I am eager to share my take on Hot And Sour Soup, a dish that dazzles with every spoonful. I enjoy the interplay of chicken broth, shiitake mushrooms, and tofu combined with garlic, ginger, and rice vinegar. The balance of flavors brings a surprising depth perfect for any quick meal.

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I have always been fascinated by the bold flavors in Chinese cooking so I decided to try my hand at making this Classic Hot And Sour Soup recipe. It is one of those dishes that manages to pack an insane amount of flavor in every spoonful while still being really quick to prepare.

I start with 4 cups chicken broth and add ingredients like shiitake mushrooms that have been rehydrated if using dried, wood ear mushrooms, and julienned bamboo shoots. The firm tofu cubes, minced garlic and grated fresh ginger give it an extra layer of taste that reminds me of Asian soup recipes I’ve tried over the years.

I then blend in eggs lightly beaten and finish with rice vinegar, soy sauce, white and black pepper, sugar, and a cornstarch slurry to thicken. A splash of sesame oil and optional chili paste makes it even more exciting.

This Hot And Sour Soup is not only authentic but super easy to whip up if you love Chinese take out flavors.

Why I Like this Recipe

1. I love how quick and haalf-easy this recipe is to make, its perfect when im short on time yet want something tasty.
2. I really enjoy the mix of flavors in this soup, the tanginess from the vinegar and the heat from the chili paste mix so well with the savory chicken broth, it always reminds me of my favorite Chinese take out.
3. I appreciate that it’s loaded with healthy ingredients like tofu and mushrooms, it makes me feel good knowing im eating something that’s both delicious and a bit nutritious.
4. I like making it because it’s flexible and i can adjust the spice level or add more of my favorite ingredients to suit my taste.

Ingredients

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Chicken broth gives a rich protein base and deep savory flavour to the soup.
Shiitake mushrooms are full of fiber and antioxidants which boost the taste and health.
Wood ear mushrooms add crunch, extra fiber and a subtle earthy touch to the dish.
Bamboo shoots are low in fat but high in fiber, adding crunch and slight sweetness.
Tofu gives an excellent protein boost while keeping the soup soft and satisfying.
Eggs add silkiness and extra protein that enrich the texture of this hearty meal.
Rice vinegar brings a tangy and sour note lifting the soup with brightness.

Ingredient Quantities

4 cups chicken broth

1/2 cup sliced shiitake mushrooms (rehydrated if using dried)

1/2 cup sliced wood ear mushrooms

1/2 cup julienned bamboo shoots

1/2 cup firm tofu, cut into small cubes

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

2 eggs, lightly beaten

1/4 cup rice vinegar

2 tablespoons soy sauce

1/2 teaspoon white pepper

1/2 teaspoon black pepper

1/2 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 teaspoon sesame oil

1-2 teaspoons chili paste (optional for extra heat)

How to Make this

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1. Pour 4 cups of chicken broth into a pot and bring it to a boil while stirring in the minced garlic and grated ginger.

2. Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots into the broth and let them cook for about 3 minutes.

3. Stir in the tofu cubes and let it warm up in the hot broth for another 2 minutes.

4. Mix in the rice vinegar, soy sauce, white pepper, black pepper and sugar, then drop in the chili paste if you want some extra heat.

5. Slowly pour the beaten eggs into the pot while stirring gently so you end up with nice silky egg ribbons all over the soup.

6. Give the cornstarch slurry a quick stir and slowly pour it into the soup; let the soup simmer for a minute or until it thickens a bit.

7. Drizzle the teaspoon of sesame oil over the soup and give everything a final stir.

8. Taste the soup and adjust any seasonings if needed.

9. Ladle the hot and sour soup into bowls and serve it immediately while it’s fresh and steamy.

Equipment Needed

1. Large pot for boiling the soup
2. Stove or cooktop to heat the pot
3. Measuring cups to portion chicken broth and other liquid ingredients
4. Measuring spoons for garlic, ginger, spices, and chili paste
5. Stirring spoon to mix ingredients evenly
6. Knife and cutting board for prepping garlic, ginger, mushrooms, bamboo shoots, and tofu
7. Bowl to beat the eggs
8. Small bowl for mixing the cornstarch slurry
9. Ladle to serve the final soup

FAQ

Q: Can I make this recipe vegetarian?

A: Yep, you can use veggie broth instead of chicken broth and simply leave out any meat ingredients. Just keep the tofu and mushrooms.

Q: Where can I find wood ear mushrooms?

A: You can usually find them in asian markets, either fresh or dried. If they are dried make sure to rehydrate 'em before using.

Q: Can I adjust the heat level?

A: For sure, if you're not into too much spice, you can use less chili paste as it is completely adjustable to taste.

Q: What do I do if I don't have bamboo shoots?

A: You can substitute with julienned carrots or even add more mushrooms instead. It won't taste exactly the same but it still comes out good.

Q: What's the point of the eggs in the soup?

A: The eggs help thicken the broth slightly and give it a smoother texture. They make the soup more rich and filling.

Classic Hot And Sour Soup Recipe Substitutions and Variations

Chicken broth: If you’re out of chicken broth, you can use veggie broth or even beef broth if you want a richer flavor
Shiitake mushrooms: If shiitakes ain’t available, button mushrooms or cremini mushrooms work just fine
Wood ear mushrooms: When you can’t find wood ears, enoki mushrooms can be a good substitute
Bamboo shoots: If you don’t have bamboo shoots, try thinly sliced water chestnuts for a similar crunch
Firm tofu: In a pinch, extra firm tofu or even a bit of tempeh can work, but it might change the taste a little

Pro Tips

1. When you’re rehydrating dried mushrooms, save the water you used. Strain it and add a little more to the soup so you get even more flavor, instead of wastin’ it all.

2. Make sure you slowly stir in the beaten eggs. If you rush it you might end up with clumps instead of those nice, silky egg ribbons that make the soup so tasty.

3. If you really like a thicker soup, let the cornstarch slurry simmer for just a bit longer than a minute. But be careful not to overdo it so you don’t lose that smooth texture.

4. Don’t be afraid to add a little extra chili paste if you want more heat. Just taste as you go so you don’t accidentally end up with a soup that’s too spicy for your liking.