This post may contain affiliate links. Please read my disclosure policy.
Hot and Sour Soup - Make this version of a take-out soup favorite at home and save your money. Few ingredients and full of flavor!
Today is the first official day of Fall!
This is my favorite season of the year. I love the mild weather when it is not cold enough for a jacket, but not so hot that you cannot stand to be outside. The leaves begin to change all the beautiful colors and people begin to gear up for the upcoming holidays. Fall is also the time of year that you can still get away with enjoying a cool treat such as ice cream, but you may find yourself having more hot and comforting meals such as chili, stews, and soups.
The good thing about chili, stews, and soups is that you can add all of the ingredients into one pot and cook everything until it is ready. One pot equals less mess to clean up. So today, I will share with you a quick and easy recipe for Hot and Sour Soup.
This soup cooks up fast because you do not have to wait for any meat to cook because of the addition of tofu. The rice vinegar makes the soup sour and the hot part comes from the red pepper flakes. If you are not a fan of too much spice in dishes, then feel free to use less, while if you need more heat you can add in more red pepper flakes and even a splash of sriracha.
If you decided to give this quick to make soup and try, then please let me know in the comment section below or tag me on all social media platforms at simplylakita, as I love seeing what you guys are creating in your kitchens.
Hot and Sour Soup
- 3 tablespoons rice vinegar
- 2 tablespoons corn starch
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger or 1 teaspoon ground ginger
- 1 teaspoon red pepper flakes
- 6 ounces mushrooms, sliced
- 2 large eggs, lightly beaten
- 8 ounces extra firm tofu, sliced
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Using a small bowl, whisk together the rice vinegar and corn starch until smooth and set aside.
- Using a large Dutch oven, combine the chicken broth, soy sauce, garlic, ginger, and red pepper flakes over medium high heat and bring to a boil.
- Stir in the sliced mushroom and reduce the heat to low and simmer for 5 to 7 minutes.
- Stir in the corn starch mixture until the soup has thickened and slowly add in the eggs while continuously stirring the soup with a fork.
- Continue to cook the soup until the eggs have set and created ribbons, 2 to 3 minutes.
- Add in the tofu slices and sesame oil.
- Serve hot garnished with sliced green onions and additional red pepper flakes.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Got any comments, questions, or other ideas for this Hot and Sour Soup? Share them in the comments below!
I've never had hot and sour soup, but that looks really good!
Thank you...it is pretty good 🙂
I love making soups because of the easy clean up too. I've never tried making Hot & Sour soup before, but this recipe seems easy.
So easy...everything goes in one pot! We have lots of soups in the Fall and definitely around the busy holiday season.
I love hot and sour soup, but I’ve never made it before. I’ve also always wanted to cook with coconut milk and this is the perfect chance to do it. I can totally see why fall is your favorite season, I’m a summer lover, but we don’t have a “true” fall in California. The addition of red pepper flakes is right up my alley. I love a little spice in my soup.
Yes...love adding red pepper flakes to everything! This recipe is great for those times when you don't feel like ordering takeout 🙂
I'm strange in that I'm not a vegetarian but I love tofu. I seriously eat it for fun. I can't believe I've never had it in soup.
When spring hits, I pretty much want ice cream every day. I'm not saying I have it every day but I want it every day. In the fall and winter, I feel that passionately about soup. And that seems healthier than ice cream!
I feel you because I was eating tofu long before I knew about vegetarianism and veganism. I guess unfortunately ice cream is healthier than soup, but I could eat ice cream all year 🙂