Description

This simple hot and sour soup recipe delivers complex flavors with minimal fuss, featuring a perfectly balanced broth and a vibrant roasted red pepper and smoked chili drizzle. It’s ideal for busy weeknights, offering a satisfying and healthy meal with authentic tangy and spicy notes.

Ingredients

1 large (200 g) red bell pepper
2–3 small (5–7 g) dried smoked chilies (e.g., chipotle morita), stems removed, seeds optional (or 0.5 teaspoon smoked paprika)
2 cloves garlic (10 g), minced
1 cm (5 g) fresh ginger, grated
60 ml (0.25 cup) vegetable oil, plus extra for roasting
5 ml (1 teaspoon) rice vinegar
2.5 ml (0.5 teaspoon) granulated sugar
Pinch of fine sea salt
1.2 liters (5 cups) vegetable broth (low-sodium recommended)
10 g (0.35 oz) dried shiitake mushrooms (or 100 g fresh shiitake)
5 g (0.18 oz) dried wood ear mushrooms
200 g (7 oz) firm tofu, drained and cut into 1 cm cubes or thin strips (organic recommended)
150 g (5.3 oz) canned bamboo shoots, drained and julienned
2 large eggs, beaten
45 ml (3 tablespoons) naturally brewed soy sauce (use gluten-free tamari for dietary swap)
30 ml (2 tablespoons) rice vinegar, plus more to taste
5 ml (1 teaspoon) white pepper, plus more to taste
15 ml (1 tablespoon) sesame oil
20 g (2 tablespoons) cornstarch
60 ml (0.25 cup) cold water
2 green onions, thinly sliced

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Instructions

Prep Ingredients: Preheat oven to 200 degrees C (400 degrees F). Lightly coat red bell pepper with vegetable oil and roast on a baking sheet for 20-25 minutes until blistered. Steam pepper for 10 minutes, then peel, seed, and chop. Rehydrate smoked chilies in boiling water for 15-20 minutes until softened, then drain and chop. In a food processor, combine roasted pepper, chilies, minced garlic, grated ginger, 60 ml (0.25 cup) vegetable oil, 5 ml (1 teaspoon) rice vinegar, 2.5 ml (0.5 teaspoon) granulated sugar, and salt; process until a smooth paste forms for the drizzle. Rehydrate dried shiitake and wood ear mushrooms in hot water for 20-30 minutes, then drain, squeeze out water, remove shiitake stems, and thinly slice both. Drain and cube tofu, julienne bamboo shoots. Whisk eggs in a small bowl. Combine cornstarch and 60 ml (0.25 cup) cold water in another small bowl to create a slurry; set aside.
Sauté Aromatics: In a large pot or Dutch oven, bring vegetable broth to a gentle simmer over medium-high heat until lightly steaming.
Simmer Broth: Stir in 45 ml (3 tablespoons) soy sauce, 30 ml (2 tablespoons) rice vinegar, and 5 ml (1 teaspoon) white pepper. Taste and adjust seasonings. Let broth gently simmer for about 5 minutes.
Add Solids: Carefully add sliced mushrooms, tofu cubes, and julienned bamboo shoots to the simmering broth. Reduce heat to medium and simmer for 5 minutes until mushrooms are tender and tofu is warmed through.
Thicken Soup: Stir the cornstarch slurry, then slowly pour it into the simmering soup in a steady stream while stirring constantly. Cook for 2-3 minutes until the soup visibly thickens to desired consistency.
Finish with Egg Ribbons and Serve: Reduce heat to low. Slowly pour the beaten eggs into the soup in a thin, steady stream, stirring gently in one direction to create delicate ribbons. Cook for 1 minute until egg is set. Remove soup from heat and stir in 15 ml (1 tablespoon) sesame oil. Ladle soup into bowls, drizzle generously with the Roasted Red Pepper and Smoked Chili Drizzle, and garnish with thinly sliced green onions.

Notes

For a healthier option, choose low-sodium vegetable broth. If desired, cooked shredded chicken or other plant-based protein can be added in step 4 for a more complete meal. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Use gluten-free tamari instead of soy sauce for a gluten-free diet.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approx. 300 ml)
Calories: 250 calories
Sugar: 5 g
Sodium: 800 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 60 mg