Hot and Sour Soup

Name: Hot and Sour Soup
Yield: Makes 12 cups
Cuisine: Chinese
Ingredients: 2 tablespoons peanut or canola oil; 2 tablespoons peanut or canola oil; 2 garlic cloves, minced; 1 tablespoon grated fresh ginger; 5 to 8 ounces shiitake or baby bella mushrooms, stems removed and thinly sliced; 5 to 8 ounces shiitake or baby bella mushrooms, stems removed and thinly sliced; 8 cups chicken or vegetable broth, divided; 8 cups chicken or vegetable broth, divided; ¼ cup soy sauce; ⅓ cup seasoned rice vinegar; 2 to 3 teaspoons chili paste or Sriracha sauce; 1 teaspoon sesame oil; ½ to 1 teaspoon coarsely ground black pepper; 8 ounces raw peeled and deveined shrimp (optional); 8 ounces raw peeled and deveined shrimp (optional); 1 (15-ounce) package extra-firm tofu, cubed; 1 (4.9-ounce) can bamboo shoots, cut into slivers; ¼ cup cornstarch; 2 large eggs, lightly whisked; 3 green onions, thinly sliced

Preparation info

Makes
12
cups

Difficulty
Easy

Appears in

Eggs

By Julia Rutland

Published 2021

About

This flavorful soup uses tofu with an option for shrimp. If you prefer more protein, you can add 1 very lightly packed cup of chicken breast or pork loin, cut into strips. If these ingredients are raw, add them right after bringing the soup to a simmer, and cook with (or instead of) shrimp. This version of the popular Chinese restaurant staple is spicy enough, but you can serve it with extra hot sauce for those wanting maximum heat. I usually make this in a big batch (reheat gently to enjoy

Ingredients

Asia
China
Soup
Vegetarian

Ingredients

Method