This Chinese Hot and Sour Soup is a perfect blend of spicy and tangy flavors. Filled with tasty mushrooms, tofu, and bamboo shoots, it’s a comforting dish that warms you right up!
It’s like a cozy hug in a bowl! I love making this soup when I’m feeling under the weather—it always lifts my spirits. Plus, it’s super quick to whip up for dinner! 🍲
Key Ingredients & Substitutions
Chicken Broth: This forms the soup’s base. If you’re vegetarian or vegan, swap it for vegetable broth. Homemade broth adds great flavor, but store-bought works just fine!
Mushrooms: Shiitake mushrooms add richness, but feel free to use regular white mushrooms if they’re more accessible. You can also try cremini or even dried mushrooms—just rehydrate them first.
Bamboo Shoots: These add a crunchy texture, but if you can’t find them, shredded carrots or sliced water chestnuts can offer a similar crunch.
Tofu: Firm tofu is great for texture. If you need a soy-free option, consider using chickpeas or even cooked chicken in small pieces for a different flavor.
Eggs: They’re important for texture. For a vegan version, you can skip them or use a scrambled tofu mix. This alters the texture a bit but keeps the dish hearty.
Chili Garlic Sauce: This brings the heat. If you like it milder, you can use sriracha or just a bit of red pepper flakes instead. Adjust based on your spice preference!
How Do You Get Decent Egg Ribbons in Your Soup?
Creating those lovely egg ribbons is a fun part of making this soup! It can be tricky, so here’s how to do it:
- Ensure your soup is at a gentle simmer, not a rolling boil. This helps the eggs cook evenly.
- Slowly pour the beaten eggs into the soup in a thin stream while stirring gently. This will help create those nice ribbons.
- Keep stirring lightly for a few seconds to let the eggs cook through before serving the soup.
Practice makes perfect! Don’t worry if they’re not perfect the first time; it’s all about the delicious flavors in the bowl.
Delicious Chinese Hot and Sour Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth
- 1 cup sliced shiitake or white mushrooms
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into thin strips
- 1/4 cup wood ear mushrooms (optional), soaked and sliced
- 2 eggs, lightly beaten
For the Flavoring:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (for that perfect sour touch)
- 1 tablespoon chili garlic sauce or chili paste (adjust based on your spice level)
- 1 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (this is your slurry for thickening!)
- 2 teaspoons sesame oil
For the Garnish:
- 3 green onions, chopped
- Salt to taste
How Much Time Will You Need?
This delicious soup can be ready in about 25 minutes! It takes approximately 10 minutes to prep your ingredients and about 15 minutes to cook. Quick and satisfying, perfect for a busy day!
Step-by-Step Instructions:
1. Boil the Broth:
In a large pot, add the chicken broth and bring it to a boil over medium-high heat. This is the flavorful base for your soup!
2. Add the Veggies and Tofu:
Once the broth is boiling, toss in the sliced mushrooms, bamboo shoots, wood ear mushrooms (if you’re using them), and tofu strips. Let it all simmer together for about 5 minutes, so everything gets tender.
3. Bring in the Flavors:
Now it’s time to flavor up! Stir in the soy sauce, rice vinegar, chili garlic sauce, and white pepper. Give it a taste and adjust the seasoning with salt if needed. It should be a nice balance of spicy and sour!
4. Thicken It Up:
To thicken your soup, slowly stir in the cornstarch slurry, and let everything cook for another 2 minutes until the soup is slightly thickened and luscious.
5. Create Egg Ribbons:
Reduce heat slightly, then slowly pour in the beaten eggs in a thin stream. Gently stir with a fork or chopsticks to create beautiful, delicate egg ribbons throughout the soup. It’s like magic!
6. Finish with Sesame Oil:
Remove the pot from heat and stir in the sesame oil to bring in that wonderful nutty flavor.
7. Serve It Up:
Ladle the hot soup into bowls and garnish with chopped green onions. Your fabulous hot and sour soup is now ready to be enjoyed!
8. Dive In!
Serve hot and savor the deliciously balanced blend of spicy and tangy flavors. Enjoy every comforting spoonful!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! If you’re looking for a vegetarian option, vegetable broth works great and will still provide a lovely base for the soup.
What Can I Substitute for Tofu?
If you aren’t a fan of tofu, feel free to use shredded cooked chicken, shrimp, or even chickpeas for a different protein option!
Can I Make This Soup Spicier?
Of course! You can increase the amount of chili garlic sauce or add sliced jalapeños for an extra kick. Adjust it to suit your spice preference!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it on the stove over low heat, stirring occasionally for even heating.
