Takeout Style Hot and Sour Soup

Rejoice mushroom lovers, vegetarians, and asian food aficionados – once upon a time I found a recipe for hot and sour soup that I couldn’t tell the difference between and the version I got at my favorite local Chinese spot, and it’s time I share the love.

I LOVE hot and sour soup. Like, there was a point in time where I didn’t have soup before feasting on General Tso’s, and then there’s the time of now, where it’s a mandatory part of the order. Anyway, it’s super easy and super delicious, so let’s do this.


  • 1 cup fresh woodear mushrooms, washed and thinly sliced
  • 3/4 cup fresh enoki mushrooms (if you don’t have access to bouie shrooms, you can use button shrooms)
  • 6 cups veggie stock
  • 1 tsp red pepper flakes
  • 3 tbsp soy sauce
  • 1/2 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/4 cup white vinegar
  • 4 oz firm tofu, drained and finely cubed
  • 2 oz can bamboo shoots, drained
  • 1 egg, whisked
  • 1/4 cup cornstarch + 1/4 cup water mixed in a small bowl
  • salt to taste
  • 3-4 scallions, finely chopped for finish


  1. Wash and slice shroomies, cube the tofu, drain the bamboo shoots.
  2. In a large pot, add veggie stock, soy sauce, chili flakes, sugar, pepper, and sesame oil, stir, and let simmer for 10 minutes.
  3. Add the vinegar, shroomies, bamboo shoots, tofu cubes and stir, let simmer for 10 minutes.
  4. In a separate bowl, mix the cornstarch and water, then pour into the soup slowly while stirring the soup.
  5. Follow with slowly adding the egg while stirring, so that it forms ribbons.
  6. Top off with chopped scallions and adjust the salt as needed. I usually have to add more salt to mine. Enjoy!


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