Easy Hot and Sour Soup

Source: cooks.com


  • 4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
  • 3 tbsp. soy sauce
  • 1/4 cup cooked shredded chicken or pork (omit if desired)
  • 1/2 cup mushrooms, diced
  • 1/2 tbsp. garlic chili sauce
  • 1/4 tsp. ground white pepper
  • 1/4 cup white vinegar
  • 1/3 cup canned bamboo shoots, julienned
  • 3 oz. block of tofu, cut into 1/4-inch cubes (omit if desired)
  • 2 tbsp. cornstarch and 2 tbsp. cold water
  • 1 egg, beaten
  • 2 green onion stalks, diced (including tops)
  • 1/2 tsp. toasted sesame oil


  • Bring chicken broth to a simmer in a 2-quart saucepan.
  • Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
  • Simmer for five minutes.
  • Add white pepper, white vinegar, bamboo shoots, tofu.
  • Simmer for five minutes.
  • Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
  • Simmer for five minutes until soup is thickened.
  • Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
  • Wait 30 seconds.
  • Add green onions and sesame oil to soup. Stir well. Remove from heat.
  • Serve hot.