Amid the chill of a rainy evening, I find myself craving something comforting yet invigorating, and that’s when the idea of Chinese Hot and Sour Soup springs to mind. This cozy bowl of goodness combines the deep umami flavor of shiitake mushrooms, the creamy texture of tofu, and the crunch of bamboo shoots, all enveloped in a fragrant, spicy broth. With a prep time of only 10 minutes and a total cooking time of 15, this quick recipe not only satisfies my yearning for homemade comfort but also keeps my weeknight dinners stress-free. Plus, it’s easily adaptable for vegetarian palates, so everyone can indulge without compromise. Ready to fill your kitchen with irresistible aromas and bring warmth to your table? Let’s dive into this delightful recipe together!
Why is this soup a must-try?
Comforting warmth in every spoonful: This Chinese Hot and Sour Soup is the ultimate remedy for dreary days with its perfect blend of spicy and tangy flavors.
Quick preparation in just 25 minutes: Ideal for busy weeknights, you can whip this up effortlessly, leaving more time to relax and enjoy.
Adaptability makes it a crowd-pleaser: Easily customize it to fit vegetarian lifestyles or personal taste by substituting ingredients like using vegetable broth for a vegan option.
Nutrient-rich and satisfying: Packed with protein from tofu and a medley of vegetables, this soup is both filling and healthy—perfect for any mealtime!
Don’t forget to check out our Coconut Curry Soup or Sizzling Chinese Pepper for more cozy dining options!
Chinese Hot and Sour Soup Ingredients
For the Broth
• Chicken Broth – Forms the soup base; for a vegetarian option, use vegetable broth instead.
• Soy Sauce – Adds depth of flavor; substitute tamari for a gluten-free choice.
• Black Vinegar – Provides a unique tang; rice vinegar is a milder alternative.
For the Vegetables
• Shiitake Mushrooms – Infuses the soup with umami; can be replaced with cremini or button mushrooms.
• Bamboo Shoots – Offers a delicious crunch; water chestnuts can be used for a similar texture.
• Green Onions – Used as a fresh garnish; feel free to use scallions as a substitute.
For the Protein
• Tofu – Adds creaminess and protein; tempeh is a good alternative or omit for a soy-free option.
• Eggs – Creates silky ribbons; practice drizzling while stirring for a perfect texture.
For Seasoning
• Sesame Oil – Enhances aroma and flavor; drizzle in at the end for the best taste.
• White Pepper – Provides a subtle heat; adjust quantity to suit your spice preference.
This Chinese Hot and Sour Soup is not just a meal; it’s a cozy experience waiting to wrap you in its warm embrace!
Step‑by‑Step Instructions for Chinese Hot and Sour Soup
Step 1: Prepare Broth
In a large pot, heat 6 cups of chicken broth over medium-high heat until it reaches a rolling boil, which should take about 5 minutes. The steam rising and bubbles forming will signal that it’s ready. Ensure you use a pot that has enough capacity for the soup and ingredients as you move forward.
Step 2: Add Vegetables
Once the broth is boiling, add sliced shiitake mushrooms and julienned bamboo shoots. Stir in shredded chicken (if using), allowing everything to simmer for 5 minutes. Watch as the mushrooms become tender and the bamboo shoots retain a slight crunch, adding texture to your Chinese Hot and Sour Soup.
Step 3: Season Broth
Next, incorporate 1/4 cup of soy sauce, 2 tablespoons of black vinegar, 1 teaspoon of white pepper, and a pinch of chili flakes into the pot. Allow the mixture to simmer for another 2-3 minutes while you adjust the seasoning to taste. The aromas will fill your kitchen, hinting at the comfort soon to come.
Step 4: Thicken Soup
To achieve the desired thickness, create a cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. Gradually pour this mixture into the simmering soup while stirring constantly for about 2 minutes. You’ll notice the broth starts to become silky and rich.
Step 5: Add Eggs
Lower the heat to medium-low. Beat 2 eggs in a bowl, then slowly drizzle them into the soup while stirring gently. This will create beautiful, silky ribbons. Continue stirring for about 1 minute until the egg is fully cooked, which should give the soup a lovely texture.
Step 6: Incorporate Tofu
Gently fold in 1 cup of cubed tofu and stir. Let the soup simmer for another 2 minutes, allowing the tofu to absorb some of the flavors while warming through. You can select firm or silken tofu based on your texture preference for this comforting Chinese Hot and Sour Soup.
Step 7: Finish with Flavor
Remove the pot from heat and stir in 1 tablespoon of toasted sesame oil for a nutty finish. As you transfer your delicious creation to serving bowls, garnish with sliced green onions for a fresh touch. This final flourish will elevate the flavors and add a bright contrast to your cozy soup.
Storage Tips for Chinese Hot and Sour Soup
Fridge: Store leftover Chinese Hot and Sour Soup in an airtight container for up to 3 days, ensuring you retain its delicious flavors.
Freezer: Freeze the soup in portions for up to 2 months. Just leave out the tofu before freezing; add it fresh when reheating.
Reheating: When ready to enjoy, reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals until warmed through.
Avoid Overcooking: As the soup reheats, avoid boiling it to maintain the texture of the noodles and tofu.
Chinese Hot and Sour Soup Variations
Feel free to explore and make this recipe your own with delightful twists and substitutions!
- Vegetarian Option: Substitute chicken broth with vegetable broth for a satisfying vegan version without sacrificing flavor.
- Mushroom Swap: If shiitake mushrooms aren’t available, try cremini or button mushrooms, giving you a similar umami kick.
- Bamboo Alternative: Use water chestnuts for a crunchy texture instead of bamboo shoots, adding a different layer of delight.
- Tofu Twist: For a firmer texture, opt for tempeh instead of tofu, or skip the soy entirely for a lighter soup.
- Vinegar Variations: Exchange black vinegar for rice vinegar if you prefer a milder tang, which still adds some zing to the dish.
- Extra Heat: Add fresh chili slices or a spoonful of chili oil to amp up the spice level, perfect for those who love a fiery kick!
- Creamier option: Stir in coconut milk along with the broth for a rich, velvety texture that beautifully complements the spices.
- Boost the Flavor: Toss in fresh ginger or garlic for an aromatic twist that takes your soup to the next level, creating a robust flavor profile.
Don’t forget to check out our delicious Potato Cheese Soup or the comforting Roasted Poblano Soup for more cozy meal inspiration!
Expert Tips for Chinese Hot and Sour Soup
Perfect Egg Ribbons: Drizzle the beaten eggs slowly into the simmering broth while gently stirring. This step is key to creating the lovely silky ribbons that define the soup.
Seasoning Adjustments: Always taste the broth after adding soy sauce and vinegar. Tweaking quantities to suit your spice preference ensures a flavorful Chinese Hot and Sour Soup.
Avoid Clumping: For a smooth consistency, mix cornstarch with cold water before adding it to the soup. This prevents clumping and guarantees a silky texture.
Substitution Savvy: Don’t hesitate to substitute ingredients based on availability. Cremini mushrooms, vegetable broth, or tamari can still yield a delicious version of this classic soup.
Storage Awareness: If you have leftovers, store them in an airtight container in the fridge. Reheat gently on the stove to maintain the soup’s texture and flavor.
Make Ahead Options
These Chinese Hot and Sour Soup ingredients are perfect for meal prep enthusiasts! You can chop vegetables (like shiitake mushrooms and bamboo shoots) and cube tofu up to 3 days in advance, storing them in separate airtight containers in the refrigerator to maintain their freshness and texture. The broth can also be prepared up to 24 hours ahead; just keep it covered in the fridge and reheat gently before serving. When you’re ready to enjoy your cozy bowl, simply bring the broth back to a boil, add the prepped ingredients, thicken with cornstarch, and incorporate the eggs and tofu. This way, you’ll have a delicious homemade soup with minimal effort on busy weeknights!
What to Serve with Chinese Hot and Sour Soup?
Create a delightful dining experience that embraces comfort and flavor alongside your warm bowl of soup.
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Steamed Jasmine Rice: Fluffy, fragrant rice makes a perfect accompaniment, soaking up the savory broth while adding a soft, satisfying touch to each bite.
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Vegetable Spring Rolls: Crispy on the outside and filled with fresh vegetables, these rolls add a delightful crunch and balance the soup’s warmth.
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Chili Garlic Edamame: Tangy yet savory, these edamame pods are easy to prepare and bring an inviting pop of flavor that complements the soup’s spicy notes.
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Crispy Fried Tofu: For a heartier side dish, serve crispy fried tofu that offers a contrast in texture, elevating your meal’s comforting essence.
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Ginger-spiced Green Beans: Lightly sautéed with garlic and ginger, these vibrant green beans add freshness and a zingy flavor that harmonizes beautifully with the soup.
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Hot Tea or Jasmine Iced Tea: Sip on a warm cup of tea or a refreshing jasmine iced tea to cleanse the palate and enhance the meal’s cozy atmosphere.
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Sesame Noodles: Soft and savory, these noodles can be tossed with a light sesame dressing, complementing the soup and adding a delightful twist to the meal.
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Mango Sticky Rice: End your meal on a sweet note with this Thai dessert; the creamy coconut and sweet mango complement the spicy heat of the soup wonderfully.
Chinese Hot and Sour Soup Recipe FAQs
What type of broth should I use for the best flavor?
Absolutely, chicken broth creates a rich base for your Chinese Hot and Sour Soup. However, for a vegetarian or vegan option, I recommend using a strong vegetable broth to maintain flavor depth.
How should I store leftover Chinese Hot and Sour Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just ensure it’s cooled to room temperature before sealing. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the soup’s texture.
Can I freeze Chinese Hot and Sour Soup?
Yes, you can freeze the soup! For best results, freeze it in portions for up to 2 months. I suggest leaving out the tofu before freezing as it can change texture when thawed. Then, add fresh tofu when reheating. Thaw in the fridge overnight before warming on the stove.
Why are my egg ribbons clumping in the soup?
Very! To achieve the perfect silky ribbons, remember to drizzle the beaten eggs slowly into the simmering soup while gently stirring. If they clump, they may have been added too quickly. It’s a delicate dance, but with practice, you’ll master it!
Can I substitute any ingredients for dietary restrictions?
Definitely! This recipe is quite adaptable. You can replace shiitake mushrooms with cremini or button mushrooms, or omit the tofu entirely if you’re looking for a soy-free option. If you’re gluten-intolerant, using tamari instead of soy sauce is a perfect swap that will still give you that umami flavor.
How can I adjust the spice level in the soup?
Feel free to adjust the spice level to your liking! Start with a smaller pinch of chili flakes and gradually add more until you’re satisfied. You can always taste and tweak it as you go! Remember, the more the merrier when it comes to flavor!
Ultimate Chinese Hot and Sour Soup for Cozy Comfort Nights
Ingredients
Equipment
Method
- In a large pot, heat 6 cups of chicken broth over medium-high heat until it reaches a rolling boil, which should take about 5 minutes.
- Once the broth is boiling, add sliced shiitake mushrooms and julienned bamboo shoots. Stir in shredded chicken (if using) and allow everything to simmer for 5 minutes.
- Incorporate 1/4 cup of soy sauce, 2 tablespoons of black vinegar, 1 teaspoon of white pepper, and a pinch of chili flakes into the pot, then simmer for another 2-3 minutes.
- Create a cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water and gradually pour this into the simmering soup while stirring constantly for about 2 minutes.
- Lower the heat to medium-low. Beat 2 eggs in a bowl, then slowly drizzle them into the soup while stirring gently to create silky ribbons.
- Gently fold in 1 cup of cubed tofu and stir, letting the soup simmer for another 2 minutes.
- Remove the pot from heat and stir in 1 tablespoon of toasted sesame oil, then garnish with sliced green onions.
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