Hot and Sour Soup Recipe

Hot and Sour Soup is a beloved staple of Chinese cuisine, offering a perfect balance of spicy, tangy, and savory flavors. With tender mushrooms, silky tofu, and crisp bamboo shoots swimming in a flavorful broth, this soup is both comforting and invigorating. While often enjoyed as a starter at restaurants, it’s surprisingly simple to recreate at home. Here’s how to make this classic dish step-by-step.

Ingredients

This recipe serves 4–6 and uses easy-to-find ingredients:

• 8 cups chicken broth or vegetable broth
• 1 tbsp sesame oil or neutral oil (like canola)
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 cup shiitake mushrooms (or any mushrooms), thinly sliced
• 1 cup bamboo shoots, julienned (canned or fresh)
• ½ cup tofu, cubed (firm or silken, depending on your preference)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 3 tbsp rice vinegar (or white vinegar)
• 1 tbsp chili garlic sauce (adjust to taste)
• 2 eggs, beaten
• 3 tbsp cornstarch mixed with 3 tbsp water (slurry for thickening)
• ½ tsp ground white pepper (or black pepper)
• 2 green onions, chopped (for garnish)
• Optional: fresh cilantro and sesame seeds (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Slice the mushrooms, julienne the bamboo shoots, and cube the tofu.
• Beat the eggs in a small bowl. Prepare the cornstarch slurry by mixing cornstarch with water until smooth.

Step 2: Sauté Aromatics

• Heat sesame oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened.

Step 3: Add the Broth and Main Ingredients

• Pour in the chicken or vegetable broth. Bring it to a gentle boil.
• Add the sliced mushrooms, bamboo shoots, and tofu to the pot. Stir gently to combine.

Step 4: Season the Soup

• Stir in soy sauce, rice vinegar, chili garlic sauce, and ground white pepper. Adjust the seasoning to taste, adding more chili garlic sauce for heat or rice vinegar for tanginess.

Step 5: Thicken the Soup

• Slowly pour the cornstarch slurry into the soup while stirring to avoid lumps. Simmer for 2–3 minutes until the soup thickens slightly.

Step 6: Add the Eggs

• Reduce the heat to low and slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons.

Step 7: Garnish and Serve

• Remove the pot from heat and ladle the soup into bowls.
• Garnish with chopped green onions, fresh cilantro, and sesame seeds if desired. Serve hot and enjoy!

Serving and Storage Tips

Serving Suggestions:

• Pair with spring rolls, dumplings, or fried rice for a complete meal.
• Serve with a drizzle of chili oil or extra soy sauce on the side for added customization.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth or water if the soup has thickened too much.
• Freezing: While the soup can be frozen, note that tofu may change in texture after thawing. Freeze without tofu if preferred and add fresh tofu when reheating.

Helpful Notes

1. Vegetarian/Vegan Option: Use vegetable broth and skip the eggs. Silken tofu can add creaminess as a substitute.
2. Mushroom Varieties: Shiitake mushrooms are traditional, but feel free to use cremini, enoki, or button mushrooms.
3. Spice Level: Adjust the amount of chili garlic sauce or add fresh chili slices for extra heat.
4. Texture Variations: If you like crunch, add water chestnuts or bok choy.

Tips from Well-Known Chefs

• Chef Martin Yan: “Always taste as you go! Adjust vinegar and chili for the perfect balance of hot and sour to suit your palate.”
• Chef Ming Tsai: “Use fresh ginger for the best flavor. Grate it finely to release its natural oils and aroma.”
• Chef Ching-He Huang: “For authentic texture, use white pepper instead of black pepper. Its subtle heat enhances the dish without overpowering it.”

Frequently Asked Questions (FAQs)

1. Can I make this soup gluten-free?
Yes! Use tamari or a gluten-free soy sauce, and double-check your chili garlic sauce and broth for hidden gluten.

2. What can I substitute for tofu?
Skip the tofu if you’re not a fan, or replace it with cooked chicken, shrimp, or pork strips for a protein-packed variation.

3. How do I make the soup less spicy?
Reduce or omit the chili garlic sauce and white pepper. You can always add heat later for those who like it.

4. Can I use apple cider vinegar instead of rice vinegar?
Yes, but the flavor will be slightly different. Rice vinegar is milder and better complements the soup’s flavor profile.

5. Can I use pre-cooked mushrooms?
Yes, pre-cooked mushrooms can save time, though fresh mushrooms will provide a better texture.

6. What if I don’t have cornstarch?
Arrowroot powder or potato starch can be used as a thickener in equal proportions.

7. How do I prevent the egg ribbons from clumping?
Pour the beaten eggs slowly in a thin stream while stirring gently with a fork or chopsticks. This creates light, delicate ribbons.

8. Can I add noodles to this soup?
Yes! Thin rice noodles or glass noodles make an excellent addition to this soup. Cook them separately and add them to the bowl before ladling in the soup.

9. Can I use fresh bamboo shoots instead of canned?
Absolutely! Blanch fresh bamboo shoots in boiling water for 5–7 minutes before adding them to the soup.

10. How do I make it creamier?
Stir in a tablespoon of coconut milk or heavy cream for a richer soup without overwhelming the flavors.