Here’s a full guide for Hot and Sour Soup, with a simple recipe you can make at home:
What It Is:
Hot and Sour Soup is a classic Chinese soup with a balance of spicy (hot) and tangy (sour) flavors, often featuring tofu, mushrooms, vegetables, and sometimes meat in a slightly thickened broth.
Key Ingredients:
- Broth: Chicken or vegetable
- Tofu: Silken or firm, cubed
- Mushrooms: Shiitake or wood ear mushrooms
- Bamboo shoots: Thinly sliced (optional)
- Meat (optional): Pork or chicken, thinly sliced
- Egg: Beaten, added at the end for silky ribbons
- Aromatics & Seasoning: Garlic, ginger, soy sauce, rice vinegar or black vinegar, white pepper, chili paste or chili oil
- Thickener: Cornstarch slurry
- Garnish: Green onions/scallions, sesame oil
Simple Step-by-Step Recipe:
- Prepare the broth:
Bring 4 cups of chicken or vegetable broth to a simmer. - Add flavorings:
Stir in 2–3 tbsp soy sauce, 2 tbsp rice or black vinegar, ½ tsp white pepper, and 1 tsp chili paste (adjust to taste). - Add main ingredients:
Add ½ cup sliced mushrooms, ½ cup bamboo shoots, cubed tofu, and optional thinly sliced meat. Simmer 5–7 minutes until everything is tender. - Thicken the soup:
Mix 1–2 tbsp cornstarch with 2–3 tbsp water and slowly stir into the soup. Simmer until slightly thickened. - Add egg ribbons:
Slowly drizzle 1 beaten egg into the hot soup while stirring gently to create thin, silky strands. - Finish and serve:
Drizzle a teaspoon of sesame oil on top and garnish with chopped green onions. Serve hot.
Flavor & Texture:
- Flavor: Tangy, spicy, savory, slightly sweet
- Texture: Smooth, slightly thickened broth with tender mushrooms, soft tofu, and silky egg ribbons
Pro tip: Adjust the hotness with chili oil or paste and the sourness with vinegar until it hits your preferred balance—this is what makes hot and sour soup so customizable!
If you want, I can also give a fancier restaurant-style version with perfect egg ribbons and umami depth.
Do you want me to do that?
