This Chinese Hot and Sour Soup is a warm bowl of goodness! It’s packed with tasty ingredients like mushrooms, tofu, and bamboo shoots, all swimming in a tasty broth. It gives a nice kick from the spices and a little tang from vinegar.
Whenever I’m under the weather, this soup is my go-to. I can’t resist the spicy warmth! Plus, it’s super easy to make—just toss everything in and let it simmer. Perfect for a cozy night in!
Key Ingredients & Substitutions
Chicken Broth: This forms the base of the soup, but if you want a vegetarian option, you can use vegetable broth instead. Homemade broth is great, but store-bought works just fine in a pinch!
Shiitake Mushrooms: They add a rich flavor, but you can substitute them with cremini or button mushrooms if it’s hard to find shiitakes. Both are tasty and will work well!
Bamboo Shoots: Canned bamboo shoots are super convenient. If you’d like to skip them, water chestnuts can offer a similar crunch, though the taste will be different.
Tofu: For a different texture, you can use tempeh or omit it if you prefer no soy. Silken tofu creates a creamier texture that’s nice if you like a softer touch.
Soy Sauce & Vinegar: While soy sauce gives umami, you could use tamari for a gluten-free version. Black vinegar offers a unique flavor; rice vinegar can substitute if necessary but will be milder.
How Do I Get the Perfect Egg Ribbons in My Soup?
Creating those lovely silky egg ribbons takes a little practice but is simple! Here’s how to do it right:
- Lower the heat to avoid boiling when you add the eggs. A gentle stir helps create ribbons instead of scrambled bits.
- Drizzle the beaten eggs slowly into the soup while stirring the broth in one direction. This technique lets the eggs spread out nicely!
- Make sure to stir gently and avoid overcooking; just a minute or so is enough!
With these tips, you’ll have impressive egg ribbons that add to the soup’s beauty and texture! Enjoy your cooking!
Chinese Hot and Sour Soup
Ingredients You’ll Need:
- 6 cups chicken broth
- 1 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cut into thin strips
- 1/2 cup cooked chicken breast, shredded (optional)
- 2 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar (or substitute with rice vinegar)
- 1 teaspoon white pepper (adjust to taste)
- 1 tablespoon chili paste or 1 dried red chili (for heat)
- 2 teaspoons cornstarch mixed with 3 tablespoons water (slurry for thickening)
- 2 eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt to taste
How Much Time Will You Need?
This delicious soup takes about 10 minutes of preparation and an additional 15 minutes of cooking time. In total, you’ll need about 25 minutes from start to finish, making it a quick and satisfying dish to whip up on any day!
Step-by-Step Instructions:
1. Prepare the Base:
Start by pouring the chicken broth into a large pot and heat it over medium-high heat until it comes to a boil. Make sure it’s bubbling nicely—that’s the first step to creating flavor!
2. Add the Vegetables:
Once your broth is boiling, toss in the sliced shiitake mushrooms, julienned bamboo shoots, and shredded chicken (if you’re using it). Let this simmer for about 5 minutes, so the vegetables become tender and all those flavors combine.
3. Season the Soup:
Next, stir in the soy sauce, black vinegar, white pepper, and chili paste or dried chili. Taste and adjust the seasoning if you like; you can add more vinegar for tang or more chili for heat—make it your own!
4. Thicken It Up:
Now, it’s time to thicken the soup a little. Slowly pour the cornstarch slurry into the pot while stirring constantly. This will help make a luscious broth that clings to all the delicious ingredients.
5. Add the Eggs:
Turn the heat down to low. Drizzle the beaten eggs into the soup in a thin stream while stirring gently. This technique creates those beautiful silky egg ribbons that make the soup so appealing!
6. Introduce the Tofu:
Finally, add the tofu strips to the pot and let everything simmer together for another 2 minutes. This will heat the tofu and incorporate it nicely into the soup.
7. Finish It Off:
Turn off the heat and stir in the sesame oil for that final touch of flavor. It adds a wonderful aroma that’s hard to resist!
8. Serve and Enjoy:
Garnish your soup with sliced green onions, and it’s ready to serve! Ladle the hot and sour soup into bowls and enjoy a warm, flavorful bowl of comfort at home.
This classic soup balances savory broth with tangy vinegar and a warm spicy kick, perfect for cozy meals! Enjoy your creation!
Can I Use Different Types of Mushrooms?
Absolutely! While shiitake mushrooms provide great flavor, you can substitute them with cremini or button mushrooms. Both options will still work wonderfully in the soup!
What Can I Substitute for Black Vinegar?
If you don’t have Chinese black vinegar, you can use rice vinegar as a substitute. It will be a bit milder but still adds a nice tang to the soup.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to maintain even heating.
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply use vegetable broth instead of chicken broth and skip the chicken. Firm or silken tofu is a great protein source for a vegetarian or vegan version!