Halal Chinese Hot & Sour Soup: Quick Comfort in Every Spoon

A delicious Halal Chinese Hot & Sour Soup that combines tangy vinegar and warming white pepper in a silky broth.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Chinese

Calories: 170

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Vegetable Broth Chicken broth can be used for non-vegetarian
3 tablespoons Rice Vinegar Apple cider vinegar can be an alternative
2 tablespoons Soy Sauce Tamari can be used for gluten-free
2 tablespoons Cornstarch Mix with water before adding

For the Main Components

1 block Tofu Firm tofu works best
8 ounces Shiitake Mushrooms Button mushrooms can substitute
2 large Eggs Omit for a vegan version

For Flavor & Heat

1 teaspoon White Pepper Avoid substituting with black pepper

Equipment

medium saucepan

Method

Step-by-Step Instructions for Chinese Hot & Sour Soup

Prep the ingredients by slicing tofu into cubes and shiitake mushrooms. Whisk the eggs in a separate bowl.
In a medium saucepan, bring vegetable broth to a gentle simmer over medium heat.
Stir in rice vinegar, white pepper, and soy sauce. Let it simmer for another 2 minutes.
Mix cornstarch with cold water until smooth, then pour into simmering broth while stirring.
Fold cubed tofu and sliced mushrooms into the broth, cooking for about 5 minutes.
Drizzle whisked eggs into the pot while stirring continuously to form silky strands.
Ladle the soup into bowls and garnish with sesame oil and chili flakes if desired.

Nutrition

Serving: 1bowlCalories: 170kcalCarbohydrates: 10gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Ensure to taste as you go to adjust flavors to your preference. Avoid freezing for best texture.

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