Hot and sour soup is a beloved dish in Chinese cuisine, known for its bold flavors and comforting warmth. Perfect for cold days or whenever you crave a hearty soup, this recipe allows for easy customization to suit your taste preferences. Whether you prefer it spicy, tangy, vegetarian, or with meat, you can tailor it exactly as you like.
This post will guide you through creating a delicious hot and sour soup at home, covering the recipe itself, tips for variations, storing leftovers, suggested food pairings, FAQs, and more.
Why You’ll Love This Recipe:
- Flavorful and Comforting: Balances spicy and tangy flavors perfectly.
- Easy and Quick: Ready in under 30 minutes, ideal for busy weeknights.
- Versatile: Easily adaptable with options for vegetarian or meat-based versions.
- Healthy: Packed with mushrooms, tofu, and minimal added fats.
Ingredients:
- 8 cups chicken broth or vegetable broth
- 8 ounces shiitake mushrooms, thinly sliced
- 1 (8-ounce) can bamboo shoots, drained (optional)
- 1/4 cup rice vinegar, or more to taste
- 1/4 cup low-sodium soy sauce
- 2 teaspoons ground ginger
- 1 teaspoon chili garlic sauce
- 1/4 cup cornstarch
- 2 large eggs, whisked
- 8 ounces firm tofu, cut into 1/2-inch cubes
- 4 green onions, thinly sliced
- 1 teaspoon toasted sesame oil
- Kosher salt and white pepper (or black pepper)
Kitchen Equipment Needed:
- Large soup pot
- Chef’s knife
- Cutting board
- Whisk
- Measuring cups and spoons
Directions:
- Preheat and Prepare:
- In a large soup pot, bring the broth to a simmer over medium heat.
- Meanwhile, prepare the mushrooms, bamboo shoots, and green onions as directed.
- Main Cooking Steps:
- Add mushrooms, bamboo shoots, rice vinegar, soy sauce, ginger, and chili garlic sauce to the simmering broth. Cook for 5 minutes until mushrooms are tender.
- In a small bowl, whisk together cornstarch with 1/4 cup of cold water until dissolved. Slowly pour the mixture into the soup, stirring constantly to thicken.
- Final Steps:
- Once the soup has thickened slightly, reduce heat to low.
- While stirring the soup in a circular motion, slowly pour in the whisked eggs to create ribbons.
- Add tofu cubes and green onions. Simmer for another 2-3 minutes until tofu is heated through.
- Stir in toasted sesame oil. Season with salt and pepper to taste.
Tips and Variations:
- Spice Level: Adjust chili garlic sauce for more heat.
- Protein Options: Substitute tofu with cooked shredded chicken or pork.
- Vegetarian/Vegan: Use vegetable broth and omit eggs for a vegan version.
- Thickening Agent: Cornstarch can be replaced with arrowroot starch or tapioca starch.
Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a splash of broth if needed to thin out.
Food and Drink Pairings:
- Side Dishes: Steamed rice or Chinese appetizers like spring rolls.
- Beverages: Jasmine tea, lager beer, or a crisp white wine like Riesling.
Frequently Asked Questions:
- Can I freeze hot and sour soup? Freezing isn’t recommended due to the texture changes from tofu and eggs.
- How do I know when the soup is done? The mushrooms should be tender, and flavors well blended.
- Can I use different types of mushrooms? Yes, experiment with your favorite mushrooms for varied flavors.
Call to Action:
Enjoy the delightful flavors of homemade hot and sour soup by trying this recipe today! Customize it to your liking and savor its comforting warmth.