Name: Hot and Sour Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 liter chicken or vegetable broth; 200g firm tofu, cut into strips; 1 cup mushrooms, thinly sliced; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon chili paste; 1 teaspoon sesame oil; 1 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 egg, lightly beaten; 1/2 teaspoon white pepper; 2 green onions, sliced

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Table of Contents: Hot and Sour Soup

Hot and Sour Soup

Remember those cozy nights at your favorite Chinese restaurant, savoring a bowl of that wonderfully warming, tangy, and slightly spicy soup? Now, you can recreate that experience – and impress your family – right in your own kitchen! This Hot and Sour Soup recipe brings the authentic flavors of Asia to your table, offering a delightful balance of textures and tastes that will leave you wanting more. It’s a surprisingly easy Asian soup recipe to master, and perfect for a comforting meal any time of year.

This isn’t just any soup; it’s a culinary hug in a bowl. We’ll guide you through creating a deeply flavorful broth, perfectly tender ingredients, and that signature hot and sour kick. Whether you’re hosting a holiday gathering, enjoying a relaxed family dinner, or simply looking for a satisfying and spicy soup on a weeknight, this traditional Chinese soup is the answer.

It’s a dish that’s both comforting and invigorating, and one that’s sure to become a family favorite.

Alternate Names & Variations

This beloved soup goes by several names, including Suan La Tang (酸辣汤) in Mandarin Chinese, which directly translates to “sour and spicy soup.” You might also find it referred to as Sichuan Hot and Sour Soup, particularly if it includes Sichuan peppercorns for an extra numbing sensation.

Variations abound depending on regional preferences and available ingredients. Some recipes incorporate different types of mushrooms, while others add pork or shrimp for a heartier meal. Exploring these variations is a great way to personalize this classic Asian soup recipe to your liking!

Ingredients: Hot and Sour Soup

Here’s what you’ll need to create this delicious Hot and Sour Soup:

Soup:

* Chicken Bone Broth: 8 cups (for a rich, flavorful base)

* Chinese Light Soy Sauce: 3 tbsp (adds umami and saltiness)
* Dark Soy Sauce: 1 tbsp (for color and depth of flavor)
* Oyster Sauce: 1 tbsp (enhances the savory notes)
* Ginger: 1 inch knob, peeled and thinly sliced (provides warmth and aroma)

* Chicken Powder: 2 tbsp (optional, but boosts the chicken flavor)
* Sugar: ½ tbsp (balances the sourness and spice)
* White Pepper: to taste (adds a subtle heat and complexity)
* Salt: to taste (adjust to your preference)
* Thai Chili Pepper: 1, finely chopped (for a fiery kick – adjust to your spice level)

* Distilled White Vinegar: 3-4 tbsp (the key to the “sour” in hot and sour)
* Sesame Oil: 1 tsp (adds a nutty aroma and flavor)
* Neutral Oil: 2 tbsp (for sautéing)

Soup Insides:

* Firm Tofu: ½ block, diced (provides a soft, protein-rich element)

* Shitake Mushrooms: ½ cup, sliced (adds earthy umami)
* Wood Ear Mushrooms: ½ cup, rehydrated and sliced (contributes a unique texture)
* King Oyster Mushrooms: ½ cup, sliced (adds a meaty texture)
* Bamboo Shoots: ½ cup, sliced (provides a crisp, refreshing bite)

* Green Onion: 4 stalks, thinly sliced (for garnish and fresh flavor)
* Eggs: 3-4 (creates delicate ribbons in the soup)

Soup Thickener:

* Cornstarch: 3 tbsp
* Water: 3 tbsp

Step-by-Step Instructions

1. Prepare the Broth: In a large pot or Dutch oven, heat the neutral oil over medium heat. Add the sliced ginger and sauté for 1-2 minutes until fragrant. Pour in the chicken bone broth and bring to a simmer.
2. Season the Broth: Add the Chinese light soy sauce, dark soy sauce, oyster sauce, chicken powder (if using), sugar, white pepper, and salt to the simmering broth. Stir well to combine.

3. Add the Mushrooms: Add the shiitake, wood ear, and king oyster mushrooms to the broth. Simmer for 5-7 minutes, or until the mushrooms are tender.
4. Incorporate Tofu & Bamboo Shoots: Add the diced firm tofu and sliced bamboo shoots to the soup. Continue to simmer for another 3-5 minutes.
5. Create the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and water until smooth. This is your thickening agent.

6. Thicken the Soup: Slowly pour the cornstarch slurry into the simmering soup, stirring constantly. Continue stirring until the soup thickens to your desired consistency.
7. Egg Drop Magic: Gently drizzle the beaten eggs into the soup in a thin stream, stirring in a circular motion to create delicate egg ribbons.
8. Add the Sour & Spice: Stir in the chopped Thai chili pepper and distilled white vinegar. Start with 3 tablespoons of vinegar and add more to taste, adjusting the sourness to your preference.

9. Finish & Serve: Stir in the sesame oil. Taste and adjust seasonings as needed. Garnish with sliced green onions and serve hot.

Chef’s Tip: Rehydrating wood ear mushrooms is easy! Simply soak them in warm water for about 20-30 minutes until they become pliable.

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Approximate Calories: 250 per serving (estimated)

Why This Recipe Works & Expert Tips

This Hot and Sour Soup recipe is all about balance. The rich chicken bone broth provides a comforting base, while the soy sauces and oyster sauce add layers of umami. The vinegar and chili pepper deliver the signature hot and sour kick, and the variety of mushrooms and tofu offer a delightful textural experience.

Using bone broth is key for a truly flavorful soup – it’s a fantastic way to create easy comfort food for family dinners. Don’t be afraid to adjust the amount of vinegar and chili pepper to suit your personal preference. This recipe is incredibly versatile and allows for customization!

Storage, Freezing, and Reheating Tips

Leftover Hot and Sour Soup can be stored in an airtight container in the refrigerator for up to 3 days. The texture may change slightly upon reheating, as the cornstarch can sometimes separate. To reheat, gently warm the soup over medium heat on the stovetop, stirring frequently. Avoid boiling, as this can further affect the texture.

While freezing isn’t ideal (the tofu and mushrooms can become mushy), you can freeze the broth base without the toppings. Thaw overnight and then add fresh tofu, mushrooms, and egg when reheating for a more satisfying traditional Chinese soup.

Conclusion: Hot and Sour Soup

So there you have it – a delicious and authentic Hot and Sour Soup recipe that you can easily make at home! We hope you enjoy this flavorful and comforting dish as much as we do. Don’t be afraid to experiment with the spice level and ingredients to create a soup that’s perfect for your taste. Share your creations with us in the comments below – we’d love to hear how it turned out!