When it comes to comfort food with an exotic twist, nothing surpasses the classic Hot and Sour Soup. This Chinese delicacy, brimming with the robust flavors of shiitake mushrooms, tender tofu, and zingy bamboo shoots, is a hearty and flavorful journey that your palate will truly relish. Perfect for weeknight dinners or a warming meal in chilly weather, this hot and sour soup is simple to prepare yet boasts a complexity of flavors. From food enthusiasts seeking a taste of authentic Asian cuisine to home cooks yearning for a new adventure in their kitchen, this recipe is for you. Now, let’s dive into the sensory world of this sublime soup.
Why This Recipe Is Great
The brilliance of this hot and sour soup lies in its beautiful balance between the spicy kick from white pepper and the tangy punch from rice vinegar. While the original recipe is a staple in many households, you can modify it to suit your taste or dietary preferences. It’s not just versatile; it’s also rich in protein from tofu and packed with immune-boosting properties from garlic and ginger, making it a healthful choice. It’s a great option to pair as a side dish for a good Asian Stor Fry.
Preparation and Cooking Time
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
Essential Kitchen Equipment
- Large Pot: To comfortably accommodate all the ingredients and allow the flavors to marry beautifully, a large pot is essential.
- Knife and Chopping Board: For finely chopping garlic, ginger, green onions, and slicing bamboo shoots and mushrooms.
- Whisk or Fork: To beat the eggs before adding them to the soup.
Hot and Sour Soup Recipe Tips and Tricks
- While shiitake mushrooms are traditional, you can use any available mushroom type, such as crimini or button mushrooms. If you’re using fresh mushrooms, sauté them in a bit of oil to release their flavors before adding them to the soup.
- If tofu isn’t your thing, feel free to replace it with shredded chicken or prawns for a non-vegetarian twist.
- You can also add other vegetables like bell peppers or bok choy for added nutritional value.
- Cornstarch is used to thicken the soup, but if you prefer a lighter soup, you can reduce the amount or skip it altogether.
Hot & Sour Soup Recipe Swaps and Variations
- Gluten-free? Swap soy sauce with tamari.
- To add more spice, you can include a dash of red chili flakes or a spoonful of sambal oelek.
Storing Hot and Sour Soup Leftovers
The soup can be refrigerated in an airtight container for up to 3-4 days. You can also freeze it for up to 2 months. Be aware, though, that the texture of the tofu might change slightly upon thawing.
Pairing Suggestions
This hot and sour soup pairs beautifully with a variety of Asian dishes. Serve it alongside spring rolls, fried rice, or a noodle dish. As for drinks, a light beer or a glass of Riesling contrasts wonderfully with the soup’s spiciness.
FAQ
Can I make this soup vegetarian?
Yes, by swapping the chicken broth with vegetable broth, you can easily make this soup vegetarian.
Can I make this soup in advance?
Yes, you can make it in advance, and the flavors will deepen over time. Just remember to reheat it gently on the stove.
What can I use instead of rice vinegar?
If rice vinegar is unavailable, apple cider vinegar or white wine vinegar make for good substitutes.
Embark on this culinary adventure and bring the flavors of the Orient into your kitchen with this Hot and Sour Soup. If you’ve found this post helpful and enjoyed the recipe, please share it with your friends and family. Don’t forget to subscribe to our blog for more delightful recipes, cooking tips, and much more. Embrace the joy of cooking and let the flavors speak for themselves.
Equipment
Ingredients
- 4 dried shiitake mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 4 cups chicken broth
- 1 block 14 ounces of tofu, drained and cut into 1-inch cubes
- 1/2 cup canned bamboo shoots sliced
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon ground white pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 eggs beaten
- 2 green onions thinly sliced
- 1 teaspoon sesame oil
- Hot chili oil optional
- White pepper for serving optional
Instructions
- Soak the shiitake mushrooms in hot water for about 20 minutes until they become soft. Squeeze out the excess water and slice them thinly. Discard the stems.
- Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, and sauté until fragrant.
- Add the chicken broth, sliced mushrooms, tofu, bamboo shoots, soy sauce, rice vinegar, and white pepper to the pot. Stir to combine all the ingredients, then bring the soup to a simmer.
- Stir in the cornstarch-water mixture to thicken the soup. Let it simmer for a couple of minutes until the soup is creamy and smooth.
- Slowly pour in the beaten eggs while stirring the soup to create thin ribbons of egg.
- Stir in the green onions, sesame oil, and add hot chili oil if desired. Taste and adjust the seasoning with extra soy sauce or vinegar if needed.
- Serve the soup hot, with additional white pepper on the side if desired.
Notes
- While shiitake mushrooms are traditional, you can use any available mushroom type, such as crimini or button mushrooms. If you’re using fresh mushrooms, sauté them in a bit of oil to release their flavors before adding them to the soup.
- If tofu isn’t your thing, feel free to replace it with shredded chicken or prawns for a non-vegetarian twist.
- You can also add other vegetables like bell peppers or bok choy for added nutritional value.
- Cornstarch is used to thicken the soup, but if you prefer a lighter soup, you can reduce the amount or skip it altogether.
