Hot and Sour Soup
Hot and Sour Soup is a vibrant, comforting dish that brings bold tangy and spicy flavors to your table. This zesty Asian soup, with its silky tofu and crunchy veggies, is easy to make and perfect for any occasion.
Ingredients
Soup Base:
- 6 cups 1.5L chicken or vegetable broth
- ¼ cup 60ml rice vinegar
- ¼ cup 60ml soy sauce
- 1 –2 tbsp chili paste adjust to taste
- 1 tsp white pepper
- 1 tbsp sesame oil
Add-Ins:
- 8 oz 225g firm tofu, cubed
- ½ cup 30g dried wood ear mushrooms, soaked and sliced
- ½ cup 75g bamboo shoots, thinly sliced
- 2 large eggs lightly beaten
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
- 2 green onions chopped (for garnish)
- Optional: ½ cup shredded cooked chicken or pork
Instructions
Prep Ingredients
- I soak ½ cup dried wood ear mushrooms in warm water for 20–30 minutes until tender, then slice thinly. I cube 8 oz tofu, slice ½ cup bamboo shoots, and chop 2 green onions. I keep 6 cups broth, ¼ cup rice vinegar, ¼ cup soy sauce, 1–2 tbsp chili paste, and 1 tsp white pepper ready for this savory spicy broth.
Heat Broth
- In a large pot, I bring 6 cups chicken or vegetable broth to a gentle boil over medium heat, creating the base for this Chinese comfort soup.
Add Flavors and Veggies
- I stir in mushrooms, bamboo shoots, ¼ cup soy sauce, ¼ cup rice vinegar, 1–2 tbsp chili paste, 1 tsp white pepper, and 1 tbsp sesame oil. I simmer for 5–7 minutes to deepen the flavors of this zesty Asian soup.
Add Tofu and Protein
- I add tofu cubes and optional ½ cup shredded chicken or pork, simmering for 3–5 minutes to heat through without breaking the tofu in this savory spicy broth.
Thicken and Add Eggs
- I stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken slightly. I drizzle 2 beaten eggs slowly into the simmering soup, stirring gently in one direction to create silky ribbons for this Chinese comfort soup.
Adjust and Serve
- I taste and adjust with extra vinegar or soy sauce if needed. I ladle into bowls and garnish with green onions for a vibrant zesty Asian soup.
Notes
- Use fresh rice vinegar to ensure bright and tangy flavors.
- Adjust chili paste gradually to control heat level.
- Stir gently when adding eggs to create thin ribbons instead of clumps.
- Soak wood ear mushrooms thoroughly for optimal texture.
- Simmer instead of boiling to preserve tofu integrity and avoid harsh flavors.
Did you Like This Recipe? Please Rate and Comment Below!