Hot and Sour Soup

Hot and Sour Soup Recipe

This Asian-inspired soup masters the classic blend of hot & sour flavors. My version features earthy Shitake mushrooms, tofu slices, Asian-style spices, & ghostly swirls of egg in a rich chicken stock. It is ideal for an appetizer or a quick soup & sandwich meal.

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Recipe Information

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Total Time

20 Minutes

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      • 6 Cups Chicken Stock
      • 10 Shitake Mushrooms (Sliced)
      • 3/4 Cup Soy Sauce
      • 1/4 Cup Rice Wine Vinegar
      • 1 Tablespoon Sriracha Sauce
      • 1 Teaspoon Freshly Ground White Pepper
      • 3 Tablespoons Cornstarch
      • 3 Tablespoons Cold Water
      • 2 Large Eggs (Beaten)
      • 6 Ounces Firm Tofu (Sliced Into Thin Strips)
      • 3 Medium Green Onions (Chopped)


  1. In a large saucepan over medium-high heat, add stock and bring to a simmer. Stir in mushrooms, soy sauce, vinegar, Sriracha, & pepper. Allow to simmer for 5 minutes.
  2. In a small bowl, add water & cornstarch and whisk until blended. Stir cornstarch mixture into soup and continue stirring until soup thickens, about 5 minutes. Gently stir in beaten eggs. Add tofu & green onions and stir to combine. Remove from heat, ladle into bowls, and serve hot.

Nutrition & Cost Facts


264 kcal


24 g


8 g


21 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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