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A steaming bowl of Chinese Hot and Sour soup delivers the perfect balance of savory broth, tender mushrooms, silky egg ribbons, and crisp vegetables. Each spoonful combines tangy vinegar with warming spices, creating a restaurant-favorite soup that's surprisingly healthy at just 216 calories per serving.
After discovering this recipe from a Chinese-American restaurant family, I learned that creating restaurant-quality hot and sour soup at home is completely achievable with the right ingredients and technique.
Essential Ingredients
- Dried shiitake mushrooms: Their intense flavor creates the soup's foundation
- Wood ear mushrooms: Provide unique texture and absorb the flavorful broth
- Firm tofu: Choose extra-firm varieties to prevent breaking during stirring
- White vinegar: Creates the signature tang better than other vinegar types
- Quality chicken stock: Forms the base for all other flavors
Instructions Guide
- Start with Mushrooms
- Begin by soaking dried shiitake mushrooms in hot water until tender. This creates an intensely flavored broth base while preparing other ingredients.
- Build the Broth
- Combine chicken stock with soy sauce, vinegar, and aromatics. Let flavors meld as the broth comes to a simmer.
- Prepare Components
- While broth simmers, cut tofu into cubes, slice bamboo shoots, and prepare other ingredients. Organization is key for smooth assembly.
- Create Texture
- Add mushrooms, tofu, and bamboo shoots to simmering broth. Thicken with cornstarch until glossy.
- Finish with Eggs
- Slowly pour beaten eggs into the soup in a thin stream while stirring gently to create delicate ribbons.
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Growing up frequenting Chinese restaurants, I learned that great hot and sour soup should clear your sinuses while warming your soul. This version achieves that perfect balance of heat and tang that makes it both comforting and invigorating.
Perfect for Cold Season
The combination of clear broth, vinegar, and spice makes this soup ideal for fighting colds and congestion. It's easily digestible while being flavorful enough to taste through stuffed sinuses.
Storage Success
Keep leftovers in an airtight container: refrigerate for up to 3 days, reheat gently on the stovetop, and add fresh scallions when serving,
Customization Guide
Adjust to your taste: increase chili for more heat, add extra vinegar for more tang, or include vegetables like carrots or greens,
Making It a Meal
Serve alongside Chinese fried rice, spring rolls, or kung pao chicken,
What started as a healthier option at Chinese restaurants has become one of my favorite soups to make at home. The combination of textures and flavors proves that healthy eating doesn't mean sacrificing satisfaction. Whether you're fighting a cold or just craving something warming and delicious, this soup delivers comfort in every spoonful.
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Frequently Asked Questions
- → Can I make this vegetarian?
- Yes! Simply omit the chicken and use vegetable stock instead of chicken stock.
- → What makes the soup hot and sour?
- The heat comes from chili flakes and white pepper, while white vinegar provides the sour element. Adjust both to taste.
- → Can I substitute the mushrooms?
- While shiitake and wood ear mushrooms are traditional, you can use fresh brown mushrooms as a substitute.
- → How do I get perfect egg ribbons?
- Slowly pour beaten eggs in a thin stream while stirring the soup gently in one direction.
- → How long does it keep?
- It keeps well in the fridge for up to 5 days. Can be frozen but may need additional thickening when reheated.