Chinese Hot and Sour Soup is a warm, comforting dish that balances spicy and tangy flavors perfectly. It’s full of tasty ingredients like mushrooms, tofu, and bamboo shoots!
This soup is like a hug in a bowl! When I want something quick yet satisfying, I whip it up in no time. Plus, it’s great for sharing with friends on a cozy night in!
Key Ingredients & Substitutions
Chicken Broth: This is the base for your soup, offering depth of flavor. You can easily swap it with vegetable broth if you’re making a vegetarian version.
Shiitake Mushrooms: These mushrooms add an earthy taste. If you can’t find them, any mixed mushrooms or even button mushrooms can work just as well.
Bamboo Shoots: They give a nice crunch. If you don’t have them, feel free to use sliced carrots or water chestnuts for a similar texture.
Tofu: Firm tofu absorbs flavors wonderfully. If you’re not a fan of tofu, try cooked chicken or shrimp as a protein alternative.
White Pepper: This gives a distinct flavor. If you don’t have it, regular black pepper can be substituted, but the taste will be slightly different.
How Do You Achieve That Perfect Thick Soup Texture?
One of the key steps in making this soup is getting the right thickness to balance its flavor. Using cornstarch is a great way to do just that!
- Make a slurry by mixing cornstarch with water until smooth.
- Slowly pour the slurry into the boiling soup while stirring continuously. This prevents lumps and helps create a silky texture.
- Allow the soup to simmer for a couple more minutes until it thickens to your liking.
Remember, the soup will thicken more as it cools, so don’t overdo the cornstarch! Enjoy the warming flavors of your homemade Hot and Sour Soup!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup sliced shiitake mushrooms (or mixed mushrooms)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into thin strips
- 1/4 cup dried black fungus (wood ear mushrooms), rehydrated and sliced (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce or chili paste (adjust to heat preference)
- 1 teaspoon white pepper
- 2 teaspoons sugar
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame oil
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prepare and an additional 10 minutes to cook, making the total time around 25 minutes. It’s quick and perfect for a comforting meal any day of the week!
Step-by-Step Instructions:
1. Bring the Broth to a Boil:
In a large pot, pour in the chicken broth and bring it to a boil over medium-high heat. This is the flavorful base of your soup, so make sure it’s nice and hot!
2. Add Your Ingredients:
Once the broth is boiling, carefully add the sliced shiitake mushrooms, bamboo shoots, black fungus (if using), and tofu strips. Let the mixture simmer for about 5-7 minutes, allowing the flavors to blend and the mushrooms and tofu to heat thoroughly.
3. Mix in the Flavors:
Stir in the soy sauce, rice vinegar, chili garlic sauce, white pepper, and sugar. Taste your soup and adjust the seasonings to find the perfect balance of hot and sour flavors. Feel free to add more vinegar for sourness or chili sauce for heat!
4. Thicken the Soup:
Now, slowly add the cornstarch slurry to the simmering soup while stirring constantly. This will help thicken the soup slightly, giving it a delicious texture. Let it simmer for a few more minutes.
5. Add the Egg Ribbons:
Reduce the heat to low. Now comes the fun part! Slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently as you do so. This will create lovely egg ribbons in your soup!
6. Final Touches:
Remove the pot from heat and stir in the sesame oil. This adds a wonderful flavor to the soup. Give it a final taste, adjusting any seasonings if necessary.
7. Serve and Garnish:
Ladle the hot soup into bowls and garnish with the sliced green onions for a fresh touch. It adds color and extra flavor.
8. Enjoy!
Now, it’s time to enjoy your homemade Chinese Hot and Sour Soup! Serve it hot, and relish the perfect mix of spicy, sour, and umami flavors. Feel free to enjoy it on a chilly day or anytime you crave something comforting!
Can I Use Different Types of Mushrooms?
Absolutely! While shiitake mushrooms provide a great flavor, you can use any type of mushrooms you prefer, such as button or cremini mushrooms. Just make sure to slice them for even cooking!
Can I Make This Soup Vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and omit any meat ingredients. The tofu and mushrooms will still give you a satisfying texture and flavor!
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of chili garlic sauce or replace it with a less spicy sauce. You can also serve the soup with extra chili sauce on the side for those who like it hot!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. You might need to add a splash of broth or water to maintain the desired consistency.
