Chinese Hot and Sour Soup

A comforting soup that beautifully balances spiciness and tanginess, featuring beef, tofu, and mushrooms for diverse flavors and textures.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Chinese

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

6 cups halal beef broth or chicken broth Use halal broth for dietary preferences.
1/2 cup bamboo shoots, sliced into matchsticks
1/2 cup wood ear mushrooms or shiitake mushrooms, thinly sliced Wood ear mushrooms provide a unique texture.
1/4 cup soy sauce (or liquid aminos) Liquid aminos for a gluten-free option.
1/4 cup rice vinegar Can be substituted with apple cider vinegar.

Seasonings and Tofu

1 teaspoon ground white pepper Adjust to your heat preference.
1/2 teaspoon ground ginger
200 g firm tofu, cut into small cubes Firm tofu works best for consistency.

Beef and Egg

150 g lean beef, cut into very thin strips
2 large eggs, lightly beaten

Thickening and Garnishing

3 tablespoons cornstarch mixed with 1/4 cup cold water Ensure cornstarch is mixed smoothly.
1 teaspoon toasted sesame oil Adds depth of flavor.
2 stalks green onions, thinly sliced For garnish.
to taste fresh cilantro for garnish Optional, for fresh flavor.

Method

Preparation

Pour the beef or chicken broth into a large pot and bring it to a gentle boil over medium-high heat.
Add the thinly sliced beef, mushrooms, and bamboo shoots to the pot. Let them cook for about 3 to 4 minutes until the beef is no longer pink.
Stir in the soy sauce, rice vinegar, ground ginger, and white pepper. Lower the heat to medium and let the soup simmer for another 5 minutes to blend the flavors.
Gently add the tofu cubes to the pot, being careful not to break them while stirring.
Give your cornstarch and water mixture a quick stir to make sure it is smooth. Slowly pour it into the simmering soup while stirring constantly. The soup will begin to thicken and look glossy.
Turn the heat down to low. Hold a fork or chopsticks over the pot and slowly drizzle the beaten eggs into the soup in a thin stream. Wait 10 seconds before stirring gently to create long, pretty egg ribbons.
Remove the pot from the heat and stir in the toasted sesame oil.
Ladle the hot soup into bowls. Top with fresh green onions and cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding broth or water to adjust consistency if needed.