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Hot and Sour Soup


2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 inch long strips
5 shitake mushrooms, cut into thin slices
cup soy sauce
tsp. white pepper
cup white vinegar
1 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
tsp. sesame oil


Combine first seven ingredients in a pot and bring to a boil.

Drizzle the cornstarch mixture into the soup, stirring to thicken.

Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

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