The classic Chinese or Asian soup recipe that is healthy and better than takeout! Perfect as a side or appetizer. Tofu, mushrooms, bamboo shoots in a familiar flavorful spicy and sour broth.
Heat chicken broth in a 2-quart saucepan over medium heat. Add garlic, soy sauce, red pepper, pork, mushrooms, and carrots. Simmer for 15 minutes or until carrots are beginning to soften. Add tofu and bamboo shoots. Simmer for 5 minutes more.
Combine water and cornstarch in a small bowl; whisk until smooth. Add slurry to the soup and stir well. Let simmer until soup thickens and pork is cooked through, 5 to 10 minutes more.
Beat the egg white in a small bowl and slowly pour, in a fine stream, around the edge of the soup pot. Stir well and heat for another minute or two.
Mix in green onions, rice vinegar, white pepper, and sesame oil. Remove from heat and serve hot.
Notes
I like my hot and sour soup with both pork and tofu in it. You could easily use chicken and tofu, just tofu, or just pork. Use whatever combination of protein you prefer.If you've ever had egg drop soup, you might notice that the process with the egg at the end resembles the egg drop process. Hot and sour soup usually includes thin ribbons of cooked eggs, and that's how you make them.