This Chinese Hot and Sour Soup is a tasty mix of flavors! With mushrooms, tofu, and a spicy kick, it warms you right up. It’s perfect for cold days or when you’re feeling under the weather.
I love how quick and easy it is to make, especially when I have a busy day. Plus, you can spice it up as much as you want! Who could say no to a little extra kick? 😄
Key Ingredients & Substitutions
Chicken Broth: Traditional recipes use chicken broth for depth of flavor. If you’re vegetarian or vegan, vegetable broth works just as well, ensuring you don’t miss out on the savory base.
Mushrooms: Shiitake mushrooms bring a rich, earthy taste. If they’re not available, button mushrooms are a great substitute. You can also use dried mushrooms—just soak them in water first!
Bamboo Shoots: These add a nice crunch! If you can’t find them, try water chestnuts for a similar texture, or just leave them out if you prefer.
Tofu: Firm tofu holds its shape and provides protein. If you’re not a tofu fan, you could use shredded chicken or even cooked shrimp for a different protein option.
Vinegar: Rice vinegar gives that classic tang, but black vinegar offers a more robust flavor. Lemon juice can be a last-minute alternative, adding a fresh kick!
How Do You Create Perfect Egg Ribbons?
Making egg ribbons can be tricky but is super rewarding. Here’s how to do it right:
- Ensure your soup is boiling gently before adding the eggs. A rolling boil can break the eggs apart too much.
- Pour the beaten eggs into the soup from a height in a thin stream. Use a whisk or a fork to stir the soup as you pour.
- Keep the movement steady, and you’ll create lovely silky ribbons instead of clumps!
With these tips, your Chinese Hot and Sour Soup will impress anyone who tries it! Enjoy making and sharing this comforting dish!
How to Make Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup sliced shiitake mushrooms (or button mushrooms)
- 1/2 cup bamboo shoots, thinly sliced
- 1/2 cup firm tofu, cut into small cubes
- 2 eggs, lightly beaten
- 1 tablespoon soy sauce
- 1/4 cup rice vinegar (or black vinegar)
- 1 tablespoon chili paste or 1 teaspoon white pepper (adjust for heat)
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- 2 teaspoons sesame oil
- 3 green onions, chopped
- 1/2 teaspoon grated ginger (optional)
- Salt to taste
How Much Time Will You Need?
This delicious Chinese Hot and Sour Soup takes about 15-20 minutes to prepare and cook. It’s a quick meal that will warm you up in no time!
Step-by-Step Instructions:
1. Start the Broth:
In a large pot, bring the chicken broth to a boil over medium-high heat. The broth is the foundation of flavors in your soup.
2. Add the Vegetables:
Once the broth is boiling, add the sliced mushrooms, bamboo shoots, and grated ginger if you like. Let everything simmer together for about 5 minutes until the mushrooms are tender. This helps to infuse the broth with a rich and earthy flavor.
3. Add Seasonings:
Now, stir in the soy sauce, rice vinegar, chili paste (or white pepper), and sesame oil. These ingredients give the soup its distinctive hot and sour taste. Feel free to adjust the spice to your liking!
4. Thicken the Soup:
Give the cornstarch slurry a good stir again, and then slowly pour it into the soup while continuously stirring. This will thicken the soup, giving it a nice, silky texture.
5. Create Egg Ribbons:
Slowly pour the beaten eggs into the soup in a thin stream while gently stirring. This technique creates lovely egg ribbons that add richness to your soup.
6. Add Tofu:
Add the tofu cubes gently into the soup and let them warm through for 2-3 minutes. Tofu is a great source of protein and adds a nice texture to the soup.
7. Season to Taste:
Take a moment to taste your soup and adjust the seasoning with salt or more vinegar and chili paste if you desire. Remember, every flavor should balance perfectly!
8. Final Touch:
Remove the soup from heat and garnish it with the chopped green onions to add a pop of color and freshness.
9. Serve and Enjoy:
Serve the soup hot, and enjoy this comforting classic Chinese dish that brings together the delightful mix of flavors and textures!
This soup beautifully balances the tangy spice from the vinegar and the warmth from the chili, all while being filled with soft tofu, mushrooms, and silky egg ribbons in a thick broth. It’s perfect for any day when you need a warm and tasty meal!
Can I Use Frozen Vegetables in This Soup?
Yes, you can use frozen vegetables like mushrooms or peas! Just make sure to thaw them first and drain any excess water before adding to the soup to avoid it becoming too watery.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or simmer on the stove, adding a splash of water or broth to restore consistency if needed.
Can I Make This Soup Spicier?
Absolutely! You can increase the amount of chili paste or white pepper, or even add fresh chili peppers to enhance the heat. Just be sure to taste as you go to get the perfect level of spice for your palate!
What If I Don’t Like Tofu?
If tofu isn’t your favorite, feel free to substitute it with shredded chicken, cooked shrimp, or even extra vegetables like bok choy or carrots for added texture and flavors without sacrificing heartiness.
