This Chinese Hot and Sour Soup is a perfect balance of flavors! It’s spicy, tangy, and loaded with mushrooms, tofu, and veggies that make every spoonful a tasty treat.
You’ll want to keep a big bowl nearby because it’s so comforting. I love adding a sprinkle of green onions on top. It’s like giving the soup a little hat! 🧢
Key Ingredients & Substitutions
Chicken Broth: This is the soup’s base. You can use vegetable broth as a vegetarian option, or homemade stock for added depth of flavor.
Mushrooms: Shiitake mushrooms are ideal for their umami flavor, but you can use button mushrooms, oyster mushrooms, or even dried mushrooms for extra richness.
Bamboo Shoots: For a similar crunch, water chestnuts can be a great substitute. If you can’t find either, you can skip them, but they add nice texture!
Firm Tofu: If tofu isn’t your thing, you can swap it for cooked chicken or omit it entirely if you’re keeping it light. Silken tofu will give a different texture, so keep that in mind!
Rice Vinegar: If rice vinegar is unavailable, use apple cider vinegar or white distilled vinegar. It may alter the flavor slightly, but you’ll still have that tanginess!
How Do You Create the Perfect Soup Consistency?
Getting the right thickness for your soup is key to its success. The cornstarch slurry really helps with this, but timing and technique matter.
- Mix cornstarch with water before adding it to the soup to prevent clumps.
- Add the slurry gradually, stirring gently to combine, and keep the pot simmering.
- Continue simmering for a couple of minutes until the soup thickens, stirring occasionally.
Once you’re happy with the thickness, remember not to overcook it after adding the eggs. You want those lovely ribbons!
Enjoy making this comforting hot and sour soup; with these tips, you’re sure to impress!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth
- 1 cup sliced shiitake mushrooms (or mixed mushrooms)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into thin strips or small cubes
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce or chili oil (adjust to taste)
- 1 teaspoon white pepper
- 2 teaspoons cornstarch mixed with 3 tablespoons water (cornstarch slurry)
- 2 large eggs, lightly beaten
- 1 tablespoon sesame oil
- 3 green onions, thinly sliced (plus more for garnish)
- 1 teaspoon grated fresh ginger (optional)
- Salt to taste
How Much Time Will You Need?
This delicious hot and sour soup will take around 25 minutes to prepare and cook. You’ll spend about 10 minutes chopping and gathering your ingredients, and then about 15 minutes cooking them to perfection. It’s quick, satisfying, and perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot over medium-high heat, bring the chicken broth to a boil. Once boiling, add the sliced mushrooms, bamboo shoots, and grated ginger (if you’re using it). Allow it to simmer for about 5 minutes, letting the mushrooms soften and infuse their flavor into the broth.
2. Add the Tofu and Seasonings:
Carefully add the tofu strips into the pot, then pour in the rice vinegar, soy sauce, chili garlic sauce (or your choice of chili oil), and sprinkle in the white pepper. Give it a good stir to mix everything together well.
3. Thicken the Soup:
Now, it’s time to thicken your soup! Stir in the cornstarch slurry you prepared earlier, which will help give your soup that perfect consistency. Keep simmering while stirring gently for about 2-3 minutes until the broth has thickened nicely.
4. Create Egg Ribbons:
Here comes the fun part! Slowly pour the lightly beaten eggs into the soup in a thin stream. As you do this, stir the soup in a circular motion gently. This will create lovely silky ribbons of egg throughout your soup.
5. Final Touches:
Turn off the heat and stir in the sesame oil along with most of the sliced green onions. This will add a beautiful aroma and nice flavor, freshening up your soup.
6. Adjust the Seasoning:
Give your soup a taste and adjust the seasoning if needed. You can add a pinch of salt, a bit more soy sauce or vinegar — make it just right for your taste buds!
7. Serve and Enjoy:
Ladle your hot and sour soup into bowls. Don’t forget to garnish with extra green onions on top. Enjoy this warm, comforting bowl of deliciousness that’s sure to warm your heart!
Bon appétit! This traditional Chinese hot and sour soup is a delightful mix of flavors and will surely become a favorite in your home!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth is a great substitute if you’re looking for a vegetarian or vegan option. It will still provide a flavorful base for the soup.
What Can I Use If I Don’t Have Rice Vinegar?
If you don’t have rice vinegar, apple cider vinegar or white distilled vinegar can work in a pinch. Just be aware that they may alter the flavor slightly, but they’ll still provide that necessary tang!
How Do I Adjust the Spice Level?
You can easily adjust the spice level by varying the amount of chili garlic sauce or chili oil you add. Start with a little and taste as you go; you can always add more if you want it spicier!
Can I Store Leftover Soup?
Yes! Store leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it on the stove over low heat to avoid overcooking the eggs.
