Kickstart your taste buds with a steaming bowl of homemade hot and sour soup – a tantalizing blend of fiery spices and tangy flavors that'll warm you up from the inside out! This comforting soup is perfect for chilly days or when you're craving something bold and flavorful.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring the broth to a simmer on medium-high heat.
Add mushrooms, soy sauce, vinegar, Sriracha, and pepper. Let simmer for 5 minutes.
In a small bowl, whisk together cornstarch and water until smooth.
Add the cornstarch mixture to the soup and stir well. Simmer for another 5 minutes.
Pour the beaten eggs into the soup while gently stirring.
Add green onions, stir, and remove from heat. Serve while hot.
For a vegetarian version, use vegetable broth instead of chicken or beef broth.
Adjust the Sriracha to your spice preference for a milder or spicier soup.
Serve with a side of crispy wontons or spring rolls for a complete meal.
Can I use a different type of vinegar?
Yes, you can use white vinegar or apple cider vinegar, but rice wine vinegar provides the most authentic flavor.
Can I make this soup gluten-free?
Yes, use gluten-free soy sauce or tamari to make this soup gluten-free.
Can I add more vegetables?
Absolutely! You can add shredded carrots, bamboo shoots, or tofu for extra texture and flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I skip the eggs?
Yes, you can skip the eggs if you prefer or substitute with silken tofu for a similar texture.
