This Chinese Hot and Sour Soup is a warm hug in a bowl! It’s a tasty mix of spicy and tangy flavors, loaded with mushrooms, tofu, and a kick of black pepper.
Honestly, this soup is perfect for chilly days or when you need a quick pick-me-up. I love to serve it with crispy wontons on the side—yum!
Key Ingredients & Substitutions
Chicken Broth: Use chicken broth for a deeper flavor, but vegetable broth works great for a vegetarian option. If you have homemade broth, it’s even better!
Mushrooms: Shiitake mushrooms bring an earthy taste. You can also use button or cremini mushrooms if shiitake isn’t available. I love mixed mushrooms for variety!
Bamboo Shoots: These add crunch. If you can’t find fresh bamboo shoots, canned ones are a quick substitute. You could also use water chestnuts for a similar texture.
Tofu: Firm tofu holds its shape well. If you prefer something heartier, consider using seitan or tempeh for a different texture.
White Pepper: It gives a unique heat. Black pepper can be used if white isn’t available, but it will change the flavor slightly. I like to add a bit more if I’m feeling spicy!
Rice Vinegar: It’s key for the soup’s tangy flavor. You can swap it with apple cider vinegar or lemon juice in a pinch, but the taste will differ a bit.
How Do I Achieve the Perfect Egg Ribbons in Soup?
Creating those delicate egg ribbons can be tricky! Follow these steps for perfect results:
- Lower the heat to medium-low before adding the eggs. This helps them cook gently.
- Pour the beaten eggs slowly in a thin stream into the soup while stirring gently in one direction.
- Keep stirring slightly until the eggs cook into ribbons and avoid clumping.
This technique makes your soup not just flavorful, but also visually appealing!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth or vegetable broth
- 1 cup sliced shiitake mushrooms (or mixed mushrooms)
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup firm tofu, cut into thin strips
- 1/4 cup dried wood ear mushrooms (rehydrated and sliced) or substitute with additional fresh mushrooms
For Flavoring:
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar or black vinegar
- 1 teaspoon white pepper (more to taste)
- 1 teaspoon chili garlic sauce or chili oil (adjust to your spice preference)
For Thickening:
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
For the Finish:
- 2 large eggs, lightly beaten
- 2 teaspoons sesame oil
- 3 green onions, chopped
- Salt to taste
How Much Time Will You Need?
This delicious hot and sour soup takes about 15 minutes to prepare and around 15 minutes to cook, bringing the total time to approximately 30 minutes. Perfect for a quick, warm meal!
Step-by-Step Instructions:
1. Bring the Broth to a Boil:
In a large pot, pour in the chicken or vegetable broth and heat it over medium-high heat until it starts to boil. This sets the base for your flavorful soup!
2. Add the Vegetables and Tofu:
Next, stir in the sliced shiitake mushrooms, bamboo shoots, tofu strips, and the rehydrated wood ear mushrooms. Let it all simmer together for about 5 minutes, until the mushrooms soften and flavors meld.
3. Season the Soup:
Now, add the soy sauce, rice vinegar, white pepper, and chili garlic sauce or chili oil to the pot. Stir well and taste the soup, adjusting seasoning if needed to find your perfect balance of flavors.
4. Thicken the Soup:
Gradually pour the cornstarch slurry into the pot while continuously stirring. This will help thicken the soup nicely. Let it cook for 1-2 minutes until you see the soup getting a bit more velvety.
5. Add the Eggs:
Lower the heat to medium-low. Slowly pour the beaten eggs into the soup in a thin stream while gently stirring in one direction. This creates lovely smooth egg ribbons!
6. Final Touches:
Turn off the heat, then stir in the sesame oil for that delicious aroma. It brings everything together beautifully!
7. Serve and Enjoy:
Using a ladle, pour the hot soup into bowls and top with chopped green onions. Serve immediately and enjoy the spicy, tangy flavors of your homemade hot and sour soup!
This classic hot and sour soup is a delightful bowl of comfort that combines a beautiful balance of flavors and textures, making it a favorite for many!
Can I Use Different Mushrooms for This Soup?
Absolutely! While shiitake mushrooms are traditional for their unique flavor, you can substitute them with button, cremini, or any other mushrooms you have on hand. Just make sure to slice them thinly for even cooking!
What If I Don’t Have Rice Vinegar?
No worries! If you don’t have rice vinegar, you can substitute it with apple cider vinegar or lemon juice. Just keep in mind that it will slightly change the flavor profile, but it will still provide that necessary tang!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, and consider adding a splash of broth to refresh the flavor and consistency.
Can I Make This Soup Vegetarian or Vegan?
Definitely! Use vegetable broth instead of chicken broth, and ensure that the tofu is firm and suitable for your dietary needs. This soup can be fully vegan, making it delicious and comforting for everyone!
