Ramen Hot and Sour Soup

Warm up with a bowl of Ramen Hot and Sour Soup, a bold and flavorful twist on classic comfort food. This recipe combines silky ramen noodles, tender shiitake mushrooms, and protein-packed tofu in a tangy broth infused with soy sauce, rice vinegar, and a hint of chili paste for a perfect balance of heat and sourness. Delicate egg ribbons swirl through the soup, adding a velvety texture, while sesame oil and ground white pepper deliver a fragrant finish. Ready in just 35 minutes, this vegetarian-friendly dish is ideal for a quick, satisfying weeknight meal. Garnished with fresh green onions, it's a vibrant and customizable option that’ll make you crave every spicy, savory, and sour sip. Perfect for lovers of Asian-inspired soups and those seeking an easy ramen recipe with a zesty kick!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 cup shiitake mushrooms, sliced
• 6 cups chicken or vegetable broth
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon chili paste or sriracha
• 2 tablespoons cornstarch
• 1 tablespoon water
• 2 large eggs, lightly beaten
• 6 ounces ramen noodles, cooked
• 1 cup firm tofu, diced
• 2 stalks green onions, sliced
• 1 teaspoon sesame oil
• 0.5 teaspoons ground white pepper

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add garlic and ginger to the pot, and sauté for 1 minute until fragrant.

Step 3

Stir in the sliced shiitake mushrooms and cook for 3-4 minutes until softened.

Step 4

Pour in the chicken or vegetable broth and bring to a simmer.

Step 5

Add soy sauce, rice vinegar, and chili paste or sriracha to the broth, mixing well.

Step 6

In a small bowl, mix the cornstarch and water to form a slurry. Slowly add this to the simmering soup, stirring continuously to thicken slightly.

Step 7

Reduce the heat to low and slowly drizzle the beaten eggs into the soup while stirring gently to create delicate egg ribbons.

Step 8

Add the cooked ramen noodles, diced tofu, and ground white pepper to the soup, and simmer for another 2-3 minutes.

Step 9

Turn off the heat and stir in the sesame oil.

Step 10

Taste and adjust seasoning if needed, adding more vinegar for tanginess or chili paste for heat.

Step 11

Ladle the soup into bowls and garnish with sliced green onions. Serve hot.

Nutrition Facts

Serving size	2388.2 grams (2388.2g)

Amount per serving	% Daily Value*
Calories	1361

Total Fat 81.60g	105%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 22.70g
Cholesterol 372mg	124%
Sodium 8630mg	375%
Total Carbohydrate 99.40g	36%
Dietary Fiber 14.40g	51%
Total Sugars 13.20g
Protein 78.20g	156%

Vitamin D 118IU	590%
Calcium 1930mg	148%
Iron 14mg	79%
Potassium 1957mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 21.7%

Carbs: 27.5%