Sichuan Hot and Sour Soup
A quick, warming soup with a dark, tangy broth, silky egg ribbons, and earthy wood ear mushrooms. Ready in about 20 minutes, this is the perfect weeknight bowl.
- Total time
- 20 min
- Servings
- 4
- Calories
- 120
- Protein
- 10g
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup wood ear mushrooms
- 8 oz firm tofu
- 3 tbsp rice vinegar
- 1 tsp white pepper
- 2 large eggs
Instructions
- 1
In a pot, bring 4 cups broth to a boil over high heat. Add 1 cup wood ear mushrooms and 8 oz cubed tofu; simmer until mushrooms are tender, about 5 minutes.
- 2
Stir in 3 tbsp rice vinegar and 1 tsp white pepper. Taste and add salt if needed.
- 3
Slowly drizzle 2 beaten eggs into the simmering soup while stirring gently to form ribbons, about 1 minute.
- 4
Ladle into bowls and top with sliced green onions. Serve hot.
- 5
For extra heat, add a splash of chili oil or a pinch of chili flakes.
Tools you’ll need
- pot
- ladle
- measuring cups
- measuring spoons
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