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.
Ingredients
Scale
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
Instructions
- Carefully slice mushrooms into thin strips, cube tofu into uniform pieces, and finely mince ginger, garlic, and Fresno pepper.
- 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.
- Introduce sliced mushrooms to the pot, cooking for 2-3 minutes until they release their moisture and start to brown slightly.
- Gently fold in tofu cubes, then pour vegetable broth into the pot. Stir ingredients to combine and cover with a lid.
- Increase heat to high and bring soup to a vigorous boil, then reduce to medium-low and simmer for 8-10 minutes.
- Season the soup with soy sauce, rice vinegar, chili garlic paste, and sesame oil, stirring to distribute flavors evenly.
- 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.
- 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.
- 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