Hot and Sour Soup

Introduction

Hot and Sour Soup is one of those dishes that offers the perfect balance of flavors—rich, savory, and tangy with just the right amount of spice. Whenever I make this soup, it takes me back to cozy nights when my family gathers around the table, sipping on this warm, comforting bowl of deliciousness. The earthy mushrooms, tender tofu, and the tangy kick from the vinegar and sriracha create a complex flavor profile that is both comforting and refreshing. It’s an easy-to-make recipe that always leaves me satisfied and is sure to please anyone who enjoys a little heat with their meal. The best part? It’s a one-pot dish that comes together in no time and provides a hearty, flavorful meal.

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Why You’ll Love Hot and Sour Soup

• Perfect Balance of Flavors: Hot and Sour Soup hits all the right notes—umami from the chicken broth and soy sauce, sourness from vinegar, sweetness from sugar, and a kick of heat from sriracha and white pepper. It’s the perfect harmony of savory and spicy flavors.
• Quick and Easy: This soup comes together in less than 30 minutes, making it a great option for busy weeknights or when you’re craving something flavorful without spending hours in the kitchen.
• Customizable: Whether you like your soup extra spicy or more on the mild side, you can easily adjust the heat levels and sourness to suit your taste.
• Healthy and Light: Packed with vegetables like carrots and bamboo shoots, as well as tofu for added protein, this soup is light, yet satisfying—perfect for those looking for a healthy, comforting dish.
• Perfect for Any Season: Whether you’re enjoying it in the cooler months for its warmth or during the warmer months for its refreshing, tangy flavor, Hot and Sour Soup is a year-round favorite.

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Ingredients

• 6 cups chicken broth
• 8 pieces shiitake mushrooms, thinly sliced
• ½ cup bamboo shoots
• ½ package firm tofu, thinly sliced
• 1 cup carrot, julienned
• ¼ cup soy sauce
• 1 teaspoon sugar (adjust according to your taste)
• 1 tablespoon sriracha hot sauce (adjust to your liking)
• 1 teaspoon white pepper
• ¼ cup white vinegar (add an additional tablespoon if you like more sour)
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch + ¼ cup water
• 2 eggs, beaten
• 2 green onions, sliced (for garnish)
• Salt to taste

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Instructions

Step 1: Prepare the Vegetables and Tofu

Start by thinly slicing the tofu, carrots, and shiitake mushrooms. Set them aside for later use.

Step 2: Boil the Chicken Broth

In a large pot, bring 6 cups of chicken broth to a boil over medium-high heat. Once the broth begins to boil, add the sliced mushrooms, julienned carrots, sliced tofu, and bamboo shoots. Allow the soup to cook for about 5 minutes, or until the vegetables begin to soften.

Step 3: Prepare the Cornstarch Slurry

While the soup is simmering, in a separate small bowl, mix the cornstarch with ¼ cup of water to make a slurry. Set it aside for later.

Step 4: Add the Flavorings

Next, it’s time to add the essential flavors that make this soup so delicious. Add the soy sauce, sugar, sriracha hot sauce, white pepper, white vinegar, and sesame oil to the soup. Stir everything well and let the soup continue to cook for another 5-7 minutes. The vinegar and sriracha should create a balanced hot and sour flavor.

Step 5: Add the Cornstarch Slurry

Slowly add the cornstarch slurry to the soup while stirring continuously. This will help thicken the broth and create that velvety texture that’s characteristic of Hot and Sour Soup.

Step 6: Add the Beaten Eggs

Next, beat two eggs in a separate bowl. Slowly pour the beaten eggs into the soup while stirring in a circular motion. This will create delicate ribbons of cooked egg throughout the soup.

Step 7: Taste and Adjust

Give the soup a taste and adjust the seasoning. If needed, add a pinch of salt to enhance the flavor or a little more vinegar for extra tanginess.

Step 8: Serve

Once everything is well combined and the soup has reached your desired consistency, remove it from the heat. Ladle the soup into bowls and garnish with freshly sliced green onions. Serve hot and enjoy the perfect balance of heat, spice, and tang.

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Nutrition Facts

• Servings: 4-6
• Calories per serving: Approximately 150-200 kcal per serving (depending on serving size and adjustments)
• Protein: 7g
• Fat: 7g
• Carbohydrates: 18g
• Fiber: 2g
• Sodium: 800mg (adjust based on the salt content of your soy sauce)

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Preparation Time

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes

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How to Serve

• Garnish with Green Onions: For added flavor and color, garnish your soup with freshly sliced green onions before serving.
• Serve with Rice: This Hot and Sour Soup can be served as a starter or alongside a bowl of steamed jasmine rice for a complete meal.
• Pair with Other Asian Dishes: It pairs wonderfully with dishes like spring rolls, dumplings, or fried rice. Add some crispy fried wontons on the side for extra crunch.
• Enjoy as a Light Meal: Hot and Sour Soup can stand alone as a light meal, especially if you’re craving something flavorful but not too heavy.

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Additional Tips

1. Adjust the Heat: If you prefer a spicier soup, feel free to add more sriracha hot sauce, or even a dash of chili oil for extra heat.
2. Customize the Veggies: Feel free to swap or add vegetables according to your preference. Mushrooms, bamboo shoots, and carrots are traditional, but you could add bell peppers, baby corn, or spinach for variety.
3. Use Low-Sodium Broth: To reduce the sodium content of this soup, opt for a low-sodium chicken broth or vegetable broth.
4. Make it Vegan: Replace the chicken broth with vegetable broth, and omit the eggs for a completely vegan version of this soup.
5. Store Leftovers: This soup keeps well for up to 2-3 days in the fridge. Reheat gently over low heat, adding a splash of water or broth if it thickens too much.

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FAQ

1. Can I make Hot and Sour Soup ahead of time?
   Yes, you can prepare the soup in advance and store it in the refrigerator for 2-3 days. Reheat gently over low heat before serving.
2. Can I use another type of mushroom?
   Yes! While shiitake mushrooms are traditional, you can substitute them with other types of mushrooms such as button mushrooms or oyster mushrooms.
3. Can I make this soup spicier?
   Absolutely! You can increase the amount of sriracha hot sauce or add some red pepper flakes for additional heat.
4. Can I make it vegetarian or vegan?
   Yes, replace the chicken broth with vegetable broth and omit the eggs for a vegan version. You can also add more vegetables for added texture and flavor.
5. Can I use tofu that’s not firm?
   It’s best to use firm tofu to maintain the texture, but if you only have soft tofu, you can still use it—just note that it will break apart more easily.
6. Can I add more sourness?
   Yes, if you prefer a more tangy soup, add an extra tablespoon of white vinegar to taste.
7. Can I freeze Hot and Sour Soup?
   While it’s not ideal to freeze soup with tofu and eggs, you can freeze the broth and veggies separately. When ready to eat, simply thaw and add fresh tofu and eggs.
8. Can I add meat to this soup?
   Yes, shredded chicken or pork can be added for a more hearty version of the soup.
9. How do I thicken the soup?
   The cornstarch slurry helps thicken the soup. If you prefer a thicker texture, you can add more cornstarch mixed with water.
10. What can I use instead of sriracha?
    If you don’t have sriracha, you can use any other hot sauce you like, or even a combination of chili paste and vinegar.

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Conclusion

Hot and Sour Soup is a delightful and versatile dish that can easily be adapted to suit your taste. With its balance of heat, sourness, and savory flavors, it’s a perfect choice for anyone who loves bold, comforting soups. This recipe is quick to prepare, customizable, and perfect for a cozy meal at home. Whether you’re looking for something light yet satisfying or craving a little spice, Hot and Sour Soup is the ideal dish to satisfy your taste buds. Give it a try and discover why it’s such a beloved classic!

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