Savory Hot and Sour Soup Recipe: A Comforting Classic

Slurping a steaming bowl of hot and sour soup instantly transports me to comfort zones packed with bold flavors.

Memories of cozy restaurants flood my mind whenever I prepare this classic dish.

Each spoonful carries a perfect balance between tangy vinegar and warming spices.

Chinese culinary traditions shine through this remarkable recipe that anyone can master at home.

Warming ginger and sharp peppers create an extraordinary taste experience you won’t forget.

Complex yet approachable, this soup promises to become your new favorite winter companion.

Gather your ingredients and let’s start cooking something truly delicious.

Why Hot and Sour Soup Always Hits the Spot

• Boost Quick Comfort: Dive into a warming soup that delivers rich, tangy flavors in just a few simple cooking steps, perfect for satisfying hunger fast.
• Master Easy Cooking Techniques: Learn professional-style culinary skills like creating egg ribbons and preparing a cornstarch slurry without complicated kitchen equipment.
• Customize Flavor Adventure: Adjust spice levels and ingredients to match personal taste preferences, making this soup adaptable for different dietary needs and palates.
• Nutrient-Packed Meal Solution: Combine protein from tofu, vegetables from mushrooms, and robust broth for a balanced, wholesome dish that nourishes the body with minimal effort.

What You Need for Bold Hot and Sour Soup

• Tofu: Soft cubes add a delicate protein base to the soup.
• Mushrooms: Earthy slices provide a rich and meaty texture.
• Fresno Pepper: Finely minced pepper adds a spicy kick to the dish.

• Ginger, Garlic: Grated ingredients create a deep, complex flavor foundation.
• Scallions: Sliced green onions offer a fresh, bright garnish.

• Vegetable Broth: Provides the soup's liquid base and additional flavor.
• Soy Sauce: Adds a savory umami depth to the soup.
• Rice Vinegar: Contributes a tangy, sharp note to balance the flavors.
• Chili Garlic Paste: Intensifies the soup's spicy and aromatic profile.
• Sesame Oil: Introduces a nutty, rich undertone.
• Eggs: Whisked into ribbons for a silky texture.
• Cornstarch, Water: Creates a slurry to thicken the soup.
• Avocado Oil: Used for initial sautéing of aromatics.
• Black Pepper: Provides a final sprinkling of warmth.

Easy Directions for Spicy and Tangy Soup

Step 1: Slice and Prep Ingredients

Gather all your ingredients for the hot and sour soup adventure. Slice mushrooms into thin, elegant strips.

Cube tofu into bite-sized pieces. Grate fresh ginger and garlic to release their aromatic essence.

Finely mince the Fresno pepper for a spicy kick.

Step 2: Awaken the Aromatics

Warm avocado oil in a pot over medium heat.

Toss in grated ginger, minced garlic, and chopped Fresno pepper. Sauté these flavor bombs for about 2 minutes until they dance and become wonderfully fragrant.

Step 3: Introduce Mushrooms

Slide the sliced mushrooms into the pot. Let them sizzle and brown for 2 minutes, soaking up all the delicious aromatics already building in the pan.

Step 4: Build the Soup Base

Add cubed tofu to the pot and pour in vegetable broth. Stir everything together, creating a harmonious mixture.

Cover with a lid and bring to a rolling boil. Reduce heat and let the soup simmer gently for 10 minutes, allowing flavors to meld.

Step 5: Season and Thicken

• Soy sauce
• Rice vinegar
• Chili garlic paste
• Sesame oil

In a separate bowl, whisk cornstarch with water to create a smooth slurry.

Gradually pour this into the soup, stirring constantly to prevent clumping. Watch the soup magically thicken.

Step 6: Create Egg Ribbons

Whisk eggs in a small bowl. Slowly pour the eggs into the simmering soup, creating beautiful, delicate ribbons.

Let the eggs set for a moment before gently stirring.

Step 7: Garnish and Serve

Sprinkle sliced scallions over the top.

Grind some fresh black pepper for an extra burst of flavor. Ladle the steaming hot soup into bowls and prepare for a flavor explosion!

Tricks for Getting That Perfect Sour Kick

• Slice mushrooms uniformly for even cooking and consistent texture throughout the soup.
• Replace tofu with chicken or shrimp for a protein variation if desired, maintaining similar cooking times.
• Adjust spice levels by increasing or decreasing Fresno pepper and chili garlic paste according to personal heat preference.
• Prevent cornstarch slurry from clumping by whisking thoroughly and adding slowly while continuously stirring the soup.
• Ensure egg ribbons are delicate by pouring eggs gently and avoiding aggressive stirring, which can break the soft strands.

Bold New Takes on Hot and Sour Soup

• Protein Power Boost: Replace tofu with shredded chicken or cooked shrimp for a protein-packed version that adds extra flavor and texture.
• Vegetable Garden Remix: Add chopped baby spinach, zucchini, or bamboo shoots to increase vegetable content and nutritional value of the soup.
• Spicy Korean-Style Soup: Incorporate gochujang paste instead of chili garlic sauce and top with kimchi for a Korean-inspired hot and sour experience.
• Gluten-Free Friendly: Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free for those with dietary restrictions.

What to Pair with Hot and Sour Soup

• Pair with Crisp White Wine: Choose a Riesling or Sauvignon Blanc with bright acidity that complements the soup's tangy and spicy profile, cutting through the richness while enhancing the complex flavors.
• Serve with Jasmine Rice Companion: Prepare steamed jasmine rice on the side to soak up the delicious broth, providing a neutral base that balances the soup's intense and zesty characteristics.
• Match with Pickled Vegetable Salad: Create a quick cucumber and radish pickled salad with rice vinegar and sesame oil to echo the soup's acidic notes and provide a refreshing counterpoint to the warm, spicy soup.
• Enhance with Green Tea Pairing: Brew a light, slightly grassy green tea like sencha that cleanses the palate between spoonfuls and harmonizes with the soup's subtle umami undertones.

Smart Storage for Spicy Soup Without Losing Punch

• Refrigerate: Store leftover soup in an airtight container for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for maximum 2 months. Label with date for tracking.
• Microwave Reheating: Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature before serving.
• Stovetop Reheating: Pour soup into pot, add splash of vegetable broth to restore moisture. Warm over medium-low heat, stirring occasionally to prevent sticking. Heat until steaming hot, about 5-7 minutes.

Hot and Sour Soup FAQs You’ll Appreciate

• Is this soup spicy?

The soup has a moderate heat level from Fresno pepper and chili garlic paste, which can be adjusted by reducing or increasing these ingredients according to your spice tolerance.

• Can I make this soup vegetarian?

Yes, the recipe is already vegetarian. Just ensure you use vegetable broth and check that your soy sauce and chili garlic paste are vegetarian-friendly.

• What if I can't find Fresno pepper?

You can substitute Fresno pepper with jalapeño or serrano pepper, which will provide similar heat and flavor profile to the soup.

• How do I prevent egg from scrambling when adding to soup?

Slowly pour whisked eggs into simmering soup while gently swirling, which helps create smooth egg ribbons instead of scrambled eggs.

Hot and Sour Soup Recipe

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4.8 from 26 reviews

• Total Time: 24 minutes
• Yield: 4 1x

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Description

Spicy Chinese hot and sour soup delivers complex flavors dancing between tangy vinegar and warming chili heat. Bold ingredients and quick preparation make this comforting classic perfect for satisfying hunger in minutes. Savor each spoonful and explore authentic Chinese culinary traditions.

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Ingredients

Scale 1x2x3x

Proteins:

• 8 ounces (226 grams) extra firm tofu, cubed
• 2 eggs, whisked

Vegetables and Aromatics:

• 6 ounces (170 grams) baby bella mushrooms, sliced
• 1 fresno pepper (red jalapeño), minced
• 1 teaspoon grated ginger
• 3 cloves garlic, grated
• 2 stalks green onion, sliced

Liquids and Seasonings:

• 4 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili garlic paste
• 1 tablespoon sesame oil
• 2 tablespoons avocado oil
• 3 tablespoons cornstarch
• 3 tablespoons water

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Instructions

1. Carefully slice mushrooms into thin strips, cube tofu into uniform pieces, and finely mince ginger, garlic, and Fresno pepper.
2. Warm avocado oil in a large pot over medium heat for 1-2 minutes. Add aromatics (ginger, garlic, chili) and sauté until fragrant and lightly golden.
3. Introduce sliced mushrooms to the pot, cooking for 2-3 minutes until they release their moisture and start to brown slightly.
4. Gently fold in tofu cubes, then pour vegetable broth into the pot. Stir ingredients to combine and cover with a lid.
5. Increase heat to high and bring soup to a vigorous boil, then reduce to medium-low and simmer for 8-10 minutes.
6. Season the soup with soy sauce, rice vinegar, chili garlic paste, and sesame oil, stirring to distribute flavors evenly.
7. Create cornstarch slurry by whisking water and cornstarch in a separate bowl until smooth. Slowly stream slurry into soup while continuously stirring to prevent lumps.
8. Allow soup to thicken for 2-3 minutes, then gradually pour whisked eggs into the pot, creating delicate egg ribbons by gently swirling with a spoon.
9. Remove from heat and garnish with thinly sliced scallions and a sprinkle of freshly ground black pepper. Serve immediately while piping hot.

Notes

• Customize heat levels by adjusting the amount of Fresno pepper or chili garlic paste to suit your spice tolerance.
• Replace tofu with chicken or shrimp for a protein variation that keeps the soup’s core flavor profile intact.
• Create a gluten-free version by using tamari instead of traditional soy sauce and ensuring cornstarch is certified gluten-free.
• Prep ingredients in advance to make cooking faster and more streamlined, especially the slicing and chopping components.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 180
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 70 mg