Chinese Hot and Sour Soup is a warming dish full of exciting flavors! It has a perfect mix of spicy, tangy, and savory tastes, made with mushrooms, tofu, and bamboo shoots.
This soup warms you right up! I love how easy it is to whip up a big pot, especially on chilly days. Grab your chopsticks and enjoy slurping every last drop of this cozy delight! 🍜
Key Ingredients & Substitutions
Shiitake Mushrooms: These mushrooms give the soup a rich, umami flavor. If you can’t find them, cremini or even button mushrooms work well in a pinch!
Tofu: Firm tofu holds up nicely in the soup and absorbs the flavors. If you need a vegan option, use silken tofu for a creamier texture or skip it altogether!
White Vinegar: It adds the necessary tanginess to the soup. If you want an alternative, rice vinegar is milder and can be used, just increase by a tad to achieve the same level of acidity.
Chili Paste: This brings the heat! Feel free to adjust the amount based on your spice preference. Sriracha is a great substitute if you don’t have chili paste on hand.
How Do You Make Sure The Eggs Form Nice Ribbons?
Creating those beautiful egg ribbons is all about technique! Here’s how to do it:
- Ensure the soup is gently boiling when you add the beaten eggs.
- Pour the eggs in a slow, thin stream while stirring continuously in one direction. This helps the eggs to cook instantly and form ribbons rather than lumps.
- Stir just until the eggs are set – they cook quickly, so don’t overdo it!
With practice, you’ll master perfect egg ribbons that make your soup even more delightful!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1/2 cup wood ear mushrooms, sliced (optional)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into small cubes
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1/4 cup white vinegar (adjust for sourness)
- 3 tablespoons soy sauce
- 1 tablespoon chili paste or chili oil (adjust for heat preference)
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry for thickening)
- 2 large eggs, lightly beaten
- 2 green onions, chopped (for garnish)
- 1/2 teaspoon white pepper (or black pepper)
- Salt to taste
Time Needed:
This delicious Chinese Hot and Sour Soup will take about 15 minutes to prepare and another 10 minutes to cook. In total, you’re looking at around 25 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Flavors:
In a large pot, heat the vegetable oil over medium heat. Add the minced ginger and garlic. Sauté them together for about 30 seconds until you can smell their lovely aroma.
2. Cook the Mushrooms and Bamboo Shoots:
Add the sliced shiitake mushrooms, wood ear mushrooms (if using), and bamboo shoots into the pot. Stir-fry everything for 2 to 3 minutes, allowing the mushrooms to soften.
3. Create the Soup Base:
Pour in the chicken or vegetable broth and bring it to a rolling boil. As the broth heats up, prepare to add your sauces and spices!
4. Add Seasonings:
Stir in the soy sauce, white vinegar (taste and adjust to your liking), chili paste or oil, sugar, and white pepper. Give it all a good stir to mix the flavors.
5. Incorporate the Tofu:
Gently add the tofu cubes into the boiling soup. Let it simmer for about 5 minutes to allow the flavors to blend wonderfully together.
6. Thicken the Soup:
Pour the cornstarch slurry into the pot slowly while stirring continuously. This will give your soup a nice, slightly thickened consistency.
7. Add the Eggs:
With the soup still simmering, slowly drizzle in the beaten eggs while gently stirring the soup in one direction. This method helps create beautiful egg ribbons.
8. Final Adjustments:
Take a moment to taste your soup. Adjust the seasoning with a little salt, or add more vinegar for that extra tanginess or chili for more heat!
9. Serve:
Remove the pot from the heat. Ladle the hot soup into bowls, and top it off with some freshly chopped green onions for garnish.
10. Enjoy!
Grab your chopsticks or a spoon and dive into your homemade Chinese Hot and Sour Soup. It’s bursting with flavors that warm you from the inside out!
Can I Use Different Types of Mushrooms?
Absolutely! While shiitake mushrooms add a rich flavor, you can substitute them with any mushroom variety like cremini or button mushrooms. Just keep in mind that the flavor profile may change slightly.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and ensure the soy sauce is plant-based. The rest of the ingredients are already vegetarian-friendly!
Can I Store Leftovers?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth to loosen the soup as it may thicken in the fridge.
What If I Don’t Have Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or all-purpose flour as a thickening agent. Just mix it with some water in the same way to create a slurry before adding it to the soup!
