{"id":11184,"date":"2026-08-24T19:54:59","date_gmt":"2026-08-24T19:54:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=11184"},"modified":"2026-08-24T20:18:03","modified_gmt":"2026-08-24T20:18:03","slug":"chinese-hot-and-sour-soup-2","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chinese-hot-and-sour-soup-2\/","title":{"rendered":"Chinese Hot and Sour Soup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chinese Hot and Sour Soup [Video]<\/span><\/h2>\n
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Ian Fujimoto's viral Chinese Hot and Sour Soup takes about 10 minutes to prep and 20 minutes to cook. Key ingredients include chicken bone broth, assorted mushrooms, tofu, bamboo shoots, and a balance of soy sauces, white vinegar, and white pepper<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 as a starter, or 4 to 6 as a main dish (10-11 cups)<\/span><\/span><\/div>\n\n
Author: <\/span>Ian Fujimoto – Not a Chef<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> cups<\/span> chicken bone broth<\/span><\/li>
  • 3<\/span> Tbsp<\/span> Chinese light soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> dark soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> oyster sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> sesame oil<\/span><\/li>
  • 2<\/span> Tbsp<\/span> chicken powder<\/span> (subst: chicken bouillon cubes or granules, or Better than Bouillon – 1 Tbsp for every Tbsp of powder)<\/span><\/li>
  • \u00bd<\/span> Tbsp<\/span> sugar<\/span><\/li>
  • 1<\/span> Thai chili<\/span> (sauteed and removed)<\/span><\/li>
  • 3 to 4<\/span> Tbsp<\/span> distilled white vinegar<\/span><\/li>
  • 2<\/span> Tbsp<\/span> neutral oil<\/span><\/li>
  • \u00bd<\/span> block<\/span> firm tofu<\/span><\/li>
  • \u00bd<\/span> cup<\/span> each of shiitake mushrooms<\/span><\/li>
  • \u00bd<\/span> cup<\/span> wood ear mushrooms<\/span><\/li>
  • \u00bd<\/span> cup<\/span> king oyster mushrooms<\/span><\/li>
  • \u00bd<\/span> cup<\/span> bamboo shoots<\/span><\/li>
  • 4<\/span> green onions<\/span><\/li>
  • 3 to 4<\/span> eggs<\/span><\/li><\/ul><\/div>

    <\/span>Cornstarch Slurry<\/span><\/h4>
    • 3<\/span> Tbsp<\/span> cornstarch<\/span> mixed with <\/span><\/li>
    • 3<\/span> Tbsp<\/span> water<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Saut\u00e9 aromatics: <\/strong>Heat neutral oil in a large pot over medium heat. Saut\u00e9 the sliced mushrooms, cubed tofu, green onion whites, and the single Thai chili until fragrant, then remove the chili.<\/span><\/div><\/li>
      • Build the broth:<\/strong> Pour in the chicken bone broth, light and dark soy sauces, oyster sauce, chicken powder, and sugar. Bring the liquid to a boil, then add the bamboo shoots.<\/span><\/div><\/li>
      • Thicken:<\/strong> Stir in the cornstarch slurry until the soup turns glossy and slightly thick.<\/span><\/div><\/li>
      • Add eggs:<\/strong> Beat the eggs with a splash of water, then slowly stream them into the gently boiling soup while stirring to create ribbons.<\/span><\/div><\/li>
      • Finish:<\/strong> Stir in the white vinegar and sesame oil a tablespoon at a time to taste. <\/span>
        <\/div>Garnish with plenty of chopped green onions before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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        <\/span>Video<\/span><\/h3>\n\n\n\n