Hot and Sour Soup

Enjoy the rich flavors of Hot and Sour Soup, a classic in Chinese cuisine, featuring shiitake mushrooms, bamboo shoots, and tofu. Perfect for a hearty meal or as a flavorful complement to your Asian dining experience, this homemade soup is both healthy and satisfying. Ideal for chilly days or as a delightful starter, it's sure to please everyone.

Course Soup

Cuisine Asian, Chinese

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 235

Author Sangeetha Vel

Ingredients

For Marination

4 oz Chicken Breast or pork, thinly sliced
1 tbsp Cornstarch
Low Sodium Soy Sauce

For Cornstarch Slurry

1 tbsp Cornstarch
3 tbsp Water

For Soup

6 cup Chicken Stock
1 tbsp Ginger finely chopped
0.7 lb Shiitake Mushroom dried or fresh, thinly sliced
4 oz Wood Ear Mushroom
¼ cup Bamboo Shoot thinly sliced
3 tbsp Low Sodium Soy Sauce
2 tbsp Dark Soy Sauce
3 tbsp Rice Vinegar
Salt to taste
1 tsp Chili Flakes
1 tbsp Brown Sugar
¼ cup Spicy Tofu thickly sliced
½ cup Extra Firm Tofu thickly sliced
2 Eggs beaten
1½ tbsp Ground White Pepper start with a small amount and increase for more heat
3 tbsp Scallions chopped
2 tbsp Toasted Sesame Oil

For Topping

Chili Oil optional

US Customary - Metric

Instructions

Prep Marinade and Egg

Thinly slice the chicken breast and marinate it in a mixture of soy sauce and cornstarch. Set it aside for at least 15 minutes to allow the flavors to infuse and tenderize the meat.
In a separate bowl, beat the eggs until well combined. Set them aside, ready to be added to the soup later.

Making Hot and Sour Soup

In a wide pot or pan, add chicken stock and heat over medium heat. Add finely chopped ginger and let the mixture warm up, allowing the ginger to infuse its flavor.
Gently add the marinated chicken to the pot, stirring lightly to separate the slices and ensure even cooking.
Add the shiitake and wood ear mushrooms, bamboo shoots, soy sauce, dark soy sauce, rice vinegar, salt, chili flakes, and brown sugar. Bring the mixture to a boil and let it cook for 10-15 minutes.
Stir in both the spiced tofu and extra firm tofu. Allow the soup to continue boiling for an additional 7-10 minutes, ensuring the tofu heats through.
Prepare a cornstarch slurry by mixing the cornstarch with water as per the recipe's quantity. Slowly add the slurry to the soup, stirring constantly until the soup reaches your desired consistency.
Slowly pour the beaten eggs into the soup in a thin stream, stirring gently in a circular motion to create delicate egg ribbons.
Finally, add ground white pepper, chopped scallions, and toasted sesame oil. Stir gently and then remove the pot from heat. Your Hot and Sour Soup is now ready to enjoy!

Serving

Enjoy this comforting Hot and Sour Soup with a drizzle of chili sauce or oil for extra heat. For more pairing ideas, be sure to check out our Serving Suggestions section below.

Notes

Here are some of my favorite tips to help you make Hot and Sour Soup your own.

Mushrooms: Thinly slice both shiitake and wood ear mushrooms. If you are using dried mushrooms, first soak them in hot water until they soften, then slice. For fresh mushrooms, gently clean them with a damp kitchen towel before slicing. Also, thinly slice the bamboo shoots lengthwise.
Tofu: Cut the tofu into your desired shapes. You can cut spiced tofu directly. For extra firm tofu, first drain and press out any excess moisture before cutting.
Mushroom Type (Dried vs Fresh): Choose between fresh or dried mushrooms. If opting for dried, ensure they are thoroughly soaked in hot water to soften them for easy slicing. Note that Wood ear mushrooms may be found under the label "dried black fungus".
Meat Selection: While traditional recipes often use pork, this recipe uses chicken for a lighter option. However, feel free to switch back to pork if you prefer.
Balancing Flavors: Hot and Sour Soup is all about balance. Start with the recipe’s suggested amounts of vinegar and white pepper, then adjust according to taste. It’s easier to add more spices or vinegar incrementally than to correct if too much is added initially.
Thickening the Soup: For a thicker soup, mix a little cornstarch with water and add it to the soup while cooking. This will help achieve the classic viscous texture that many people love in Hot and Sour Soup.
Customizing Heat Levels: If some diners prefer less spice, serve chili oil or red pepper flakes on the side instead of mixing them directly into the pot. This allows everyone to customize the heat level to their liking.
Vegan Adaptations: To make this soup vegan, replace the chicken with additional tofu or another plant-based protein, and use vegetable stock instead of chicken stock. Omit the eggs or substitute with a vegan egg replacer. Also, ensure that all soy products are explicitly labeled as vegan. This ensures the dish remains flavorful while accommodating vegan dietary preferences.

Nutrition

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