Enjoy the rich flavors of Hot and Sour Soup, a Chinese classic with shiitake mushrooms, bamboo shoots, and tofu. Perfect for a hearty meal or as a flavorful addition to Asian cuisine, this homemade soup is both healthy and satisfying, ideal for cold days or as a delightful starter.
Begin by marinating thinly sliced chicken breast (or pork for authenticity) in soy sauce and cornstarch. Set aside to allow the flavors to infuse.
In a separate bowl, beat 2 eggs and set them aside for later use.
Heat 6 cups of chicken stock in a wide pot or pan over medium heat. Add finely chopped ginger and warm the mixture.
Add the marinated chicken to the pot and stir gently.
Incorporate shiitake and wood ear mushrooms, bamboo shoots, soy sauce, dark soy sauce, rice vinegar, salt, chili flakes, and brown sugar. Bring to a boil and cook for 10-15 minutes.
Add both spiced tofu and extra firm tofu into the pot, stirring well. Allow the soup to continue boiling for an additional 7-10 minutes.
Mix 1 tablespoon of cornstarch with 3-4 tablespoons of water and add to the soup. Cook until it reaches your desired consistency.
Slowly pour in the beaten eggs, stirring to form ribbons.
Finally, add ground white pepper, chopped scallion, and toasted sesame oil. Stir gently and remove from heat. Your Hot and Sour Soup is now ready to enjoy!
To Serve
Enjoy this comforting Hot and Sour Soup with a drizzle of chili sauce or oil for extra heat. Explore additional tips in the serving suggestions section.
Notes
Tips for Perfect Hot and Sour Soup:
Mushrooms: Thinly slice shiitake and wood ear mushrooms. If using dried, soak them in hot water until soft, then slice. Clean fresh mushrooms with a damp kitchen towel before slicing thinly. Thinly slice bamboo shoots lengthwise as well.
Tofu: Cut the tofu into your desired shapes. You can cut spiced tofu directly. For extra firm tofu, drain the water and press out excess moisture before cutting.
Mushroom Type (Dried vs Fresh): Choose between fresh or dried mushrooms. If using dried, soak them in hot water until they soften for easy slicing. Wood ear mushrooms might be labeled as "dried black fungus."
Meat Selection: Traditional recipes use pork, but chicken is used here for a lighter touch. Feel free to switch to pork if preferred.
Adjusting Flavor: Increase the heat with more ground white pepper. For more sourness, add extra vinegar.
Vegetarian Version: For a plant-based soup, omit chicken and egg, and use vegetable stock instead of chicken stock.