Hot and Sour Soup
Spicy and tangy Chinese soup with mushrooms, tofu, and bamboo shoots.
Details
Ingredients
- 4 cups chicken broth
- 100g pork or chicken, sliced thin
- 1 cup mushrooms (shiitake, wood ear)
- 1/2 cup bamboo shoots
- 1 block tofu, cubed
- 2 eggs, beaten
- Seasoning:
- 3 tbsp vinegar
- 2 tbsp soy sauce
- 1 tsp chili oil
- Cornstarch slurry
Instructions
- 1
Boil broth. Add meat, mushrooms, bamboo shoots. Cook 5 mins.
- 2
Add tofu and seasonings.
- 3
Stir in cornstarch slurry to thicken.
- 4
Swirl in beaten eggs to create ribbons.
- 5
Garnish with green onions.
About This Recipe
Few soups capture the invigorating essence of Chinese cuisine quite like Hot and Sour Soup, a culinary icon particularly renowned from the Sichuan province, though variations abound across China. Its brilliance lies in the captivating dance between its two namesake flavors: the fiery warmth of chili oil and the bright, pungent tang of vinegar, harmoniously balanced by savory chicken broth and soy. This isn't merely a soup; it's an experience in textural contrasts, featuring tender cubes of tofu, crisp bamboo shoots, and earthy mushrooms—often shiitake and wood ear—all bound in a silky, thickened broth. The signature 'egg flower' technique, where beaten egg is slowly drizzled into the simmering soup, creates delicate, cloud-like ribbons that add both visual appeal and a luxurious mouthfeel. Mastering the balance of the seasoning and achieving the ideal viscosity with a cornstarch slurry are key to unlocking its authentic character. While pork or chicken provides a traditional protein anchor, this adaptable dish welcomes vegetarian modifications or additions like lily buds. Serve piping hot, perhaps alongside steamed rice, to fully appreciate its complex symphony of taste and texture.
Tips & Tricks
- • For the perfect 'egg flower' effect, drizzle the beaten eggs slowly in a thin stream while gently stirring the soup in one direction. This creates delicate, wispy strands rather than large clumps.
- • To make this soup vegetarian, simply swap chicken broth for a rich vegetable broth and omit the pork or chicken, perhaps adding extra mushrooms or shredded carrots for bulk.
- • Hot and Sour Soup is best enjoyed fresh, but leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much, and stir well to re-emulsify.
- • Enhance your Hot and Sour Soup experience by serving it with a sprinkle of chopped scallions and a dash of additional chili oil or black vinegar for those who prefer an extra kick.
Nutrition Facts
Per serving (approximate)