Hot and Sour Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/hot-and-sour-soup-recipe/
