Zesty Chinese Style Hot And Sour Soup Recipe for Cold Days

Slurping a steaming bowl of chinese style hot and sour soup transports me back to cozy winter evenings in beijing.

Memories of bustling street vendors fill my mind with nostalgic flavors.

Subtle heat dances across my palate, while tangy notes awaken each taste bud.

Sharp ginger and robust vinegar create a magical symphony of sensations.

Delicate tofu and earthy mushrooms float like little clouds in this comforting broth.

Authentic ingredients blend together, promising a culinary journey that feels both familiar and exciting.

Jump into this recipe and let your kitchen become a gateway to chinese comfort food magic.

Hot And Sour Soup With Tang, Spice, And Comfort In Every Sip

• Speedy Weeknight Wonder: Whip up this delicious hot and sour soup in just 20 minutes, perfect for busy home cooks craving a quick, satisfying meal.
• Flavor Explosion: Packed with bold, tangy flavors from rice vinegar, soy sauce, and chili paste, this soup delivers an exciting taste adventure in every spoonful.
• Customizable Comfort: Easily adapt the recipe by swapping tofu for protein, adjusting spice levels, or adding extra vegetables to suit personal preferences and dietary needs.
• Nutritious One-Pot Magic: Combines protein-rich tofu, low-calorie vegetables, and warming spices into a healthy, balanced dish that feels like a comforting hug in a bowl.

Chinese Style Hot and Sour Soup Ingredient Breakdown

• Chicken Stock or Vegetable Stock: Base of the soup, provides rich flavor and depth.
• Water: Alternative liquid base if stock is unavailable.

• Tofu: Soft protein adding texture and nutrition, choose silken or soft tofu for smooth consistency.
• Eggs: Creates delicate ribbon-like strands, adds protein and richness.

• Mushrooms, Bamboo Shoots: Provide texture and authentic Chinese flavor, select fresh or canned varieties.

• Soy Sauce, Rice Vinegar: Delivers tangy and savory core flavor profile, use light or dark depending on preference.
• Chili Paste: Adds heat and spiciness, adjust quantity for personal spice tolerance.
• Sesame Oil: Provides nutty aroma and authentic Chinese taste.
• Ground White Pepper: Adds subtle heat and complexity.

• Cornstarch: Creates smooth, silky soup texture, mix with water to form slurry.

• Green Onions: Fresh, sharp flavor and attractive visual appeal, slice thinly for best presentation.

How to Simmer Hot and Sour Soup with Chinese Flair

Step 1: Simmer the Savory Base

Pour your flavorful stock into a large pot and set over medium heat.

Warm it gently until you see a light, steady bubble, just the right base for building bold flavors.

Step 2: Add Veggies and Protein

• Sliced mushrooms
• Bamboo shoots
• Cubes of soft tofu

Let them cook for 5–7 minutes until tender and infused with the rich broth.

Step 3: Build Bold Flavor

• Soy sauce
• Rice vinegar
• Chili paste
• Sesame oil
• Ground white pepper

Give it a good stir and adjust to taste for your perfect balance of heat, tang, and umami.

Step 4: Thicken the Broth

Slowly drizzle in your cornstarch slurry while stirring constantly.

Watch as the soup thickens into a velvety, luxurious texture.

Step 5: Create Silky Egg Ribbons

Beat an egg and gently pour it into the soup in a thin stream.

Stir the soup continuously in one direction to form delicate, elegant ribbons.

Step 6: Garnish and Serve Hot

Ladle the hot soup into bowls and top with sliced green onions.

Serve immediately and enjoy the rich, warming flavors of classic hot and sour soup.

Soup Hacks for Hot and Sour Chinese Flavor

• Customize the heat by increasing or decreasing chili paste to suit your taste preferences.
• Pour beaten egg in a thin, steady stream while stirring in one direction to create delicate, silky egg ribbons.
• Use high-quality stock and fresh ingredients to boost the soup's overall taste and authenticity.
• Replace chicken or meat-based stock with vegetable broth and add extra tofu or mushrooms for protein.
• Simmer vegetables just until tender to maintain their crisp texture and prevent overcooking.

Reheat Chinese Hot and Sour Soup

• Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour soup into freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Frozen soup might slightly change texture upon thawing.
• Warm gently on stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if soup seems too thick. Avoid boiling to prevent egg strands from becoming rubbery.
• Before serving reheated soup, taste and potentially adjust seasonings with extra soy sauce, rice vinegar, or white pepper to restore original flavor profile.

Pairings for Chinese Hot and Sour Soup

• Pair with Crisp Riesling: Select a slightly sweet German Riesling to balance the soup's spicy and tangy flavors, cutting through the richness while complementing the complex taste profile.
• Create Textural Contrast with Scallion Pancakes: Serve alongside golden, crispy scallion pancakes that provide a crunchy counterpoint to the smooth, velvety soup texture.
• Match with Fragrant Jasmine Rice: Prepare steamed jasmine rice as a perfect side dish to soak up the savory broth and add a gentle, subtle backdrop to the hot and sour soup's intense flavors.
• Enhance with Chilled Green Tea: Brew a light, refreshing green tea that helps cleanse the palate between spoonfuls and provides a cooling sensation against the soup's spiciness.

Hot and Sour Soup with Chinese Style Touches

• Vegetarian Delight: Replace chicken or pork stock with vegetable broth. Swap tofu with extra mushrooms or add diced seitan for protein.
• Gluten-Free Option: Use tamari instead of soy sauce. Confirm cornstarch is certified gluten-free and select gluten-free chili paste.
• Low-Sodium Version: Select low-sodium vegetable or chicken stock. Reduce soy sauce quantity and use salt-free seasoning blends.
• Spicy Lovers' Adaptation: Increase chili paste amount. Add fresh sliced Thai chilies or sprinkle red pepper flakes for extra heat kick.

FAQs

• What are the key flavors in hot and sour soup?

The key flavors are a balance of tangy rice vinegar, spicy chili paste, savory soy sauce, and white pepper, creating a complex taste profile that’s simultaneously sharp, hot, and umami.

• Why do I need to stir the soup in one direction when adding the egg?

Stirring in one direction helps create uniform, delicate egg ribbons instead of scrambled egg chunks, ensuring a smooth and silky texture throughout the soup.

• Can I make this soup vegetarian?

Yes, simply replace the meat-based stock with vegetable stock and ensure you use vegetarian-friendly tofu. The other ingredients are already vegetarian-friendly.

• How important is the cornstarch slurry in this recipe?

The cornstarch slurry is crucial as it thickens the soup, giving it the classic Chinese soup consistency and helping to bind all the flavors together, creating a more cohesive dish.

Chinese Style Hot And Sour Soup Recipe

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4.9 from 9 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Spicy Chinese-style hot and sour soup delivers a perfect balance of tangy heat and rich umami flavors. Silky textures and bold ingredients create a comforting bowl that warms you from the first spoonful.

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Ingredients

Scale 1x2x3x

Main Protein and Vegetables:

• 4 cups chicken or vegetable stock
• 1 cup sliced mushrooms (shiitake or button)
• 1/2 cup bamboo shoots, julienned
• 1/2 cup firm tofu, diced
• 1 egg, beaten
• 2 green onions, sliced (for garnish)

Seasonings and Sauces:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (or adjust to taste)
• 1 teaspoon sesame oil
• 1 teaspoon ground white pepper
• 1 teaspoon sugar (optional, if needed to balance flavors)

Thickening Agent:

• 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)

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Instructions

1. Warm chicken or vegetable stock in a spacious cooking vessel over moderate flame until it reaches a delicate simmer.
2. Introduce sliced shiitake mushrooms, julienned bamboo shoots, and cubed soft tofu into the liquid, allowing ingredients to gently percolate for approximately 5-6 minutes until vegetables achieve tender consistency.
3. Enhance the broth’s complexity by incorporating dark soy sauce, tangy rice vinegar, fiery chili paste, fragrant sesame oil, and pungent ground white pepper. Evaluate flavor profile and recalibrate seasonings as required.
4. Construct a smooth cornstarch mixture, then methodically integrate it into the simmering soup while continuously stirring to create a velvety, luxurious texture.
5. Transition heat to minimal setting and elegantly cascade whisked eggs through the rotating liquid, generating delicate, gossamer-like egg ribbons that weave throughout the soup.
6. Transfer steaming soup into serving bowls, garnishing with freshly sliced green onions for a vibrant, aromatic finish.

Notes

• Ensure the stock is at a gentle boil to prevent overcooking delicate ingredients like tofu and mushrooms.
• Create a smooth cornstarch slurry by mixing cornstarch with cold water to avoid lumps in the soup.
• For a vegetarian version, use vegetable stock and substitute protein-rich tofu with extra mushrooms or plant-based protein.
• Control the heat when adding beaten egg to create silky, delicate egg ribbons without scrambling them.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 120
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 70 mg