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Hot and Sour Soup with Tofu and Bamboo shoots

Hot and Sour Soup with Tofu and Bamboo Shoots

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Soup
Cuisine Chinese
Servings 4

Equipment

  • Large soup pot or Dutch oven This will ensure you have plenty of room for all the ingredients and allows even heating.
  • Whisk For mixing your cornstarch slurry and beaten egg.
  • Ladle A must for portioning out your soup without losing the tofu or bamboo bits.
  • Cutting board and sharp knife Precision is key when prepping tofu and bamboo shoots to ensure even cooking and consistent texture.
  • Small bowl For making the cornstarch slurry.

Ingredients
  

For the Soup Base

  • 6 cups low-sodium chicken stock or vegetable broth for a vegan version
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Chinese black vinegar or substitute with more rice vinegar for a lighter flavor
  • 1 teaspoon sesame oil
  • 2 teaspoons freshly ground white pepper adjust to taste
  • 1 teaspoon sugar
  • 1/2 teaspoon salt adjust as needed
  • 1 tablespoon chili garlic sauce or sambal oelek

For the Add-ins

  • 1 cup firm tofu cut into thin strips or small cubes
  • 1 cup canned bamboo shoots julienned
  • 1/2 cup shiitake mushrooms stems removed and sliced thin
  • 1 egg beaten (optional, for an egg drop effect)
  • 2 tablespoons cornstarch mixed with 3 tablespoons water slurry
  • 2 green onions sliced thin
  • Fresh cilantro or chives for garnish (optional)

Instructions
 

Prepare the Ingredients

  1. Begin by draining and slicing the tofu into thin strips or small cubes. Julienne the bamboo shoots and slice the shiitake mushrooms. Make your cornstarch slurry in a small bowl and whisk the egg separately if you plan to add the egg drop element.

Start the Broth

  1. In a large soup pot over medium-high heat, combine the chicken stock or vegetable broth with soy sauce, rice vinegar, Chinese black vinegar, sesame oil, sugar, salt, and chili garlic sauce. Stir well and bring to a gentle simmer.
  2. This combination forms the base of a truly authentic asian broth soup, one that could rival any dish from a well-curated list of chinese soup recipes healthy and satisfying.

Add the Vegetables and Tofu

  1. Once the broth is simmering, add the sliced mushrooms, tofu, and bamboo shoots. Let everything cook together for about 10–12 minutes so the flavors can fully develop. Stir occasionally to ensure the tofu doesn’t stick to the bottom.

Thicken the Soup

  1. Give the cornstarch slurry a quick stir, then slowly pour it into the soup while stirring constantly. Within a couple of minutes, the soup will start to thicken. This gives it that signature silkiness you find in your favorite asian soup recipes.

Optional Egg Drop Step

  1. If adding the egg, turn off the heat and slowly drizzle the beaten egg into the hot soup while gently stirring in a circular motion. This will create beautiful ribbons, reminiscent of a classic egg drop soup but with an extra punch of flavor.

Final Touches

  1. Stir in the green onions and give the soup a final taste. Adjust the vinegar, salt, or white pepper if needed. Ladle into bowls and top with fresh cilantro or chives for added aroma and color.