Hot and Sour Soup

Introduction

Hot and Sour Soup is a beloved dish that captures the perfect balance of flavors: spicy, tangy, and savory all in one bowl. This hearty, flavorful soup is a mainstay in Chinese cuisine, and it’s easy to see why. With tender slices of tofu, earthy shiitake mushrooms, crunchy bamboo shoots, and a spicy-sour broth, it is a comforting, well-rounded meal on a cold day or whenever you’re in the mood for something flavorful. This recipe is perfect for those looking to recreate a restaurant-quality hot and sour soup at home. When I first made it for my family, they were instantly hooked. The combination of spices and vinegar hits the spot every time, and the soup’s texture, from the tofu to the crunchy vegetables, makes each spoonful enjoyable. It’s a dish that’s easy to prepare, fully customizable, and great for meal prep. If you’re a fan of soups with bold flavors, this Hot and Sour Soup will become your new go-to recipe.

Why You’ll Love This Hot and Sour Soup

There’s something magical about the combination of heat and sourness in this soup. The sriracha provides the perfect kick, while the vinegar adds just the right amount of tanginess. Whether you’re serving it as a starter or enjoying it as a main course, this soup is filling and flavorful. The broth is light but still packed with rich flavors from the soy sauce, sesame oil, and white pepper. Plus, the tofu adds a silky texture that pairs beautifully with the crunchy bamboo shoots and carrots. It’s a soup that satisfies all your cravings at once, with the perfect balance of spicy, sour, salty, and savory. It’s also easily adaptable — add more spice for extra heat or more vinegar for an even tangier kick. It’s quick to make, too, taking just about 30 minutes from start to finish!

Ingredients

• 6 cups chicken broth
• 8 pieces Shiitake mushrooms, sliced thinly
• 1/2 cup bamboo shoots
• 1/2 package firm tofu, thinly sliced
• 1 cup carrot, julienne
• 1/4 cup soy sauce
• 1 tsp sugar (adjust according to your taste)
• 1 tbsp sriracha hot sauce (adjust to your liking)
• 1 teaspoon white pepper
• 1/4 cup white vinegar (add additional if you like more sourness)
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch + ¼ cup water
• 2 eggs, beaten
• 2 green onions, sliced
• Salt to taste

Instructions

1. Prepare the Ingredients
   Start by slicing the tofu, carrot, and mushrooms into thin pieces. Set them aside to add to the soup later.
2. Boil the Chicken Broth
   In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once the broth starts boiling, add the mushrooms, carrots, tofu, and bamboo shoots to the pot. Let it cook for about 5 minutes until the vegetables soften slightly and the tofu is heated through.
3. Prepare the Cornstarch Slurry
   While the soup is cooking, mix 2 tablespoons of cornstarch with ¼ cup of water in a small bowl to create a slurry. Set aside.
4. Add the Flavorings
   Once the vegetables and tofu have cooked for about 5 minutes, start adding flavor to the soup. Stir in soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and let it simmer for another 5-7 minutes to allow the flavors to meld. Taste the soup at this point to see if you’d like to add more sugar, vinegar, or sriracha to adjust the flavor to your liking.
5. Thicken the Soup
   Slowly add the cornstarch slurry to the soup while continuously stirring. The soup will start to thicken up, giving it a rich, velvety texture. Keep stirring for a few minutes to make sure the cornstarch is fully incorporated.
6. Finish the Soup
   Once the soup has thickened, slowly pour in the beaten eggs while stirring the soup gently in a circular motion. This will create silky ribbons of egg throughout the soup.
7. Garnish and Serve
   Turn off the heat and stir in the sliced green onions. Taste the soup one last time and adjust the seasoning with a pinch of salt if needed. Ladle the soup into bowls and serve immediately for the best flavor and texture.

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Nutrition Facts (Servings and Calories per Serving)

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 150 kcal
Sugar: 4g
Sodium: 650mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg

Note: Nutritional values are approximate and based on the ingredients listed. Adjustments to the recipe, such as adding more tofu or vegetables, will alter the nutritional values.

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Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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How to Serve

• As a Starter: Serve this soup as an appetizer before a larger meal like stir-fried noodles or dumplings.
• As a Main Course: Enjoy this soup as a complete meal by serving it with a side of steamed rice or noodles.
• Garnish: Sprinkle extra sliced green onions or sesame seeds on top for additional flavor and texture.
• Spice Level: Adjust the amount of sriracha to control the spice level. If you like it extra spicy, add more hot sauce.
• Temperature: This soup is best served hot, so make sure to serve it right after preparation for optimal flavor and texture.

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Additional Tips

1. Adjust the Spice: If you prefer a milder version, reduce the amount of sriracha or leave it out altogether. You can add chili flakes or a dash of hot pepper oil instead.
2. Make it Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian version of this soup.
3. More Vegetables: Add more veggies like mushrooms, snow peas, or bok choy for additional texture and flavor.
4. Use Tofu or Chicken: While tofu is traditional, feel free to substitute with shredded chicken for added protein.
5. Storage: Leftover soup can be stored in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the tofu or eggs.

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FAQ Section

1. Can I use a different type of mushroom?
   Yes, you can use other mushrooms like cremini or button mushrooms. Shiitake mushrooms give the soup a distinct flavor, but any variety will work.
2. Can I make the soup vegetarian?
   Yes, simply replace the chicken broth with vegetable broth and use tofu for protein.
3. Can I prepare the soup in advance?
   You can prepare the soup base in advance, but it’s best to add the cornstarch and eggs right before serving for the best texture.
4. What if I don’t have cornstarch?
   You can substitute cornstarch with arrowroot powder or use a small amount of flour, although cornstarch is ideal for thickening.
5. How can I store leftovers?
   Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
6. How can I make it less sour?
   You can reduce the amount of white vinegar in the recipe if you prefer a milder taste.
7. Is it possible to make the soup spicier?
   Yes! Simply add more sriracha or red pepper flakes to adjust the spice level to your liking.
8. What can I serve with Hot and Sour Soup?
   This soup pairs perfectly with steamed rice, noodles, or dumplings for a complete meal.
9. Can I freeze this soup?
   While freezing is possible, it may affect the texture of the tofu and vegetables. It’s best enjoyed fresh.
10. Can I use another type of tofu?
    Firm tofu works best in this recipe because it holds its shape well in the broth. Avoid using silken tofu as it will fall apart easily.

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Conclusion

Hot and Sour Soup is a warming, flavorful dish that combines heat and sourness in perfect harmony. With its rich broth, tender tofu, and crunchy vegetables, it’s a satisfying meal that can easily be made at home. Whether you’re craving something spicy and tangy or looking for a comforting bowl of soup, this recipe delivers. It’s customizable, quick to prepare, and absolutely delicious. Try this recipe today and enjoy the cozy, spicy flavors that make Hot and Sour Soup such a beloved dish!

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