While I’ve ordered this dish from takeout restaurants many times before, there’s something so pure about trying the first bowl of a freshly made batch. Maybe it’s just the pride of knowing I made it myself, but I always think it tastes so much better. The bright and crunchy bamboo shoots add wonderful texture, too.

You will need a little bit of time to prep this soup, but it’s a good excuse to spend time with your favorite chef’s knife, thinly slicing green onions, shiitake mushrooms, and bamboo shoots. The freshly grated ginger and garlic, along with the Sriracha, adds just enough heat to keep things interesting, while the vinegars, soy sauce, and brown sugar bring in the classic Sweet and Sour soup flavors. 

Variations on this soup are easy, too. We made this one with chicken broth and barbecued pork, but you could use barbecued chicken if you prefer. Alternatively, you could easily make it vegetarian by using vegetable broth and adding extra mushrooms in place of the pork. I’ve made this a few times with Portobello mushrooms and it’s absolutely divine. 

And if you like a bit more sour, go heavier on the vinegar. Or you can add some more spice with some extra freshly ground white pepper. 

I could eat this soup all day long. The broth feels so healing and comforting. And since it’s so easy to make a large batch of this, you can simmer it up on a Sunday afternoon and enjoy it with lunch all week, or as an easy dinner when you have a busy day. Of course, my ideal is to sit outside on a warm summer day slowly sipping the broth and laughing with a friend. What’s better than a homemade lunch, a sunny sky, and good company? Have fun making this recipe and feel free to use some of the variations and make it your own.

Sweet-and-Sour Soup

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While I’ve ordered this dish from takeout restaurants many times before, there’s something so pure about trying the first bowl of a freshly made batch.  Maybe it’s just the pride of knowing   I made it myself, but I always think it tastes so much better. The bright and crunchy bamboo shoots add wonderful texture, too.

• Author: Addie Gundry
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Soups

Ingredients

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• 4 cups chicken broth
• 4 ounces shiitake mushrooms, thinly sliced
• 1 (8-ounce) can bamboo shoots, drained and thinly sliced
• 8 ounces firm tofu, drained and cut into ¼-inch strips
• 2 garlic cloves, grated
• 2 teaspoons grated fresh ginger
• 1 tablespoon balsamic vinegar
• 3 tablespoons rice vinegar
• 1 tablespoon Sriracha sauce
• 3 tablespoons soy sauce
• 2 teaspoons light brown sugar
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 2 large eggs, lightly beaten
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground white pepper
• 4 green onions, thinly sliced
• 1 cup shredded barbecued pork (see Notes)

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Instructions

1. In a large saucepan, combine the broth, mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic vinegar, rice vinegar, Sriracha, soy sauce, and brown sugar. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
2. Add the cornstarch mixture and cook for 2 minutes.
3. While stirring clockwise, slowly drizzle the eggs over the soup.
4. Stir in the sesame oil, white pepper, and green onions.
5. Add the pork and mix in.
6. Ladle into bowls and serve.

Notes

• If you want a slightly more sour soup, add a bit more vinegar; if you want a hotter soup, add more white pepper.
• We used premade barbecued pork from the grocery store. You can find it in your grocer’s deli aisle.

Variations

• You can use vegetable broth instead of chicken broth, substitute another type of mushroom, or use shredded barbecued chicken instead of pork.