Hot and Sour Soup Recipe
Introduction
Hot and Sour Soup is a comforting and flavorful dish that combines tangy vinegar with savory soy sauce, tender mushrooms, and silky tofu. It’s perfect for warming up on a chilly day or serving as an appetizing starter.
Ingredients
- 4 cups broth (chicken or vegetable)
- 1 cup mushrooms, sliced
- 1/2 cup firm tofu, cubed
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
Instructions
- Step 1: In a pot, bring the broth to a gentle simmer. Add the sliced mushrooms and cubed tofu, and cook for about 5 minutes until tender.
- Step 2: Stir in the vinegar and soy sauce, adjusting to taste for the desired balance of hot and sour flavors.
- Step 3: Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create thin egg ribbons.
- Step 4: Once the eggs are cooked, remove the soup from heat and serve immediately while hot.
Tips & Variations
- For extra heat, add a pinch of white pepper or chili flakes.
- Swap tofu for chicken or shrimp for a non-vegetarian version.
- Use black vinegar for a deeper, more authentic sour flavor.
- Add bamboo shoots or water chestnuts for added crunch.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the eggs from becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Hot and Sour Soup gluten-free?
Yes, use gluten-free soy sauce or tamari and ensure your broth is gluten-free to make this soup suitable for gluten-sensitive diets.
How do I thicken Hot and Sour Soup?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering soup to achieve a thicker consistency.
PrintHot and Sour Soup Recipe
This classic Hot and Sour Soup is a flavorful and comforting Chinese soup featuring a rich broth infused with mushrooms, tofu, vinegar, and soy sauce, topped with delicate egg ribbons. Perfectly balanced with tangy and spicy notes, it makes a warming starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- 1 cup sliced shiitake or button mushrooms
- 1/2 cup firm tofu, cut into small cubes
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili paste or sauce (optional for heat)
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 scallions, sliced
- 1 teaspoon sesame oil
Egg Ribbons
- 2 large eggs, lightly beaten
Instructions
- Prepare the broth: In a large pot, combine the chicken or vegetable broth, mushrooms, tofu, soy sauce, rice vinegar, ginger, garlic, and chili paste if using. Bring the mixture to a gentle simmer over medium heat and cook for about 10 minutes to allow the flavors to meld.
- Create the egg ribbons: Reduce the heat to low. Slowly drizzle the beaten eggs into the simmering soup in a thin stream while stirring gently with a fork or chopsticks to form delicate egg ribbons.
- Finish the soup: Remove the pot from heat after all the egg has been added. Stir in the sliced scallions and drizzle the sesame oil over the soup. Taste and adjust seasoning with additional soy sauce or vinegar if needed.
- Serve hot: Ladle the hot and sour soup into bowls and serve immediately for the best flavor and texture.
Notes
- Use firm tofu to prevent it from breaking apart during cooking.
- Adjust the amount of chili paste according to your preferred spice level.
- Traditional hot and sour soup may include bamboo shoots and pepper; feel free to add for more authenticity.
- For a vegetarian or vegan version, use vegetable broth and omit the eggs or substitute with an egg replacer.
Keywords: Hot and Sour Soup, Chinese Soup, Tofu Soup, Egg Drop Soup, Comfort Food, Tangy Soup, Spicy Soup
