporated.
- 9. Garnish with Sesame oil, and sliced green onions.
- 10. Turn off heat and enjoy!
Pin Recipe
Print Recipe
5 from 2 votes
Easy Hot and Sour Soup Easy 20 Minute Recipe
This is the better than takeout Hot and Sour Soup in only 20 minutes!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: Appetizer, Dinner, Lunch
Cuisine: Chinese, Comfort Food
Keyword: Better Than Takeout, soup
Servings: 4 servings
Equipment
1 pot
Ingredients
- 1 box Organic Chicken Broth (32 oz box or 4 cups) **Organic Chicken Broth and Low Sodium broth are less salty. If you use Conventional Chicken broth, you may not need to add as much salt when cooking**
- 7-8 oz Tofu (Cubed I used Extra Firm)
- 5 Shiitake Mushrooms (Sliced) Fresh or Dried
- ½ cup Wood Ear Mushrooms (Sliced) Fresh or Dried
- ½ cup Small Canned Bamboo (Sliced)
Soup Seasonings:
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Soy Sauce
- 1 tablespoon Chicken Powder
- 1 teaspoon White Pepper
- ½ tablespoon Sesame Oil
- ⅓ cup Black Vinegar or sub White Vinegar
- 1 teaspoon Kosher Salt or salt to taste
- 2 Dried Red Chilis (Optional)
Corn Starch Slurry
- ¼ cup Corn Starch
- ¼ cup Water
Garnish
- 1 stalk Green Onion (Sliced)
Instructions
Soak Wood Ear Mushrooms and Shiitake Mushrooms in Boiling hot water for 5 if using dried.
Add Chicken Broth to pot and bring to a boil on Medium High heat.
Prepare and slice Green onions, Shiitake Mushrooms, Wood Ear Mushrooms, Bamboo and drain and cube Tofu.
Beat egg and set aside
Season the soup with :
1 tablespoon Light Soy Sauce, 1 tablespoon Dark Soy Sauce, 1 tablespoon Soy Sauce, 1 tablespoon Chicken Powder, 1 teaspoon White Pepper, 1 teaspoon Kosher Salt, 2 Dried Red Chilis (Optional)
Once boiling, Add in the sliced ingredients and Vinegar:
7-8 oz Tofu (Cubed I used Extra Firm), 5 Shiitake Mushrooms (Sliced), ½ cup Wood Ear Mushrooms (Sliced), ½ cup Small Canned Bamboo (Sliced), ⅓ cup Black Vinegar
Bring the soup to a boil again, slowly pour in the corn starch slurry while mixing the soup.
After a minute or so once the soup has thickened, Turn the heat down to low and slowly drizzle in your eggs. Let it sit 5 seconds before stirring once or twice. Continue until all the eggs have incorporated.
Garnish with Sesame oil, and sliced green onions.
Turn off heat and enjoy!
Tried this recipe?Tag @thesavorychopstick or #thesavorychopstick!
Tried this recipe?Tag @thesavorychopstick or #thesavorychopstick I'd love to see!
More All Lunch
- Easy Take Out Chinese Salt and Pepper Chicken Wings
- Easy Cha Siu Chicken Wings Sweet and Savory
- The Best Lemongrass Beef Banh Mi Sandwich
- Authentic Chinese Red Braised Pork Belly (Hong Shao Rou)
