Hot and Sour Soup Recipe

Hot and Sour Soup is a beloved dish in many Asian cuisines, known for its bold, tangy flavors and warming spiciness. Packed with hearty vegetables, mushrooms, tofu, and sometimes chicken or pork, this soup is a comforting treat that can be enjoyed as a starter or a main course. It’s also easy to make at home, and this recipe shows you how to achieve restaurant-quality results in your own kitchen.

Ingredients You’ll Need

For the Soup Base:

• 4 cups chicken or vegetable broth
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar or black vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chili garlic sauce (adjust for spice preference)
• 1 teaspoon white pepper (or black pepper)

For the Soup:

• 1 tablespoon vegetable oil
• 1 cup shiitake mushrooms (fresh or dried), sliced
• 1 block (14 ounces) firm tofu, cut into small cubes
• 1/2 cup bamboo shoots, julienned (optional)
• 1/2 cup shredded chicken or pork (optional)
• 2 eggs, beaten
• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
• 2 green onions, chopped, for garnish

Optional Add-Ins:

• 1/2 cup thinly sliced carrots or cabbage for extra veggies
• 1 tablespoon grated ginger for added flavor

Step-by-Step Instructions

Step 1: Prepare the Base

1. In a medium pot, combine the chicken or vegetable broth, water, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and white pepper.
2. Bring to a gentle boil, stirring occasionally to ensure the flavors blend well.

Step 2: Sauté Aromatics and Add Ingredients

1. Heat the vegetable oil in a separate skillet over medium heat.
2. Add mushrooms and sauté for 2–3 minutes until softened.
3. Add the cooked mushrooms, bamboo shoots, and tofu to the soup base. If using chicken or pork, add it at this stage.

Step 3: Thicken the Soup

1. Reduce the heat to medium-low and slowly stir in the cornstarch slurry.
2. Let the soup simmer for 5 minutes, stirring occasionally, until it thickens.

Step 4: Add the Egg Ribbons

1. Turn the heat to low.
2. Slowly drizzle the beaten eggs into the soup while gently stirring in a circular motion to create egg ribbons.

Step 5: Taste and Adjust

1. Taste the soup and adjust the seasoning by adding more soy sauce for saltiness or vinegar for tanginess.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and top with chopped green onions.
2. Serve hot with an optional side of steamed rice or dumplings.

Serving and Storage Tips

Serving Suggestions:

• Serve as a starter for a larger Asian-inspired meal.
• Pair with spring rolls or stir-fried noodles for a more filling dinner.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop, adding a splash of water if the soup has thickened too much.

Freezing:

• Avoid freezing, as the tofu and egg ribbons can lose their texture.

Helpful Notes

• Adjust the Heat: For a spicier soup, add extra chili garlic sauce or a pinch of red pepper flakes.
• Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure your vinegar is gluten-free.
• Vegetarian Option: Skip the chicken or pork, and use vegetable broth for a fully vegetarian dish.

Tips from Well-Known Chefs

1. Martin Yan: “The key to great Hot and Sour Soup is balance. Taste frequently and adjust the vinegar and spice to create harmony.”
2. Ming Tsai: “Use fresh shiitake mushrooms for the best flavor. If using dried mushrooms, soak them in warm water first and save the soaking liquid for extra depth.”
3. Ching-He Huang: “Egg ribbons are a signature element—stir gently to achieve that beautiful texture.”

Frequently Asked Questions

1. Can I use other mushrooms?
Yes, wood ear mushrooms or button mushrooms are great substitutes if shiitake isn’t available.

2. What if I can’t find bamboo shoots?
You can skip them or replace them with julienned carrots for a similar texture.

3. How can I make this soup vegetarian?
Use vegetable broth and omit the chicken or pork.

4. Can I make this soup in advance?
Yes, but add the egg ribbons just before serving for the best texture.

5. Can I replace cornstarch with another thickener?
Yes, arrowroot powder or potato starch works well as a substitute.

6. What kind of vinegar is best for this soup?
Black vinegar is traditional, but rice vinegar works perfectly as a substitute.

7. How do I make it less spicy?
Reduce or omit the chili garlic sauce and pepper, and focus on the tangy flavors instead.

8. Can I skip the tofu?
Yes, but tofu adds a lovely texture and protein to the soup. Replace it with more veggies or shredded chicken if desired.

9. Can I add noodles to this soup?
Absolutely! Cooked noodles like soba or ramen can be added for a heartier dish.

10. What should I pair with Hot and Sour Soup?
Try pairing it with fried rice, steamed dumplings, or an Asian-style salad for a complete meal.