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