Savory Hot & Sour Soup: Your Comfort Food Upgrade!

This Hot & Sour Soup is a warming, flavorful dish perfect for chilly evenings, with customizable ingredients to suit all tastes.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 bowls

Course: APPETIZERS

Cuisine: Chinese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

5 cups Low-Sodium Chicken or Vegetable Broth Using homemade broth enhances richness.
1 tsp Granulated Sugar Feel free to replace with honey or agave if preferred.
1/3 cup Rice Wine Vinegar Substitute with apple cider vinegar for a different flavor.
3 Tbsp Chinese Black Vinegar May omit if unavailable but recommended for authenticity.
3 Tbsp Low-Sodium Soy Sauce Swap for tamari to keep it gluten-free.

For the Vegetables

20 g Dried Wood Ear Substitute with thinly sliced bell peppers if needed.
1 cup Sliced Shiitake Mushrooms Can replace with regular button mushrooms.
1 cup Enoki or Seafood Mushrooms Optional if unavailable, but highly recommended!
1 medium Carrot Thinly sliced, can use bell peppers for a different crunch.
1/2 cup Thinly Sliced Bamboo Shoots Can skip if you're not a fan.

For the Aromatics

2 Tbsp + 1 tsp Grapeseed Oil Ideal for sautéing aromatics.
3 cloves Garlic Minced, fresh is best but garlic powder can work in a pinch.
2 " Fresh Ginger Minced, substitute with ground ginger if fresh isn’t available.
4 Green Onions Thinly sliced + more for garnish.
1 Red Chile Thinly sliced, adjust to your heat preference.

For the Protein

6 oz Soft Tofu Cut into ½" cubes; use firm tofu for a different texture.
2 large Eggs Optional, can omit for a vegan dish.

For the Finishing Touches

3 Tbsp Sriracha Gives an extra kick of spiciness.
1/2 tsp Ground White Pepper Black pepper can substitute but will change flavor slightly.
1 tsp Cornstarch Used for thickening; arrowroot powder is a suitable alternative.
2 tsp Toasted Sesame Oil Adds a nutty flavor.
Chili Oil For serving, not mandatory but highly recommended.
Cilantro For serving, optional but adds vibrant color.

Equipment

Large pot

Method

Directions

Soak the dried wood ear mushrooms in water for 1-2 hours until tender.
Heat 2 tablespoons plus 1 teaspoon of grapeseed oil over medium heat. Add minced garlic, ginger, green onions, and red chile, sauté for 2-3 minutes.
Stir in the soaked wood ear mushrooms, sliced carrots, shiitake mushrooms, and enoki mushrooms; cook for 2-3 minutes.
Pour in 5 cups of broth and bring it to a gentle simmer. Add bamboo shoots, cubed tofu, sriracha, sugar, rice wine vinegar, Chinese black vinegar, soy sauce, and ground white pepper.
Slowly drizzle 2 beaten eggs into the soup while stirring gently.
Mix 1 teaspoon of cornstarch with water to create a slurry. Stir into the soup, cooking for a couple more minutes.
Ladle the soup into bowls, drizzling with chili oil and garnishing with cilantro and green onions.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Feel free to experiment with different proteins like chicken or shrimp for added variations.

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