Hot and sour soup is a classic Chinese favorite, known for its bold flavors and warming qualities. With a perfect balance of spice and tang, this soup is easy to make at home and perfect as an appetizer or light meal.
Ingredients:
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button)
- ½ cup bamboo shoots, julienned
- ½ cup firm tofu, cubed
- 1 small carrot, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste or Sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 egg, lightly beaten
- 2 green onions, chopped
- Salt & pepper to taste
Instructions:
- Prepare the broth:
Bring chicken or vegetable broth to a boil in a large pot. - Add vegetables and tofu:
Stir in mushrooms, bamboo shoots, tofu, and carrot. Simmer for 5–7 minutes until tender. - Season the soup:
Add soy sauce, rice vinegar, chili paste, sesame oil, salt, and pepper. Adjust spice and tang to your preference. - Thicken the soup:
Slowly pour in the cornstarch slurry while stirring continuously to thicken slightly. - Add the egg:
Drizzle the beaten egg into the soup in a steady stream while stirring to create silky ribbons. - Finish and garnish:
Remove from heat and garnish with chopped green onions. Serve hot.
Tips for the Perfect Hot and Sour Soup:
- Adjust chili and vinegar levels based on your taste preference.
- Use fresh mushrooms for a richer flavor.
- For extra protein, add shredded chicken or shrimp.
- Serve immediately for the best texture; the egg ribbons are delicate.
Conclusion:
This hot and sour soup recipe is quick, flavorful, and perfect for warming up on chilly days. Tangy, spicy, and comforting, it’s a dish that satisfies both your taste buds and your soul.