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This comforting bowl of Hot-and-Sour Soup bursts with bold flavors—zesty vinegar, savory soy, and a fiery kick of white pepper. Loaded with mushrooms, tofu, and crunchy vegetables, it’s the perfect vegetarian takeout-style soup to warm you up.

🍴 Ingredients (Serves 6)

• 6 cups vegetable broth
• 1 cup shiitake mushrooms, sliced
• 1 cup bamboo shoots, julienned
• 1 cup firm tofu, cut into thin strips
• 1 small carrot, julienned
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili garlic sauce (or to taste)
• ½ teaspoon ground white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1 egg, lightly beaten (optional for egg ribbons)
• 2 green onions, thinly sliced
• 1 teaspoon sesame oil
• Salt, to taste

🔥 Instructions

Simmer the Base: In a large saucepan, bring the vegetable broth to a gentle boil. Add mushrooms, bamboo shoots, carrots, and tofu. Simmer for 5–7 minutes until vegetables are tender.

Flavor the Broth: Stir in soy sauce, rice vinegar, chili garlic sauce, and white pepper. Taste and adjust salt or heat as needed.

Thicken the Soup: Slowly stir in the cornstarch slurry and simmer until the soup slightly thickens, about 2 minutes.

Optional Egg Ribbons: Slowly drizzle the beaten egg into the soup while stirring gently to create silky ribbons.

Finish and Serve: Remove from heat. Stir in sesame oil and top with green onions. Serve hot and steamy with a side of crispy wontons or steamed rice.

📦 Amazon Must-Haves to Help You Create the Best Hot-and-Sour Soup

• 🍜 Deep Soup Pot — Ideal for simmering soups evenly without scorching.
• 🍄 Dried Shiitake Mushrooms — Adds a rich, umami boost when fresh isn’t available.
• 🥄 Chili Garlic Sauce — Bring the heat with just the right amount of tang.
• 🥢 Tofu Press — Perfectly firms tofu for clean, even slices.
• 🥬 Julienne Peeler — Get restaurant-style veggie strips in seconds.

💡 Helpful Tip: If you want a more authentic depth of flavor, swap in a dash of dark soy sauce or add a splash of black vinegar for extra complexity.