Hot ‘n Sour Soup

View from my patio
We woke up to a perfectly snowy morning today. Everything was covered up in a white blanket of snow. What could be more comforting than a hot steaming bowl of soup to warm you up after a long cold wintery day? So find a warm blanket and wrap yourself in the flavors and aroma of my spicy hot ‘n sour soup.

Preparation and cooking time : 15 minutes

  • 1/2 cup canned bamboo shoots, sliced
  • 4-5 button mushrooms sliced
  • 8-10 cubed pieces of firm tofu
  • 2 tbsp oil
  • 1 tsp ginger, grated
  • 1 tbsp  chili garlic sauce
  • 4 tbsp soy sauce
  • 4 tbsp  rice wine vinegar
  • 1 tsp salt
  • 1 tsp ground white pepper
  • A pinch  of sugar
  • 4 cup Vegetable Stock
  • 2 tbsp cornstarch mixed in 1/4 cup water
  • 1 egg, lightly beaten
  • Chopped green onions for garnishing


  • Heat the oil in a pan. Add ginger, chili garlic sauce, bamboo shoots, and mushrooms; cook for 2 minutes. Mix soy sauce, vinegar, salt, pepper, and sugar in a separate bowl and pour it into the pan. Add the vegetable stock, bring it to a boil. Now add tofu and cook for 5 minutes.
  •  Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Bring it to a boil. As soon as it comes to a boil, remove from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time.
  •  Add the green onion and the white pepper to taste. Serve hot.