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Easy 20-min. Hot and Sour Soup

Easy 20-min. Hot and Sour Soup

Indulge in the warmth and vibrant flavors of Easy 20-min. Hot and Sour Soup, a delightful dish that’s perfect for busy weeknights or as a comforting starter. This quick recipe combines the richness of chicken stock with fresh vegetables, soft tofu, and a hint of chili for a balanced flavor profile that’s both satisfying and nutritious. Ready in just 20 minutes, this soup is not only easy to make but also customizable to suit your taste preferences. Enjoy it as a main course or an appetizer at your next gathering—this soup will impress everyone at the table.

  • Total Time: 20 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 4 cups low-sodium chicken stock
  • 1/2 tbsp regular soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp chicken bouillon powder
  • 1/4 tsp white granulated sugar
  • 1/2 cup seafood mushrooms (sub with button mushrooms)
  • 5 shiitake mushrooms (sliced)
  • 1/4 cup julienned carrots
  • 1–2 tbsp red chili (sliced, optional)
  • 1 green onion (finely chopped)
  • 2 tbsp cornstarch (or potato starch)
  • 1/4 cup cold water
  • 1/2 cup soft tofu (cut into strips or sub with medium to firm tofu)
  • 2 large eggs (beaten)
  • 2 tbsp white vinegar (add more for more sour)
  • Salt & white pepper (to taste)

Instructions

  1. In a small bowl, mix cornstarch with cold water to create a slurry.
  2. In a medium pot, combine chicken stock, regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil; bring to a boil.
  3. Reduce heat and add mushrooms, carrots, and red chili; simmer for 1-2 minutes.
  4. Gently add tofu strips and stir.
  5. Slowly pour in the cornstarch slurry while stirring until thickened.
  6. While stirring, pour in beaten eggs to create ribbons in the soup.
  7. Stir in green onions, white vinegar, salt, and white pepper; serve hot.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Simmering
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (about 240g)
  • Calories: 190
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 140mg

Keywords: Feel free to adjust the spice level by varying the amount of chili pepper you use. For a vegetarian version, replace chicken stock with vegetable broth.

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