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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
