Hot and Sour Soup Recipe

Hot and sour soup is a classic dish from Chinese cuisine that combines contrasting flavors of tangy vinegar and spicy heat in a warm, savory broth. Often served as a starter or a light main course, this soup is not only delicious but also packed with nutritious ingredients like tofu, mushrooms, and eggs. With just the right balance of spice and acidity, it’s a great dish to perk up your taste buds. Here’s a step-by-step guide to making this comforting and flavorful soup at home.

Ingredients for Hot and Sour Soup

Main Ingredients:

• Chicken broth or vegetable broth: 6 cups
• Shiitake mushrooms or button mushrooms: 1 cup, thinly sliced
• Tofu: 1 cup, firm and cut into small cubes
• Bamboo shoots: ½ cup, thinly sliced
• Soy sauce: 3 tablespoons
• Rice vinegar: 3 tablespoons (adjust for more tang if needed)
• Sesame oil: 1 tablespoon
• Cornstarch: 2 tablespoons, mixed with 4 tablespoons of water to form a slurry
• Eggs: 2, lightly beaten
• Ground white pepper: ½ teaspoon (or to taste)
• Chili paste or chili oil: 1 tablespoon (optional, for extra spice)
• Scallions: 2, thinly sliced for garnish

Optional Add-Ins:

• Pork or chicken strips: ½ cup, cooked and thinly sliced
• Wood ear mushrooms: ½ cup, rehydrated and sliced
• Fresh ginger: 1 teaspoon, finely grated

Equipment Needed:

• Large pot
• Wooden spoon
• Measuring cups and spoons
• Small bowl for cornstarch slurry
• Ladle
• Whisk or fork

Step-by-Step Instructions:

Step 1: Prepare the Base

1. In a large pot, bring the chicken broth or vegetable broth to a gentle boil over medium-high heat.
2. Add the sliced mushrooms, bamboo shoots, and tofu to the pot. Let them simmer for 5-7 minutes to soften and infuse flavor.

Step 2: Add Seasonings

1. Stir in the soy sauce and rice vinegar.
2. Add sesame oil and ground white pepper to build a depth of flavor.
3. For extra heat, add chili paste or chili oil if desired.

Step 3: Thicken the Soup

1. Slowly pour the cornstarch slurry into the simmering soup while continuously stirring. Let it cook for 2-3 minutes until the soup starts to thicken.

Step 4: Create the Egg Ribbons

1. Turn down the heat to low and carefully drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or whisk. This will create delicate egg ribbons.

Step 5: Final Touches

1. Taste the soup and adjust seasoning with additional soy sauce or vinegar as needed.
2. Ladle the soup into bowls and garnish with scallions.

Serving and Storage Tips

Serving:

• Serve hot and sour soup with a sprinkle of scallions or fresh cilantro for a pop of color.
• Pair it with a side of spring rolls or dumplings for a complete meal.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheating: Reheat on the stove over medium heat. Stir well as the soup may thicken further after cooling; add a bit of water or broth if needed.
• Freezing: This soup can be frozen, but the texture of the tofu and egg ribbons may change slightly. Freeze for up to 2 months.

Helpful Notes

• For a vegan version, use vegetable broth and omit any meat-based add-ins.
• Adjust the tang and spice levels: Increase the rice vinegar for more tanginess or add more chili oil for extra heat.
• To enhance flavor, add a splash of black vinegar for a richer, more complex taste.

Tips from Well-Known Chefs

• Martin Yan: Recommends using fresh ginger to add a subtle warmth that complements the spicy and tangy notes.
• Ken Hom: Suggests slicing ingredients uniformly for a consistent texture in each bite.
• Ming Tsai: Encourages adding a pinch of sugar to balance the sharpness of the vinegar and pepper.

Frequently Asked Questions (FAQs)

1. Can I use different types of mushrooms?

Yes, shiitake, wood ear, or button mushrooms all work well, providing slightly different textures and flavors.

2. How can I make the soup gluten-free?

Use gluten-free soy sauce or tamari and double-check that all other ingredients are gluten-free.

3. Can I add more protein to the soup?

Definitely! Shredded chicken, thin slices of pork, or even shrimp are great additions.

4. Is there a substitute for cornstarch?

Arrowroot powder or potato starch can be used as a thickener if cornstarch is not available.

5. Can I skip the eggs?

Yes, the soup will still be delicious without the eggs, but it won’t have the signature egg ribbons.

6. What can I use if I don’t have rice vinegar?

White vinegar or apple cider vinegar can be used as substitutes, but adjust the amount to taste since they are more potent.

7. Why is white pepper used instead of black pepper?

White pepper has a subtler, slightly earthy flavor that blends well with Asian soups without the sharpness of black pepper.

8. How do I make the soup more tangy?

Increase the amount of rice vinegar or add a splash of black vinegar for more depth.

9. Can I make this soup in advance?

Yes, it tastes even better the next day as the flavors meld. Just reheat gently and adjust the thickness with broth if needed.

10. What if my soup turns out too thick?

Simply add more broth or water and stir until you reach the desired consistency.

Enjoy this hot and sour soup as a warming, flavorful dish that’s perfect for cozy dinners or when you need a burst of flavor in your day!