Hot Sour Soup Recipe

I absolutely adore this recipe because it perfectly balances savory, tangy, and spicy flavors, making each bite incredibly satisfying and comforting. Plus, the combination of tofu, mushrooms, and silky egg ribbons creates a hearty texture that feels both nourishing and indulgent.

The classic dish Hot Sour Soup has a vibrant taste and pleasantly fragrant spices. The clear soup is made with 4 cups chicken broth, then soured and spiced up with the addition of 1/4 cup rice vinegar and a 1/4 cup of soy sauce.

The umami-rich shiitake mushrooms pair perfectly with soft, tender strips of tofu to create the kind of nourishing soup that is perfect for any time of year.

Ingredients

Chicken Broth:
Delivers a flavorful foundation and a hearty protein punch.

Rice Vinegar:
Contributes acidic tartness, intensifying flavor complexity.

Soy Sauce:
Delivers umami and saltiness.

Firm Tofu:
Plant-based protein source and texture.

Shiitake Mushrooms:
Provides flavors reminiscent of the earth and types of dietary fiber.

Eggs:
Increase the protein content and provide a smooth, creamy texture to the soup.

Sugar:
Flavors are balanced with a hint of sweetness, which is optional to taste.

Chili Paste:
For heat and spice, delivers a fiery kick.

Ingredient Quantities

• 4 cups chicken broth
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 8 ounces firm tofu, cut into strips
• 4 ounces shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, julienned
• 2 eggs, lightly beaten
• 1 teaspoon sesame oil
• 3 green onions, thinly sliced
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar (optional, to taste)
• 1-2 tablespoons chili paste (optional, to taste)

Instructions

1. In a large pot, over medium heat, bring the chicken broth to a simmer.

2. In a well-prepared broth, combine the rice vinegar, soy sauce, white pepper, grated ginger, and minced garlic, and stir everything together.

3. Add the sliced shiitake mushrooms and bamboo shoots cut into thin strips to the pot and let them simmer for about 5 minutes until they become tender.

4. With the broth at a low simmer, add the firm tofu strips, and stir gently. They will need about 2-3 minutes to warm thoroughly in the broth before the next step can commence.

5. Combine cornstarch with water to form a slurry. Then, slowly add the slurry to the soup, stirring all the while. Let the soup simmer until it thickens to the desired level.

6. To taste, add sugar if desired for sweetness and chili paste for heat, and stir well to incorporate.

7. In a steady stream, pour the lightly beaten eggs into the simmering soup, stirring gently with a fork to make thin ribbons.

8. Remove from heat and stir in the sesame oil, blending the flavors.

9. Scoop the hot sour soup into bowls and sprinkle in a generous amount of sliced green onions for garnish.

10. Savor the contrast of heat and tang in every spoonful. Serve immediately.

Equipment Needed

1. Large pot
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Grater
7. Mixing bowl
8. Small bowl
9. Fork
10. Spoon or ladle

FAQ

• Q: Can I use another type of broth instead of chicken broth?Q: Can I make the soup vegetarian by using vegetable broth instead of chicken broth?

  A: Yes, using vegetable broth instead of chicken broth is one way to make the soup vegetarian.

• Q: How do I adjust the spice level?Begin with 1 tablespoon chili paste and adjust to your taste. You can also skip it altogether if you want a milder soup.
• Q: Is it necessary to add sugar?A: You can adjust the amount of sugar to your taste. It is not necessary, but it does help to balance the vinegar’s sharp, sour quality. If you want to skip the sugar, feel free.
• Q: What type of tofu should I use?A: Use firm tofu because it holds its form better in the soup. You can cut it into tiny cubes or strips.
• Q: Can fresh mushrooms be used instead of dried shiitake mushrooms?Fresh shiitake mushrooms are an excellent addition. Simply slice them before adding them to the soup.
• Q: How do I get the egg ribbons in the soup?A: Slowly add the eggs that have been beaten lightly into the hot soup while stirring gently to create thin ribbons or streamers.
• Q: Can I prepare this soup in advance?A: You can make the soup fresh for the best results, but if you need to make it ahead of time, you can store it in the refrigerator for up to 2 days. Just remember to reheat it gently before serving.

Substitutions and Variations

For a vegetarian version, use vegetable broth instead of chicken broth.
If necessary, substitute apple cider vinegar for rice vinegar.
Use tamari instead of soy sauce for a gluten-free option.
If you cannot obtain white pepper, do not hesitate to use black pepper as a substitute.
Use cremini mushrooms when shiitake mushrooms are hard to find.

Pro Tips

1. Enhance Mushroom Flavor Before adding the shiitake mushrooms to the pot, consider sautéing them briefly in a bit of sesame oil or olive oil. This will enhance their flavor and add a deeper umami taste to the soup.

2. Perfect Egg Ribbons When adding the beaten eggs, ensure the soup is at a gentle simmer. Stir in a circular motion before slowly drizzling the eggs in a thin stream to create the perfect silky ribbons.

3. Adjust the Tanginess and Heat Taste the soup after adding the vinegar and soy sauce. Adjust the levels of rice vinegar and chili paste gradually to get your preferred balance of tanginess and spiciness.

4. Tofu Texture Tip For a different texture, you can lightly pan-fry the tofu strips before adding them to the soup. This will give them a firmer surface and prevent them from breaking apart easily.

5. Ginger and Garlic Aroma For a more pronounced aroma, sauté the grated ginger and minced garlic in a little sesame oil at the beginning before adding the broth. This step releases their oils and enhances the overall flavor of the soup.