Homemade Chinese-style Hot and Sour Soup is a flavorful, spicy, and tangy dish that combines a rich broth with various vegetables, mushrooms, tofu, and a perfect balance of heat and sourness. It’s a perfect comfort food for colder days or when you’re craving something warm and zesty. Here’s a simple, authentic recipe for you!
Homemade Chinese Style Hot and Sour Soup
Ingredients:
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup water
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar (adjust to taste for more sourness)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch, mixed with 2 tablespoons water (for thickening)
- 1 cup shiitake mushrooms or wood ear mushrooms, thinly sliced
- ½ cup bamboo shoots, julienned (or ½ cup sliced water chestnuts)
- 1 cup firm tofu, cubed
- 2 eggs, lightly beaten
- 1 teaspoon grated ginger (or 1 tablespoon fresh ginger, minced)
- 2-3 cloves garlic, minced
- 2-3 tablespoons white vinegar (adjust to your preferred tang)
- 1-2 tablespoons chili paste or Sriracha sauce (adjust for spice level)
- 1 tablespoon brown sugar (optional, for balancing flavors)
- 1 tablespoon green onions (scallions), chopped (for garnish)
- 1 teaspoon crushed red pepper flakes (optional, for extra heat)
- 1 teaspoon black pepper (freshly ground, for the “hot” flavor)
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water (for thickening)
Instructions:
- Prepare the broth:
- In a large pot, combine the chicken broth, water, soy sauce, sesame oil, rice vinegar, and brown sugar (if using). Bring to a gentle simmer over medium heat.
- Stir in the grated ginger and garlic and let the soup simmer for about 5 minutes to allow the flavors to meld.
- Add the vegetables and tofu:
- Add the sliced mushrooms, bamboo shoots (or water chestnuts), and cubed tofu into the pot. Simmer for an additional 5-7 minutes, allowing the vegetables and tofu to soften.
- Thicken the soup:
- In a small bowl, mix the cornstarch with the cold water until smooth. Slowly pour the cornstarch slurry into the soup while stirring continuously to prevent lumps. Allow the soup to simmer for another 2-3 minutes until it thickens slightly.
- Add the heat and sourness:
- Stir in the white vinegar (for sourness) and chili paste or Sriracha (for heat). Adjust the amounts based on your preferred balance of hot and sour. Taste and adjust seasonings as needed—more vinegar for tang or more chili paste for spice.
- Add the eggs:
- Slowly drizzle the beaten eggs into the soup while stirring gently to create egg ribbons. Allow the eggs to cook for about 1-2 minutes.
- Season and serve:
- Taste the soup and add more soy sauce, vinegar, or chili paste if needed. Add freshly ground black pepper and crushed red pepper flakes for an extra punch of heat.
- Once everything is well-seasoned and cooked through, ladle the soup into bowls.
- Garnish:
- Sprinkle the soup with freshly chopped green onions and serve hot!
Tips:
- Spice level: Adjust the heat by adding more or less chili paste or Sriracha to suit your taste. You can also use dried chili peppers for a more authentic flavor.
- Toppings: Garnish with additional green onions, cilantro, or even a drizzle of sesame oil for extra flavor.
- Vegetarian version: To make this soup completely vegetarian, use vegetable broth instead of chicken broth and skip the egg (or use a plant-based egg replacement).
- Texture: If you prefer a smoother texture, blend part of the soup before adding the eggs.
This Homemade Chinese Style Hot and Sour Soup will give you all the comforting, bold flavors of the restaurant version, with a perfect balance of heat and sourness. It’s easy to make and sure to warm you up!