Ah, Hot and Sour Soup—a classic Chinese soup known for its bold, balanced flavors! Here’s a complete breakdown:
What It Is:
Hot and Sour Soup is a soup with both spicy (hot) and tangy (sour) flavors, traditionally made with a combination of broth, vegetables, tofu, mushrooms, and sometimes meat. It’s popular in Chinese cuisine as a starter or light meal.
Key Ingredients:
Broth & Base:
- Chicken or vegetable broth
- Soy sauce for saltiness
- Rice vinegar or black vinegar for sourness
- White pepper or chili paste for heat
- Cornstarch slurry to thicken
Main Ingredients:
- Tofu: Silken or firm, cubed
- Mushrooms: Shiitake, wood ear, or button mushrooms
- Bamboo shoots: Thinly sliced, optional
- Meat (optional): Pork, chicken, or shrimp
- Egg: Beaten and drizzled in for a silky texture
Flavorings:
- Ginger and garlic
- Sesame oil for aroma
- Green onions / scallions for garnish
How It’s Made (Simplified):
- Prepare the broth:
Bring chicken or vegetable broth to a simmer. - Add flavorings:
Stir in soy sauce, vinegar, white pepper, and chili paste. - Add main ingredients:
Add mushrooms, bamboo shoots, tofu, and optional meat. Simmer until cooked. - Thicken the soup:
Mix cornstarch with a little water and stir into the soup to thicken slightly. - Add egg:
Slowly drizzle beaten egg while stirring gently to create thin egg ribbons. - Finish and serve:
Drizzle sesame oil on top and garnish with chopped green onions.
Flavor & Texture:
- Flavor: Tangy, spicy, savory, slightly sweet
- Texture: Smooth, slightly thickened broth with tender vegetables, soft tofu, and silky egg strands
- Overall: Bold, warming, and comforting with a perfect hot-and-sour balance
Fun tip: For extra heat, add a few drops of chili oil right before serving, and for extra sourness, use a splash of black vinegar.
I can also give you a step-by-step recipe for restaurant-style hot and sour soup that’s perfectly balanced and easy to make at home.
Do you want me to do that?
