This Chinese Hot and Sour Soup packs a punch with its zesty flavors! It combines mushrooms, tofu, and bamboo shoots in a perfectly seasoned broth. Perfect for warming you up!
You might just enjoy the comforting warmth as much as I do, especially on a chilly day. It’s a great way to spice up your meal—just watch out for the heat! 🌶️
I love how quick it is to make. Just mix everything together, let it simmer, and you’re ready for a bowl of deliciousness in no time!
Key Ingredients & Substitutions
Chicken Broth: Using chicken broth brings a rich flavor, but you can substitute with vegetable broth for a vegetarian option. Homemade broth is great if you have time, but store-bought works just as well!
Mushrooms: Shiitake mushrooms add a unique taste, but feel free to swap for any favorite mushroom, such as button or portobello. If you can’t find fresh, canned mushrooms can also work in a pinch.
Bamboo Shoots: These give a nice crunch. If you don’t have them, water chestnuts could be a good alternative. They’re readily available in most grocery stores!
Tofu: I prefer firm tofu for its texture, but if you’re not a fan, you can leave it out or use other proteins like egg or chicken. Silken tofu also adds creaminess, if you prefer that texture.
White Pepper: It’s key for that distinct flavor. If you don’t have it, black pepper can be used, but it might change the taste a little.
How Do I Achieve the Perfect Balance of Heat and Sour?
A big part of the charm of Hot and Sour Soup is its flavor balance. First, taste as you go! Start with the suggested amounts of soy sauce and vinegar, then tweak to fit your palate.
- For heat, add more chili garlic sauce or adjust the number of chilis based on your spice preference.
- For sourness, play with the vinegar amount; a bit more can really brighten up the flavors!
Also, the white pepper adds not only heat but depth, so don’t skip it! Adjust these before serving to perfect the soup’s flavor.
How Do I Create Those Lovely Egg Ribbons?
Getting those delicate egg ribbons is easier than it seems! Here’s how to do it:
- When the soup is simmering, reduce the heat to low so it won’t boil.
- Slowly pour the beaten eggs into the soup from a distance, while using a fork or chopsticks to stir gently. This helps create that ribbon effect.
Don’t rush this step, as gentle stirring makes for beautiful, fluffy eggs throughout your soup!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
Base Ingredients:
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup sliced shiitake mushrooms (or a mix of your favorite mushrooms), stems removed
- 1/2 cup bamboo shoots, julienned
- 1/2 cup carrots, diced
- 1/2 cup firm tofu, cut into small cubes
- 1/4 cup wood ear mushrooms (optional), soaked and sliced
- 2 green onions, chopped (separate white and green parts)
- 1/2 cup cooked, shredded chicken (optional for non-vegetarians)
Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (for that sour kick)
- 1 teaspoon white pepper (adjust to taste)
- 1 teaspoon chili garlic sauce or 1-2 dried red chilis (for heat)
- 1 teaspoon sugar
Thickening and Finishing:
- 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
- 2 large eggs, beaten
- 1 tablespoon sesame oil
- Salt to taste
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and 15 minutes of cooking time. In just 25 minutes, you can have a delicious, warm bowl of homemade Chinese Hot and Sour Soup!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, pour in your chicken or vegetable broth and bring it to a gentle simmer over medium heat. This will be the base of your soup, so make sure it’s nice and warm!
2. Add the Vegetables:
Once simmering, add the sliced shiitake mushrooms, julienned bamboo shoots, diced carrots, wood ear mushrooms (if you’re using them), and the white parts of the green onions. Cook for about 5 minutes until all the veggies are tender and vibrant.
3. Season the Soup:
Next, stir in the soy sauce, rice vinegar, white pepper, and chili garlic sauce (or dried chilis). Sprinkle in the sugar to balance the flavors. Taste your soup and adjust the seasoning to get just the right mix of hot and sour. Go ahead, trust your taste buds!
4. Incorporate the Proteins:
If you’re adding chicken, toss in the cooked, shredded chicken and the tofu cubes. Let everything simmer together for about 2 minutes so everything can heat up nicely.
5. Thicken the Soup:
Slowly stir in the cornstarch slurry little by little. Keep stirring as the soup thickens slightly. This will give your soup that perfect, satisfying texture.
6. Add the Eggs:
Lower the heat to keep the soup warm but not boiling. Gradually pour the beaten eggs into the soup in a thin stream while gently stirring. This will create delicate ribbons of egg that make the soup extra special!
7. Final Touches:
Drizzle the sesame oil into the soup and toss in the green parts of the chopped green onions. Give it a light stir to mix everything together!
8. Serve and Enjoy:
Serve the soup hot! You can garnish it with more green onions or a few drops of chili oil if you like it spicy. Enjoy a comforting bowl of homemade Chinese Hot and Sour Soup!
Can I Use Different Types of Broth?
Absolutely! While chicken broth gives a rich flavor, vegetable broth works perfectly for a vegetarian option. Both will provide a great base for delicious soup!
What Can I Substitute for Tofu?
If you’re not a fan of tofu, feel free to omit it or replace it with cooked chicken, shrimp, or even a different protein like tempeh. Just ensure it’s cooked properly before adding it to the soup!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Make This Soup Spicier?
Yes! Feel free to add more chili garlic sauce or extra dried red chilis to ramp up the heat. You can also serve it with chili oil on the side for an extra kick!
