Hot and sour soup is a comforting and flavorful dish, loved for its bold, tangy, and spicy flavors. Whether you’ve had it at a restaurant or are trying it for the first time, this recipe will help you recreate it at home. Perfect for when you crave something hot, tangy, and full of umami, this hot and sour soup is just what you need.
Why We Love This Hot and Sour Soup Recipe
Hot and sour soup is beloved for several reasons. Not only does it deliver a satisfying blend of spicy, sour, and savory notes, but it’s also packed with nutritious ingredients. Here are some of the top reasons why this soup is a go-to for many home cooks:
- Perfect Balance of Flavors: The combination of tang from the vinegar and heat from the chili creates an amazing contrast that leaves your taste buds wanting more. It’s this balanced flavor profile that makes hot and sour soup so addicting.
- Loaded with Nutrients: Hot and sour soup is not only delicious but also packed with nutrients from the mushrooms, vegetables, and lean protein, making it a hearty and health-conscious meal.
- Quick and Easy to Make: With just a few simple ingredients and an easy-to-follow process, you can prepare a steaming bowl of hot and sour soup in under an hour, making it a great option for a quick dinner.
- Customizable: Whether you prefer a meatier version with chicken or tofu, or prefer a more intense spice level, hot and sour soup can be easily adjusted to your taste.
- Comforting and Satisfying: There’s something about a bowl of hot and sour soup that feels incredibly comforting—it’s the ideal meal on a chilly day, or whenever you’re craving something hearty and flavorful.
Ingredients for Hot and Sour Soup
To create an authentic hot and sour soup, you’ll need the following main ingredients:
Chicken – The main protein in the soup. You can substitute with tofu for a vegetarian option.
Shiitake Mushrooms – Adds a rich, savory flavor. You can use other types of mushrooms if needed.
Wood Ear Mushrooms – Provides a unique texture and chewiness. It’s optional but adds a nice touch.
Bamboo Shoots – Offers a crunchy texture that contrasts well with the soup’s soft ingredients.
Vegetable Broth – The base of the soup. Chicken broth can also be used.
Soy Sauce – Gives the soup a savory umami flavor.
Rice Vinegar – Brings the signature tanginess to the soup.
Chili Paste – Adds heat and spice. Adjust based on your spice preference.
Cornstarch – Used to thicken the soup and give it a silky texture.
How to Make Hot and Sour Soup
Now that you’ve got your ingredients, it’s time to get cooking. Here’s a step-by-step guide on how to make your own homemade hot and sour soup:
Prepare the Base:
Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté for about 1-2 minutes, until fragrant.
Pour in the vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a simmer over medium heat.
Add Mushrooms and Bamboo Shoots:
Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the pot. Let the soup simmer for 10-15 minutes, allowing the mushrooms to soften and release their flavors.
Thicken the Soup:
In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Slowly stir this mixture into the soup and continue to simmer for a few more minutes until the soup thickens.
Add Your Protein:
If you’re using chicken, add it to the pot and cook until it’s fully cooked through, about 5-7 minutes. For tofu, simply add it and heat until warm. You can shred or slice the chicken, depending on your preference.
Season and Spice It Up:
Add the chili paste or fresh chopped chilies to the soup, adjusting the amount based on your spice preference. Stir well to combine. Taste and adjust the seasoning with more soy sauce or vinegar, depending on your flavor preferences.
Finish with Egg Ribbons:
Slowly pour the beaten egg into the simmering soup while gently stirring. This will create delicate egg ribbons that enhance the soup’s texture.
Serve and Enjoy:
Ladle the soup into bowls and garnish with chopped scallions and a drizzle of chili oil, if desired. Serve hot and enjoy the burst of flavors.
Expert Tips for the Best Hot and Sour Soup
Creating the perfect hot and sour soup takes some finesse, but these expert tips will ensure your soup is a success:
Adjust the Acidity: If the soup turns out too sour, add a little more soy sauce or a pinch of sugar to balance the flavor. If it’s not sour enough, increase the amount of rice vinegar.
Add More Umami: For an even richer taste, try adding a splash of fish sauce or a few dried shiitake mushrooms to intensify the umami flavor.
Perfect the Texture: If the soup feels too thin, increase the amount of cornstarch slurry until you reach your desired consistency.
Customize the Spice Level: Start with a small amount of chili paste or fresh chili and increase it until you achieve your perfect heat level.
Egg Ribbons: To create the best egg ribbons, ensure the soup is simmering gently when you add the beaten egg, and stir slowly to achieve smooth, silky strands.
Variations on Hot and Sour Soup
Hot and sour soup is highly customizable. Here are some delicious variations to suit different tastes:
Vegetarian Hot and Sour Soup: Replace the chicken with tofu or extra mushrooms for a vegetarian version. Use vegetable broth instead of chicken broth for a fully plant-based soup.
Spicy Hot and Sour Soup: Add extra chili oil or bird’s eye chilies for an even spicier version that packs a real punch.
Shrimp Hot and Sour Soup: Swap out chicken for shrimp for a seafood twist. Shrimp cooks quickly, so add it towards the end of the simmering process.
Beef Hot and Sour Soup: Thinly sliced beef can be used instead of chicken for a different protein option. Make sure to cook it just right for tenderness.
Serving Hot and Sour Soup
Garnish with Fresh Herbs: To add a burst of freshness, top your soup with chopped cilantro or green onions. The bright, herbaceous flavor complements the soup’s richness.
Side Dishes: Serve the soup alongside steamed jasmine rice, egg rolls, or a fresh salad for a complete meal.
Keep It Hot: Serve your hot and sour soup immediately after preparing it to enjoy the full flavor experience. You can also keep it warm in a slow cooker if you’re serving it to a crowd.
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FAQs About Hot and Sour Soup Recipe
How can I make my Hot and Sour Soup spicier?
To make your hot and sour soup spicier, increase the amount of chili paste or fresh chili. You can also add chili oil for an extra layer of heat and flavor.
Can I make Hot and Sour Soup in advance?
Yes, you can make hot and sour soup in advance. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat before serving.
What is the best protein for Hot and Sour Soup?
Chicken, shrimp, and tofu are all great options. Chicken adds richness, tofu makes it vegetarian, and shrimp gives a seafood twist.
Can I use a different type of vinegar?
While rice vinegar is the traditional choice, apple cider vinegar can be substituted if necessary. However, rice vinegar provides the most authentic flavor.
How long does Hot and Sour Soup last in the fridge?
Hot and sour soup will stay fresh in the fridge for up to 3 days. Store it in an airtight container to keep it as fresh as possible.
hot and sour soup recipe
Equipment
- Large Pot
- Small Bowl
Ingredients
- 300 grams Chicken Chicken breast or thighs
- 150 grams Shiitake Mushrooms Sliced
- 100 grams Wood Ear Mushrooms Optional
- 100 grams Bamboo Shoots
- 4 cups Vegetable Broth Or chicken broth for added flavor
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 1-2 tbsp Chili Paste Adjust to spice preference
- 1 tbsp Cornstarch
- 1 inch Ginger Grated
- 2 cloves Garlic Minced
- 1 tbsp Sesame Oil
- 1 each Egg Beaten
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
- Pour in the vegetable broth, soy sauce, and rice vinegar. Bring to a simmer over medium heat.
- Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots. Let the soup simmer for 10-15 minutes.
- Mix the cornstarch with a little water to create a slurry. Stir it into the soup and simmer for a few minutes to thicken.
- If using chicken, add it to the pot and cook until fully cooked through, about 5-7 minutes. If using tofu, simply add and heat through.
- Add chili paste to taste, stirring well. Adjust the seasoning with more soy sauce or vinegar, as needed.
- Slowly pour the beaten egg into the soup while gently stirring to create silky egg ribbons.
- Serve the soup hot, garnished with chopped scallions and a drizzle of chili oil if desired.