Chinese Hot and Sour Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 min
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Servings
6 servings
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Calories
204 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Hot and Sour Soup
Description
This soup starts by simmering chicken broth with rehydrated shiitake mushrooms, sliced bamboo shoots, garlic, ground ginger, and chili paste to develop a complex base. Rice vinegar and a mix of regular and dark soy sauces add tanginess and umami depth, while cornstarch slurry thickens the broth to a smooth consistency. Eggs are slowly drizzled in while stirring to create tender silky strands within the soup’s body.
Firm tofu cubes and sliced green onions finish the dish, providing soft texture contrasts and freshness. Sesame oil and a small amount of sugar balance the flavors, while white pepper adds distinctive mellow heat. Adjusting rice vinegar or chili sauce lets one tailor the soup's sourness or spiciness. The soup is served hot, making it suitable as a starter or light main on chilly days.
The method ensures a harmonious balance between sour, spicy, savory, and aromatic elements, with a satisfyingly thickened yet smooth broth and delicate egg ribbons. Fresh ingredients and tofu contribute varied textures that complement the rich broth base.
Ingredients
- 8 cups chicken broth
- 6 oz dried shiitake mushrooms rehydrated and sliced
- 8 oz bamboo shoots
- 1/4 cup rice vinegar or more to taste
- 1/4 cup soy sauce reduced-sodium
- 2 teaspoons dark soy sauce
- 4 cloves garlic minced, cloves
- 2 teaspoons ground ginger
- 1 teaspoon red chili sauce
- 1/4 cup cornstarch
- 2 egg whisked, large
- 8 ounces tofu pressed and cut into 1/2-inch cubes, firm
- 4 green onions thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 ground white pepper or to taste, fresh
Instructions
- Add the chicken broth, mushrooms, bamboo shoots, rice wine vinegar, soy sauce, garlic, ginger, and chili paste to a large stockpot or Dutch oven, over medium heat and stir to combine until the mixture starts to simmer.
- In a small bowl, whisk ¼ cup of water and cornstarch until completely smooth. Stir in the cornstarch mixture into the soup, until the soup has thickened.
- While stirring the soup in a circular motion, drizzle in the eggs in a thin stream, while still stirring the soup, until the eggs are cooked.
- Stir in the tofu, half of the green onions, sugar and sesame oil. Season the soup with salt and white pepper to taste.
- For a more “sour” soup, add in another tablespoon of rice wine vinegar. For a spicier soup, add in more chili garlic sauce.
- Serve with the extra green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 1718mg | 72% |
| Potassium | 795mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 25mg | 28% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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