I can’t seem to get enough of soup recipes this winter season. And today, I finally get to share with you all a recipe that has been highly requested for years. Many of you have expressed your love for hot and sour soup when I talk about my favorite egg drop soup recipe. Well, I’m happy to say that traditional hot and sour soup is not only easy to make, but it can also be customized to your personal taste.
• 8 cups chicken broth or vegetable broth
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems removed
• 1 (8-ounce) can bamboo shoots, drained (optional)
• 1/4 cup rice vinegar, or more to your liking
• 1/4 cup low-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic paste
• 1/4 cup cornstarch
• 2 large eggs, beaten
• 8 ounces firm tofu*, cut into 1/2-inch cubes
• 4 green onions, thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and white pepper (or black pepper)
- Reserve ¼ cup of the chicken or vegetable broth for later use.
- In a large stockpot, combine the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ginger, and chili garlic paste. Stir to mix. Heat over medium-high heat until the soup reaches a simmer.
- While the soup is heating, in a small bowl, whisk together the ¼ cup of reserved broth and cornstarch until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
- Continuously stirring the soup in a circular motion, gradually drizzle in the beaten eggs in a thin stream to create egg ribbons. Add in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice vinegar as well. Or if you’d like a spicier soup, add in more chili garlic paste.
- Serve immediately, garnished with the extra green onions.
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