Print

Hot & Sour Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful blend of hot and sour flavors, this comforting soup features tender tofu, crunchy bamboo shoots, and vibrant bean sprouts, offering warmth and nostalgia.

Ingredients

Scale
  • 2 cups chicken or vegetable broth
  • 1 cup sliced mushrooms
  • 1 cup diced tofu
  • 1 cup bamboo shoots, sliced
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 teaspoon white pepper
  • 1/2 teaspoon salt
  • 2 green onions, chopped

Instructions

  1. Boil the broth in a large pot until bubbling.
  2. Add the sliced mushrooms, diced tofu, bamboo shoots, shredded carrots, and bean sprouts to the pot.
  3. Stir in the soy sauce, rice vinegar, white pepper, and salt to elevate the flavors.
  4. Let the soup simmer for about 5 minutes until the vegetables are tender.
  5. Gradually add the cornstarch mixture while stirring to thicken the soup to your desired consistency.
  6. Drizzle with sesame oil and sprinkle in the chopped green onions before serving.
  7. Serve hot and enjoy your comforting bowl of Hot & Sour Soup!

Notes

To make a gluten-free version, use gluten-free soy sauce. Adjust spiciness with chili oil or fresh chilies. The soup can be stored for up to 3 days in the fridge.

Nutrition

Find it online: https://lunarecipez.com/chinese-hot-and-sour-soup/

Scroll to Top