Hot and Sour Soup Recipe

If you’re craving something that excites your taste buds with a fantastic mix of bold flavors and comforting warmth, this Hot and Sour Soup Recipe is your new best friend. It’s the perfect bowl of happiness, blending spicy heat, tangy sour notes, and a silky texture that’s both light and satisfying. Trust me, once you make it, you’ll wonder how you ever went without this beautifully balanced soup in your life. Simple ingredients come together to create a symphony of flavor, making this a go-to recipe no matter the season.

Ingredients You’ll Need

Gathering the right ingredients is the secret to making a truly memorable Hot and Sour Soup Recipe. Each item plays a crucial role in balancing the spicy, sour, and savory notes while adding texture and color that elevates the dish beyond your typical soup.

• Chicken broth: The flavorful base that brings everything together with a rich, savory depth.
• Shiitake mushrooms: Thinly sliced for their earthy flavor and chewy texture, they add umami and substance.
• Bamboo shoots: Provide a pleasant crunch and subtle sweetness that complements the bold flavors.
• Firm tofu: Thinly sliced for silky bites that soak up all the delicious broth.
• Carrots: Julienne-cut for color and a hint of natural sweetness.
• Soy sauce: Essential for that salty, umami punch that defines many Asian dishes.
• Sugar: A touch to balance the sourness and the heat without overpowering them.
• Sriracha hot sauce: This adds the perfect amount of spicy kick—adjust to your heat preference.
• White pepper: Gives a distinctive sharpness common in authentic Hot and Sour Soup Recipe blends.
• White vinegar: The key ingredient for that bright sour tang that wakes up your palate.
• Sesame oil: For a fragrant, toasty finish that rounds out the flavor perfectly.
• Corn starch + water slurry: To thicken the broth just right, creating that silky texture.
• Eggs: Beaten and poured in slowly to add beautiful, delicate ribbons of egg throughout the soup.
• Green onions: For a fresh, crisp garnish that adds a mild onion flavor.
• Salt: To adjust seasoning and bring everything into harmony.

How to Make Hot and Sour Soup Recipe

Step 1: Slice Vegetables and Tofu

Begin by preparing your fresh ingredients—slice the Shiitake mushrooms thinly to release their full flavor, julienne the carrots so they cook evenly, and cut the firm tofu into delicate thin slices that will soften perfectly in the broth. Setting these aside ensures a smooth cooking process.

Step 2: Boil the Broth and Add Vegetables

Bring six cups of chicken broth to a rolling boil in a large pot over medium-high heat. Once it’s boiling, add the mushrooms, carrots, tofu, and bamboo shoots. Let everything simmer gently for about five minutes, just enough time for the vegetables to soften without losing their texture.

Step 3: Prepare Egg and Cornstarch Slurry

While the soup simmers, beat two eggs in a small bowl and keep them ready for the final step. Next, combine two tablespoons of corn starch with a quarter cup of water to make a slurry—this will be your thickening agent, creating that silky, luscious broth that Hot and Sour Soup is famous for.

Step 4: Season the Soup

Now, the magic happens! Add the soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the pot. Stir everything thoroughly, then let it bubble away for another five to seven minutes. This simmering time allows the spicy and tangy flavors to meld beautifully. Taste and adjust the seasoning so it suits your palate perfectly.

Step 5: Thicken the Broth

Pour the corn starch slurry slowly and steadily into the simmering soup while stirring constantly. This step is crucial—continuous stirring ensures the broth thickens evenly without clumping, giving you a silky texture that clings perfectly to each ingredient.

Step 6: Add Egg Ribbons

Slowly stream the beaten eggs into the soup while gently stirring. This technique creates those delicate, silky ribbons of egg that lend both texture and visual appeal, making each spoonful a delight.

Step 7: Final Touches

Finish off your Hot and Sour Soup Recipe by stirring in sliced green onions and seasoning with salt to taste. Let it simmer for another minute or two to marry all the flavors together, and it’s ready for serving!

How to Serve Hot and Sour Soup Recipe

Garnishes

Fresh green onions are classic, but don’t stop there! A sprinkle of toasted sesame seeds or a few drops of extra sesame oil can add a fantastic aroma and contrast. Some like to add a handful of fresh cilantro for a burst of bright herbaceous flavor that complements the sour heat beautifully.

Side Dishes

This soup shines as a starter but also pairs wonderfully with steamed jasmine rice or simple fried rice dishes. If you’re aiming for a full Asian-inspired meal, serve alongside crispy spring rolls or vegetable dumplings for an irresistible spread.

Creative Ways to Present

For a cozy dinner party vibe, serve Hot and Sour Soup Recipe in individual rustic bowls topped with freshly chopped scallions and a drizzle of chili oil for extra heat. Or try floating thin ribbons of fresh herbs atop the soup for a touch of green that makes the presentation pop and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Hot and Sour Soup keeps incredibly well in the fridge for up to three days. Transfer any leftovers to an airtight container and cool it before refrigerating. The flavors actually deepen overnight, making your next serving even more delicious.

Freezing

While freezing is possible, keep in mind that the texture of tofu and vegetables may soften after thawing. If you choose to freeze, do so in a sealed container for up to one month, and thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup on the stovetop over medium heat, stirring occasionally to prevent sticking. Heat slowly to maintain the soup’s silky texture and avoid curdling the egg ribbons. Add a splash of broth or water if it thickens too much.

FAQs

Can I make this Hot and Sour Soup Recipe vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and make sure your soy sauce and other condiments are vegetarian-friendly. The mushrooms and tofu provide enough umami and texture to keep it satisfying without meat.

How can I adjust the sourness and spiciness?

Sourness mainly comes from white vinegar, so add more for a tangier soup. For spiciness, increase the sriracha or add fresh chili slices. Remember to adjust gradually and taste as you go to avoid overpowering the soup.

What type of mushrooms can I use if I don’t have Shiitake?

You can substitute Shiitake mushrooms with cremini, button, or oyster mushrooms. While Shiitake adds a unique earthiness, other mushrooms will still give you great texture and flavor.

Can I use cornstarch alternatives?

Yes, arrowroot powder or potato starch can be used instead of cornstarch for thickening. Use the same amount as the cornstarch in the slurry and mix well before adding to the soup.

Why is the egg added at the end?

Adding the beaten eggs slowly while stirring creates those delicate egg ribbons that give the soup a wonderful silky texture. If added too early, the eggs might scramble and lose that beautiful appearance and mouthfeel.

Final Thoughts

This Hot and Sour Soup Recipe is truly a celebration of bold yet balanced flavors that warm the heart and satisfy the soul. It’s quick, straightforward, and perfect for any occasion when you want something both comforting and exciting. I can’t wait for you to give it a try and share that cozy, spicy-sour goodness with your loved ones!

Hot and Sour Soup Recipe

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3.9 from 62 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Hot and Sour Soup recipe is a flavorful and comforting bowl of tangy, spicy broth filled with shiitake mushrooms, tofu, bamboo shoots, and colorful carrots. Balanced with soy sauce, vinegar, and sriracha, it delivers a perfect harmony of heat and acidity, finished with silky egg ribbons and fresh green onions. Ready in just 25 minutes, this classic Asian-inspired soup is ideal for a quick, satisfying meal.

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Ingredients

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Broth and Vegetables

• 6 cups chicken broth
• 8 pieces shiitake mushrooms, sliced thinly
• 1 cup carrot, julienned
• 1/2 cup bamboo shoots
• 1/2 package firm tofu, thinly sliced

Flavorings and Seasonings

• 1/4 cup soy sauce
• 1 tsp sugar (adjust according to taste)
• 1 tbsp sriracha hot sauce (adjust to your liking)
• 1 teaspoon white pepper
• 1/4 cup white vinegar (add more for extra sourness)
• 1 tablespoon sesame oil
• Salt, to taste

Thickener and Egg

• 2 tablespoons corn starch
• 1/4 cup water (for slurry)
• 2 eggs, beaten

Garnish

• 2 green onions, sliced

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Instructions

1. Slice Vegetables and Tofu: Thinly slice the tofu, shiitake mushrooms, and julienned carrots. Set these prepared ingredients aside for the soup.
2. Boil Broth: In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once boiling, add the sliced mushrooms, carrots, tofu, and bamboo shoots. Allow to cook together for about 5 minutes to soften and flavor the ingredients.
3. Prepare Egg and Slurry: While the soup cooks, beat the two eggs in a separate bowl and set aside. In another small bowl, mix 2 tablespoons of corn starch with 1/4 cup water thoroughly to create a smooth slurry for thickening the soup.
4. Flavor the Soup: Add the soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the pot. Stir well to blend the flavors. Let the soup simmer gently for another 5 to 7 minutes, tasting and adjusting seasonings as needed.
5. Add Cornstarch Slurry: Slowly pour the prepared corn starch slurry into the soup while stirring constantly. This will thicken the broth, giving it a luscious texture—continue stirring until the soup has thickened to your preferred consistency.
6. Add Eggs: Gradually and gently pour the beaten eggs into the soup while stirring softly in one direction. This process creates delicate, silky egg ribbons throughout the soup, adding texture and richness.
7. Final Touches: Add the sliced green onions and salt to taste. Give the soup a final gentle stir and allow it to cook for another minute or two to marry the flavors.
8. Serve: Ladle the hot soup into bowls immediately and serve while warm to enjoy its full flavor and comforting warmth.

Notes

• Adjust the sriracha and vinegar quantities according to your preferred spice and sourness levels.
• Firm tofu works best to hold its shape in the soup without falling apart.
• Ensure to stir gently when adding eggs to create smooth egg ribbons instead of chunks.
• Use fresh shiitake mushrooms for the best flavor, but dried and rehydrated can also be used.
• If vegetarian version is desired, substitute chicken broth with vegetable broth.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Asian