Hot and sour soup is a classic Chinese dish that can be enjoyed all year round. What makes this soup so special is the lively combination of tangy flavors, fresh vegetables, savory tofu, and delightful eggs. It is a perfect way to add some excitement to any meal plan or gathering. One of the best things about this recipe is that it does not require any exotic or hard-to-find ingredients, making it quite easy to whip up.
This flavorful soup has a bit of a spicy kick, courtesy of the red pepper flakes. However, you can adjust the heat, salt, and sour levels to suit your palate. The soup gets its signature taste from a combination of soy sauce, ginger, and rice vinegar, while the smooth and satisfying texture is provided by the egg and cornstarch.
When it comes to serving this delicious soup, it is best to dish it out steaming hot. Finally, adding a handful of fresh cilantro as a garnish is an excellent way to elevate the soup and give it that authentic Chinese flavor. The result is a mouth-watering, nutritious, and satisfying soup that will leave you wanting more. Whether you are a hot and sour soup fanatic or a first-timer, this recipe is sure to be a hit with everyone!
Hot And Sour Soup Recipe
- 4 cups (220.1 g) chicken
- 1/4 cup (58.8 g) soy sauce
- 1/4 cup (64.7 g) rice vinegar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 carrot peeled and sliced
- 1/2 cup (76.6 g) bamboo shoots sliced
- 1/2 cup (48.7 g) mushrooms sliced
- 1/2 cup (114.6 g) canned water chestnuts sliced
- 1/2 cup (50.7 g) green onions sliced
- 1/2 pound (226.8 g) firm tofu cubed
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- 2 eggs lightly beaten
- Salt and pepper to taste
- Chopped fresh cilantro for garnish.
- Combine chicken or vegetable broth, soy sauce, and rice vinegar in a pot over medium-high heat.
- Add ground ginger, garlic powder, and red pepper flakes.
- Add carrot, bamboo shoots, mushrooms, canned water chestnuts, and green onions.
- Allow all the ingredients to cook for 5-7 minutes.
- Add cubed tofu to the pot and cook for an additional 2-3 minutes.
- Mix cornstarch with cold water and stir this mixture into the soup pot.
- Add lightly beaten eggs to the soup pot while stirring constantly.
- Allow the soup to simmer for another 2-3 minutes.
- Season with salt and pepper as per your taste.
- Serve hot, garnished with chopped fresh cilantro.
2. Cut the vegetables into thin slices so they cook evenly and quickly.
3. Be careful not to overcook the tofu, or it will become too soft and crumble.
4. Mix the cornstarch with cold water before adding it to the soup, to prevent lumps from forming.
5. Add the beaten eggs at the end and stir gently, so they form ribbons and add a silky texture to the soup.
6. Season the soup with salt and pepper at the end, as the broth and soy sauce already contain some saltiness.
7. Garnish the soup with fresh cilantro to add a burst of flavor and color.
Data source: USDA
This recipe can last in the fridge for up to 4 days if stored in an airtight container. To store, let the soup cool down to room temperature and then transfer it to a container with a lid. To freeze, let the soup cool down to room temperature and transfer it to a freezer-safe container with a lid. It can be stored in the freezer for up to 3 months.
To defrost the soup, transfer it from the freezer to the fridge and let it thaw overnight. To reheat, transfer the soup to a pot and heat over medium-low heat until it is heated through. If you prefer to use a microwave, transfer the soup to a microwave-safe container and heat on high for 2-3 minutes, stirring occasionally.
When storing or reheating, make sure to stir the soup as the ingredients may settle at the bottom of the container. Add salt and pepper to taste before serving and garnish with chopped fresh cilantro.
1. Vegetarian Hot and Sour Soup: This variation replaces meat with vegetables such as mushrooms, carrots, and tofu, making it a great option for vegetarians or those looking for a healthier alternative.
2. Seafood Hot and Sour Soup: This variation adds seafood such as shrimp, scallops, or squid to the soup. Its a great way to add extra protein and flavor to the dish.
3. Spicy Hot and Sour Soup: If you prefer an extra kick of heat, this variation can be made with additional chili pepper, chili oil, or hot sauce.
4. Gluten-Free Hot and Sour Soup: For those who need to avoid gluten or wheat, use gluten-free soy sauce and swap out cornstarch for another thickener, such as arrowroot powder.
5. Creamy Hot and Sour Soup: This variation includes cream, coconut milk, or cream cheese for a creamier, richer flavor. Its also great for those who prefer a milder spice level.
6. Egg Drop Hot and Sour Soup: This variation includes a beaten egg mixture that is drizzled into the soup, creating egg ribbons throughout the broth.
7. Ramen Noodle Hot and Sour Soup: For a fun and unique twist, replace traditional noodles with ramen noodles for a flavorful, Asian-inspired version.
8. Low Carb Hot and Sour Soup: To keep it low carb, swap out the cornstarch for xanthan gum or psyllium husk powder, and use low-carb veggies such as bok choy, spinach or zucchini instead of noodles.
What To Serve With
1. Steamed rice
2. Stir-fried vegetables
3. Dumplings or potstickers
4. Crispy fried noodles
5. Egg rolls or spring rolls
6. Sesame tofu
7. Cashew chicken
8. Kung pao shrimp
9. Vegetable stir-fry
10. Fried rice
11. Garlic bread or naan bread
12. Chinese-style salad.
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