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Hot & Sour Shrimp Soup Recipe

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3.9 from 3 reviews

A flavorful and comforting Hot & Sour Shrimp Soup combining tender shrimp, tofu, bamboo shoots, and mushrooms in a tangy and spicy broth enhanced with vinegar, soy sauces, and a silky egg swirl. This soup is perfect for a light yet satisfying meal with a balance of sour, spicy, and umami flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Halal

Ingredients

Broth & Seasoning

  • 8 cups low-sodium chicken broth
  • ⅓ cup white vinegar (adjust to taste)
  • 2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp white pepper
  • 1 tsp sesame oil

Proteins & Vegetables

  • 8 oz extra large shrimp (½ lb), peeled and deveined
  • 7 oz tofu, sliced into small rectangular pieces
  • 5 oz bamboo shoots, sliced
  • 5 oz fresh shiitake mushrooms, sliced (or substitute any mushroom)
  • 1 cup dried shredded wood ear mushrooms
  • 2 eggs, beaten

Thickening Agent

  • ¼ cup cornstarch
  • ¼ cup water

Instructions

  1. Prepare Tofu: Cut the tofu into small rectangular shapes and set aside to be added later in the soup.
  2. Soak Mushrooms: Place the dried shredded wood ear mushrooms into a small bowl and cover with hot water. Soak for 10 minutes until rehydrated, then rinse at least twice to clean thoroughly.
  3. Heat Broth: In a medium-sized pot, pour in the low-sodium chicken broth and heat over medium-high heat until it begins to simmer.
  4. Add Seasonings: Stir in the light soy sauce, dark soy sauce, white vinegar, white pepper, and sesame oil. Bring the mixture to a rolling boil.
  5. Add Vegetables: Add the sliced bamboo shoots, rehydrated wood ear mushrooms, and sliced shiitake mushrooms to the boiling broth. Stir well and return to a boil.
  6. Thicken Soup: In a small bowl, mix cornstarch and water until smooth. Slowly pour this mixture into the boiling pot while stirring continuously to thicken the soup slightly.
  7. Add Proteins: Add the tofu pieces and shrimp to the soup. Stir gently a few times, then reduce heat to low-medium to maintain a gentle simmer.
  8. Create Egg Ribbons: Slowly pour the beaten eggs into the soup in a thin stream while gently swirling the soup with chopsticks or a fork to create delicate egg ribbons. Refer to the video for technique if needed.
  9. Finish and Serve: Remove the pot from heat. Ladle the hot and sour shrimp soup into bowls, garnish with freshly chopped green onions and an additional sprinkle of white pepper if desired. Serve immediately and enjoy your warming meal!

Notes

  • Adjust vinegar quantity to suit your preferred level of sourness.
  • Wood ear mushrooms add unique texture but can be substituted if unavailable.
  • Use low-sodium broth to better control saltiness.
  • The egg swirl technique adds texture, watching a demonstration video may help perfect this step.
  • This soup is best enjoyed fresh as reheating may affect the egg ribbons’ texture.

Find it online: https://cheftinaskitchen.com/hot-and-sour-shrimp-soup-recipe/