Authentic home cooking from Taiwan, with US measurements.

Originally published on Cookpad Taiwan as 簡易酸辣湯

Easy Hot and Sour Soup

Name: Easy Hot and Sour Soup
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 1/2 carrot (julienned); 2 wood ear mushrooms (julienned); 1/2 block egg tofu (julienned); 1 bamboo shoot (julienned); 2 eggs; Cilantro, to taste; 1 chili pepper; 2 tablespoons Japanese soy sauce (30 ml); 1 tablespoon spicy bean paste; 1 teaspoon ground black pepper; Black vinegar, to taste; 1 teaspoon bonito powder; 1 tablespoon cornstarch

Viola料理師 @viola_love_cook_0525

食譜邀稿：ar052@yahoo.com.tw

When it's cold outside, a bold-flavored soup is perfect to warm you up. By using soy sauce, spicy bean paste, and vinegar, you can make a hot and sour soup that's very close to what you'd find at a restaurant! You can also add your favorite ingredients—homemade versions let you include more toppings for a richer texture and flavor. Adjust the amount of black vinegar to taste when serving to get the perfect level of tanginess. This is a simple, quick version of restaurant-style hot and sour soup that comes together fast!

Viola料理師 @viola_love_cook_0525

食譜邀稿：ar052@yahoo.com.tw

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Ingredients

30 minutes

Serves 3 servings

1/2carrot (julienned)
2wood ear mushrooms (julienned)
1/2 blockegg tofu (julienned)
1bamboo shoot (julienned)
2eggs
Cilantro, to taste
1chili pepper
2 tablespoonsJapanese soy sauce (30 ml)
1 tablespoonspicy bean paste
1 teaspoonground black pepper
Black vinegar, to taste
1 teaspoonbonito powder
1 tablespooncornstarch

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Steps

30 minutes

1

Prepare the ingredients: julienne the wood ear mushrooms, carrot, egg tofu, and bamboo shoot.
2

Heat 1 tablespoon of oil in a pot. Add the wood ear mushrooms, carrot, and bamboo shoot. Sauté until fragrant.
3

Add the seasonings (soy sauce, spicy bean paste, bonito powder, black pepper) and enough water to cover the ingredients. Bring to a boil.
4

Add the julienned tofu and stir gently.
5

If you want to thicken the soup, mix the cornstarch with twice as much water (1:2 ratio) and slowly add to the pot while stirring. Heat until the soup reaches your desired thickness.
6

Beat the eggs and drizzle them into the soup while gently stirring. Top with thinly sliced chili pepper and cilantro.
7

When ready to serve, drizzle black vinegar on top for extra tanginess.
8

If you add the vinegar while cooking, the soup will be less sour. For a stronger sour flavor, add the vinegar just before serving.

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Viola料理師 @viola_love_cook_0525

Published in the US on November 11, 2025 04:00

食譜邀稿：ar052@yahoo.com.tw

{上桌秒殺美食料理家}一個喜歡料理的女孩兒，因為喜歡美食，所以不斷學習，很享受料理帶來的魔法，讓料理拉近你我的心！目前活躍於各食譜網站，有興趣可以跟我一起分享料理的美味～出版書籍：上桌秒殺美食料理家的日日好味http://www.books.com.tw/products/0010764686?loc=P_007_001自己經營的ＦＢ：Viola料理師幸福餐桌https://www.facebook.com/viola.lovecook/專長：中西餐，烘培，飲料調製食譜邀稿，料理授課，產品試用，歡迎聯繫ar052@yahoo.com.tw

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