If you’re craving a bowl of vibrant flavors that dance on your tongue, this Hot and Sour Soup Recipe is exactly what you need. It perfectly balances bright tanginess with a spicy kick, combined with tender tofu, earthy Shiitake mushrooms, and crisp bamboo shoots, all swimming in a flavorful broth. This soup is not only comforting but also quick to make, bringing a taste of authentic Asian-inspired goodness right to your kitchen table.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step to crafting a soup bursting with texture and flavor. Each component plays a vital role: from the mushrooms adding umami depth, to the silky tofu lending creaminess, to the bold seasonings that bring the soup to life.
- Chicken broth: The rich base that infuses the soup with hearty warmth and depth.
- Shiitake mushrooms: Thinly sliced for a meaty, earthy texture that adds complexity.
- Bamboo shoots: Provide a delightful crunch and subtle sweetness.
- Firm tofu: Thinly sliced to create soft, tender bites throughout the soup.
- Carrot: Julienne cut for bright color and a slight natural sweetness.
- Soy sauce: Adds savory umami and balances the sour and spicy flavors.
- Sugar: Just a touch to soften the acidity without making the soup sweet.
- Sriracha hot sauce: Your customizable heat element, bringing a smoky spice punch.
- White pepper: Offers a gentle heat and floral note distinct from black pepper.
- White vinegar: Delivers the signature sour kick that defines the soup.
- Sesame oil: A drizzle for that toasty, fragrant finish that ties everything together.
- Corn starch and water (slurry): To thicken the broth to the perfect silky consistency.
- Eggs: Beaten and poured in to create delicate ribbon strands that add richness.
- Green onions: Chopped for freshness and a slight sharp bite as garnish.
- Salt: To taste; enhances and balances all the layered flavors.
How to Make Hot and Sour Soup Recipe
Step 1: Prepare Your Ingredients
Begin by carefully slicing the tofu, julienning the carrots, and thinly slicing the Shiitake mushrooms. Having these ready makes the cooking process smooth and ensures each ingredient cooks evenly to the perfect tenderness and texture.
Step 2: Simmer the Vegetables and Tofu
Bring 6 cups of chicken broth to a rolling boil in a large pot over medium-high heat. This flavorful liquid will be the heart of the soup. Once boiling, add the mushrooms, carrots, tofu, and bamboo shoots. Let them cook gently for about 5 minutes, until the vegetables soften slightly while still retaining their bite, and the tofu absorbs some of the rich broth flavor.
Step 3: Prepare Egg and Corn Starch Mixtures
While your soup simmers, beat the eggs in a small bowl and set them aside. In another bowl, combine 2 tablespoons of corn starch with ¼ cup cold water to create a smooth slurry. These two mixtures will give your soup its signature silky texture and help thicken the broth beautifully.
Step 4: Season the Soup
Next, stir in the soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil. These ingredients layer the soup with bold salty, spicy, and tangy notes. Adjust the amount of sriracha and vinegar here to suit your personal taste—this soup is all about that vibrant balance!
Step 5: Thicken the Broth
Slowly pour the corn starch slurry into the pot while stirring constantly. This step transforms the broth into a luscious, slightly thickened consistency that coats your spoon perfectly and makes every mouthful luxurious and comforting.
Step 6: Add the Egg Ribbons
With the soup gently simmering, slowly drizzle in the beaten eggs. Stir gently in one direction to create those delicate, silky egg ribbons that add incredible texture and visual appeal. It’s like adding a bit of magic to your soup bowl.
Step 7: Final Touches
Finally, toss in the sliced green onions and season with salt to taste. Give it all one last gentle stir and let it cook for another minute or two to let the flavors meld together perfectly.
Step 8: Serve and Enjoy!
Ladle the steaming soup into bowls and serve immediately. This Hot and Sour Soup Recipe is best enjoyed hot, allowing you to savor the comforting warmth alongside the vivid, tangy, and spicy flavors.
How to Serve Hot and Sour Soup Recipe
Garnishes
To elevate your bowl, sprinkle freshly chopped cilantro or a few extra green onion slices on top. A small drizzle of toasted sesame oil or a light dusting of white pepper just before serving can also enhance aroma and flavor dramatically, making the soup feel extra special.
Side Dishes
This soup pairs wonderfully with simple steamed jasmine rice, which balances the intense flavors while adding a satisfying base. For a fuller meal, serve alongside spring rolls, dumplings, or a crisp Asian salad to complement the hot and sour notes beautifully.
Creative Ways to Present
If you want to impress guests, serve the soup in beautiful bowls garnished with edible flowers or finely sliced chili for a pop of color. You can also pour it tableside in a clear glass teapot for a fun and interactive dining experience that highlights how the egg ribbons swirl delightfully in the broth.
Make Ahead and Storage
Storing Leftovers
Place any leftover Hot and Sour Soup Recipe in an airtight container and refrigerate. It will keep well for up to 3 days, allowing the flavors to intensify after resting. Just be sure to stir well before reheating as some ingredients may settle at the bottom.
Freezing
Though this soup tastes best fresh, you can freeze it if needed. Store in a freezer-safe container, but keep in mind that the texture of the tofu might change slightly upon thawing. For best results, freeze without the green onions and add them fresh after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the eggs from overcooking and the soup from sticking to the pot. Avoid boiling it again as this can alter the delicate balance of flavors and textures.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and omit any meat products if you add them. The mushrooms, tofu, and seasoning still create a rich and satisfying Hot and Sour Soup Recipe without meat.
How spicy is this Hot and Sour Soup Recipe?
The spice level is entirely adjustable thanks to the sriracha hot sauce. Start with a tablespoon and add more if you like things fiery. Keep in mind the white pepper also gives mild heat, so adjust according to your palate.
What type of tofu works best?
Firm tofu is best for this soup because it holds its shape during cooking, providing a pleasing texture without crumbling. Silken tofu would be too delicate and likely break apart in the broth.
Can I use fresh mushrooms instead of dried Shiitake?
Yes, fresh Shiitake mushrooms work perfectly sliced thinly. If you only have dried Shiitake, soak them in warm water until soft, then slice. Both options impart lovely umami flavors.
Is this soup gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce and verify that your broth and other ingredients are gluten-free. This way, you still get the robust flavors without gluten concerns.
Final Thoughts
This Hot and Sour Soup Recipe is a fantastic way to brighten up any mealtime with its bold and balanced flavors, approachable ingredients, and cozy warmth. Once you try it, you’ll find it easy to customize and hard to resist. So grab your pot, gather your ingredients, and dive into this delicious bowl of comfort—you’re in for a real treat!
Print
Hot and Sour Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and comforting Hot and Sour Soup packed with tender tofu, shiitake mushrooms, bamboo shoots, and a perfect balance of spicy and tangy flavors. This quick and easy recipe is made on the stovetop and finished with silky egg ribbons, making it a perfect appetizer or light meal.
Ingredients
Soup 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
Seasonings and Flavorings
- 1/4 cup soy sauce
- 1 tsp sugar (adjust according to taste)
- 1 tbsp sriracha hot sauce (adjust to your liking)
- 1 teaspoon white pepper
- 1/4 cup white vinegar (add more for extra sourness)
- 1 tablespoon sesame oil
- Salt, to taste
Thickening and Garnish
- 2 tablespoons corn starch + 1/4 cup water (for slurry)
- 2 eggs, beaten
- 2 green onions, sliced
Instructions
- Prepare Ingredients: Start by slicing the tofu, carrots, and Shiitake mushrooms. Set them aside to be ready for cooking.
- Cook Vegetables in Broth: In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once boiling, add the mushrooms, carrots, tofu, and bamboo shoots and cook for about 5 minutes to soften and infuse flavors.
- Prepare Eggs and Slurry: While the soup is cooking, beat two eggs in a bowl and set aside. Mix 2 tablespoons of corn starch with ¼ cup water to create a smooth slurry.
- Add Seasonings: Add soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil into the soup. Stir well to combine all the seasonings and cook for another 5 to 7 minutes, adjusting flavors as desired.
- Thicken Soup: Slowly pour the corn starch slurry into the soup while stirring constantly to thicken the broth evenly without lumps.
- Create Egg Ribbons: Slowly pour the beaten eggs into the soup in a thin stream while gently stirring to form silky egg ribbons throughout the soup.
- Final Touches: Add the sliced green onions and salt to taste. Stir everything together and cook for an additional one to two minutes.
- Serve: Ladle the hot and sour soup into bowls and serve immediately for the best flavor and warmth.
Notes
- Adjust the amount of sriracha and white vinegar to balance the desired level of spiciness and sourness.
- Use firm tofu to prevent it from crumbling during cooking.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit egg if desired.
- This soup is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- To thicken further, adjust the cornstarch slurry as needed, adding gradually.
