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Hot and Sour Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/hot-and-sour-soup-recipe/