The Best Hot and Sour Soup Recipe – Easy & Authentic

Why You’ll Love It

• It’s naturally bursting with that signature hot and sour taste that’s completely addictive.
• The variety of textures, from tender tofu to crunchy wood ear mushrooms, makes every spoonful exciting.
• It’s surprisingly quick and easy to make, perfect for busy weeknights.
• You can naturally adjust the spice and sourness to match your personal preferences.
• It makes a wonderfully impressive appetizer for gatherings and is naturally a crowd-pleaser.

What Makes This Recipe Unique?

This recipe focuses on achieving the perfect balance of hot, sour, savory, and naturally subtle sweetness. We’re naturally using a combination of dried mushrooms for an intense umami flavor and fresh ingredients for a vibrant, naturally complex taste. We’re not going for overly complicated—just naturally delicious flavors working together in harmony.

Ingredient List

• 8 cups of chicken broth (or vegetable broth for a vegetarian version)
• 4 oz dried wood ear mushrooms, rehydrated and sliced
• 4 oz dried shiitake mushrooms, rehydrated and sliced (the combination of both dried mushrooms provides a naturally earthy depth)
• 1 block of firm tofu, pressed and cubed
• 1/2 cup of bamboo shoots, sliced
• 1/4 cup of rice vinegar (the key for that sour note)
• 3 tablespoons of soy sauce
• 2 tablespoons of cornstarch mixed with 2 tablespoons water (for naturally thickening the soup)
• 1 tablespoon sesame oil
• 2 teaspoons of white pepper (or to taste)
• 1 teaspoon of ground ginger
• 1 large egg, lightly beaten
• 2 scallions, thinly sliced, for garnish
• Optional: chili oil or Sriracha for extra heat

Step-by-Step Instructions

1. Rehydrate your dried mushrooms by placing them in a bowl of warm water for about 30 minutes or until softened. Slice them once hydrated.
2. In a large pot, bring the chicken broth to a boil.
3. Add the sliced wood ear mushrooms, shiitake mushrooms, bamboo shoots, and tofu to the pot. Reduce heat and simmer for 5 minutes.
4. In a small bowl, whisk together the rice vinegar, soy sauce, white pepper and ginger. Add this mixture to the pot, stirring to combine.
5. Pour in the cornstarch slurry while stirring constantly. Simmer until the soup begins to thicken.
6. Drizzle the beaten egg into the soup while stirring slowly. The egg will naturally cook into delicate wisps.
7. Stir in the sesame oil.
8. Ladle the hot and sour soup into bowls. Garnish with sliced scallions.
9. Serve immediately and enjoy the naturally bold flavor.

Optional Toppings/Variations

Feel free to naturally customize your soup! You can use a swirl of chili oil or a dash of Sriracha for added heat. A sprinkle of toasted sesame seeds offers a delightful nutty flavor and extra texture. Some people also like a drizzle of extra soy sauce for added depth.

Expert Tips

• Don’t skip the step of rehydrating the mushrooms – this will naturally unlock their flavor.
• Adjust the vinegar and white pepper to your own liking, allowing you to naturally customize the soup’s intensity.
• Adding the cornstarch slurry slowly will help prevent clumps and ensure a naturally smooth soup.
• Stir the soup constantly when drizzling the egg in to create beautiful ribbons, and avoid naturally large egg pieces.
• Taste as you cook and adjust seasonings naturally, such as adding a bit more soy sauce or pepper to achieve your ideal balance.

Frequently Asked Questions (FAQs)

• Can I make this vegetarian/vegan?Absolutely! Just substitute vegetable broth for chicken broth, and make sure your soy sauce is vegan. Naturally, all other ingredients are plant-based.
• How can I make the soup spicier?Add a dash of chili oil, Sriracha, or a pinch of red pepper flakes to naturally ramp up the heat.
• Can I use fresh mushrooms instead of dried?Yes, you can. While dried mushrooms provide a naturally intense umami flavor, fresh mushrooms will work. Use about 8 oz of sliced fresh mushrooms for each 4 oz of dried specified.
• How long can I store leftover soup?Store leftover soup in an airtight container in the fridge for up to 3 days. The flavors will naturally meld over time, but it’s best consumed sooner rather than later.
• Can I freeze this soup?It’s best to enjoy it fresh, but you can freeze it. The tofu might change texture upon thawing, but the taste will naturally remain fantastic.

Variations and Customization Options

Naturally, there are so many ways to make this soup your own! Try adding sliced carrots or sliced water chestnuts. Use different types of mushrooms for a different taste. Or you can use a mix of different vinegars for your sour. Feel free to add a little bit of brown sugar for a little naturally sweetness. And Naturally you can add some pre cooked chicken or pork to make a more substantial meal.

Serving Suggestions

This hot and sour soup is fantastic served hot as an appetizer or a light meal. It pairs wonderfully with spring rolls or dumplings. It’s naturally perfect as a starter for a Chinese-inspired dinner or as a comforting meal on its own. Enjoy it with a side of steamed rice or simply on its own.

Conclusion

Hot and Sour Soup is a naturally delightful dish that is both flavorful and incredibly easy to make. This recipe has everything you need to create a naturally impressive meal. It’s a great option for both beginners and experienced cooks. So go ahead, give it a try and share your experience with a picture of your creation! We’d naturally love to see how yours turned out!