Hot and Sour Chinese Egg Drop Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting bowl of Chinese hot and sour soup featuring silky egg ribbons in a flavorful broth balanced with tangy vinegar and spicy heat. This Chinese-inspired soup recipe, ready in about 20 minutes, pairs chicken broth, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 3 Chinese cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 4 cups chicken broth, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1/2 tsp white pepper, and 1 tsp grated fresh ginger. Bring to a gentle boil over medium heat.
  2. Step 2: In a small bowl, mix 2 tsp cornstarch with 3 tbsp water until smooth. Slowly whisk this slurry into the simmering broth and cook for 2 minutes until the soup slightly thickens.
  3. Step 3: Reduce heat to low and slowly pour in 2 beaten large eggs in a thin stream while gently stirring the soup in one direction to create silky egg ribbons.
  4. Step 4: Stir in 1 tsp chili garlic sauce and optionally add 100 g cubed firm tofu. Simmer for another 2 minutes to heat through.
  5. Step 5: Remove from heat, garnish with 2 thinly sliced green onions, and ladle hot into bowls for immediate serving.

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