You may need to add a bit more cornstarch slurry. Add slowly to hot soup and stir until it thickens. This should make it gooey and perfect.

Why doesn't it taste like my favorite Chinese restaurant's soup?

It may need a bit more salt or vinegar or chili oil to hit the mark for you. However, my guess is that it's missing MSG. Many Chinese restaurants add a bit of powdered monosodium glutamate to boost the savory, umami flavors in both soups and stir fries.

I find hot and sour soup has more of a slow burn than actual spice. The main contributor to the spice level is the white pepper . That has more of a sharp, floral and woody heat. The other spicy element is the chili oil (if you choose to add some at the end). Both ingredients can be increased or decreased to taste.

Hot And Sour Soup - 酸辣汤

Name: Hot And Sour Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 quart chicken stock; 2 tablespoons soy sauce; 1/2 teaspoon kosher salt; 1/2 teaspoon ground white pepper; 10 shiitake mushrooms, sliced into strips; 1/2 cup bamboo shoots, cut into thin strips; 1 cup medium firm tofu, cut into bite size cubes; 3 tablespoons white vinegar; 2 teaspoons sesame oil; 3 tablespoons cornstarch mixed with 3 tablespoons water; 1 large egg, whisked; 2 stalks green onions, finely chopped

Description

An authentic Chinese hot and sour soup recipe that only takes me 15 minutes to make from start to finish – with easy to source ingredients.

Ingredients

Units Scale

1 quart chicken stock
2 tablespoons soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
10 shiitake mushrooms, sliced into strips
1/2 cup bamboo shoots, cut into thin strips
1 cup medium firm tofu, cut into bite size cubes
3 tablespoons white vinegar
2 teaspoons sesame oil
3 tablespoons cornstarch mixed with 3 tablespoons water
1 large egg, whisked
2 stalks green onions, finely chopped

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Instructions

Start the broth. In a pot over high heat, add the broth, soy sauce, salt and pepper and bring to a boil.
Add veggies. Lower heat to a simmer (slight bubbling) and add the mushrooms, bamboo shoots and tofu. Cook for 3 minutes.
Season and thicken. Add vinegar and sesame oil. Stir cornstarch and water mixture before slowly adding it to the soup. Stir soup constantly and cook for 2 minutes.
Add the egg. Turn the heat off and slowly drizzle the egg, while stirring the soup with long chopsticks. The stirring motion breaks up the egg thread.
Garnish and serve. Serve hot and sour soup with scallions and chili oil (optional).

Notes

Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 155
Sugar: 4.2g
Sodium: 584mg
Fat: 6.4g
Saturated Fat: 1.2g
Unsaturated Fat: 2.3g
Trans Fat: 0g
Carbohydrates: 14.2g
Fiber: 1.6g
Protein: 10.1g
Cholesterol: 35.8mg