Hot and Sour Soup at Home

Takeout-style hot and sour soup in one pot. My wife gave it a 7.

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This hot and sour soup I found online is better than my takeout. It’s a remake of @by.nay.a’s recipe: bamboo shoots, shiitakes, and carrots in a box of beef stock with soy sauce (regular, not dark), rice wine vinegar, MSG, white pepper, and sriracha. Tofu goes in for the last 5 minutes, then the slurry, then the egg streamed in while I stir. My honest rating is 8/10, and my wife gave it a 7.

Hot and Sour Soup

Takeout-style hot and sour soup with shiitakes, bamboo shoots, tofu, and egg ribbons in beef stock, a remake of @by.nay.a.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Chinese-American

Calories: 95

Ingredients Method Video Notes

Ingredients

  

• 1 container shiitake mushrooms 6-8 oz, chopped
• 4 oz bamboo shoots chopped
• 1/2 container firm tofu about 7 oz, chopped
• 1/4 cup shredded carrots
• 1 box beef stock 32 oz
• 4 tbsp soy sauce regular, not dark
• 4 tbsp rice wine vinegar
• 1 tbsp sriracha
• 1/4 tsp white pepper
• 1/2 tsp MSG
• 1/2 tsp crushed red pepper flakes
• 3 tbsp + 4 tbsp cornstarch + water slurry
• 1 egg beaten

Method

 

1. Chop the bamboo shoots, mushrooms, and tofu. Mix the cornstarch and water into a slurry.
2. Pour the beef stock into a pot. Add everything except the tofu, slurry, and egg.
3. Bring to a boil, stir, then simmer about 20 minutes.
4. Add the tofu and cook 5 more minutes.
5. Stir in the slurry to thicken, then stream in the egg while stirring. Serve.

Video

Notes

Use regular soy sauce, not dark.