Hot and Sour Soup


Hello, it’s been a while. Lots going on in our world lately. The weather here is cold and rainy, a great prelude to what fall will be. I decided to settle down with some football and hot and sour soup. I greatly enjoyed sending pictures to my best bud in the world because I knew she would be jealous… or inspired!?

This is my PSA: This is a version that I make because I really like the extras I put in here. I absolutely hate tofu, so I omit it, but you can easily add some pre shredded chicken or pork… or tofu.


  • 1 carrot, shredded
  • 1 leek, sliced thinly
  • 2 green onions, sliced thinly
  • 1/4 cup chopped cilantro
  • 2 eggs, pre whisked with a dash of salt and pepper
  • 1/2-3/4 cup stemmed and thinly sliced mushrooms (I use baby bellas)
  • 6 cups chicken stock
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup soy
  • 1/4 cup water
  • 1/4 cup corn starch
  • 1-3 tsp chili garlic sauce (depending on heat preference, I use 2 then add more to my bowl)
  • 2 tsp ground ginger
  • 2 tsp ground turmeric

How I do it:

  1. In a large pot on medium high heat, add the onions, mushrooms, carrots, stock, vinegar, soy, chili sauce, turmeric, and ginger. Bring to a boil, reduce to simmer.
  2. Once everything is cooked, slowly stir in your eggs. Then mix together the water and corn starch. Add this in slowly and stir until thickened.
  3. Sprinkle on your cilantro and chow down 😉

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