Chinese Hot & Sour Soup

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Servings: 4 Difficulty: Advanced
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A tangy, spicy, and savory classic featuring silky egg ribbons, tender tofu, and earthy mushrooms in a rich broth
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This iconic Chinese Hot and Sour soup is a masterclass in balancing flavors: the sharp tang of vinegar, the gentle heat of chili oil, the umami depth of soy sauce, and the subtle sweetness of broth. It features a comforting texture contrast between silky egg ribbons, soft silken tofu, and crisp wood ear mushrooms or fresh button mushrooms. Perfect for cold winter nights or when you need a comforting, warming bowl of food, this soup comes together quickly on the stovetop. It’s a restaurant-quality dish that feels incredibly cozy and satisfying, offering a complex flavor profile that is both stimulating and soothing. Serve it hot for the best experience.

Chinese Hot & Sour Soup recipe image
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Chinese Hot & Sour Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 876.9

Description

This iconic Chinese Hot and Sour soup is a masterclass in balancing flavors: the sharp tang of vinegar, the gentle heat of chili oil, the umami depth of soy sauce, and the subtle sweetness of broth. It features a comforting texture contrast between silky egg ribbons, soft silken tofu, and crisp wood ear mushrooms or fresh button mushrooms. Perfect for cold winter nights or when you need a comforting, warming bowl of food, this soup comes together quickly on the stovetop. It&# 226;ÂÂs a restaurant-quality dish that feels incredibly cozy and satisfying, offering a complex flavor profile that is both stimulating and soothing. Serve it hot for the best experience.

Ingredients

Directions

  1. Slice the fresh mushrooms thinly and set aside.
  2. Wash and chop the spinach if using, or prepare other vegetables like bamboo shoots or wood ear mushrooms.
  3. In a medium saucepan, combine the chicken broth, sliced mushrooms, and any other base vegetables. Bring to a gentle boil over medium-high heat.
  4. Once boiling, reduce heat to medium-low and simmer for 4-5 minutes to allow the mushrooms to soften and release their flavor.
  5. In a small bowl, whisk together the light soy sauce, cider vinegar, black pepper, sesame seed oil, and hot pepper oil (or Tabasco). Taste and adjust the balance of heat and sourness to your preference.
  6. Pour the sauce mixture into the simmering broth and stir well to combine.
  7. Add the cubed tofu to the pot and gently stir to distribute evenly.
  8. In a separate small cup, dissolve the cornstarch in 5 tablespoons of cold water until smooth.
  9. While stirring the soup constantly with a ladle, slowly drizzle in the cornstarch slurry. Continue stirring until the broth thickens slightly, about 1-2 minutes.
  10. Lower the heat to low. Slowly pour the beaten egg into the soup in a thin stream while stirring gently in one direction to create delicate egg ribbons.
  11. Remove the soup from heat immediately to prevent overcooking the egg.
  12. Stir in the finely chopped cilantro and green onions.
  13. Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 876.9kcal
% Daily Value *
Total Fat 43.4g67%
Saturated Fat 11.9g60%
Cholesterol 320.4mg107%
Sodium 298.9mg13%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.8g4%
Sugars 1.5g
Protein 99.5g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, hot, sour, soup, tofu, mushrooms, egg, ginger, soy sauce, vinegar, spicy, comfort food, asian, broth, quick dinner, vegetarian option, warm, classic, stove top, umami
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