This zesty Chinese Hot and Sour Soup is a delightful blend of spicy and tangy flavors. With ingredients like mushrooms, tofu, and bamboo shoots, it’s packed with textures that thrill the taste buds!
If you’re feeling a little under the weather, this soup can really lift your spirits. I love slurping it up on chilly days—it’s like a warm hug for the soul! 🥣
Key Ingredients & Substitutions
Broth: Chicken broth gives a rich flavor, but vegetable broth is great for a vegetarian option. I usually keep low-sodium broth on hand to control saltiness better.
Mushrooms: Shiitake mushrooms add depth, but you can use regular button mushrooms or even dried mushrooms soaked in water. Just adjust the quantity to maintain flavor.
Bamboo Shoots: These add a nice crunch. If you can’t find them, water chestnuts make a good swap, bringing a similar texture.
Tofu: Firm tofu holds its shape best in soups. Silken tofu can be used if you prefer a softer texture, but it will break apart more.
Eggs: If you’d like a vegan option, you could skip the eggs or use silken tofu blended until smooth as an alternative.
Spices: Chili garlic sauce gives a good heat level, but if you prefer something milder, just use a small amount of sriracha or crushed red pepper flakes instead.
How Do I Achieve the Perfect Thickness in My Soup?
Making the soup thick and satisfying is part of its charm. The key lies in the cornstarch slurry. Here’s how to get it just right:
- Mix cornstarch with cold water to prevent lumps; this is called a slurry.
- As the soup simmers, add the slurry slowly while stirring. This incorporation is critical; it helps the soup thicken evenly.
- Give it a minute to cook after adding the slurry so it reaches the right consistency. If it’s still too thin, you can add a bit more slurry, but do this gradually!
Enjoy your soup with the right thickness—it makes a world of difference!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1/2 cup sliced shiitake or black mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into thin strips
- 1 medium carrot, julienned
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (for sourness)
- 1 tablespoon chili garlic sauce or 1 teaspoon white pepper (for heat)
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 2 green onions, finely chopped (for garnish)
- Salt to taste
How Much Time Will You Need?
This delicious soup takes about 10 minutes for prep and about 20 minutes for cooking, totaling around 30 minutes. Perfect for a cozy weeknight dinner or when you’re craving something warm and comforting!
Step-by-Step Instructions:
1. Simmer the Broth:
Start by pouring the chicken or vegetable broth into a large pot and bring it to a gentle simmer over medium heat. It should be warm but bubbling slightly; this is where all the flavors will begin to blend together.
2. Add the Veggies:
Once your broth is bubbling, add in the sliced shiitake mushrooms, bamboo shoots, and julienned carrots. Let this simmer for about 5 minutes. You want the vegetables to be tender but not mushy—just enough to soak up that delicious broth!
3. Flavor It Up:
Next, stir in the soy sauce, rice vinegar, and your choice of chili garlic sauce or white pepper for a nice kick. Add the sesame oil too; it gives the soup a lovely, nutty aroma. Give it a good stir to mix everything well!
4. Incorporate the Tofu:
Gently add the firm tofu strips into your soup. Be careful not to break them apart. Let it cook together for another 2 minutes to warm the tofu through.
5. Thicken the Soup:
Now, slowly pour in the cornstarch slurry, stirring continuously to avoid lumps. This will help thicken your soup into the deliciously hearty texture we love in hot and sour soup! Cook for another minute—look for a rich, inviting broth.
6. Add the Eggs:
Here comes the fun part! Slowly drizzle the beaten eggs in a thin stream into the hot soup while stirring gently in one direction. This will create those lovely silky egg ribbons that we all look forward to.
7. Final Seasoning:
Take a moment to taste your soup! Adjust the seasoning with a little salt or more soy sauce and vinegar to your preference. This is where you make it just right for your taste buds!
8. Serve and Garnish:
Ladle the hot soup into bowls and top with the chopped green onions for a nice crunch and fresh flavor. It’s not just pretty—it adds a nice kick!
9. Enjoy Your Creation!
Serve hot and take in the incredible aroma of your work. This soup is perfect for sharing—just make sure to savor every spicy, tangy spoonful!
Can I Substitute the Tofu for Another Protein?
Absolutely! If you prefer meat, shredded chicken or pork work well. You can cook them in the broth for added flavor. If you’re looking for a vegetarian option, try using tempeh or seitan for a similar texture!
How Can I Adjust the Spiciness Level?
If you want a milder soup, reduce the amount of chili garlic sauce or white pepper. You can also omit them entirely or substitute with a dash of mild hot sauce for a gentler spice. Taste as you go to find the right balance for you!
Can I Make This Soup in Advance?
Yes, you can prepare the soup ahead of time! Just cook it, let it cool, and store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to rehydrate the soup and ensure it stays flavorful.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want it to last longer, you can freeze it; however, the texture of the tofu and vegetables may change after freezing. When ready to eat, thaw and reheat on the stove for the best results!
