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15-Minute Chinese Hot and Sour Soup

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15-Minute Chinese Hot and Sour Soup is a quick, flavorful takeout-inspired dish with bold flavors from white pepper and vinegar, tender tofu, mushrooms, and silky egg ribbons. Perfect for a fast, comforting meal.

Ingredients

  • 4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar (or white vinegar)
  • 1/2 tsp white pepper (adjust to taste)
  • 1 tsp sesame oil
  • 1 cup mushrooms (shiitake, button, or wood ear), sliced
  • 1 cup firm tofu, cubed
  • 2 eggs, beaten
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 2 green onions, sliced
  • 1 clove garlic, minced (optional)
  • Chili oil or sriracha (optional, for heat)

Instructions

  1. Bring broth to a simmer in a medium pot over medium heat.
  2. Stir in soy sauce, rice vinegar, white pepper, and garlic if using.
  3. Add mushrooms and tofu. Simmer for 3–4 minutes until mushrooms are tender.
  4. Stir in cornstarch slurry and cook for 1–2 minutes until slightly thickened.
  5. Slowly drizzle in beaten eggs while stirring gently in one direction to form ribbons.
  6. Remove from heat, stir in sesame oil, and adjust seasoning if needed.
  7. Top with green onions and drizzle with chili oil or sriracha if desired. Serve hot.

Notes

  • Use tamari or gluten-free soy sauce for a gluten-free version.
  • Add cooked chicken or shrimp for more protein.
  • Mix in baby spinach or napa cabbage for extra greens.
  • Dried shiitake mushrooms (soaked) add deep umami flavor.
  • Best eaten fresh or within 3 days—avoid freezing post-egg addition.

Nutrition

Find it online: https://cookedbymaya.com/15-minute-chinese-hot-and-sour-soup/