Hot and Sour Soup

Had mushrooms leftover from the last soup, figured I’d use them in this. Now I have leftover tofu…

Hot and Sour Soup

Course: Soup
Cuisine: Chinese
Servings: 3 bowls


  • 4 cups vegetable broth
  • 8 oz canned bamboo stalks drained and sliced thin
  • 8 oz shiitake mushrooms stemmed and sliced
  • 8 oz firm tofu cubed
  • 2 tbsp chopped garlic
  • 1 tbsp fresh zested ginger
  • 1 tbsp balsamic vinegar
  • 5 tbsp white rice vinegar
  • 4 tbsp garlic chili sauce
  • 3 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tbsp corn starch mixed into 2tbsp warm water
  • 2 egg beaten
  • 2 tsp sesame oil
  • 1 tsp white pepper
  • 4 green onion chopped


  • In a soup pot heat some vegetable oil on medium, add garlic and mushrooms and sautee for 2-4 minutes
  • Mix together the vinegars, chili sauce, ginger, soy sauce,brown sugar and sesame oil. Add the mixture to the pot along with the tofu and bamboo. Bring to a boil then reduce to medium and simmer covered for 3-5 minutes.
  • Stir in the broth, bring to a boil, reduce to medium low and simmer, covered, another 10 minutes.
  • Stir in the corn starch mixture. Stir until the soup thickens- another minute or so
  • Slowly pour in the egg while continuing to stir. Simmer, covered, for another 3 minutes.
  • Stir in the onions, simmer another 2 minutes uncovered then serve.