Authentic Chinese Hot and Sour Soup Recipe for Cozy Comfort Recipe

Introduction

Warm up with a bowl of authentic Chinese Hot and Sour Soup, a perfect blend of spicy, tangy, and savory flavors. This comforting soup features mushrooms, tofu, and a deliciously thickened broth that’s easy to prepare at home.

Ingredients

• 4 cups Chicken Broth (Substitute with vegetable broth for a vegetarian version)
• 3 tablespoons Soy Sauce (Use tamari for gluten-free)
• 2 tablespoons Black Vinegar (Substitute with rice vinegar for a milder flavor)
• 1 cup Shiitake Mushrooms (Substitute with cremini or button mushrooms if shiitakes are unavailable)
• 1 cup Bamboo Shoots (Use water chestnuts as an alternative)
• 2 stalks Green Onions (For garnish)
• 1 block Tofu (Firm or silken tofu works well)
• 2 large Eggs (Whisked and drizzled into the soup)
• 2 tablespoons Cornstarch (Used to thicken the soup)
• 1 teaspoon White Pepper (Adjust according to taste)
• 1 tablespoon Chili Paste or Dried Chili (Adjust for desired heat)
• 1 tablespoon Sesame Oil (Essential for authentic taste)

Instructions

1. Step 1: Heat the chicken broth in a large pot over medium-high heat until it reaches a rolling boil.
2. Step 2: Add sliced shiitake mushrooms and julienned bamboo shoots to the boiling broth; let simmer for about 5 minutes until tender.
3. Step 3: Stir in the soy sauce, black vinegar, white pepper, and chili paste, adjusting seasoning to taste.
4. Step 4: Thicken the soup by slowly stirring in the cornstarch slurry (cornstarch mixed with a little cold water).
5. Step 5: Lower the heat and carefully drizzle the beaten eggs into the pot while stirring continuously to create silky ribbons.
6. Step 6: Include tofu strips and let the soup simmer for another 2 minutes to warm through.
7. Step 7: Finish with a drizzle of sesame oil and sprinkle sliced green onions on top for garnish.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and use tamari instead of soy sauce for gluten-free needs.
• If fresh bamboo shoots are not available, canned bamboo shoots or crunchy water chestnuts add a nice texture.
• Adjust the amount of chili paste or dried chili to control the heat level to your preference.
• Use silken tofu for a softer texture or firm tofu if you prefer more bite.

Storage

Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the egg ribbons from breaking down too much. Avoid freezing as the tofu and eggs may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute chicken broth with vegetable broth and use tamari instead of soy sauce for a gluten-free vegetarian option. Ensure your chili paste does not contain animal products.

How do I prevent the eggs from clumping in the soup?

Drizzle the beaten eggs slowly into the hot soup while stirring gently and continuously. This will create delicate egg ribbons rather than clumps.

Authentic Chinese Hot and Sour Soup Recipe for Cozy Comfort Recipe

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★★★★★

4.7 from 65 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Authentic Chinese Hot and Sour Soup recipe delivers a perfect balance of spicy, tangy, and savory flavors in a warming and comforting bowl. Made with a flavorful broth, tender shiitake mushrooms, crunchy bamboo shoots, silky tofu, and gently drizzled eggs, this soup is ideal for cozy meals and can be easily adapted for vegetarian and gluten-free diets.

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Ingredients

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Broth and Seasonings

• 4 cups Chicken Broth (Substitute with vegetable broth for a vegetarian version)
• 3 tablespoons Soy Sauce (Use tamari for gluten-free)
• 2 tablespoons Black Vinegar (Substitute with rice vinegar for a milder flavor)
• 1 teaspoon White Pepper (Adjust according to taste)
• 1 tablespoon Chili Paste or Dried Chili (Adjust for desired heat)
• 1 tablespoon Sesame Oil (Essential for authentic taste)

Main Ingredients

• 1 cup Shiitake Mushrooms, sliced (Substitute with cremini or button mushrooms if shiitakes are unavailable)
• 1 cup Bamboo Shoots, julienned (Use water chestnuts as an alternative)
• 1 block Tofu, cut into strips (Firm or silken tofu works well)
• 2 large Eggs, whisked
• 2 stalks Green Onions, sliced (For garnish)

Thickening Agent

• 2 tablespoons Cornstarch (Used to thicken the soup)

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Instructions

1. Heat the Broth: In a large pot, bring 4 cups of chicken broth to a rolling boil over medium-high heat to create a flavorful base for the soup.
2. Add Mushrooms and Bamboo Shoots: Add sliced shiitake mushrooms and julienned bamboo shoots to the boiling broth. Reduce heat to medium and simmer for about 5 minutes, allowing the vegetables to soften and release their flavor.
3. Season the Soup: Stir in soy sauce, black vinegar, white pepper, and chili paste. Taste and adjust the seasoning to achieve the desired balance of spicy and sour notes.
4. Thicken the Soup: Prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with an equal amount of cold water. Slowly stir the slurry into the soup while continuing to simmer, thickening the broth to a slightly viscous consistency.
5. Drizzle in Eggs: Lower the heat to medium-low. Carefully drizzle the beaten eggs into the soup in a thin stream while gently stirring to create delicate egg ribbons throughout the broth.
6. Add Tofu and Simmer: Gently add tofu strips to the soup. Let everything simmer together for an additional 2 minutes, allowing the tofu to warm through without breaking apart.
7. Finish and Garnish: Remove from heat and drizzle the soup with sesame oil for authentic flavor. Sprinkle sliced green onions on top as a fresh, vibrant garnish before serving.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Use tamari instead of regular soy sauce to make the soup gluten-free.
• Adjust the chili paste quantity to customize the spice level to your preference.
• Silken tofu will give a softer texture, while firm tofu keeps its shape better in the soup.
• If black vinegar is unavailable, rice vinegar offers a milder acidity but retains the sour profile.
• The soup is best served hot and pairs well with steamed rice or Chinese bread.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Keywords: Hot and Sour Soup, Chinese Soup, Comfort Food, Tofu Soup, Spicy Soup, Vegetarian Soup, Gluten Free Soup