When strangers treat you like friends.

You know how it is when you taste something that you just L.O.V.E., and you want the recipe so bad, and you finally muster the courage to ask for it, and the person who made it is happy to share? Well, that's how I felt about this recipe and asking the creator if I could share it with you. And she was awesome to all of us! I was so excited she let me share it, because this has to be the best hot & sour soup on the planet!

As etiquette goes with professional bloggers, I emailed Ali at gimmesomeoven.com to ask permission to post my version of her recipe, which has hardly any changes because... perfection. I was nervous to get her reply. Well, she couldn’t have been more gracious and friendly. She’s super cool!

And - hey guys - Ali moved from the US to Spain recently. SPAIN! So, make this soup, go check out her site, and live vicariously a little. Then come right back!

Hot and Sour Soup

adapted from www.gimmesomeoven.com/hot-and-sour-soup-recipe

5 from 1 vote

Print Rate

Servings:

Calories: 91kcal

Author: Yappy Kitchen

Ingredients

soup part 1

8 cups chicken broth sub vegetable broth for vegan and vegetarian
8 ounces shiitake mushrooms
8 ounces bamboo shoots
¼ cup rice vinegar
¼ cup low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
¼ teaspoon black pepper

corn starch slurry

¼ cup corn starch
¼ cup water

soup part 2

2 eggs whisked; omit for vegan
8 ounces extra firm tofu cut into ½-inch cubes
4 scallions

Instructions

prep

Remove stems from shiitake mushrooms. Slice caps into thin strips.
Cut bamboo shoots lengthwise into thin strips. Or not. It's up to you.
Wash and slice scallions. Get fancy and slice them on a diagonal.
Drain tofu. Cut into ½" squares.

assemble

Add chicken or vegetable broth to large (8 quart-ish) pot over medium heat. Add sliced mushrooms, bamboo shoots, rice vinegar, soy sauce, ground ginger, chili garlic sauce, sesame oil, and black pepper. Bring to simmer.
In a small bowl or measuring cup, prepare corn starch slurry by stirring together cold water and corn starch. Slowly drizzle into hot soup, stirring constantly.
Crack eggs into small bowl or measuring cup and whisk.
(I like to use a measuring cup for the corn starch slurry, then use it again for the eggs. I like pouring these items from a vessel with a spout, and it's one less dish to wash.)
Slowly drizzle beaten eggs into hot soup, letting the eggs form ribbons.
Stir in the tofu. Stir in the green onions, reserving some for garnish if desired.
Enjoy!