The Lunar New Year, often called the Chinese New Year, is next week and I take that as the perfect excuse to pull out some of my favourite Chinese recipes and to try some new ones. One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly version. This version of Chinese hot and sour soup does not require any rare ingredients, it takes less 20 minutes to make and what’s more is that it’s still better than most take out versions! You really couldn’t find a much simpler soup recipe than this one, you pretty much just throw everything into the pot, heat it, pour in the egg drop along with a few seasoning and you are done! If you are looking for a quick, easy and tasty Chinese hot and sour soup, this is it and it was perfect for me right now since it is far too cold out for me to head down to Chinatown to pick up some of those wood ear mushrooms and lily buds that are required for the more traditional version of the recipe!
Quick and Easy Chinese Hot and Sour Soup
A pantry friendly Chinese hot and sour soup that is so quick and easy to make and so much better than take out that you’ll never order it out again!
- 4 cups chicken broth or chicken stock or vegetable broth
- 4 ounces shiitake mushrooms, thinly sliced
- 1 (8-ounce) can bamboo shoots, drained and thinly sliced
- 8 ounces firm tofu, drained and sliced in 1/4-inch strips
- 2 cloves garlic, grated
- 2 teaspoons ginger, grated
- 1 tablespoon balsamic vinegar
- 3 tablespoons rice vinegar or red wine vinegar
- 1 tablespoon chili sauce, such as sambal oelek or sriracha
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons brown sugar
- 2 tablespoons corn starch mixed into 2 tablespoons cold water
- 2 eggs, lightly beaten
- 2 teaspoons toasted sesame seed oil
- 1 teaspoon white pepper (or black pepper)
- 4 green onions, sliced
- Bring the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large sauce pan over medium-high heat, reduce the heat and simmer for 5 minutes.
- Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
- Slowly pour in the eggs in a thin stream while stirring the soup.
- Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!
Option: Add julienned raw pork or chicken or leftover roast pork or roast chicken to make the soup heartier.