Hot and Sour Soup – My Go-To When I’m Craving Something Zingy

Okay, so this hot and sour soup recipe… it took me like five tries to get it right. I kept messing up the egg swirl (it’s harder than it looks!). But finally, I nailed it, and now it’s my ultimate comfort food when I’m feeling under the weather or just want something warm and flavorful.

This isn’t your typical takeout version swimming in grease. It’s lighter, but still has that punchy flavor I crave. The secret is using fresh ingredients and actually simmering the broth – makes a huge difference!

Also, it’s super quick to make. Like, 30 minutes tops. Perfect for a weeknight dinner when you’re short on time but still want something delicious.

What You’ll Need

• 6 cups beef broth
• ½ cup sliced mushrooms
• ¼ cup soy sauce (regular or reduced sodium – honestly, store-bought sauce works fine here)
• ¼ cup rice wine vinegar (or white vinegar)
• 1 tablespoon sriracha sauce (adjust to your spice preference, obvi)
• 1 teaspoon white pepper (essential for that authentic taste!)
• 3 tablespoons cornstarch (arrowroot or tapioca starch works too)
• 3 tablespoons cold water
• 2 large eggs (well beaten)
• 6 oz. firm tofu (sliced into thin strips)
• 2 green onions (sliced)

Steps

1. Simmer: Bring the broth to a simmer over medium-high heat in a large saucepan. Add the mushrooms, soy sauce, vinegar, sriracha sauce, and white pepper. Continue to simmer for 5 minutes.
2. Thicken: In a small bowl, whisk together the cornstarch and cold water to make the slurry (it’ll look kinda gluey, that’s normal). Add it to the soup and stir well. Simmer for 5 minutes, or until the soup starts to thicken.
3. Swirl in the eggs: This is the tricky part! Pour the beaten eggs into the soup while gently stirring the soup in a circular motion. Don’t stir too vigorously or you’ll end up with scrambled eggs instead of pretty ribbons.
4. Add tofu: Add the sliced tofu and green onions, stir, and remove the saucepan from the heat. Serve immediately.

Substitutions That Actually Work

• Chicken or veggie broth instead of beef
• Shiitake mushrooms add an earthy flavor (I love these!)
• A pinch of red pepper flakes if you like it extra spicy

Making It Diabetes-Friendly

• Use low-sodium soy sauce and reduce the amount to taste.
• Skip the cornstarch slurry or use a sugar-free thickener instead.

Tips & Storage

• Taste and adjust seasonings as you go. Everyone’s spice tolerance is different!
• Leftovers are good for a couple of days in the fridge. Reheat gently over low heat. Add a splash of water or broth if it thickens too much.