Quick Hot and Sour Soup

This hearty hot and sour soup has become my go-to recipe whenever I need a quick, flavorful meal that delivers maximum comfort with minimal effort. The delicate balance of spicy heat and tangy sourness creates an addictive flavor profile that warms you from the inside out.

I first discovered hot and sour soup during a frigid winter evening when I was craving something warming yet light. After perfecting this recipe, it has become my family's most requested soup, especially when someone feels under the weather.

Ingredients

• Chicken stock: Low sodium variety provides the perfect base without overwhelming saltiness
• Seafood mushrooms: Their delicate texture adds elegance, but button mushrooms work wonderfully too
• Soft tofu: Silky texture that absorbs all the flavors of the broth
• Carrots: Julienned for quick cooking and a touch of natural sweetness
• Shiitake mushrooms: Adds an earthy umami depth that is essential to authentic flavor
• Red chili: Optional but adds beautiful color and customizable heat
• Green onion: Fresh brightness that balances the rich flavors
• Eggs: Creates those beautiful ribbons that define this classic soup
• Regular soy sauce: Provides salt and color without overwhelming
• Dark soy sauce: Deeper color and richness than regular soy sauce
• Sesame oil: Just a touch transforms the entire soup with aromatic nuttiness
• Chicken bouillon powder: Intensifies the chicken flavor throughout
• Sugar: Just a pinch to balance the sour and spicy elements
• Cornstarch: Creates the signature silky texture and slight thickness
• White vinegar: The key ingredient that gives this soup its distinctive tang
• Salt and white pepper: White pepper is traditional and adds a different heat than black pepper

Step-by-Step Instructions

Prepare the Cornstarch Slurry:

Combine cornstarch and cold water in a small bowl until completely smooth with no lumps. This mixture will thicken your soup to the perfect consistency while keeping it silky rather than gloopy. Always use cold water for best results.

Create the Flavor Base:

Pour chicken stock into a medium pot and add regular soy sauce, dark soy sauce, sugar, chicken bouillon powder, and sesame oil. Stir thoroughly to ensure seasonings dissolve completely. The combination of these ingredients creates the foundational flavor profile that makes this soup so satisfying.

Bring to Proper Temperature:

Cover the pot and bring to a boil over medium high heat. Watch carefully as it approaches boiling point. The lid helps build temperature faster while retaining all the aromatic elements in your broth.

Add Vegetables and Mushrooms:

Reduce to low medium heat once boiling, then add shiitake mushrooms, carrots, seafood mushrooms, and red chili pepper. Simmer uncovered for 1 2 minutes. This brief cooking time ensures vegetables remain tender crisp while infusing the broth with their flavors.

Incorporate Tofu:

Gently lower thin strips of soft tofu into the simmering broth. Stir with extreme care to avoid breaking the delicate tofu pieces. The tofu will absorb the rich flavors while maintaining its silky texture.

Thicken the Soup:

Stir in the cornstarch slurry while the soup simmers. Continue stirring gently for 30 60 seconds until the soup reaches a slightly thickened consistency. The transformation happens quickly, so watch carefully to achieve the perfect texture.

Create Egg Ribbons:

While stirring the soup in a continuous circular motion, slowly pour beaten eggs in a thin stream. Continue stirring gently to form those beautiful, delicate egg ribbons throughout the soup. The residual heat will cook the eggs instantly.

Final Seasoning:

Add green onions for freshness, then season with white vinegar, salt, and white pepper to taste. The vinegar is crucial here, as it provides the signature sourness that balances the heat. Start with the recommended amount and adjust to your preference.

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My absolute favorite element of this soup is the complexity of textures. I love how the silky egg ribbons contrast with the tender mushrooms and soft tofu. My daughter was initially skeptical about trying it, but now she specifically requests extra mushrooms in her portion every time.

Storage and Leftovers

Hot and sour soup actually tastes even better the next day as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over medium low heat rather than using a microwave. This preserves the texture of the tofu and egg ribbons.

Ingredient Substitutions

This recipe is wonderfully adaptable to what you have on hand. For a vegetarian version, simply swap the chicken stock for vegetable broth and omit the chicken bouillon powder. If you prefer a meatier soup, add thin slices of pork or shredded chicken. For those avoiding corn products, potato starch works perfectly as a thickener. Rice vinegar can replace white vinegar for a milder tang, though you may need to adjust the quantity.

Cultural Significance

Hot and sour soup originates from northern Chinese cuisine but has been embraced worldwide for its comforting qualities. Traditionally, it was considered a balancing dish according to Chinese medicine, with properties that could expel cold and improve circulation. The combination of warming spices and vinegar was believed to help with seasonal transitions. In many Chinese restaurants, this soup is offered as a starter but can easily become a complete meal when served with steamed rice or dumplings.

Serving Suggestions

Turn this soup into a complete meal by serving it alongside some steamed jasmine rice or crispy scallion pancakes. For dinner parties, present it in small cups as an elegant starter before the main course. The balanced flavors make it pair wonderfully with most Chinese dishes, especially those with more mild flavors that won't compete with the soup's bold profile.

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Frequently Asked Questions

→ Can I use other types of mushrooms?

Yes, you can substitute seafood mushrooms with button mushrooms or any variety you prefer for a unique flavor and texture.

→ Is this soup vegetarian-friendly?

To make it vegetarian, substitute chicken stock with vegetable stock and skip the chicken bouillon powder.

→ How do I adjust the sourness level?

Increase or decrease the amount of white vinegar according to your taste preferences for a more tangy or subtle sour flavor.

→ Can I make it spicier?

For more heat, add extra red chili slices or a dash of chili oil when serving.

→ How do I ensure smooth egg ribbons?

Stir the soup gently in a circular motion while slowly pouring the beaten eggs in a thin stream to create smooth ribbons.