Chinese Hot and Sour Soup with Shiitakes
with simple fried rice
When we first featured this homemade hot and sour soup in 2018, reviewers loved making this takeout favorite at home.
Smarts: Feel free to use any vegetables you have on hand in your fried rice. Frozen vegetables are easy, but finely chopped fresh vegetables work just as well.
- Tofu, extra firm - 12 oz, cut into 1/2” / 1.3cm cubes (vacuum packed preferable)
- Mushrooms, shiitake - 4 oz, sliced (look for pre-sliced to save time)
- Bamboo shoots, canned - 3 oz, sliced into thin strips
- Eggs - 2, whisked
- Green onions - 2 stalks, chopped, green and white parts combined
- Oil, toasted sesame - 1 Tbsp
- Stock, any type - 5 cups
- Soy sauce, low-sodium - 3 Tbsp
- Vinegar, rice - 1 Tbsp
- Sugar (opt) - 1/2 tsp
- Ground white pepper - 1/4 tsp (sub black pepper)
- Red pepper flakes - 1/4 tsp
- Cornstarch - 2 Tbsp
- Water - 3 Tbsp
- Lemon juice - 2 tsp
- Frozen vegetables, any mix - 1 cup (look for frozen peas and carrots or a stir-fry mix)
- Oil, cooking - 1 Tbsp
- Cooked rice (leftover from Monday) - ~1 1/2 cups
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 2 tsp
- Hot sauce (opt) - for serving
Tofu - If tofu is packaged in water, press out liquid first. Then slice into 0.5” / 1.25 cm cubes. (Can be done 1 day ahead)
Mushrooms - Slice, if not pre-sliced. (Can be done up to 3 days ahead)
Bamboo shoots - Drain and rinse. Most come pre-sliced, but slice them down further into small strips. (They will be easier to eat in the soup that way.)
Frozen vegetables - Defrost in the microwave and drain off any water.
Eggs - Whisk eggs.
Green onions - Chop green onions.
Pour stock over mushrooms and bring to a simmer. Add soy sauce (portion for soup), vinegar (portion for soup), sugar, white pepper, red pepper flakes, tofu, and bamboo shoots to soup. Whisk together cornstarch and water and add to soup while stirring. Simmer for 5 minutes to let soup thicken and flavors develop.
While soup simmers, heat a wok with cooking oil over medium-high heat. Add vegetables and saute until liquid is cooked off and vegetables are starting to brown and sizzle in the bottom of the pan. Stir in rice, soy sauce (portion for rice), and rice vinegar (portion for rice) and cook for 1 minute more. Taste and season with a pinch of salt or some more vinegar. Set aside.
Return to soup. While stirring soup in one direction, slowly pour in whisked eggs. Stir in lemon juice and green onions. Season with some more vinegar and / or salt and pepper.
Divide soup between serving bowls. Enjoy fried rice (with some hot sauce if you’d like) on the side.
I liked how easy this was but (learn something new) bamboo shoots are apparently not my thing, so that taste brings it down a notch in rating.1 Helpful
I made a "loaded" version by adding the rice and additional veggies and some chicken right into the soup instead of doing a fried rice side dish. Since many recipes said it was bland I added additional of the spices and also some fish sauce and Sriracha. It still came out really mild. It really just tasted like a plain chicken soup. I'm not sure how much extra it would take to really make it flavorful or what is is missing to add more flavor. It was okay, not mind blowing by any means, just edible.0 Helpful
I had originally skipped this meal and I am so glad I went back for it!! So full of umami flavor! I used water chestnuts instead of bamboo.0 Helpful
Mine came out very flavorful, though all I did was go heavy on the red pepper flakes, so I'm not sure why I didn't have the same problem as some other reviewers.0 Helpful
Really liked the soup! After some of the reviews, I was nervous - but everyone ate all of it. Used an extra egg and a little more seasoning. But nothing crazy. Fried rice was just meh.0 Helpful
I think of hot and sour soup as having strong flavor but this was extremely bland and almost had no taste. I added quite a bit more soy sauce, hot sauce and vinegar and that made it better but it was still not all that great.0 Helpful
In hindsight I probably shouldn’t have made this because I don’t love hot and sour soup at restaurants, but I made it because my husband loves fried rice. I had an issue with the bamboo shoots - they smelled and tasted awful - like a metallic chemical smell. Some internet searching tells me this is a ‘thing’ and sometimes the shoots can be boiled for 45 min-hours to get rid of the taste/smell. I didn’t learn this till later and probably wouldn’t have wanted to put in that effort. My husband wasn’t as turned off by the taste/smell, so he put some in his soup. I skipped them and threw the rest of the can away. I added a bag of frozen stir fry veggies to the soup to up the veggie content. I also had an issue with the egg curdling after I added the lemon. Not sure if that’s supposed to happen, but it’s kinda unappealing. The taste was just ok, including with extra seasoning. Fried rice was ok. I added some whisked egg to the fried rice as well due to personal preference. I don’t think I’ll make this again and not sure if the leftover soup will get eaten or not.0 Helpful