Hot and Sour Soup

Hot and Sour Soup

Hot and Sour Soup – gluten-free and high protein soup loaded with mushrooms, bamboo shoots, tofu and egg ribbons.

Hot and Sour Soup Ingredients!

This is the simplest soup I have made till date. You literally dump most of the ingredients in a pot and bring it to boil. While it is boiling, you add beaten eggs in and stir continuously in circle to make soft and beautiful egg ribbons. At last, you garnish it with seasoning, cilantro, scallions and sesame oil.


The key to this soup is white pepper powder, it bring such a unique taste out. It is perfect for those rainy cold night as well as sick days. My husband and I like to have this kind of soups on those cold week nights when we don’t have much time for cooking but still want to have something satisfying. The right amount of spices and the perfect texture makes it a winner dish in our household!

Hot and Sour Soup!

My family enjoys this very much, hope yours does too! If you end up making it and liking it tag me on Instagram @myvegetarianroots. I would love to see your recreation of this yumminess!! Try my sweet and spicy corn soup and Manchow Soup if you are a fan of Asia/Inn style soups
Happy and Healthy Eating!

Hot and Sour Soup

Hot and sour low carb soup loaded with mushrooms, bamboo shoots, tofu and egg ribbons
Course Soup
Cuisine Chinese, Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 3


  • 32 oz Low Sodium Vegetable Broth
  • 8 oz Firm or Soft Tofu thinly sliced or cubed tofu
  • 3-4 oz Shiitake Mushrooms thinly-sliced with stems removed
  • ½ tsp Grated Ginger
  • 3-4 oz Bamboo Shoots thinly sliced without any liquid if using canned
  • 3 tbsp Rice Vinegar
  • 3 tbsp Soy Sauce
  • 3 tbsp Sriracha Sauce
  • 3 tbsp Corn Starch
  • 2 Eggs
  • 1 tbsp Sesame Oil
  • ¼ cup Finely Chopped Cilantro
  • ¼ cup Finely Chopped Scallions
  • ½ tsp Ground White Pepper
  • ½ tsp Salt


  • Add vegetable broth, sliced shiitake mushrooms, thinly sliced bamboo shoots, rice vinegar, soy sauce, grated ginger and sriracha sauce in a large stock pot, and stir to mix well.
    veggie in broth
  • Bring it to boil. Once boiling, let it simmer for 3-5 minutes.
  • While the soup is simmering, mix 3 tbsp of corn starch in ¼ cup of water. Mix it very well so it is very smooth and there are no lumps.
  • While soup is simmering, slowly add the corn starch mix and stir well.
  • Bring the soup to boil again to make sure the corn starch is completely cooked.
  • While soup is boiling, keep stirring it continuously in circular motion while adding beaten eggs slowly, this well cook the eggs right away and will make egg ribbons in the soup.
  • Turn the heat down and stir in thinly sliced tofu, chopped cilantro and scallions. Mix well.
  • Add one tbsp of sesame seed oil, ½ tsp of salt and ½ tsp of ground white pepper. Stir it well and add more vinegar, sriracha sauce, soy sauce, salt or pepper if needed. Serve it hot!
Spread the love