Hot and Sour Soup
13 mineasy3 servingsvegetarianunder-20-min
Ingredients
- Tofu200 g, firm, juliennedOn hand
- Mushrooms100 g, slicedOn hand
- Eggs2, beatenOn hand
- Scallions2, slicedOn hand
- Vegetable stock1 literoptional
- Vinegar3 tbspoptional
- Soy sauce2 tbspoptional
- Chili flakes1 tspoptional
- Flour2 tbspoptional
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Steps
- 1
Simmer the stock with the mushrooms.
5 min
- 2
Add the tofu strips, soy sauce, and chili flakes.
1 min
- 3
Stir in the vinegar.
1 min
- 4
Drizzle in the beaten eggs while stirring the soup.
2 min
- 5
Whisk the flour with 4 tbsp cold water.
1 min
- 6
Stir it into the simmering soup until lightly thickened.
2 min
- 7
Scatter the scallions over the top.
1 min
Cook’s note. Vinegar at the end keeps the sour edge sharp; cooked long it fades.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.