Hot and Sour Soup Recipe

Introduction

Hot and Sour Soup is a comforting and flavorful dish that perfectly balances spicy and tangy notes. This recipe features tender mushrooms, silky tofu, and delicate egg ribbons in a rich broth, making it a favorite starter or light meal.

Ingredients

• 8 cups chicken broth or vegetable broth
• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly sliced with stems discarded
• 1 (8-ounce) can bamboo shoots, drained (optional)
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup low-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce
• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu, cut into 1/2-inch cubes
• 4 green onions, thinly sliced
• 1 teaspoon toasted sesame oil
• Kosher salt and white pepper (or black pepper)

Instructions

1. Step 1: Set aside 1/4 cup of the chicken or vegetable broth for later use.
2. Step 2: In a large stock pot, combine the remaining 7 3/4 cups broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ground ginger, and chili garlic sauce. Stir and heat over medium-high until the soup reaches a simmer.
3. Step 3: While the soup heats, whisk together the reserved 1/4 cup broth and cornstarch in a small bowl until smooth.
4. Step 4: Once the soup is simmering, stir in the cornstarch mixture and cook for about 1 minute until the soup thickens.
5. Step 5: Stir the soup in a circular motion and slowly drizzle in the whisked eggs to create thin egg ribbons.
6. Step 6: Add the tofu, half of the green onions, and toasted sesame oil. Season with salt and a pinch of white or black pepper to taste.
7. Step 7: Adjust the flavor by adding more rice vinegar for extra sourness or chili garlic sauce for more heat, if desired.
8. Step 8: Serve immediately, garnished with the remaining green onions.

Tips & Variations

• For a vegetarian version, use vegetable broth and ensure the chili garlic sauce contains no fish ingredients.
• Substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
• To make the soup gluten-free, use tamari instead of soy sauce.
• Adding a splash of fresh lime juice right before serving enhances the sourness without overpowering.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid boiling during reheating to prevent the eggs from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Hot and Sour Soup ahead of time?

Yes, you can prepare the soup in advance and store it in the fridge. Add delicate ingredients like eggs and tofu just before reheating for best texture.

What can I use instead of bamboo shoots?

If you don’t have bamboo shoots, you can omit them or substitute with thinly sliced water chestnuts or celery for a similar crunch.

Hot and Sour Soup Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

A classic Hot and Sour Soup that combines the rich umami flavors of shiitake mushrooms and tofu with the tangy bite of rice vinegar and a hint of spice from chili garlic sauce. This comforting and flavorful soup is quick to prepare on the stovetop, perfect for warming up any day.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

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Broth and Base

• 8 cups chicken broth or vegetable broth
• 1/4 cup rice vinegar, or more to taste
• 1/4 cup low-sodium soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon chili garlic sauce

Mushrooms and Vegetables

• 8 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded
• 1 (8-ounce) can bamboo shoots, drained (optional)
• 4 green onions, thinly sliced

Thickening and Protein

• 1/4 cup cornstarch
• 2 large eggs, whisked
• 8 ounces firm tofu, cut into 1/2-inch cubes

Seasoning

• 1 teaspoon toasted sesame oil
• Kosher salt, to taste
• White pepper or black pepper, to taste

Instructions

1. Prepare broth and vegetables: Set aside 1/4 cup of the chicken or vegetable broth for later. Combine the remaining 7 3/4 cups broth, mushrooms, bamboo shoots (if using), rice vinegar, soy sauce, ground ginger, and chili garlic sauce in a large stock pot. Heat over medium-high heat until it reaches a simmer.
2. Make the cornstarch slurry: While the soup heats, whisk together the reserved 1/4 cup broth and cornstarch in a small bowl until smooth and lump-free.
3. Thicken the soup: Once the soup is simmering, slowly stir in the cornstarch mixture. Continue stirring for approximately 1 minute until the soup thickens slightly.
4. Create egg ribbons: Stir the soup gently in a circular motion and, while stirring continuously, drizzle in the whisked eggs in a thin stream to create delicate egg ribbons.
5. Add tofu and season: Stir in the cubed tofu, half of the sliced green onions, and toasted sesame oil. Season with kosher salt and a pinch of white or black pepper to taste. Adjust sourness with more rice vinegar or spice with additional chili garlic sauce if desired.
6. Serve: Ladle the hot soup into bowls and garnish with the remaining green onions. Serve immediately for best flavor and texture.

Notes

• Use vegetable broth for a vegetarian version.
• Firm tofu works best to hold its shape in the soup.
• Adjust rice vinegar and chili garlic sauce to balance sourness and heat to preference.
• Stirring continuously while adding eggs ensures ribbon-like texture.
• White pepper gives a more traditional taste, but black pepper is an acceptable substitute.

Keywords: hot and sour soup, Chinese soup, tofu soup, mushroom soup, easy soup recipe, sour and spicy soup, healthy soup