This Chinese Hot and Sour Soup is a warming bowl of goodness! It’s packed with tasty mushrooms, tofu, and bamboo shoots, all swimming in a spicy broth that has just the right kick.
What’s not to love? I swear, one sip and you’ll be hooked! It’s perfect for chilly nights or when you need a little comfort. Plus, it’s super easy to whip up—just mix, simmer, and enjoy!
Key Ingredients & Substitutions
Chicken Broth: Using chicken broth adds rich flavor to the soup. You can easily substitute it with vegetable broth for a vegetarian version. Homemade broth is always a great option if you have time!
Tofu: Firm tofu is perfect for this soup because it holds its shape. If you’re not a fan of tofu, try using cooked chicken or shrimp instead to add protein.
Bamboo Shoots: These add a crunchy texture. If you can’t find them, water chestnuts are a good alternative. They have a similar crunch and flavor.
Shiitake Mushrooms: Their earthy flavor is ideal, but you can use any mushrooms you like—button mushrooms or portobello work well too. Just slice them up and add them in.
Rice Vinegar: This gives the soup its sour kick. If you don’t have it, apple cider vinegar can be an okay substitute, though the flavor will be a bit different.
How Do I Get Perfectly Silky Egg Ribbons?
Creating egg ribbons is a fun part of this recipe! The trick is to drizzle the beaten eggs slowly while stirring the soup gently in one direction. This way, the eggs will cook instantly and form beautiful ribbons.
- Once the soup is at a gentle simmer, reduce the heat to low before adding the eggs.
- Use a fork or chopsticks to stir the soup in a circular motion.
- Pour the eggs in a thin stream to achieve the desired effect.
This method not only looks great but also enhances the soup’s texture. Just make sure the soup isn’t boiling hard when you add the eggs, or you’ll just end up with chunks!
Chinese Hot and Sour Soup
Ingredients You’ll Need:
For The Soup:
- 4 cups chicken broth (or vegetable broth)
- 1 cup water
- 1 cup firm tofu, sliced into thin strips
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shiitake mushrooms, sliced
- 1 small carrot, julienned (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (for the sourness)
- 1 tablespoon chili paste or 1-2 teaspoons white pepper (for hotness)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry for thickening)
- 2 large eggs, lightly beaten
- 2 green onions, sliced (for garnish)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 15-20 minutes of cooking time. In total, you’ll be enjoying your delicious hot and sour soup in about 30 to 35 minutes. Quick and tasty!
Step-by-Step Instructions:
1. Boiling the Broth:
Start by putting the chicken broth and water into a large pot. Heat it over medium-high heat until it starts to boil. This forms the base of your soup!
2. Adding Vegetables:
Once the broth is boiling, add the sliced shiitake mushrooms, bamboo shoots, and (if you’re using it) the julienned carrot. Let it simmer together for about 5 minutes until the veggies are nice and tender.
3. Mixing In The Goodness:
Now, stir in your tofu strips, soy sauce, rice vinegar, chili paste (or white pepper), and sesame oil. This is where the magic happens – taste and adjust the amount of vinegar and chili to get your perfect level of sourness and spice!
4. Thickening The Soup:
Take that cornstarch mixed with water (the slurry) and pour it in slowly while stirring constantly. This will help thicken your soup. Cook it for another 1-2 minutes, and you’ll see the texture change to a silky consistency.
5. Adding The Eggs:
Now let’s make those beautiful egg ribbons! Lower the heat to a gentle simmer. Very slowly drizzle the beaten eggs into the soup while stirring gently in one direction. This will create lovely, delicate ribbons of egg.
6. Final Touches:
Take a sip and taste your soup. Adjust the salt and any other seasonings to your liking. Remember, it’s all about your preference!
7. Serving Up:
Ladle your steaming hot soup into bowls and sprinkle chopped green onions on top for a fresh touch. Looks great and tastes even better!
8. Enjoy:
Serve immediately while it’s hot and enjoy the wonderful balance of spicy, sour, and savory flavors that make this soup a comforting delight!
This recipe creates a beautiful bowl of hot and sour soup that features silky egg ribbons, tender mushrooms, and a glossy broth. It’s not just a feast for the palate but also for the eyes!
Can I Substitute the Tofu with Meat?
Absolutely! If you prefer meat, chicken or shrimp work beautifully in this soup. Cook them until done before adding them to the broth. Just adjust the cooking time a bit to ensure they’re fully cooked.
What If I Don’t Have Shiitake Mushrooms?
No problem! While shiitake mushrooms add a distinct flavor, you can easily use any type of mushrooms you have on hand, like button or portobello mushrooms. Just slice them up and add them to the soup as you would the shiitakes.
How Can I Make the Soup Less Spicy?
If you find the soup too spicy, simply reduce the amount of chili paste or white pepper. You can start with half the recommended amount and gradually add more to reach your preferred spice level. Also, adding a bit more broth may help mellow the heat.
Can I Make This Soup Vegan?
Yes! Use vegetable broth instead of chicken broth, and omit the eggs. You can also use firm vegan substitutes for tofu, like marinated tempeh, to maintain the protein content while keeping it plant-based.
