Hot and Sour Soup Recipe
Introduction
Hot and Sour Soup is a delightful balance of tangy and spicy flavors that warms you from the inside out. This classic Asian soup combines a savory broth with tender mushrooms, silky tofu, and delicate egg ribbons for a comforting and satisfying dish.
Ingredients
- 4 cups broth (chicken or vegetable)
- 1 cup mushrooms, sliced
- 1 cup firm tofu, cubed
- 3 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 eggs, lightly beaten
Instructions
- Step 1: In a medium pot, bring the broth to a simmer over medium heat. Add the sliced mushrooms and tofu cubes, allowing them to cook for about 5 minutes until tender.
- Step 2: Stir in the vinegar and soy sauce, adjusting the taste to your preference for sourness and saltiness.
- Step 3: Slowly pour the beaten eggs into the simmering soup in a steady stream while gently stirring to create silky egg ribbons.
- Step 4: Remove from heat and serve the soup hot, garnished if desired.
Tips & Variations
- Add a pinch of white pepper or chili flakes for extra heat.
- Use different mushroom varieties like shiitake or oyster for deeper flavor.
- For a heartier soup, include sliced bamboo shoots or shredded chicken.
- Adjust the vinegar amount to control the sourness to your liking.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to preserve the delicate egg ribbons and avoid overcooking the tofu.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought broth for this soup?
Yes, store-bought broth works well and saves time. Choose a low-sodium option to better control the saltiness of your soup.
How do I prevent the eggs from clumping when adding them?
Pour the beaten eggs slowly in a thin stream while gently stirring the soup in one direction to create smooth, delicate ribbons instead of clumps.
PrintHot and Sour Soup Recipe
A classic hot and sour soup combining savory broth, tender mushrooms, tofu, tangy vinegar, and soy sauce with delicate egg ribbons for a comforting and flavorful Asian-inspired starter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Soup Base
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button)
- 1/2 cup firm tofu, diced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili paste or to taste (optional for heat)
Egg Ribbons
- 2 large eggs, beaten
Instructions
- Prepare the Soup Base: In a medium-sized pot, bring the broth to a gentle simmer over medium heat. Add the sliced mushrooms and diced tofu, allowing them to cook and infuse the broth for about 5 minutes until mushrooms soften.
- Flavor the Soup: Stir in the soy sauce, rice vinegar, and chili paste if using. Adjust the seasoning with more soy sauce or vinegar according to your taste preferences, balancing the hot and sour flavors carefully.
- Add Egg Ribbons: Slowly drizzle the beaten eggs into the simmering soup while stirring gently in a circular motion. This will create delicate, silky egg ribbons throughout the soup.
- Simmer and Serve: Allow the soup to simmer for another minute to set the egg ribbons, then remove from heat. Serve the hot and sour soup immediately, garnished with chopped green onions or cilantro if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the vinegar and chili paste to control the sourness and heat level.
- Adding a teaspoon of cornstarch slurry can thicken the soup if preferred.
- Serve hot with steamed rice or as a starter to an Asian-inspired meal.
Keywords: hot and sour soup, Chinese soup, tofu soup, mushroom soup, egg ribbon soup, vegetarian Asian soup
