Hot and Sour Soup Recipe

Introduction

Hot and sour soup is a classic Asian dish known for its perfect balance of spicy heat and tangy flavor. This comforting soup features a savory broth filled with tender tofu, mushrooms, and a delicate egg ribbon. It’s quick to make and sure to warm you up on any day.

Ingredients

• 4 cups chicken or vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 1/2 cup firm tofu, diced
• 1/2 cup mushrooms, sliced
• 1/4 cup bamboo shoots, sliced
• 2 eggs, beaten
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil

Instructions

1. Step 1: In a medium pot, bring the chicken or vegetable broth to a simmer. Add soy sauce, rice vinegar, sugar, and white pepper, stirring to combine.
2. Step 2: Add the sliced mushrooms, tofu, and bamboo shoots to the broth. Simmer for about 5 minutes until the vegetables are tender.
3. Step 3: Gradually stir in the cornstarch slurry to thicken the soup. Cook for another 1-2 minutes until the soup has a slightly thickened consistency.
4. Step 4: Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate egg ribbons.
5. Step 5: Remove the pot from heat and stir in the sesame oil. Taste and adjust seasoning if needed, then serve hot.

Tips & Variations

• For extra heat, add a splash of chili oil or a pinch of cayenne pepper.
• Replace tofu with shredded chicken for a non-vegetarian version.
• Use fresh mushrooms like shiitake or oyster for more depth of flavor.
• Adjust the vinegar and sugar to suit your preferred balance of sour and sweet.

Storage

Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the tofu from becoming rubbery and the egg ribbons from breaking apart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, use gluten-free soy sauce or tamari to make the soup gluten-free without changing the flavor.

What can I use instead of bamboo shoots?

If you don’t have bamboo shoots, sliced water chestnuts or celery can provide a similar crunchy texture.

Hot and Sour Soup Recipe

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4.8 from 92 reviews

A classic Hot and Sour Soup recipe that combines a savory and tangy broth with tender tofu, mushrooms, and a rich egg swirl. This comforting soup is flavored with soy sauce, rice vinegar, white pepper, and finished with a touch of sesame oil for an authentic Asian-inspired experience.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Broth and Seasonings

• 4 cups chicken or vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil

Thickening Agent

• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)

Main Ingredients

• 1/2 cup firm tofu, diced
• 1/2 cup sliced mushrooms (shiitake or button mushrooms)
• 1/4 cup bamboo shoots, thinly sliced
• 2 large eggs, beaten

Instructions

1. Prepare the Broth: In a medium saucepan, bring the chicken or vegetable broth to a simmer over medium heat. Add soy sauce, rice vinegar, sugar, and white pepper, stirring to combine well and develop the base flavor of the soup.
2. Add Mushrooms and Tofu: Once the broth is simmering, add the sliced mushrooms, diced tofu, and bamboo shoots. Let everything simmer gently for about 5 minutes until the mushrooms are tender and the tofu is heated through.
3. Thicken the Soup: Stir the cornstarch slurry to ensure it’s well combined, then slowly pour it into the simmering broth while stirring continuously. Continue to cook for another 2-3 minutes until the broth thickens to a slightly viscous consistency.
4. Swirl in the Eggs: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring with a fork or chopsticks to create delicate egg ribbons throughout the soup.
5. Finish with Sesame Oil: Remove the soup from heat and stir in the sesame oil for a fragrant finish. Taste and adjust seasoning if needed by adding more soy sauce or vinegar to balance the hot and sour flavors.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Adjust the amount of vinegar and white pepper to personalize the sourness and heat levels.
• Optional: add sliced chili peppers or a dash of chili oil for extra spiciness.
• Serve hot as a starter or a light meal with steamed rice or noodles.
• Use fresh mushrooms for the best texture and flavor.

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