Introduction to Hot and Sour Soup
This recipe does require a few steps, but we have step-by-step instructions with photos to help you along the way! Don’t forget the printable recipe card is below at the bottom of the page.
Sauteing the Ingredients
Add the oil to a Dutch oven or large pot and heat over medium heat. Add the garlic and fresh ginger and saute for about 30 seconds. Then add the mushrooms and saute until softened, about 3-4 minutes.
Mixing the Ingredients
Meanwhile, whisk together about 1 cup of the chicken broth with the xantham gum in a small bowl until well dissolved and set aside (this will take a few minutes to ensure no lumps). Next, crack 2 eggs in another small bowl and whisk until uniform. Set aside.
Simmering the Soup
After the mushrooms have softened, add the broth, the xantham gum mixture, tofu, soy sauce, rice vinegar, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and simmer for 2-3 minutes or until thickened.
Adding the Eggs
Reduce the heat to medium-low and stir the soup slowly in one direction. While stirring the soup, slowly pour in the eggs in a steady stream to form egg ribbons. Then stir in the green onions and serve!
