Chinese Hot and Sour Soup
User Reviews
5
Chinese Hot and Sour Soup
Description
Chinese Hot and Sour Soup combines chicken or vegetable broth with sliced shiitake or cremini mushrooms, firm tofu cubes, and bamboo shoots, seasoned with garlic, ginger, rice wine vinegar, soy sauces, sriracha, sesame oil, sugar, and black pepper. The broth is brought to a simmer to marry flavors.
A cornstarch and water slurry thickens the soup, providing a slightly silky texture. Beaten eggs are slowly poured into the simmering soup while stirring, creating delicate egg ribbons that add smoothness and visual appeal. Garnishing with scallions adds freshness and mild onion flavor.
This soup can be adjusted in sourness, spiciness, and saltiness by varying vinegar, sriracha, and salt levels. It is served immediately to enjoy its balance of flavors and textures. Optional additions include thin strips of raw pork or chicken added early and cooked through in the broth for a heartier version.
Leftovers store well refrigerated and can be reheated gently. Extra tofu can be frozen and thawed for future use.
Ingredients
- 4 cups chicken broth or vegetable broth or stock to make it vegetarian, or stock
- 4 ounces shiitake mushrooms thinly sliced (discard the stems if using shiitake, or cremini mushrooms
- 4 ounces tofu drained and cut into ½-inch cubes, firm
- 2 ounces bamboo shoots optional-preferably the slivers, from about ½ an 8-ounce can, canned, drained
- 1 clove garlic minced or crushed
- ¼ cup rice wine vinegar or to taste
- 2 tablespoons soy sauce preferably low-sodium, regular (light
- 1 tablespoon sriracha adjust spice to taste, or chile garlic sauce
- 1 teaspoon sesame oil toasted
- 1 teaspoon sugar
- 1 teaspoon ginger grated
- ½ to 1 teaspoon dark soy sauce (optional–for added color and flavor)
- ½ teaspoon black pepper ground
- 2 to 3 tablespoons cornstarch
- 2 to 3 tablespoons water
- 2 egg beaten, large
- 2 to 3 scallions sliced
Instructions
- Heat a pot over medium-high heat. Add the broth or stock and bring it to a simmer. Next, add the mushrooms, tofu, bamboo shoots, garlic, vinegar, light soy sauce, sriracha, sesame oil, sugar, ginger, dark soy sauce (if using), and black pepper. Return to a simmer for another minute or so.
- Then, whisk together the cornstarch and water and, while stirring the soup, pour it in. As you stir and the mixture simmers, the soup will thicken.
- Next, while slowly stirring the simmering soup in a clockwise direction, slowly pour in the beaten eggs. It will create thin egg ribbons throughout the soup.
- Finally, add about half the scallions, stirring gently. Taste and adjust the seasoning. Add salt if it needs it, more vinegar if you want a more sour soup, and more sriracha if you want a spicier soup.
- Divide into bowls and serve immediately, topped with the remaining scallions to garnish.
Notes
- Purchase extra shiitake mushrooms since removing stems reduces usable amount.
- Store leftover soup refrigerated up to 4 days; reheat gently to avoid overcooking eggs.
- For a meatier soup, add julienned raw pork or chicken, simmering until fully cooked.
- Unused tofu can be wrapped and frozen in portions; thaw in fridge before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 1350mg | 56% |
| Potassium | 187mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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