Hot and Sour Soup Recipe

Hot and Sour Soup is a classic dish that combines bold flavors and textures into one comforting bowl. With tangy vinegar, spicy pepper, savory broth, and tender vegetables, this Chinese-inspired soup is a delicious way to warm up any day. It’s quick to prepare and easily customizable with your favorite proteins or vegetables.

Ingredients

For the Soup Base:

• 4 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar (or white vinegar)
• 1 tablespoon sesame oil
• 1 teaspoon chili paste or sriracha (optional, for heat)
• 1 teaspoon ground white pepper (or black pepper)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Add-Ins:

• 1 cup mushrooms, thinly sliced (shiitake or button work best)
• 1 cup bamboo shoots, julienned (canned, rinsed, and drained)
• ½ cup firm tofu, cubed or sliced
• 1 egg, beaten
• 2 green onions, sliced thinly
• 1 teaspoon fresh ginger, grated
• Salt to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Additional green onions
• A drizzle of sesame oil

Step-by-Step Instructions

Step 1: Prepare the Broth

1. In a large pot, combine the chicken or vegetable broth, soy sauce, rice vinegar, sesame oil, and white pepper.
2. Bring the mixture to a simmer over medium heat.

Step 2: Cook the Vegetables

1. Add the sliced mushrooms, bamboo shoots, and ginger to the simmering broth.
2. Let the soup cook for 5–7 minutes, or until the mushrooms are tender.

Step 3: Thicken the Soup

1. Stir the cornstarch slurry (cornstarch mixed with water) into the soup while gently stirring.
2. Cook for another 2–3 minutes until the soup thickens slightly.

Step 4: Add the Tofu and Egg

1. Stir in the tofu and let it heat through for 1–2 minutes.
2. Slowly drizzle the beaten egg into the soup while stirring gently in one direction to create ribbons.

Step 5: Taste and Adjust

1. Taste the soup and adjust the flavor with more soy sauce, vinegar, or pepper as desired.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with green onions and cilantro.
2. Serve hot with a side of dumplings, spring rolls, or steamed rice for a complete meal.

Serving and Storage Tips

Serving:

• Perfect for: A warming appetizer, light dinner, or quick lunch.
• Portion size: This recipe serves 4.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Avoid freezing, as the tofu and thickened broth may change texture upon reheating.

Reheating:

• Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if needed.

Helpful Notes

• Spice Level: Adjust the heat to your liking with more or less chili paste or white pepper.
• Vegan Option: Use vegetable broth and skip the egg, or substitute with a cornstarch slurry for texture.
• Thicker Soup: For a thicker consistency, double the cornstarch slurry.
• Flavor Boost: Add a splash of fish sauce for extra umami or a pinch of sugar to balance the tanginess.

Tips from Well-Known Chefs

• Chef Ming’s Tip: “For authentic flavor, use black vinegar instead of rice vinegar if you can find it.”
• Chef Lisa’s Tip: “Toast the sesame oil with the ginger for a deeper, nuttier flavor before adding the broth.”
• Chef Anthony’s Tip: “Mix in cooked shredded chicken or shrimp for a heartier version of this soup.”

Frequently Asked Questions

1. Can I make this soup gluten-free?

Yes! Use tamari or gluten-free soy sauce, and ensure your broth and other ingredients are gluten-free.

2. What can I substitute for tofu?

Replace tofu with cooked chicken, pork, or shrimp for a protein-rich option.

3. Can I use dried mushrooms?

Absolutely! Rehydrate them in warm water, then slice and add to the soup. Use the soaking liquid as part of the broth for extra flavor.

4. How can I make this soup more filling?

Add noodles, cooked rice, or extra protein like shredded chicken or pork.

5. What other vegetables can I add?

Include shredded carrots, napa cabbage, or bell peppers for more texture and flavor.

6. How do I get perfect egg ribbons?

Drizzle the beaten egg slowly while stirring gently in one direction to create delicate ribbons.

7. Can I use cornstarch alternatives?

Arrowroot powder or potato starch are great substitutes for thickening.

8. What pairs well with this soup?

Serve with dumplings, spring rolls, or steamed buns for a complete meal.

9. Can I double the recipe?

Yes! Simply double the ingredients, keeping the same cooking times.

10. How long does this soup take to make?

From start to finish, it takes about 30 minutes.