Hot And Sour Soup Recipe: Bold Flavors in Every Spoonful

Crafting a delightful hot and sour soup brings comfort and excitement to your kitchen adventure.

Vibrant flavors dance across your palate with each spoonful of this classic dish.

Chinese culinary traditions shine through in every carefully balanced ingredient.

Tangy vinegar and warming spices create a complex taste profile that challenges ordinary soup expectations.

Fragrant aromatics like ginger and garlic infuse depth into this beloved recipe.

Tender proteins and silky textures make each bite a delectable experience.

Why Hot and Sour Soup Always Hits the Spot

• Speed Up Meal Prep: Slice all ingredients beforehand to streamline cooking and reduce active kitchen time, making this soup a quick and satisfying meal solution.
• Customize Spice Levels: Easily adjust heat intensity by controlling sriracha and white pepper quantities, allowing personal taste preferences for every family member.
• Versatile Comfort Food: Perfect for chilly evenings, sick days, or when craving a warm, nourishing dish packed with protein and vegetables that delivers complex flavors in one bowl.
• Budget-Friendly Cooking: Uses common pantry ingredients and affordable protein sources like tofu, making it an economical option for feeding multiple people without breaking the bank.

What Goes into Classic Hot and Sour Soup

• Tofu: A soft, protein-rich ingredient that adds texture and bulk to the soup.
• Chicken Broth: The flavorful base that provides depth and warmth to the soup.
• Eggs: Creates delicate ribbons that enhance the soup's visual appeal and texture.

• Mushrooms, Carrots, Bamboo Shoots: Fresh vegetables that add nutrition, crunch, and earthy flavors to the soup.

• Soy Sauce, White Vinegar, Sriracha Hot Sauce, Sesame Oil: A combination of condiments that brings tangy, spicy, and umami notes to the soup.
• Sugar, White Pepper, Salt: Ingredients that balance and round out the overall taste profile.

• Cornstarch, Water: Creates a smooth slurry that gives the soup a silky and slightly thickened consistency.

• Green Onions: Adds a fresh, sharp flavor and bright color to the finished dish.

How to Make a Great Hot and Sour Soup

Step 1: Slice and Prep Ingredients

Carefully slice tofu into small cubes. Thinly slice carrots, mushrooms, and green onions.

Prepare bamboo shoots by draining and cutting into thin strips. Have all ingredients ready on a cutting board.

Step 2: Create Flavorful Broth Base

Pour chicken broth into a large pot. Bring to a rolling boil over medium-high heat.

• Mushrooms
• Carrots
• Tofu
• Bamboo shoots

Simmer everything for 5-6 minutes until vegetables start to soften.

Step 3: Develop Signature Soup Flavors

• Soy sauce
• White vinegar
• Sriracha sauce
• White pepper
• Sugar
• Sesame oil

Stir thoroughly and let flavors meld together for 4-5 minutes.

Step 4: Create Silky Texture

Whisk cornstarch with cold water in a separate bowl until smooth. Slowly pour the cornstarch mixture into the bubbling soup while continuously stirring.

Watch the soup transform and thicken beautifully.

Step 5: Create Signature Egg Ribbons

Crack eggs into a small bowl.

Gently beat with a fork. Slowly drizzle beaten eggs into the swirling soup, creating delicate egg ribbons that float gracefully.

Step 6: Final Seasoning and Serving

Taste the soup and adjust salt levels as needed. Sprinkle freshly chopped green onions on top.

Serve piping hot in deep bowls. Enjoy the perfect balance of tangy, spicy, and comforting flavors.

Pro Tips for a Well-Balanced Hot and Sour Soup

• Swap tofu with chicken or shrimp for protein variety and different flavor profiles.
• Reduce sriracha sauce for milder heat or add more for extra spiciness depending on personal preference.
• Use vegetable broth instead of chicken broth to make the soup completely vegetarian and plant-based.
• Prepare cornstarch slurry beforehand to ensure smooth thickening without lumps in the soup.
• Chop ingredients uniformly to guarantee even cooking and consistent texture throughout the dish.

Flavor Ideas to Customize Hot and Sour Soup

• Vegetarian Version: Replace chicken broth with vegetable broth and use extra firm tofu as the primary protein source for a meat-free option.
• Gluten-Free Adaptation: Swap regular soy sauce with tamari or coconut aminos and use gluten-free cornstarch to make the soup celiac-friendly.
• Spicy Thai-Inspired Variation: Add lemongrass, ginger, and Thai chili peppers to create a more intense and aromatic flavor profile with increased heat.
• Low-Sodium Alternative: Use low-sodium chicken broth, reduce soy sauce quantity, and enhance flavor with fresh herbs like cilantro and additional white pepper.

What to Serve with Your Hot and Sour Soup

• Pair with Crisp White Wine: A chilled Riesling or Gewürztraminer complements the soup's tangy and spicy profile, balancing the heat with its slight sweetness and crisp acidity.
• Serve Alongside Scallion Pancakes: Crispy, savory scallion pancakes provide a delightful textural contrast to the smooth, complex soup, creating a perfect Chinese-inspired meal combination.
• Match with Jasmine Green Tea: The light, fragrant green tea cuts through the soup's richness, cleansing the palate and enhancing the overall dining experience with its subtle, refreshing notes.
• Complement with Pickled Vegetable Side: Tangy pickled vegetables like kimchi or pickled daikon radish add a zesty crunch that amplifies the hot and sour soup's vibrant flavor profile.

How to Store and Reheat Hot and Sour Soup

Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days, ensuring the soup is completely cooled before sealing.

Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Tofu may slightly change texture when frozen.

Transfer soup to a pot and warm over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Heat until steaming and thoroughly warm.

Pour soup into a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even heating. Stop when the soup is hot and bubbling.

FAQs

• What are the key flavors in hot and sour soup?

The soup balances tangy white vinegar with spicy sriracha and savory soy sauce, creating a complex, bold taste profile that tingles your taste buds.

• How does the cornstarch slurry work in the recipe?

The cornstarch mixture helps thicken the soup, giving it a smooth, silky texture by binding the liquid and creating a more substantial consistency.

• Why are egg ribbons important in this soup?

Egg ribbons add a delicate, soft texture and protein to the soup, creating beautiful swirls that enhance both the visual appeal and nutritional value of the dish.

• Can I make this soup vegetarian?

Yes, simply replace chicken broth with vegetable broth and ensure all other ingredients are plant-based to create a delicious vegetarian version of the soup.

Hot And Sour Soup Recipe

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4.7 from 16 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Steaming bowls of hot and sour soup invite comfort with bold Chinese flavors that dance between tangy and spicy. Savory ingredients meld perfectly, creating a warming experience you’ll crave on chilly evenings.

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Ingredients

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Main Ingredients:

• 6 cups (1.4 liters) chicken broth
• 8 pieces shiitake mushrooms, sliced thinly
• 1/2 package (125 grams) firm tofu, thinly sliced
• 1 cup (150 grams) carrot, julienned
• 1/2 cup (120 milliliters) bamboo shoots

Seasonings and Flavor Enhancers:

• 1/4 cup (60 milliliters) soy sauce
• 1/4 cup (60 milliliters) white vinegar
• 1 tablespoon (15 milliliters) sriracha hot sauce
• 1 tablespoon (15 milliliters) sesame oil
• 1 teaspoon white pepper
• 1 teaspoon sugar
• Salt to taste

Thickening and Garnish:

• 2 tablespoons (30 grams) cornstarch
• 1/4 cup (60 milliliters) water
• 2 eggs, beaten
• 2 green onions, sliced

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Instructions

1. Carefully slice tofu, carrots, and mushrooms into uniform, thin pieces to ensure even cooking and aesthetically pleasing presentation.
2. Heat chicken broth in a large pot to a rolling boil over medium-high heat, maintaining a temperature around 212°F.
3. Gently introduce mushrooms, carrots, tofu, and bamboo shoots into the bubbling broth, allowing them to simmer for approximately 5 minutes until vegetables are tender yet crisp.
4. Create a cornstarch slurry by whisking cornstarch with water until smooth and free of lumps, which will help thicken the soup’s consistency.
5. Infuse the broth with complex flavor profiles by incorporating soy sauce, sugar, sriracha, white pepper, white vinegar, and sesame oil, stirring thoroughly to distribute seasonings evenly.
6. Gradually pour the cornstarch mixture into the simmering soup, continuously stirring to prevent clumping and achieve a silky, slightly thickened texture.
7. Enhance the soup’s texture by delicately streaming beaten eggs into the liquid, creating elegant, feathery egg ribbons through gentle, circular stirring motions.
8. Perform a final seasoning adjustment, adding salt to balance flavors and ensure a harmonious taste profile.
9. Ladle the piping hot soup into serving bowls and garnish with freshly sliced green onions for a vibrant, aromatic finishing touch.

Notes

• Slice ingredients uniformly to ensure even cooking and consistent texture throughout the soup.
• Control heat carefully when adding cornstarch slurry to prevent lumps and maintain smooth consistency.
• Drizzle eggs slowly and stir gently to create delicate, silky egg ribbons without scrambling.
• Customize spice levels by adjusting sriracha and white pepper for personal heat preferences.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Chinese

Nutrition

• Serving Size: 6
• Calories: 68 kcal
• Sugar: 1 g
• Sodium: 850 mg
• Fat: 3.5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 55 mg