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Hot and Sour Soup Recipe

This is a go-to favorite for me particularly when I'm in a pinch on a weeknight. The broth itself is made out of staple flavorings that I always have on hand. And its easy to bulk it up with different options from the cupboard, fridge, or yard to make it a full meal. The best part is this recipe can be prepared as fast as boiling water.


  • Broth
    • 4 cups chicken or vegetable broth
    • 2 tbsp rice vinegar
    • 2 tbsp soy sauce
    • 1 tsp ground ginger
    • 1/2 tsp garlic powder
    • 1/2 tsp sesame oil
    • 1/2 tsp sriracha or Asian chili sauce (more or less depending on desired heat level)
    • salt and pepper to taste (may not need)
    • 2 tbsp corn starch (optional as thickener)
  • Ideas for additions:
    • firm tofu cubed
    • canned or fresh mushrooms
    • canned bamboo shoots
    • diced green onions
    • cilantro
    • shelled edamame
    • matchstick carrots
    • bean sprouts
    • potstickers
    • soba or ramen noodles
    • egg ribbons (requires one egg)


  • Combine the broth ingredients (except for the corn starch) in a pot and bring to a boil.
  • To thicken the broth, mix corn starch in a bowl with 1/4 cup of the soup broth and whisk until smooth with no lumps. Then drizzle back into the soup pot while whisking. Broth will thicken after simmering for a couple minutes.
  • If adding ingredients like fresh mushrooms that require pre-cooking, cook those first in the pot before adding the broth ingredients.
  • Add ingredients that require heating like tofu, edamame, potstickers, or noodles and cook directly in the broth according to instructions.
  • To create egg ribbons, beat one egg in a bowl and drizzle into simmering soup while whisking.
  • Add fresh ingredients like diced green onion, cilantro, matchstick carrots, and bean sprouts at the end or directly in the serving bowl.