Classic Hot and Sour Soup

Name: Classic Hot and Sour Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cup chicken broth (or vegetable broth for vegetarian); 1 cup button mushrooms (sliced); 1 cup firm tofu (cubed); 1/2 cup bamboo shoots (sliced); 3 tablespoon soy sauce; 3 tablespoon rice vinegar; 1 tablespoon cornstarch (mixed with 2 tablespoons water); 1 tablespoon chili paste (adjust to taste); 1 teaspoon ground white pepper; 2 large eggs (beaten); 2 tablespoon green onions (sliced for garnish)

35 min 4 servings Medium

All Recipes

A tangy and spicy soup packed with mushrooms and tofu, perfect for a warm, comforting meal.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Hot and sour soup is a popular dish in Chinese cuisine known for its contrasting flavours that balance heat with tanginess. This version brings together the classic ingredients such as mushrooms, tofu, and bamboo shoots, creating a symphony of textures and flavours that will leave your taste buds tingling. This recipe is designed for those who crave a bit of spice and sourness in their meals. It’s perfect for a chilly day when you need something to warm you up, or as a starter to a wider Asian-inspired meal. With simple ingredients and straightforward steps, this hot and sour soup is both accessible to home cooks and satisfying to seasoned food enthusiasts.

Instructions

Prepare the broth

In a large pot, bring 4 cups of chicken broth to a simmer over medium heat.

Pro tip: Use a low-sodium broth to control salt levels.

Add vegetables and tofu

Add the sliced mushrooms, cubed tofu, and bamboo shoots to the pot. Simmer for 5 minutes.

Pro tip: Ensure the tofu is firm to hold its shape.

Season the soup

Stir in soy sauce, rice vinegar, chili paste, and ground white pepper. Let it simmer for another 5 minutes.

Pro tip: Taste and adjust seasonings as needed.

Thicken the soup

Mix cornstarch with water and add to the soup, stirring until thickened, about 2 minutes.

Pro tip: Stir constantly to avoid lumps.

Add the eggs

Slowly drizzle the beaten eggs into the simmering soup while stirring to create egg ribbons.

Pro tip: Stir in one direction for uniform ribbons.

Garnish and serve

Remove from heat, garnish with sliced green onions, and serve immediately.

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Tips & Tricks

Use fresh ingredients for the best flavour.
Adjust the level of spiciness to your preference.
Serve immediately for optimal taste and texture.

Frequently Asked Questions

What is hot and sour soup?

Hot and sour soup is a Chinese soup known for its contrasting spicy and tangy flavours, typically made with mushrooms, tofu, and bamboo shoots.

How many calories are in hot and sour soup?

A serving of this hot and sour soup contains approximately 150 calories.

Can I make hot and sour soup vegetarian?

Yes, use vegetable broth instead of chicken broth to make it vegetarian.

How long does hot and sour soup last?

Hot and sour soup can be stored in the refrigerator for up to 3 days.

What can I serve with hot and sour soup?

Serve it with steamed rice, noodles, dumplings, or spring rolls for a complete meal.

Serving Suggestions

Serve this hot and sour soup as a starter or a main course with a side of steamed rice or noodles. For a complete meal, pair it with dumplings or spring rolls. The soup can be made ahead and stored in the refrigerator for up to 3 days; simply reheat gently on the stove before serving.