Hot and Sour Soup Recipe

Introduction

Hot and sour soup is a comforting and flavorful dish that balances spicy heat with tangy sourness. This classic soup features a savory broth enriched with tofu, mushrooms, and a touch of egg for texture, making it a perfect starter or light meal.

Ingredients

• 4 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1/2 cup firm tofu, cut into small cubes
• 1/2 cup sliced mushrooms
• 1/4 cup bamboo shoots, sliced
• 1 large egg, beaten
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil

Instructions

1. Step 1: In a pot, bring the chicken or vegetable broth to a gentle simmer over medium heat. Stir in soy sauce, rice vinegar, sugar, and white pepper to flavor the broth.
2. Step 2: Add the sliced mushrooms, bamboo shoots, and tofu cubes to the simmering broth. Cook for 3 to 5 minutes until the vegetables are tender.
3. Step 3: Slowly stir in the cornstarch mixture to thicken the soup, stirring constantly to prevent lumps. Let the soup cook for another 1 to 2 minutes until it reaches your desired thickness.
4. Step 4: Reduce the heat to low and gently drizzle the beaten egg into the soup while stirring in one direction to create silky egg ribbons.
5. Step 5: Remove the soup from heat and stir in the sesame oil. Taste and adjust seasoning if needed, then serve hot.

Tips & Variations

• For extra heat, add a few drops of chili oil or a pinch of cayenne pepper.
• Replace tofu with shredded cooked chicken for a non-vegetarian version.
• Use fresh shiitake mushrooms for a deeper umami flavor.
• Adjust the sourness by varying the amount of rice vinegar to your taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat to avoid breaking the egg ribbons. Avoid freezing, as the tofu and egg texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hot and sour soup vegetarian?

Yes, simply use vegetable broth and keep the tofu and vegetables, omitting any meat or fish sauces.

How do I get the egg ribbons in the soup?

Slowly drizzle beaten egg into the hot soup while stirring gently in one direction. This creates thin, silky ribbons as the egg cooks instantly in the hot broth.

Hot and Sour Soup Recipe

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★★★★★

4.5 from 100 reviews

This Hot and Sour Soup is a flavorful and comforting dish featuring a harmonious blend of tangy, spicy, and savory notes. Made with a rich chicken or vegetable broth, enhanced by soy sauce and rice vinegar, and thickened with cornstarch, it includes tender tofu, earthy mushrooms, crunchy bamboo shoots, and ribbons of egg. Finished with a touch of white pepper and fragrant sesame oil, this classic Chinese soup delivers warmth and depth in every spoonful.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

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Broth and Seasonings

• 4 cups chicken or vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 teaspoon sesame oil

Soup Add-ins

• 100 grams firm tofu, cut into small cubes
• 1 cup mushrooms, sliced (such as shiitake or button mushrooms)
• 1/2 cup bamboo shoots, sliced

Thickener

• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)

Egg

• 2 large eggs, beaten

Instructions

1. Prepare the broth: In a medium saucepan, bring the chicken or vegetable broth to a gentle simmer over medium heat. Stir in the soy sauce, rice vinegar, sugar, and white pepper to balance the hot and sour flavors.
2. Add mushrooms, bamboo shoots, and tofu: Add the sliced mushrooms, bamboo shoots, and tofu cubes into the simmering broth. Allow them to cook for about 5 minutes, letting the flavors meld and the mushrooms soften.
3. Thicken the soup: Slowly pour the cornstarch slurry into the simmering soup while stirring continuously. This will thicken the soup slightly, giving it a smooth and appealing texture. Let it simmer for another 2-3 minutes until thickened.
4. Incorporate the egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or chopsticks. This creates delicate egg ribbons throughout the soup.
5. Finish with sesame oil: Remove the soup from heat and stir in the sesame oil for a nutty aroma and depth. Taste and adjust seasoning if necessary. Serve hot immediately.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the amount of rice vinegar and white pepper to control the sourness and spiciness based on your preference.
• You can add chili oil or fresh chilies if you want to increase the heat.
• Be sure to stir while adding cornstarch slurry to avoid lumps.
• Serve with steamed rice or as a starter to a Chinese meal.

Keywords: Hot and Sour Soup, Chinese Soup, Tofu Soup, Sour and Spicy Soup, Comfort Food, Easy Soup Recipe