Hot and sour soup is like a warm hug on a chilly day, with its spicy kick and tangy undertones swirling together in a delicious medley. The first sip transports you to a bustling street market where vendors toss steaming bowls of this comforting soup to eager customers, the aroma mingling with the scent of fresh herbs and spices. crispy pesto potatoes garlic herb mashed potatoes
At home, it’s the perfect antidote for those gray days when your mood needs a lift. I remember making hot and sour soup for the first time; my friends were skeptical at first but ended up slurping down multiple bowls. Each spoonful was an adventure, packed with flavors that danced on the taste buds. Now, I whip up this incredible dish whenever I want to impress guests or simply indulge in a cozy night in.
Why You'll Love This Recipe
- This hot and sour soup recipe is quick and easy to prepare, making it perfect for busy weeknights
- Its bold flavors deliver a delightful balance of spice and acidity that will awaken your senses
- The colorful ingredients create an eye-catching dish that looks as good as it tastes
- Enjoy it as an appetizer or serve it as a main course for a satisfying meal
There was that one rainy evening when I invited friends over for dinner, and hot and sour soup took center stage. Their delighted reactions made my heart swell with joy—it was pure magic! For more inspiration, check out this complete chicken dinner recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Broth: Use chicken or vegetable broth as the base; homemade gives the best flavor but store-bought works too.
- Soy Sauce: Opt for low-sodium soy sauce to control salt levels without compromising flavor.
- White Vinegar: This adds that necessary zing; choose rice vinegar for a milder taste.
- Cornstarch: A thickening agent that transforms your broth into a luscious soup—mix with water before adding.
- Mushrooms: Fresh shiitake mushrooms bring an earthy depth; slice them thinly for even cooking.
- Tofu: Firm tofu makes a great protein addition—cut it into cubes for texture contrast.
- Green Onions: These add freshness; chop some finely to sprinkle on top before serving.
- Eggs: Whisked eggs create beautiful ribbons in the soup—add them slowly while stirring.
- Chili Paste or Sauce: Use this to adjust heat levels based on your preference—start small and add more! For more inspiration, check out this slow cooker chili recipe.
- Sugar: A pinch balances out the flavors beautifully—don’t skip this step!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
**Prepare Your Broth**: Begin by heating your broth in a large pot over medium heat until it simmers gently. Add soy sauce and vinegar to infuse bold flavors.
Add Mushrooms & Tofu: Toss in sliced mushrooms and cubes of tofu once the broth is simmering. Allow them to cook until mushrooms soften, which takes about 5 minutes.
Thicken Up: In a small bowl, mix cornstarch with water until smooth. Pour this mixture into the pot while stirring continuously to avoid clumps.
Whisk Those Eggs: Crack eggs into another bowl and whisk them until frothy. Slowly drizzle them into the simmering soup while stirring gently to create lovely ribbons.
Season It Right: Stir in chili paste or sauce according to your preferred spice level, alongside sugar for that sweet-savory balance.
Garnish & Serve: Ladle your hot and sour soup into bowls and finish with chopped green onions on top. Enjoy immediately while it’s warm!
Now you have all the tools at hand to make an irresistible hot and sour soup! Dive in, savor every bite, and share laughter around your table as you enjoy this delightful dish together!
You Must Know
- This hot and sour soup recipe is a delightful blend of flavors, perfect for warming up on chilly nights
- With the right balance of spices, it can easily become your go-to comfort food
- The aroma alone will have your family flocking to the kitchen!
Perfecting the Cooking Process
Start by preparing your ingredients, then sauté the aromatics before adding broth and mushrooms for depth. Finally, whisk in eggs to create those beautiful ribbons.
Add Your Touch
Consider swapping tofu for chicken or adding extra vegetables like bok choy for added nutrition. A dash more vinegar or chili oil can spice things up!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to preserve flavor and texture.
Chef's Helpful Tips
- Make sure your broth is rich and flavorful; it’s the heart of this soup
- Don’t rush when adding eggs; a gentle swirl creates lovely ribbons
- Always taste before serving; adjusting seasoning makes all the difference
Sharing this hot and sour soup recipe brings back memories of my college days when friends would gather to enjoy my cooking experiments. comforting potato soup recipe Laughter filled the air as we slurped our bowls clean! creamy pumpkin hummus.
FAQ
What is the secret to a balanced hot and sour soup recipe?
The key lies in balancing vinegar, soy sauce, and spices for that signature flavor.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth and replace meat with tofu or mushrooms.
How spicy is this hot and sour soup recipe?
You can control the heat by adjusting chili oil according to your preference.
Hot and Sour Soup
- Total Time: 25 minutes
- Yield: Serves 4
Description
Hot and sour soup is a comforting blend of spicy and tangy flavors that warms you from the inside out. This beloved Asian dish features tender mushrooms, silky tofu, and a hint of vinegar, creating a delightful balance that will awaken your taste buds. Perfect as an appetizer or main course, this quick recipe makes it easy to enjoy restaurant-quality hot and sour soup at home. Gather your ingredients and experience the magic of this delicious dish!
Ingredients
- 4 cups chicken or vegetable broth
- 3 tbsp low-sodium soy sauce
- 3 tbsp white vinegar (or rice vinegar)
- 2 tbsp cornstarch mixed with 2 tbsp water
- 1 cup sliced shiitake mushrooms
- 1 cup firm tofu, cubed
- 2 green onions, finely chopped
- 2 large eggs, whisked
- 1–2 tsp chili paste or sauce (to taste)
- 1 tsp sugar
Instructions
- In a large pot, heat broth over medium heat until simmering. Stir in soy sauce and vinegar.
- Add sliced mushrooms and cubed tofu; cook for about 5 minutes until mushrooms soften.
- Mix cornstarch with water until smooth, then stir it into the pot to thicken the soup.
- Slowly drizzle in whisked eggs while stirring gently to form ribbons.
- Adjust spice level with chili paste and add sugar for balance. Stir well.
- Serve hot, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg
