Hot and Sour Soup Recipe

Hot and sour soup is a deliciously tangy and spicy Chinese classic, packed with vibrant flavors and textures. Featuring a balance of heat from chili and tang from vinegar, this comforting soup is loaded with mushrooms, tofu, and vegetables in a savory broth. It’s incredibly easy to make and can be customized to suit vegetarian, vegan, or meat-lover preferences. Let’s dive into this flavorful and satisfying recipe!

Ingredients

For the Soup:

• 4 cups chicken broth (or vegetable broth for vegan/vegetarian)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar (or black vinegar for an authentic flavor)
• 1 teaspoon sesame oil
• 1 tablespoon chili paste (e.g., sambal oelek) or ½ teaspoon chili flakes (adjust for spice level)
• 1 teaspoon sugar (optional, for balance)

Vegetables and Protein:

• 1 cup mushrooms (shiitake, button, or wood ear), thinly sliced
• ½ cup bamboo shoots, julienned (canned or fresh)
• ½ block (200g) firm tofu, cut into small cubes
• 1 carrot, julienned or thinly sliced
• 1 egg, lightly beaten (omit for vegan)

Thickening:

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

Garnish:

• 2 green onions, sliced thinly
• Fresh cilantro (optional)
• Extra chili oil or vinegar for serving

Instructions

Step 1: Prepare the Broth

1. In a large pot, bring the chicken or vegetable broth to a gentle boil over medium heat.
2. Stir in the soy sauce, rice vinegar, sesame oil, chili paste, and sugar (if using). Mix well to combine the flavors.

Step 2: Add Vegetables and Tofu

1. Add the sliced mushrooms, bamboo shoots, and carrots to the pot.
2. Simmer for 5-7 minutes, or until the vegetables are tender.
3. Gently stir in the tofu cubes and simmer for another 2-3 minutes.

Step 3: Thicken the Soup

1. Slowly add the cornstarch slurry (cornstarch mixed with water) to the simmering soup, stirring constantly.
2. Continue stirring until the soup thickens to your desired consistency.

Step 4: Add the Egg (Optional)

1. If using an egg, reduce the heat to low and stir the soup gently in one direction to create a vortex.
2. Slowly drizzle the beaten egg into the soup in a thin stream. Let it set for 30 seconds, then gently stir to create silky egg ribbons.

Step 5: Adjust and Garnish

1. Taste the soup and adjust seasoning, adding more vinegar for tanginess or chili paste for heat.
2. Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if desired.

Serving and Storage Tips

Serving:

• Serve hot and sour soup as an appetizer or pair it with fried rice, spring rolls, or stir-fried vegetables for a complete meal.
• Add extra chili oil or vinegar to individual bowls for a personalized flavor boost.

Storage:

• Refrigerator: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if the soup thickens too much.

Helpful Notes

1. Authentic Flavor: For a more traditional hot and sour soup, use Chinese black vinegar instead of rice vinegar and white pepper for heat.
2. Mushroom Options: Shiitake mushrooms are the classic choice, but you can use button mushrooms or rehydrated dried wood ear mushrooms.
3. Vegan-Friendly: Use vegetable broth and skip the egg. You can also add extra tofu or edamame for more protein.
4. Spice Level: Adjust the amount of chili paste or flakes to match your preferred spice level.
5. Protein Options: Add shredded chicken, pork strips, or shrimp if you want a heartier, non-vegetarian version.

Tips from Well-Known Chefs

• Chef Martin Yan: “Use freshly ground white pepper for a sharp, authentic heat—it’s a signature flavor in traditional hot and sour soup.”
• Chef Ming Tsai: “Cornstarch should always be added slowly and stirred constantly to avoid clumps when thickening your soup.”
• Chef Ching-He Huang: “For a deeper umami flavor, add a splash of dark soy sauce or a small amount of dried shrimp powder.”

Frequently Asked Questions

1. Can I make this soup gluten-free?

Yes! Use tamari or gluten-free soy sauce, and ensure your chili paste and vinegar are gluten-free.

2. What can I substitute for tofu?

You can replace tofu with shredded chicken, pork, or extra vegetables like zucchini or snap peas.

3. Can I make this soup spicier?

Absolutely! Add more chili paste, chili flakes, or a drizzle of hot chili oil.

4. What if I don’t have black vinegar?

Rice vinegar or apple cider vinegar works as a substitute, though it won’t have the same deep flavor as black vinegar.

5. What type of mushrooms work best?

Shiitake mushrooms are traditional, but button or cremini mushrooms are good alternatives. Rehydrated wood ear mushrooms also add a unique texture.

6. How do I avoid lumps when adding cornstarch?

Make sure your cornstarch slurry is smooth and whisk it into the soup slowly while stirring constantly.

7. Can I freeze this soup?

Hot and sour soup is best enjoyed fresh, as the texture of tofu and thickened broth may change when frozen.

8. What makes this soup “hot and sour”?

The heat comes from chili paste or white pepper, and the tangy “sour” flavor comes from vinegar.

9. How do I make the soup more filling?

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

10. Can I double this recipe?

Yes, just double all the ingredients and ensure your pot is large enough to hold the increased volume.