Hey there! Today, I’m bringing you a soul-warming bowl of Hot and Sour Soup, a dish that’s packed with bold flavors, is incredibly satisfying, and comes together faster than calling for takeout. This recipe takes inspiration from the classic Chinese favorite but simplifies it for your home kitchen. Let’s bring that restaurant-quality taste right to your table, no reservations required!
If you’re craving something that’s a bit spicy, a bit tangy, and totally comforting, this Hot and Sour Soup is your new best friend.
### **Why You’ll Love This Recipe**
- Quick & Easy: This soup comes together in about 30 minutes, start to finish—perfect for busy weeknights.
- Packed with Flavor: The perfect balance of heat, tang, and umami makes this soup irresistible.
- Customizable: From protein options to spice levels, you can adapt this recipe to suit your taste.
- Healthy Comfort Food: It’s light yet filling, loaded with veggies, and feels like a warm hug on a chilly day.
### **Ingredients Breakdown**
**Here’s what you’ll need:**
– **Chicken or Vegetable Stock:** This forms the base, so use a good-quality stock for maximum flavor.
– **Shiitake Mushrooms:** For that earthy depth. Swap with button mushrooms if needed.
– **Tofu:** Silken or firm, depending on your texture preference. Skip if you’d like to add chicken instead.
– **Bamboo Shoots:** These add a delightful crunch. You can find them canned in most grocery stores.
– **Rice Vinegar:** For the essential tanginess.
– **Soy Sauce & Sesame Oil:** The flavor powerhouses of this soup.
– **Egg:** To create those beautiful silky ribbons.
– **Cornstarch Slurry:** This helps thicken the soup; don’t skip it.
– **Chili Paste or Sriracha:** For that signature heat. Adjust according to your spice tolerance.
– **Green Onions:** Finely chopped, for the perfect garnish.
Pro Tip: Using fresh ginger and garlic instead of powdered enhances the aromatic profile of the soup. Don’t skimp on these if you want it to taste authentic!
### **Step-by-Step Instructions**
1. **Prepare the Ingredients:** Slice the mushrooms, drain and julienne the bamboo shoots, and cube the tofu. Mix 2 tablespoons of cornstarch with an equal amount of water to make your slurry. Set everything aside.
2. **Sauté Aromatics:** Heat a pot or Dutch oven over medium heat. Add a drizzle of sesame oil, then sauté minced garlic and ginger until fragrant—about 30 seconds.
3. **Add the Broth:** Pour in your chicken or vegetable stock and bring it to a gentle boil.
4. **Flavor Up:** Stir in soy sauce, rice vinegar, and chili paste. Taste the soup and adjust for saltiness, tang, or heat—this is your moment to make it your own!
5. **Add the Stars:** Toss in sliced mushrooms, bamboo shoots, and tofu. Simmer on low for about 8–10 minutes to let the flavors meld.
6. **Thicken the Soup:** While stirring, slowly add your cornstarch slurry. Let it cook for another 2–3 minutes until the soup starts to slightly thicken.
7. **Egg Ribbon Magic:** Turn off the heat. While gently stirring, drizzle a beaten egg into the soup. Watch as it forms those lovely ribbons!
8. **Finish & Serve:** Ladle the hot soup into bowls and garnish with chopped green onions, an extra drizzle of sesame oil, and more chili paste for the spice-lovers.
### **Chef’s Tips and Tricks**
– **Timing is Everything:** Add the tofu towards the end so it doesn’t break apart while the soup simmers.
– **Cut Down the Spice:** If serving kids or spice-averse guests, reduce the chili paste and let people add their own serving of heat post-cooking.
– **For Extra Depth:** Add a teaspoon of Chinese black vinegar or a splash of fish sauce for a bold umami kick.
### **Recipe Variations and Serving Suggestions**
– **Turn it Vegetarian/Vegan:** Use vegetable stock and skip the egg.
– **Add Proteins:** Swap tofu with shredded chicken, shrimp, or even thinly sliced pork.
– **Amp Up the Veggies:** Toss in julienned carrots, baby corn, or snow peas for added crunch and color.
– **Pair it Up:** Serve with crispy spring rolls or simple steamed dumplings for a restaurant-level experience.
### **FAQs**
**1. Can I make this soup ahead of time?**
Absolutely! You can make this soup up to 2 days in advance. Just store it in the refrigerator and reheat gently over low heat. Avoid adding the egg until just before serving for the freshest texture.
**2. Can I freeze Hot and Sour Soup?**
Yes, but keep in mind the tofu and egg ribbons may slightly change texture upon reheating. For best results, freeze without the egg and add it fresh when reheating.
**3. How do I adjust the spice level?**
You can control the heat by adding less chili paste or opting for mild sriracha. If you’re aiming for a spicier soup, a pinch of white pepper does wonders!
### **Hot and Sour Soup**
#### Ingredients:
– 4 cups chicken or vegetable stock
– 1 cup shiitake mushrooms, sliced
– 1 cup bamboo shoots, julienned
– 1 cup tofu, cubed
– 3 tbsp rice vinegar
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp chili paste or sriracha
– 1 egg, beaten
– 2 tbsp cornstarch mixed with 2 tbsp water
– 2 garlic cloves, minced
– 1 tsp fresh ginger, minced
– 2 green onions, chopped, for garnish
#### Instructions:
1. Heat sesame oil in a pot, sauté garlic and ginger for 30 seconds.
2. Add stock, soy sauce, rice vinegar, and chili paste. Simmer.
3. Add mushrooms, bamboo shoots, and tofu. Cook for 8–10 minutes.
4. Stir in cornstarch slurry and cook until soup thickens.
5. Turn off the heat, pour the beaten egg in while stirring gently.
6. Serve hot with green onion garnish.
So, what do you think? Are you ready to cozy up with a bowl of Hot and Sour Soup that’s restaurant-quality yet totally achievable at home? I’d love to hear how yours turns out! Leave a comment below or tag me in your creations with #TheKitchensAid. Let’s make something delicious together!
