Hot and Sour Soup Recipe

Introduction
Hot and Sour Soup is a bold and flavorful Chinese dish that strikes the perfect balance between tangy and spicy. Packed with vibrant ingredients like mushrooms, tofu, and bamboo shoots in a savory broth, this soup is comforting, satisfying, and incredibly easy to make at home. Whether you’re craving takeout-style flavors or looking for a quick and hearty appetizer, this recipe delivers restaurant-quality results in under 30 minutes.

Ingredients

For the Soup Base:

• 6 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 teaspoon chili paste or sriracha (adjust for spice level)
• 1 teaspoon sesame oil

For the Main Ingredients:

• 1 cup mushrooms, thinly sliced (shiitake, cremini, or button mushrooms work well)
• 1 cup bamboo shoots, julienned (canned is fine, drained and rinsed)
• 1 block (14 ounces) firm tofu, cut into small cubes
• 2 eggs, beaten
• 1 teaspoon freshly grated ginger
• 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry for thickening)

Optional Add-Ins:

• ½ cup cooked chicken, shredded (optional for non-vegetarian)
• 1 teaspoon white pepper (optional for extra heat)
• Green onions, chopped, for garnish

Instructions

Step 1: Prepare the Broth

1. In a large pot, bring the chicken or vegetable broth to a gentle boil over medium-high heat.
2. Stir in soy sauce, rice vinegar, sesame oil, and chili paste. Adjust the soy sauce and vinegar to taste for the perfect balance of salty and tangy.

Step 2: Cook the Vegetables and Tofu

1. Add the mushrooms, bamboo shoots, tofu, and grated ginger to the pot. Let everything simmer for 5–7 minutes until the mushrooms are tender.

Step 3: Thicken the Soup

1. Slowly stir in the cornstarch slurry while continuously stirring the soup to avoid clumps. Let the soup simmer for another 2–3 minutes until it thickens slightly.

Step 4: Add the Eggs

1. Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion. This will create delicate egg ribbons in the broth.

Step 5: Final Seasoning

1. Taste the soup and adjust seasoning with more soy sauce, vinegar, or chili paste if needed.
2. Add white pepper for an extra kick of spice, if desired.

Step 6: Garnish and Serve

1. Ladle the soup into bowls and top with chopped green onions for freshness. Serve immediately and enjoy!

Serving and Storage Tips

Serving Suggestions:

• Serve the soup with a side of steamed dumplings or spring rolls for a complete meal.
• Pair it with white or fried rice for a heartier dinner.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.
• Freezer: Hot and Sour Soup doesn’t freeze well due to the tofu and egg ribbons, as they can change texture upon thawing.

Helpful Notes

• Vegetarian Version: Use vegetable broth and omit the chicken. Substitute soy sauce for fish sauce to keep it vegetarian.
• Add Greens: Stir in a handful of spinach, bok choy, or napa cabbage at the end for added nutrition.
• Customize Spice Level: For a spicier soup, add extra chili paste or a dash of hot chili oil. For milder flavors, reduce the chili paste and use less white pepper.
• Thicker Soup: If you prefer a thicker soup, add an additional tablespoon of cornstarch to the slurry.

Tips from Well-Known Chefs

• Chef Ken Hom: Always use fresh mushrooms, especially shiitake, for their rich, earthy flavor that elevates the dish.
• Chef Ching He Huang: Adding a touch of white pepper at the end brings authentic heat and depth to the soup.
• Chef Martin Yan: To create perfectly silky egg ribbons, pour the beaten eggs slowly while stirring in one direction.

Frequently Asked Questions

1. What makes Hot and Sour Soup “hot” and “sour”?

The heat comes from chili paste and white pepper, while the sourness is derived from rice vinegar. Adjust these ingredients to your taste preference.

2. Can I make this soup vegan?

Yes! Use vegetable broth, skip the eggs, and replace soy sauce with a vegan alternative like tamari. You can also add more tofu or mushrooms for extra substance.

3. What are good substitutes for bamboo shoots?

Julienned celery, water chestnuts, or thinly sliced carrots can provide a similar texture.

4. Can I use pre-cooked tofu?

Yes, pre-cooked or baked tofu works just as well. Simply cut it into bite-sized pieces and add it to the soup.

5. How can I reduce sodium in this soup?

Opt for low-sodium broth and soy sauce, and taste before adding additional salt or seasonings.

6. What if I don’t have cornstarch?

You can use arrowroot powder or potato starch as a thickener in the same quantity.

7. Can I make this soup gluten-free?

Yes, use tamari instead of soy sauce and double-check that your broth and vinegar are gluten-free.

8. Why is my soup not thick enough?

Ensure you stir the cornstarch slurry well before adding it to the soup. Simmer it for a couple of minutes to activate the thickening properties.

9. Can I add other vegetables?

Absolutely! Baby corn, julienned bell peppers, or snap peas make great additions.

10. Is Hot and Sour Soup healthy?

Yes! This soup is low in calories and rich in nutrients, especially if you load it with vegetables and tofu. Use less sodium and healthy oils to make it even better for you.