Delicious Hot and Sour Soup Recipe for Comfort

The aroma of a steaming bowl of hot and sour soup wafts through the air, teasing your senses with its tantalizing blend of spices. Picture this you take a sip, feeling the warmth envelop you like a cozy blanket on a chilly day. The balance of heat from white pepper and the tanginess from vinegar creates an unforgettable flavor experience that leaves you craving more.

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Whenever I think of hot and sour soup, I can’t help but chuckle over my first attempt at making it. Let’s just say it was more “hot” than “sour,” leading to some amusing reactions from my friends who bravely took their first spoonfuls. This dish is perfect for gatherings or cozy nights in when you want something heartwarming yet exciting.

My friends still talk about the time I served this hot and sour soup at a potluck; they couldn’t stop raving about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Vegetable Broth: Use low-sodium broth for better control over salt levels; homemade adds depth.
• Soy Sauce: Opt for low-sodium soy sauce; it enhances umami without overwhelming other flavors.
• White Pepper: A must-have spice; it gives that signature heat without being too harsh.
• Rice Vinegar: For the perfect tang; adjust according to your taste preferences.
• Mushrooms: Fresh shiitake or button mushrooms add texture; slice them thinly for even cooking.
• Tofu or Chicken: Choose based on dietary preferences; both options absorb flavors beautifully.
• Eggs: These add richness; whisk them before gently stirring into the simmering broth.
• Cornstarch: Essential for thickening; mix with water before adding to prevent lumps.
• Spring Onions: Thinly sliced green onions enhance freshness as a garnish.
• Cilantro (optional): A sprinkle on top adds brightness; omit if you’re not a fan of cilantro.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by preparing your broth base. Pour 6 cups of vegetable broth into a large pot over medium heat. Add 1/4 cup of soy sauce along with 1 tablespoon of white pepper for that essential kick. Stir gently until all ingredients combine harmoniously.

Next up, let’s add our mushrooms! Toss in about 8 ounces of sliced mushrooms into the bubbling broth. Cook until they soften—this usually takes around 5 minutes—releasing their earthy aroma that will make your kitchen feel magical.

Now it’s time to include your protein choice! If you’re using tofu, cut it into bite-sized cubes and gently fold them into the pot. If chicken is more your style, shred pre-cooked chicken breast into strips before adding. Let everything simmer together for another 5 minutes until heated through.

Once you’ve built up those delicious layers of flavor, whisk two eggs in a bowl while slowly pouring them into the pot in a steady stream. This technique creates those beautiful egg ribbons we all love.

For thickness, mix 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until smooth. Gradually pour this mixture into the pot while stirring continuously until you achieve that desired consistency—about 1-2 minutes should do!

Finally, remove from heat and stir in 3 tablespoons rice vinegar for that refreshing tanginess before serving! Garnish each bowl with sliced spring onions and cilantro if desired.

And there you have it—your very own homemade hot and sour soup ready to impress friends or family! Enjoy every savory spoonful as you bask in the glory of creating this delightful dish yourself!

Perfecting the Cooking Process

Start by sautéing the aromatics, then add broth and vegetables while letting flavors meld beautifully.

Add Your Touch

Feel free to customize with proteins like chicken or tofu, or add extra veggies for more texture.

Storing & Reheating

Store in an airtight container in the fridge for up to three days; reheat gently on the stovetop.

There was that one time I tried making hot and sour soup for my friends’ dinner party. Let’s just say they were expecting takeout but got my “culinary experiment” instead. To everyone’s surprise, it turned out delicious, and now it’s a must-have for every gathering!

FAQ

What can I use instead of mushrooms in this hot and sour soup recipe?

Try using bamboo shoots or even shredded carrots for added texture and flavor.

How can I make this hot and sour soup recipe vegetarian?

Simply swap out chicken broth for vegetable broth and add tofu for protein.

Can I prepare this hot and sour soup recipe ahead of time?

Absolutely! It tastes even better after a day in the fridge as flavors deepen.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Hot and Sour Soup Recipe

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• Author: deleciouscorner
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Warm up with this comforting hot and sour soup, featuring a delightful balance of spicy and tangy flavors. Perfect for any occasion, it’s quick, easy, and utterly satisfying.

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Ingredients

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• 6 cups vegetable broth
• 1/4 cup low-sodium soy sauce
• 1 tablespoon white pepper
• 8 ounces sliced mushrooms (shiitake or button)
• 1 cup tofu (cubed) or chicken (shredded)
• 2 eggs (whisked)
• 1 tablespoon cornstarch
• 3 tablespoons rice vinegar
• Spring onions (for garnish)
• Cilantro (optional)

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Instructions

1. In a large pot over medium heat, combine vegetable broth, soy sauce, and white pepper. Stir to blend.
2. Add sliced mushrooms and cook for about 5 minutes until softened.
3. Gently fold in cubed tofu or shredded chicken. Simmer for an additional 5 minutes.
4. Slowly pour whisked eggs into the pot while stirring to create ribbons.
5. Mix cornstarch with cold water, then gradually add to the pot while stirring until thickened (about 1-2 minutes).
6. Remove from heat and stir in rice vinegar. Garnish with spring onions and cilantro before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Chinese

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 150
• Sugar: 2g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 70mg