Chinese Soup

Dive into the comforting warmth of this hearty Chinese Soup, a perfect blend of bold flavors and nourishing ingredients. Featuring a fragrant base of chicken or vegetable stock, this recipe harmonizes earthy dried shiitake mushrooms, tender tofu, and crisp bamboo shoots. The addition of soy sauce, black vinegar, and a hint of white pepper creates a harmonious balance of savory, tangy, and spicy notes, while delicate egg ribbons give the soup a velvety texture. Thickened with a simple cornstarch slurry and finished with sesame oil, this classic Chinese hot-and-sour-inspired soup is irresistibly satisfying. Garnished with fresh green onions and optionally spiced with chili oil, it’s a quick, versatile dish that’s ready in just 35 minutes and perfect for an appetizer or light meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 cups chicken or vegetable stock
• 1 cup dried shiitake mushrooms
• 8 ounces firm tofu
• 1 cup bamboo shoots
• 3 tablespoons soy sauce
• 2 tablespoons black vinegar or rice vinegar
• 2 tablespoons cornstarch
• 3 tablespoons water
• 0.5 teaspoons white pepper
• 1 teaspoons chili oil (optional)
• 1 large egg
• 2 tablespoons green onions (sliced)
• 1 teaspoons sesame oil

Directions

Step 1

Soak the dried shiitake mushrooms in warm water for 20 minutes or until softened. Once softened, slice them thinly and set aside.

Step 2

Cut the tofu into thin strips and rinse the bamboo shoots thoroughly. Set both aside.

Step 3

In a large pot, bring the chicken or vegetable stock to a simmer over medium heat.

Step 4

Add the sliced shiitake mushrooms, bamboo shoots, soy sauce, and vinegar to the pot. Stir well and simmer for 5 minutes.

Step 5

In a small bowl, mix the cornstarch and water until smooth. Gradually stir this slurry into the soup to thicken it slightly. Let it cook for an additional 2-3 minutes.

Step 6

Season the soup with white pepper and, if desired, chili oil for heat.

Step 7

Crack the egg into a small bowl and whisk it lightly. Slowly drizzle the beaten egg into the pot while continuously stirring to create egg ribbons.

Step 8

Gently add the tofu strips into the soup and let them warm through for 1-2 minutes.

Step 9

Remove the pot from the heat and drizzle in the sesame oil. Adjust seasoning with additional vinegar or soy sauce as needed.

Step 10

Ladle the hot and sour soup into bowls, garnish with sliced green onions, and serve immediately.

Nutrition Facts

Serving size	(2297.9g)

Amount per serving	% Daily Value*
Calories	1438.7

Total Fat 47.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 9.3g
Cholesterol 222.6mg	0%
Sodium 7291.9mg	0%
Total Carbohydrate 221.8g	0%
Dietary Fiber 55.9g	0%
Total Sugars 17.7g
Protein 71.9g	0%

Vitamin D 2620.4IU	0%
Calcium 509.0mg	0%
Iron 11.4mg	0%
Potassium 3589.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 17.9%

Carbs: 55.3%