Description
This Classic Hot and Sour Soup is a comforting and flavorful Chinese-inspired soup featuring a perfect balance of spicy, tangy, and savory notes. Made with tofu, wood ear mushrooms, bamboo shoots, and fresh vegetables, it offers a delightful combination of textures and tastes. Easy to prepare in about 30 minutes, it’s a nourishing and satisfying starter or light meal that is perfect for any season.
Ingredients
Scale
Soup Base and Broth
- 4 cups low-sodium chicken or vegetable broth
- 1 cup water
Vegetables and Tofu
- 1 cup firm tofu, cubed
- 1/2 cup wood ear mushrooms, sliced (rehydrated if dried)
- 1/2 cup bamboo shoots, julienned
- 1/4 cup carrots, diced
- 1/4 cup green peas (optional)
Flavorings and Seasonings
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili oil or chili paste
- 1 teaspoon white pepper
- 2 teaspoons sesame oil
- Salt to taste
Thickening and Egg
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 eggs, beaten
Instructions
- Prepare Ingredients: Cube the tofu, slice the wood ear mushrooms and bamboo shoots, dice the carrots, and mince the garlic and ginger. Beat the eggs in a small bowl and set aside. Mix the cornstarch with water to create a slurry for thickening.
- Sauté Aromatics: In a large soup pot over medium heat, heat the sesame oil and sauté the minced garlic and grated ginger for about 30 seconds until fragrant without browning.
- Simmer Vegetables and Tofu: Add the low-sodium broth and water to the pot and bring to a boil. Once boiling, add the sliced mushrooms, bamboo shoots, diced carrots, and cubed tofu. Reduce heat and simmer gently for 5 to 7 minutes until vegetables are tender. If using, add the green peas during this simmer.
- Add Flavorings: Stir in the soy sauce, rice vinegar, chili oil or paste, and white pepper. Taste and adjust the seasoning according to your preference for saltiness, spice, and tanginess.
- Thicken the Soup: Slowly pour in the cornstarch slurry while stirring continuously to avoid lumps. Allow the soup to simmer for an additional 2 to 3 minutes until it thickens slightly.
- Create Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a fork or chopsticks to create silky egg ribbons. Continue cooking for another 1 to 2 minutes to set the eggs.
- Finish and Serve: Add a final drizzle of sesame oil for aroma and richness. Adjust salt, spice, or sourness to taste. Serve the hot and sour soup immediately for the best flavor and texture.
Notes
- Use low-sodium broth to better control the salt level in the soup.
- Wood ear mushrooms may need to be rehydrated if purchased dried; soak in warm water until soft before slicing.
- Adjust the amount of chili oil or paste according to your preferred spice level.
- Vegetables can be varied based on availability — snap peas or bell peppers can be added for extra color and texture.
- For a vegetarian or vegan version, use vegetable broth and substitute eggs with silken tofu or omit entirely.
- Keep stirring when adding the cornstarch slurry to prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Keywords: hot and sour soup, Chinese soup, tofu soup, spicy soup, quick soup recipe, vegetarian soup option
