6 cups ready-to-use vegetable broth or chicken stock
1 shallot, thinly sliced
2 teaspoons minced fresh ginger
2 small garlic cloves, minced
1 ½ cups thinly sliced mushrooms - oyster, cremini or shiitake mushrooms
1 cup diced firm tofu
1 can (198 g) sliced bamboo shoots, drained
¼ cup rice vinegar
3 tablespoons soy sauce
¼ teaspoon chili flakes
¼ cup corn starch
¼ cup water
1 pound (454 g) large raw shrimp, peeled and deveined
1 large egg, beaten
chopped green onions
Takes ,
serves 4-6.
Instructions
In a soup pot, bring broth, shallot, ginger and garlic to a simmer. Stir in mushrooms, tofu and bamboo shoots and return to a simmer over medium heat.
In a small bowl, whisk together rice vinegar, soy sauce and chili flakes. Stir into the soup. In the same bowl, whisk together cornstarch and water. Stir the cornstarch slurry into soup and return to a simmer until starting to thicken. Stir in shrimp and simmer gently for 3 minutes.
Gently drizzle the egg into the soup while stirring, then simmer for about 2 minutes or until the soup is thickened and the egg is set. Ladle into bowls and sprinkle with green onions to serve.
Tip: For a spicier version, increase the chili flakes by ½ teaspoons.
Note: If oyster mushrooms are unavailable, you can substitute cremini mushrooms or shiitake mushrooms.
Hot and Sour Soup Recipe
Ingredients
6 cups ready-to-use vegetable broth or chicken stock
1 shallot, thinly sliced
2 teaspoons minced fresh ginger
2 small garlic cloves, minced
1 ½ cups thinly sliced mushrooms - oyster, cremini or shiitake mushrooms
1 cup diced firm tofu
1 can (198 g) sliced bamboo shoots, drained
¼ cup rice vinegar
3 tablespoons soy sauce
¼ teaspoon chili flakes
¼ cup corn starch
¼ cup water
1 pound (454 g) large raw shrimp, peeled and deveined
1 large egg, beaten
chopped green onions
Directions
In a soup pot, bring broth, shallot, ginger and garlic to a simmer. Stir in mushrooms, tofu and bamboo shoots and return to a simmer over medium heat.
In a small bowl, whisk together rice vinegar, soy sauce and chili flakes. Stir into the soup. In the same bowl, whisk together cornstarch and water. Stir the cornstarch slurry into soup and return to a simmer until starting to thicken. Stir in shrimp and simmer gently for 3 minutes.
Gently drizzle the egg into the soup while stirring, then simmer for about 2 minutes or until the soup is thickened and the egg is set. Ladle into bowls and sprinkle with green onions to serve.
Tip: For a spicier version, increase the chili flakes by ½ teaspoons.
Note: If oyster mushrooms are unavailable, you can substitute cremini mushrooms or shiitake mushrooms.
Hot and Sour Soup Recipe
5 / 5. 3
Shrimp, mushrooms and tofu in a chicken broth enriched with garlic, ginger and soy, finished with a swirl of egg…
If you love soup, you’ll love this one-pot wonder. Let’s make our HOT AND SOUR SOUP RECIPE.
This homemade soup was created by two dear friends, Emily Richards and Sylvia Kong, for their cookbook BEST OF BRIDGE: DONE IN ONE. This HOT AND SOUR SOUP RECIPE first got my attention because it all comes together in just one pot, and minimal clean-up always gets two thumbs up. Other noteworthy things about this soup: it’s easy to make and tastes as good, if not better, than a takeaway from a favourite Chinese restaurant.
Soup is one of those meal items that always works, and if that’s what attracted you to this post, you’ve come to the right place. Some of our most popular soup recipes include CREAM OF ASPARAGUS, this delicious CORN CHOWDER, our fabulous HOMEMADE TOMATO SOUP and one of my favourites, this TURKEY POT PIE SOUP. Click HERE for a full list of all our homemade soup and stew recipes.
Links to the full recipe, ingredients, directions and related VIDEO are all listed down below.
Here are some additional tips for you to make this mighty tasty HOT AND SOUR SOUP RECIPE:
INGREDIENTS
Yes, there are more than a dozen ingredients, but please don’t let that put you off. All of them are readily available at your local grocery store, and the only things perhaps unusual for your fridge, freezer or pantry are shrimp, firm tofu and bamboo shoots. Add those to your shopping list.
SHRIMP
Fresh or frozen? Hurray, either works! Although you can use fresh, we do recommend using frozen, which is easy. Simply defrost a 375-gram bag of deveined shrimp, and if need be, peel away the shells. Then just add them straight into the soup.
One additional detail is about sizing. When buying shrimp, you’ll often see them labelled with numbers: extra large 16/20, large 21/30, medium 31/35 and small 36/45. These refer to the approximate number of shrimp per pound. Want lots of shrimp in your soup? Pick a smaller size. Feel like enjoying bigger shrimp, aim for the 21/30 to 16/20 range.
MUSHROOMS
Emily and Sylvia created this HOT AND SOUR SOUP RECIPE using oyster mushrooms. If you’ve never tried them before, this is a great recipe to start. They mention, “If oyster mushrooms are unavailable, you can substitute cremini mushrooms.” Well, that tip seemed open to interpretation, so I ended up making the soup with both oyster mushrooms and fresh shiitake mushrooms. The two varieties, cut into thin strips, worked perfectly and gave the soup a pleasing, umami flavour.
THICKENING
To achieve the slightly thickened consistency of a traditional HOT AND SOUR SOUP, whisk cornstarch together with water and add it to the pot; it will thicken as it comes to temperature. This helps with the presentation, which everyone who tries this soup comments on, as the lighter ingredients float in the soup, suspended in the thickened broth. So appetizing.
ONE POT
As I mentioned at the top, we love one-pot recipes. In this case, everything happens in a soup pot, meaning a quick and easy cleanup once the soup has been dished out and enjoyed. Don’t forget to check out all the recipes in Emily and Sylvia’s latest cookbook, Best of Bridge: Done In One. Their recipes take the work out of weeknight meals.
ADD EGG
The final step in this recipe is to add egg to the soup right before you serve. The process is simple: take a beaten egg, pour it into the pot, stir and leave it undisturbed for three minutes to set. This way of adding egg to a soup is akin to a classic egg drop soup, but somehow the egg ribbons in this soup seem more pronounced. This soup flavoured with egg and a mixture of garlic, ginger and soy is way more flavourful.
SERVE
After ladling the soup into bowls or soup plates, add a sprinkle of chopped green onions and serve. We all agreed that the soup is quite filling and you need nothing else to enjoy. Of course, this recipe can be tweaked to taste. Vegetarians can remove the shrimp and add a variety of mushrooms. Meat lovers can swap the shrimp out for cooked ground pork. Feel free to make this recipe your own, you won’t be disappointed.
This simple, homemade Chinese soup recipe is so tasty, we suggest you PIN it to a favourite soup or light meal board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
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Ingredients
6 cups ready-to-use vegetable broth or chicken stock
1 shallot, thinly sliced
2 teaspoons minced fresh ginger
2 small garlic cloves, minced
1 ½ cups thinly sliced mushrooms - oyster, cremini or shiitake mushrooms
1 cup diced firm tofu
1 can (198 g) sliced bamboo shoots, drained
¼ cup rice vinegar
3 tablespoons soy sauce
¼ teaspoon chili flakes
¼ cup corn starch
¼ cup water
1 pound (454 g) large raw shrimp, peeled and deveined
1 large egg, beaten
chopped green onions
Directions
In a soup pot, bring broth, shallot, ginger and garlic to a simmer. Stir in mushrooms, tofu and bamboo shoots and return to a simmer over medium heat.
In a small bowl, whisk together rice vinegar, soy sauce and chili flakes. Stir into the soup. In the same bowl, whisk together cornstarch and water. Stir the cornstarch slurry into soup and return to a simmer until starting to thicken. Stir in shrimp and simmer gently for 3 minutes.
Gently drizzle the egg into the soup while stirring, then simmer for about 2 minutes or until the soup is thickened and the egg is set. Ladle into bowls and sprinkle with green onions to serve.
Tip: For a spicier version, increase the chili flakes by ½ teaspoons.
Note: If oyster mushrooms are unavailable, you can substitute cremini mushrooms or shiitake mushrooms.
