Try This Zingy Hot And Sour Soup Recipe Tonight

Steaming bowls of hot and sour soup burst with bold flavors that dance across your palate.

Comfort meets excitement in this classic Chinese hot and sour soup recipe that promises warmth and zest.

Tangy vinegar and spicy chili oil create a symphony of tastes that awaken every sense.

Tender strips of protein and silky tofu float in a rich, deeply satisfying broth.

Each spoonful tells a story of culinary tradition and vibrant ingredients.

This soup transforms simple components into an extraordinary meal that warms you from the inside out.

Grab your ladle and prepare for a delicious adventure that will become a new favorite in your kitchen.

FAQs

• Is hot and sour soup healthy?

Yes, it’s nutritionally balanced with protein from tofu, vegetables, and low-calorie broth. It contains antioxidants from mushrooms and provides a good mix of nutrients.

• What is the flavor profile of hot and sour soup?

The soup combines tangy vinegar, spicy sriracha, umami from soy sauce, and a complex taste from white pepper, creating a vibrant and balanced flavor experience.

• Can I make this soup vegetarian?

Absolutely! Replace chicken broth with vegetable broth and ensure all ingredients are plant-based. The core recipe remains the same with tofu providing protein.

• How spicy is this soup?

The spice level depends on sriracha amount. You can control heat by adding more or less hot sauce. As written, it’s moderately spicy with a gentle kick.

What Makes Hot and Sour Soup So Inviting

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Ingredients for Tangy Hot and Sour Soup

• Tofu: Soft, silky protein that adds a delicate texture to the soup.
• Eggs: Provide creamy, ribbon-like strands for a luxurious soup experience.

• Shiitake Mushrooms, Carrot: Earthy mushrooms and sweet carrots bring depth and nutritional variety to the soup.
• Bamboo Shoots: Crisp vegetable that adds a subtle crunch and traditional Asian flavor.

• Chicken Broth: Rich, flavorful liquid that forms the base of the soup.
• Soy Sauce, Sriracha Hot Sauce: Provide salty and spicy flavor profiles.
• White Vinegar: Adds tangy sourness characteristic of hot and sour soup.
• Sugar: Balances the heat and sour notes in the soup.
• White Pepper: Delivers a subtle, warm spiciness.
• Sesame Oil: Contributes a nutty, aromatic finish.
• Cornstarch, Water: Create a slurry to thicken the soup and provide a silky texture.
• Green Onions: Fresh garnish that adds a bright, sharp flavor.

Cooking Steps for Hot and Sour Soup

Step 1: Prep Veggies and Proteins

• Tofu
• Carrots
• Shiitake mushrooms
• Bamboo shoots

Step 2: Kickstart the Broth

• Mushrooms
• Carrots
• Tofu
• Bamboo shoots

Let everything dance in the broth for about 5 minutes.

Step 3: Create Egg Ribbons and Slurry

In one bowl, whisk eggs until they’re smooth and golden. In another bowl, blend cornstarch with water to create a silky slurry that’ll give your soup some body.

Step 4: Flavor Explosion

• Soy sauce
• Sugar
• Sriracha
• White pepper
• White vinegar
• Sesame oil

Stir everything together and let the flavors mingle for 5-7 minutes.

Step 5: Thicken the Soup

Slowly pour the cornstarch slurry into the pot, stirring constantly. This will transform your liquid into a luxurious, velvety broth.

Step 6: Create Egg Clouds

Gently drizzle the beaten eggs into the soup, creating delicate, billowy egg ribbons. Let it simmer for another 1-2 minutes.

Step 7: Final Touch

Give the soup a taste and adjust the salt if needed. Ladle into bowls and sprinkle with fresh green onions for a pop of color and zest.

Helpful Notes for a Zesty Soup Bowl

• Whisk eggs gently and drizzle slowly to create delicate, silky egg ribbons without scrambling them.
• Adjust cornstarch slurry gradually to achieve desired consistency, stirring continuously to prevent lumps.
• Let soup simmer an extra 2-3 minutes after adding seasonings to allow ingredients to meld and intensify taste profiles.
• Chop green onions just before serving to maintain crisp texture and vibrant color for an appealing garnish.
• Modify sriracha quantity to suit personal spice preferences, ensuring a personalized soup experience.

Different Swaps for Hot and Sour Soup

• Vegetarian Soup Variation: Replace chicken broth with vegetable broth and remove any meat-based ingredients. Add extra tofu or plant-based protein like tempeh for substance.
• Spicy Korean Version: Incorporate gochujang paste instead of sriracha. Include kimchi and Korean red pepper flakes for an authentic Korean-inspired hot and sour soup profile.
• Low-Carb Keto Option: Substitute cornstarch with xanthan gum for thickening. Use radish or zucchini instead of carrots to reduce carbohydrate content. Add more protein-rich ingredients like chicken or shrimp.
• Gluten-Free Adaptation: Use tamari sauce instead of regular soy sauce. Confirm cornstarch is certified gluten-free. Verify all ingredients are gluten-free certified to prevent cross-contamination.

What to Serve With This Asian Soup

• Pair with Crispy Pork Dumplings: Fried dumplings provide a crunchy contrast to the soup's silky texture, balancing the tangy and spicy flavors with their savory filling.
• Match with Jasmine Green Tea: The light, floral notes of jasmine green tea cleanse the palate and complement the soup's bold, complex taste profile while helping to cool down the spiciness.
• Serve with Cucumber Sesame Salad: A refreshing side dish with crisp cucumber and nutty sesame dressing cuts through the soup's heat and adds a bright, clean element to the meal.
• Select Riesling Wine: A slightly sweet and acidic Riesling white wine enhances the soup's tangy notes, providing a smooth counterpoint to the spicy and sour characteristics.

Keeping Hot and Sour Soup Fresh and Hot

• Store leftover hot and sour soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing eggs for best texture.
• Thaw frozen soup in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth if the soup seems too thick.
• Transfer soup to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to ensure even heating. Check temperature before serving to avoid burning.

Hot And Sour Soup Recipe

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4.9 from 26 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Spicy Chinese hot and sour soup delivers complex layers of tangy heat and rich umami flavors. Hearty ingredients dance together in a broth that warms and satisfies, promising a comforting culinary journey through authentic Sichuan cuisine.

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Ingredients

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Proteins:

• 6 cups (1.4 liters) chicken broth
• 1/2 package firm tofu, thin sliced
• 2 eggs, beaten

Vegetables and Mushrooms:

• 8 pieces shiitake mushrooms, sliced thinly
• 1/2 cup (120 milliliters) bamboo shoots
• 1 cup (240 milliliters) carrot, julienne
• 2 green onions, sliced

Seasonings and Sauces:

• 1/4 cup (60 milliliters) soy sauce
• 1 teaspoon sugar
• 1 tablespoon sriracha hot sauce
• 1 teaspoon white pepper
• 1/4 cup (60 milliliters) white vinegar
• 1 tablespoon sesame oil
• 2 tablespoons corn starch
• 1/4 cup (60 milliliters) water
• Salt to taste

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Instructions

1. Slice tofu, carrots, and shiitake mushrooms precisely into uniform thin pieces for consistent cooking and texture.
2. Heat chicken broth in a large pot to a rolling boil over medium-high heat, approximately 212°F.
3. Add prepared mushrooms, carrots, tofu, and bamboo shoots into the boiling broth, allowing them to simmer for 5 minutes until slightly tender.
4. Whisk eggs in a separate bowl until fully blended and smooth, creating a uniform yellow mixture.
5. Create a cornstarch slurry by thoroughly mixing cornstarch with water until no lumps remain, ensuring a smooth thickening agent.
6. Incorporate soy sauce, sugar, sriracha, white pepper, white vinegar, and sesame oil into the simmering broth, stirring to distribute flavors evenly.
7. Gradually pour cornstarch slurry into the soup while continuously stirring to prevent clumping and achieve a silky, thickened consistency.
8. Gently drizzle beaten eggs into the soup, creating delicate egg ribbons by using a circular stirring motion.
9. Allow soup to simmer an additional 1-2 minutes to fully integrate egg and develop depth of flavor.
10. Taste and adjust seasoning as needed, then garnish with freshly sliced green onions before serving piping hot.

Notes

• Customize heat levels by adjusting sriracha sauce for spice-sensitive diners or those wanting extra kick.
• Use vegetable broth and omit eggs to create a vegan-friendly version that maintains robust flavor profile.
• Control soup thickness by gradually adding cornstarch slurry and monitoring consistency while stirring to prevent lumps.
• Select fresh, high-quality mushrooms like shiitake for deeper umami flavor and authentic texture in the soup.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Chinese

Nutrition

• Serving Size: 6
• Calories: 89 kcal
• Sugar: 2 g
• Sodium: 945 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 55 mg