Easy Hot and Sour Soup — Damn Delicious

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Easy Hot and Sour Soup

This tastes just like take-out except a million times better! And it’s so much easier to make than you think in less than 20 min!

It’s been a cold winter here in Los Angeles.

One of the coldest, really.

It was 71 degrees F yesterday afternoon.

Yet, all I wanted was this pot of soup.

This homemade, take-out copycat version of hot and sour soup.

And you know what?

I say this a lot but it’s true.

This is so stinking easy.

You won’t believe it.

Because it’s pretty stinking effortless.

You can have fun with this and add ground chicken or ground turkey for added protein.

Or, extra mushrooms.

Because you can never have too many mushrooms.

Easy Hot and Sour Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This tastes just like take-out except a million times better! And it’s so much easier to make than you think in less than 20 min!

Ingredients:

  • 3 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 6 cups reduced sodium chicken broth
  • 2 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 6 ounces shiitake mushrooms, thinly sliced
  • 2 large eggs, lightly beaten
  • 6 ounces extra-firm tofu, drained and thinly sliced
  • 1 teaspoon sesame oil
  • 2 green onions, thinly sliced

Directions:

  1. In a small bowl, whisk together vinegar and cornstarch; set aside.
  2. Combine chicken broth, soy sauce, garlic, ginger and Sriracha in a large stockpot or Dutch oven over medium heat. Bring to a boil.
  3. Stir in mushrooms; reduce heat and simmer until tender, about 6-8 minutes.
  4. Stir in vinegar mixture until thickened, about 1-2 minutes.
  5. Gradually add the eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
  6. Stir in tofu and sesame oil.
  7. Serve immediately, garnished with green onions, if desired.

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62 comments

THANK YOU!! Looks sooooo good!

This looks great! Even though it’s 70 degrees here in Arizona, I’ve been craving soup. I don’t have fresh ginger, so can I use ground? I would use 1 teaspoon because the ratio of dried to fresh is about 1:3. Thanks!

Yes, that should work! Although if you’re not the biggest fan of ginger, I would start with 1/2 tsp and add more, to taste.

Can the eggs be omitted with the same results?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I’m definitely going to try this! Not to minimize your ‘cold’, but as a Canadian who is used to -20 to -40 weather, I’d kill for your cold !

Thanks so much, this looks great! Would the recipe be compromised by using vegetable broth instead of chicken broth to make it vegetarian?

I will def make this, I love hot and sour soup! I always get it out , but to make it fresh, I can’t wait! Thank you for all your good recipes ,and they are so easy, keep up the good work!

What am I use instead of tofu. Hate the stuff and I don’t think that it is healthy as some think ..my choice…I follow you regularly and love your recipes..

You can substitute chicken or pork.

I just made the soup, and I used chicken instead of tofu. I have tried several hot and sour soup recipes before, and never liked the outcome. This was fantastic! I will definitely make it again, and will serve it to company with no hesitation. thank you for the recipe.

I love this recipe! It looks like a perfect weeknight meal. Thanks for sharing.

Wow that certainly is easy. Fantastic recipe! (:

This Soup looks scrumptiously delicious. Thanks!

Sounds delicious ….. do you have the nutrition for this recipe? i.e. calories, protein, carbs?

The nutritional information has been added below the recipe.

Can you sauté the mushrooms and tofu first? Ive never had this soup before but am worried they would be rubbery if just boiled

So I just made this and decide to follow the recipe exactly as you said because after all you’re the expert, so no sauté and it was delish. Not rubbery. Thanks Chica

How many calories?

The nutritional information has been added below the recipe.

I just made this for lunch. AMAZINGLY EASY AND SUPER DELICIOUS!! Thank you so much for sharing. 🙂

I have some frozen freeze dried woodear mushrooms.Can I use these mushrooms with your recipes?Do I boil them first,before adding to the mixture?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Made this for Meatless Monday supper – with Avocado Toast. Delicious! I used less (1/2tsp)
hot sauce and 1/2 tsp oil and it was perfect for our not too spicy taste.

This is one of my mom’s favorite soups! I need to try this recipe

Oh goodness…I am making this tonight!
Thanks for the recipe and I agree with you, never too many mushrooms!!

I love homemade takeout dishes! They are one of the biggest loves in my household 🙂

Every time your’s new recipe makes my mouth full with water. Being a foodie i love to learn making new sort of recipes. Will try in upcomming sunday. 🙂

I made this last night and it was delicious! I was wondering about adding extra vinegar. When would be a good time to do this – just add it to the cornstarch mixture?

Yes, that should work!

Damn Delious is a understatement. This soup fed my soul. Thank yo you so much for the fast and easy meal.

OMG! Just made this soup. It is as easy as it says. I like heat so I added red pepper flakes when I added the garlic. I also added hot chili sesame oil instead of regular sesame oil. This is amazing. Thank you so much.

If I use ground chicken or turkey, Do I cook the meat first before adding to the soup?

Made for dinner tonight, ohhhhh so good. I made it exactly a printed. My tummy is so full and happy. Thanks so much for sharing. Ordered your book, so excited to get it.

Can I replace RIce vinegar with apple cider vinegar?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

We made it and it was great. Thank you.

Made this yesterday for lunch, and it was great! I love a good hot & sour soup, but most restaurant versions are painfully salty and not hot or sour enough for me. This has a great depth of flavor that doesn’t need a ton of sodium, and I was able to punch up the spice and sour to my own taste. My skeptical boyfriend, who swears by a popular chain’s version, said this was “actually pretty good”.

Can you freeze this soup?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Hi CHUNGAH ,
Please let if no if there is any substitute of sesame oil because i could not find this nearby groceries shops.

I made this tonight for supper. OMG was it ever so good! I ended up using half veggie broth because I didn’t have enough chicken stock. Definitely a keeper! Thank you for sharing.

hi Chungah,
do you have a preference when you buy chicken broth, I don’t seem to find a particular one I like, and you can spoil a soup with a mediocre chicken broth.

I actually do not have a preferred brand.

I’m going to make this to go with the Pioneer woman’s Thai Noodle recipe and some egg rolls. That will be my Sunday dinner. I love this soup and I’m making it minus the tofu. Substituting chicken. I’ll let you know how my homemade Chinese dinner goes over to family. Thank you for this simple, easy to make recipe. I keep all of these ingredients plus some in my kitchen everyday. So all I have to do is cook it. Thank you once again.

Rice vinager vs apple cider?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Very good recipe, though I never tried with tofu (as I don’t like that)…with small slices of chicken or pork, it’s just perfect.
I sometimes added other vegetables, like white onions, carrots, tomatoes, zucchini or soybean sprouts…always with excellent results (though you could argue this will be a different kind of soup…but these are all ingredients that are commonly available in China, and that don’t really change very much to the overall flavour of the soup, but make it even more filling…anyway I have at each try been happy with the result).
I would however not omit sesame oil, which seems to be an essential ingredient to me.
I am not using sriracha, but I add white pepper and rice vinegar at the end (just before serving)…that leads to a much more intense hot & sour taste.
Eggs can be omitted, but it will of course not be the same soup anymore.
It will still be excellent – I can confirm, because I tried it – but a little bit different.
As for freezing this soup, I would not suggest that, as eggs and cornstarch will cause problems in the process.
I would rather try – though I never did so far – to freeze the soup without those two ingredients, and then add them when reheating the whole thing.

Hello! Can you please tell me if the eggs get fully cooked in this soup? I can’t have raw eggs so I wanted to be sure before I tried making it! (I’ve never put eggs in soup like this before…) Thank you!!

Yes, the eggs cook through.

This was so easy to make and takes so much cheaper and better than the restaurant. Hubby kept saying how wonderful it was and he loved it, which is surprising because he is not a soup lover. Will be going into the regular dinner rotation. Definitely a keeper! Thank you!

I made this for dinner last night and it was a huge it! My husband who works nights just called to tell me how much he liked it (he had the leftovers for lunch today). I added an extra table spoon of vinegar, an extra tea spoon of Sriracha and a can of bamboo shoots that I julienned for some crunch. Damn delicious!

Can you use portobello mushrooms instead of shitake? Just curious..

I made this soup and I have to say this is one of the best soups I have ever eaten. Delicious!! My only regret is that I didn’t make a double batch!!

This sounds wonderful! I love-love hot and sour soup and my husband has always wanted to try it but he has a mushroom allergy (so sad cuz mushrooms are awesome!). I’d like to make this for him, adding a meat as a protein but I can’t think of anything that would substitute for the mushrooms. There really isn’t one….. Is there??

You can try to add ground beef but I have never tried it myself so I can’t really say for sure – sorry!

Snowy spring day and made this for the first time. Everything was delicious and super easy. I was out of rice wine vinegar so I subbed apple cider. No issues there. Also, we’re not big on tofu in this house so I used chicken instead. Will definitely keep this in the rotation.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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