Hot and Sour Soup is one of those iconic dishes that you’ll find in almost every Chinese restaurant, and for good reason. It’s a delicate balance of flavors-spicy, tangy, savory, and a little earthy-all wrapped up in a savory broth that feels both comforting and energizing. Whether you’re craving something to warm you up on a cold day or want a dish that challenges your taste buds with layers of complex flavors, Hot and Sour Soup is sure to deliver.
This soup has roots deep in Chinese culinary traditions, with variations across different regions. It’s loved not only for its rich flavor but also for its versatility. The ingredients and spice level can be adjusted to your preference, making it a dish you can truly make your own.
In this post, I’ll walk you through an authentic Hot and Sour Soup recipe, give you a breakdown of the ingredients, provide expert cooking tips, suggest some variations to suit your taste, and share a few more insights into this classic dish.
Hot And Sour Soup Authentic Recipe
Before you dive in, it’s important to understand what makes Hot and Sour Soup authentic. It’s not just about throwing in some chili sauce and vinegar. The key to this soup lies in balancing its complex flavors-the "hot" from the spices and the "sour" from the vinegar, paired with a savory broth that brings it all together.
The soup is typically made with ingredients like mushrooms, bamboo shoots, and tofu, creating an earthy, slightly chewy texture that’s contrasted by the crispness of the vegetables. Then there’s the star of the show: the broth. It should be rich, flavorful, and just the right amount of spicy and sour.
Here’s The Step-by-step Guide To Making Your Own Authentic Hot And Sour Soup
Ingredients Needed
To make an authentic Hot and Sour Soup, you’ll need the following ingredients:
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Broth Base
- 4 cups chicken or vegetable stock (homemade or store-bought)
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or more for extra tang)
- 1 tablespoon black vinegar (optional, for added depth)
- 1 teaspoon sugar (balances the vinegar)
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Proteins & Vegetables
- 200 grams (7 oz) tofu (silken or firm, depending on your preference)
- 100 grams (3.5 oz) shiitake mushrooms (fresh or dried)
- 1/2 cup bamboo shoots (julienned)
- 1/4 cup wood ear mushrooms (optional, for an authentic touch)
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Aromatics & Spices
- 2 tablespoons minced ginger
- 2-3 garlic cloves, minced
- 1-2 dried red chilies (adjust based on heat preference)
- 1-2 teaspoons white pepper (the classic pepper for heat in Hot and Sour Soup)
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For Thickeners
- 2 tablespoons cornstarch (to create that slightly thick, silky texture)
- 1 egg (lightly beaten, for that beautiful egg ribbon texture)
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Garnishes
- 2-3 spring onions (chopped, for freshness)
- A few sprigs of cilantro (optional, for a fresh herbal note)
- A dash of sesame oil (for a subtle nutty finish)
Cooking Instructions
Once you’ve gathered your ingredients, it’s time to start cooking!
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Prepare The Broth
- In a large pot, combine the chicken or vegetable stock and water. Bring it to a gentle simmer over medium heat.
- Add the soy sauce, rice vinegar, black vinegar (if using), and sugar. Stir to combine, ensuring the sugar dissolves completely.
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Sauté The Aromatics
- In a separate pan, heat a tablespoon of oil over medium heat. Add the ginger and garlic, sautéing for about 1-2 minutes, until fragrant.
- Add the dried red chilies and sauté for another 30 seconds. This will infuse the oil with heat and flavor.
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Simmer The Vegetables
- Add the shiitake mushrooms, bamboo shoots, and wood ear mushrooms (if using) into the broth. Let it simmer for 5-7 minutes to allow the flavors to meld.
- Gently add the tofu. You can break it into smaller cubes or leave it in larger blocks for a heartier texture.
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Thicken The Soup
- In a small bowl, mix the cornstarch with a little bit of water to create a slurry. Slowly stir this into the simmering soup to thicken it. Keep stirring gently to prevent any lumps.
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Add The Egg
- Once the soup has thickened slightly, slowly drizzle in the beaten egg while stirring in a circular motion. This creates the signature egg ribbons in the soup.
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Season And Finish
- Taste the soup, adjusting the vinegar, soy sauce, and pepper to your liking. Add more vinegar for tang or more soy sauce for saltiness.
- Finish with a dash of sesame oil for a rich, nutty flavor.
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Serve
- Ladle the soup into bowls, garnishing with chopped spring onions and fresh cilantro if desired. Serve hot and enjoy!
Ingredient Insights
Understanding the role of each ingredient in Hot and Sour Soup can really elevate your appreciation of the dish.
- Tofu: Tofu adds a soft, creamy texture to the soup. Silken tofu is often preferred for a melt-in-your-mouth experience, but firm tofu can be used for a more substantial bite.
- Mushrooms: Shiitake mushrooms bring a deep umami flavor that enhances the richness of the broth. Wood ear mushrooms, though optional, add a unique texture that’s slightly chewy and gelatinous, which is part of the soup’s signature feel.
- Vinegar: The sour element is the backbone of Hot and Sour Soup. While rice vinegar is the most common, black vinegar adds a richer, more smoky sourness.
- White Pepper: It’s more subtle than black pepper but provides a distinctive heat, which is key to the ’hot’ element. It also gives a warming, slightly numbing sensation.
- Eggs: The beaten egg gives the soup a silky texture and a comforting, velvety mouthfeel, while also contributing to its rich appearance.
Expert Tips
- Balance is Key: The beauty of Hot and Sour Soup lies in its balance. Don’t go overboard with the vinegar or the pepper-start with small amounts and adjust as you taste.
- Don’t Skip the Sesame Oil: A dash of toasted sesame oil right at the end adds an incredible depth of flavor that you won’t want to miss.
- Use Fresh Ingredients: Fresh mushrooms and bamboo shoots will bring more flavor than canned or dried versions. If you’re using dried mushrooms, make sure to rehydrate them fully before adding them to the soup.
- Customize the Heat: If you want to go spicier, add more dried chilies or a splash of chili oil. You can also control the heat by adjusting the amount of white pepper.
- Serve Immediately: Hot and Sour Soup is best enjoyed fresh, as the egg ribbons and textures of the vegetables hold up better when they’re still hot and recently prepared.
Recipe Variations
While the classic version is fantastic, you can try these variations to personalize your Hot and Sour Soup:
- Vegetarian Version: Skip the chicken or vegetable stock base if you want a lighter, purely plant-based soup. You can also replace tofu with tempeh or seitan for extra protein.
- Spicy Pork Hot and Sour Soup: Add ground pork or sliced pork belly to the broth for a meaty version of this soup. It will add richness and depth to the overall flavor profile.
- Add Noodles: If you prefer a heartier soup, add cooked noodles like rice noodles or egg noodles to the soup base. This turns your soup into more of a meal.
- More Vegetables: Feel free to add extra vegetables like carrots, spinach, or bell peppers to bulk up the soup. Just remember to adjust the cooking time for any extra ingredients.
Final Words
Hot and Sour Soup is one of those dishes that’s both comforting and exciting. It’s the perfect balance of flavors that makes every spoonful feel like a journey. Whether you’re a fan of a mild tang or love a kick of spice, this recipe allows you to fine-tune the soup to your exact tastes.
If you’ve never tried making Hot and Sour Soup at home, now’s the time! It’s a dish that’s surprisingly simple to make, and once you’ve mastered the recipe, you’ll never need to order takeout again.