Hot And Sour Soup Recipe

Hot and Sour Soup is one of the most iconic dishes in Chinese cuisine, famous for its delightful balance of bold flavors. The tanginess of vinegar, the heat from white pepper, and the richness of savory broth all come together in this hearty, comforting soup. It’s a perfect dish for any time of year but especially soothing during cold months or when you’re feeling under the weather. The soup has variations across regions, but it always stays true to its core-deeply flavorful, with a balance of spice and sourness. Plus, it’s surprisingly easy to make at home with the right ingredients.

But what makes Hot and Sour Soup so irresistible? It’s the depth of flavor, the layers of taste, and the delightful contrast in textures. If you’ve ever slurped a bowl of it from your favorite Chinese restaurant, you’ll know that feeling when it hits the spot. The good news is you can recreate that same sensation right in your own kitchen. So let’s dive in and get into the nitty-gritty of making this perfect bowl of Hot and Sour Soup.

This recipe offers a simple yet traditional way to create Hot and Sour Soup, bursting with layers of flavor. Whether you’re making it for a weeknight dinner or hosting a dinner party, this recipe has you covered. It’s also a great way to make sure you’re getting a delicious, authentic taste without needing to run to a restaurant. If you’re craving a deep, spicy, and sour bowl of soup, you’ve come to the right place.

Ingredients Needed

For a rich and flavorful Hot and Sour Soup, here’s what you’ll need. Make sure to grab these ingredients from your local grocery store or Asian market to get the authentic flavors you’re looking for.

Base Ingredients

Chicken or vegetable broth – 4 cups. This will form the heart of your soup and give it the necessary umami flavor. You can use a rich, homemade broth or a good store-bought one for convenience.
Shiitake mushrooms – 1 cup, dried or fresh. These add an earthy flavor that complements the spice and sourness of the soup.
Tofu – 1 block, firm or extra-firm. Tofu provides a soft, silky texture that contrasts nicely with the other ingredients.
Bamboo shoots – ½ cup, julienned. These add a crisp, refreshing crunch to the soup.
Wood ear mushrooms – ½ cup, soaked if dried. These mushrooms are commonly used in Hot and Sour Soup for their chewy texture.
Eggs – 2 large, beaten. The beaten eggs are gently poured into the simmering broth to create silky ribbons of egg throughout the soup.

Seasoning Ingredients

Rice vinegar – 3 tablespoons. This adds that signature sour note. You can experiment with different types of vinegar for varying degrees of acidity, though rice vinegar is most traditional.
Soy sauce – 2 tablespoons. Adds saltiness and depth.
White pepper – 1-2 teaspoons. This is key for the “hot” in Hot and Sour Soup. You can adjust the amount depending on your preferred heat level.
Sesame oil – 1 tablespoon. Adds a rich, nutty flavor that ties everything together.
Cornstarch – 1 tablespoon, mixed with 2 tablespoons of water. This will thicken the soup to a pleasant consistency.

Garnishes (Optional But Recommended)

Chopped green onions – for a fresh, mild onion flavor.
Cilantro – for a burst of freshness.
Chili oil or hot sauce – for those who love a little extra heat.

Cooking Instructions

Making Hot and Sour Soup is a surprisingly straightforward process. Here’s how to do it step by step:

Prepare The Ingredients
- Slice the shiitake mushrooms and bamboo shoots into thin strips.
- If using dried wood ear mushrooms, soak them in warm water for about 30 minutes until they soften, then slice into strips.
- Cut the tofu into cubes or strips, depending on your preference.
Make The Broth
- In a large pot, bring your chicken or vegetable broth to a simmer over medium heat.
- Add the shiitake mushrooms, bamboo shoots, and wood ear mushrooms. Let them cook for about 5-7 minutes, allowing their flavors to infuse into the broth.
Season The Broth
- Stir in the soy sauce, rice vinegar, and white pepper. Taste the broth and adjust the seasoning if necessary-add more vinegar for more tang or pepper for more heat.
Add The Tofu
- Gently add the tofu to the pot, being careful not to break it up too much. Let it simmer for 3-4 minutes.
Thicken The Soup
- Mix the cornstarch with the water to make a slurry. Slowly pour this into the soup while stirring, and let it cook for another minute or so. The soup should begin to thicken.
Create The Egg Ribbons
- Lower the heat and pour the beaten eggs into the soup in a thin stream while stirring gently in a circular motion. The eggs will form delicate ribbons in the broth.
Finish With Sesame Oil
- Drizzle the sesame oil over the soup and stir gently to combine.
Garnish And Serve
- Ladle the soup into bowls and garnish with chopped green onions, cilantro, and a drizzle of chili oil or hot sauce if desired.

Ingredient Insights

Each ingredient in Hot and Sour Soup brings its own unique flavor and texture to the table. Here’s a little more detail about some key ingredients:

Shiitake mushrooms: These mushrooms provide a savory, umami flavor that makes the soup feel rich and satisfying. They’re also known for their health benefits, including boosting immunity and heart health.
Bamboo shoots: These are low in calories but high in fiber, making them a great addition to the soup’s texture. They provide a crunchy contrast to the softer tofu and mushrooms.
Tofu: Tofu is a fantastic protein source, particularly for vegetarians and vegans. Its neutral flavor makes it the perfect canvas for absorbing the soup’s rich broth.
White pepper: White pepper is a staple in Chinese cuisine and gives Hot and Sour Soup its signature heat. It’s more aromatic than black pepper and has a slightly different flavor profile.
Rice vinegar: Rice vinegar has a milder acidity than other vinegars, which is essential in balancing the soup’s flavors without overwhelming them with too much sourness.
Eggs: Beaten eggs are added to create silky strands in the soup, giving it a delicate, comforting texture.

Expert Tips

Here are some expert tips to elevate your Hot and Sour Soup game:

Adjust the heat: The amount of white pepper can vary depending on how spicy you want your soup to be. Start with a little and add more as you go, tasting along the way.
Use a good broth: The broth is the backbone of the soup, so use a high-quality chicken or vegetable broth. Homemade broth will give the soup a richer, more complex flavor, but store-bought can work just fine if you’re in a pinch.
Don’t overcook the tofu: Tofu is delicate, so don’t let it boil for too long. Add it near the end of the cooking process to keep it soft and tender.
Balance the flavors: Hot and Sour Soup is all about balancing the heat from the pepper with the tang from the vinegar. If your soup is too sour, add a touch more soy sauce or a pinch of sugar to mellow it out.
Add more mushrooms: If you’re a mushroom fan, feel free to load up on them. The more mushrooms, the richer the flavor.

Recipe Variations

Hot and Sour Soup is a flexible recipe, and there are many variations you can try based on your preferences or what you have in your pantry:

Meat lovers’ version: Add thinly sliced pork, chicken, or beef to the soup. Just make sure to cook it through before adding the other ingredients.
Vegan version: Skip the eggs and use vegetable broth instead of chicken broth for a vegan-friendly Hot and Sour Soup. You can also substitute tofu for tempeh for a slightly firmer texture.
Spicy twist: For an extra kick, add some chili peppers or a spoonful of chili paste to the soup along with the white pepper.
Add more vegetables: You can incorporate other vegetables like spinach, bok choy, or carrots for added nutrition and variety.

Final Words

Hot and Sour Soup is a delightful dish that blends contrasting flavors in a way that’s simply irresistible. The combination of spicy, sour, and savory elements creates a soup that is both comforting and invigorating. Whether you enjoy it as a starter or as a main dish, it’s the kind of meal that fills you up while leaving you wanting more.

Hot And Sour Soup Recipe