Why You’ll Love This Recipe
This homemade version of Chinese Hot and Sour Soup is easy to prepare and delivers an incredible depth of flavor. Whether you’re craving a hearty meal or need something to warm you up on a chilly day, this soup hits all the right notes. It’s customizable, too – you can adjust the spiciness, add extra veggies, or make it vegetarian!
Ingredients
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6 cups chicken broth (or vegetable broth for a vegetarian option)
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1/4 cup soy sauce
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1/4 cup rice vinegar (white vinegar works too)
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2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
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1 tablespoon sesame oil
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1 teaspoon chili garlic sauce (adjust to taste)
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1 teaspoon ground white pepper (optional)
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1 block (14 oz) firm tofu, diced into small cubes
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1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
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1/2 cup bamboo shoots, julienned
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1 medium carrot, julienned
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2 eggs, lightly beaten
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2 green onions, thinly sliced (for garnish)
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Fresh cilantro, chopped (for garnish)
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Extra chili oil or soy sauce (optional for drizzling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Base: In a large soup pot, bring the chicken or vegetable broth to a gentle boil. Stir in soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Taste and adjust flavors to your liking with more vinegar or chili sauce if needed.
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Add Vegetables and Tofu: Add the mushrooms, bamboo shoots, carrots, and tofu. Simmer for 5-7 minutes, allowing the vegetables to soften and the flavors to combine.
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Thicken the Soup: Stir in the cornstarch slurry and simmer for 2-3 minutes, stirring constantly until the soup thickens to your desired consistency.
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Create Egg Ribbons: Lower the heat and drizzle the beaten eggs into the soup while stirring gently in one direction to create silky egg ribbons.
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Serve and Garnish: Ladle the soup into bowls, topping with green onions, cilantro, and optional chili oil or soy sauce for extra flavor.
Servings and Timing
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Servings: Makes about 4 servings
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Total Time: 30 minutes
Variations
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Vegetarian or Vegan: Swap chicken broth for vegetable broth and skip the egg or use a vegan egg substitute.
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Gluten-Free: Use tamari instead of soy sauce.
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Extra Spice: Add more chili garlic sauce, sriracha, or white pepper for an added kick.
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Protein Boostpork, or shrimp for more substance.: Add cooked shredded chicken, pork, or shrimp for more substance.
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More Veggies: Add spinach, napa cabbage, or bell peppers for extra texture and color.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of broth if the soup has thickened too much.
FAQs
1. Can I make Hot and Sour Soup vegetarian or vegan?
Yes, simply swap chicken broth for vegetable broth, and check the ingredients of soy sauce and chili garlic sauce to ensure they’re vegan. Skip the egg or use a vegan egg substitute.
2. What type of mushrooms work best for this soup?
Shiitake mushrooms are ideal for their meaty flavor, but button mushrooms or wood ear mushrooms also work well.
3. How do I store leftovers?
Let the soup cool completely before transferring it to an airtight container. It keeps in the fridge for up to 3 days.
4. Can I freeze this soup?
While you can freeze it, the texture of the tofu and vegetables may change once reheated. It’s best enjoyed fresh, but you can freeze it for up to a month.
5. How can I adjust the spice level?
You can increase the chili garlic sauce, add more white pepper, or even drizzle extra chili oil on top for more heat.
6. Can I add extra protein to this soup?
Yes, you can add cooked chicken, shrimp, or pork to make it heartier.
7. How can I make the soup thicker?
Simply add a bit more cornstarch slurry to achieve a thicker consistency, but be sure to stir constantly to avoid lumps.
8. Is this soup gluten-free?
Yes, but make sure to use gluten-free tamari instead of soy sauce to ensure it’s safe for those with gluten sensitivities.
9. Can I use different types of vinegar?
Yes, rice vinegar is traditional, but you can use white vinegar if that’s what you have on hand.
10. How do I get the egg ribbons perfect?
Pour the beaten eggs into the hot broth in a thin stream while gently stirring in one direction to create smooth ribbons.
Conclusion
Chinese Style Hot and Sour Soup is a perfect dish for warming up on a cold day or impressing guests with a homemade version of this classic favorite. With its balance of savory, tangy, and spicy flavors, plus customizable options, it’s a recipe you’ll keep coming back to.
Chinese Style Hot and Sour Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Description
This homemade Chinese Style Hot and Sour Soup offers a perfect balance of savory, tangy, and spicy flavors, making it a comforting choice for any meal. With fresh vegetables, tofu, and a flavorful broth, this recipe is easily customizable to your preferences. Whether you’re looking for a vegetarian option or a spicy kick, this delicious hot and sour soup is sure to satisfy your cravings.
Ingredients
6 cups chicken broth (or vegetable broth for a vegetarian option)
1/4 cup soy sauce
1/4 cup rice vinegar (or white vinegar)
2 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 tbsp sesame oil
1 tsp chili garlic sauce (adjust to taste)
1 tsp ground white pepper (optional)
1 block (14 oz) firm tofu, diced
1 cup mushrooms, thinly sliced (shiitake, button, or wood ear)
1/2 cup bamboo shoots, julienned
1 medium carrot, julienned
2 eggs, lightly beaten
2 green onions, thinly sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Extra chili oil or soy sauce (optional for drizzling)
Instructions
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Prepare the Base: In a large soup pot, bring the chicken or vegetable broth to a gentle boil. Stir in soy sauce, rice vinegar, sesame oil, and chili garlic sauce. Adjust flavors to taste.
-
Add Vegetables and Tofu: Add mushrooms, bamboo shoots, carrots, and tofu to the pot. Simmer for 5-7 minutes until the vegetables soften.
-
Thicken the Soup: Stir in the cornstarch slurry, simmer for another 2-3 minutes, stirring constantly until the soup thickens.
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Create Egg Ribbons: Lower the heat and drizzle the beaten eggs into the soup while gently stirring in one direction to create silky egg ribbons.
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Serve and Garnish: Ladle soup into bowls and garnish with green onions, cilantro, and optional chili oil or soy sauce.
Notes
For a vegetarian or vegan version, use vegetable broth and skip the egg or use a substitute.
To make it gluten-free, substitute tamari for soy sauce.
For extra heat, increase chili garlic sauce, sriracha, or white pepper.
