Chinese Hot and Sour Soup is a comforting dish that brings a delightful balance of flavors to your table.
This quick and easy recipe combines the heat from white pepper and the tanginess from vinegar, giving it a warm kick that soothes on chilly days. Loaded with tofu, mushrooms, and bamboo shoots, it’s not only savory but also nutritious. This classic Chinese soup is a beloved comfort food that you can whip up in no time, perfect for a weeknight dinner or an impressive starter for guests. You’ll love how effortlessly it comes together, making it an essential recipe for your collection.
Serving and Pairing Suggestions
Serve this delicious Chinese Hot and Sour Soup hot, garnished with sliced green onions or cilantro for a colorful presentation.
It pairs perfectly with Vegetarian Spring Rolls with Sweet Chili Sauce, which add a crispy texture to your meal. Another great pairing is Thai Peanut Noodles, which provide a contrasting flavor profile that complements the soup well. For a refreshing drink, consider serving it alongside Watermelon Agua Fresca.
Tips and Notes
- Use fresh ingredients: Fresh mushrooms and tofu make all the difference.
- Adjust the spice: Add more white pepper if you like it spicier.
- Vegan option: Omit eggs and use vegetable broth for a vegan version.
- Thickening mix: To thicken the soup, mix cornstarch with cold water before adding.
- Customize vegetables: Feel free to add your favorite vegetables for extra nutrition.
This recipe offers a great opportunity to explore your culinary skills while enjoying a homemade bowl of comfort. Give it a try, and you’ll see how simple it is to create this Chinese favorite right in your kitchen.
Chinese Hot and Sour Soup
Equipment
- 1 Large pot
- 1 Whisk
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 8 cups chicken or vegetable broth for a vegetarian option
- 3 tablespoons soy sauce adds flavor
- 2 tablespoons rice vinegar for sourness
- 2 teaspoons white pepper for heat
- 1 cup mushrooms sliced (adds texture and flavor)
- 1/2 cup bamboo shoots sliced (crunchy element)
- 1 carrot julienned (adds sweetness)
- 1/2 cup cooked chicken shredded (optional)
- 2 large eggs beaten (for richness)
- 1 tablespoon cornstarch to thicken
- 2 tablespoons water for cornstarch slurry
- 2 green onions chopped (for garnish)
- cilantro for garnish, optional
Instructions
- In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
- Add the mushrooms, bamboo shoots, carrot, and chicken to the pot, cooking for about 5 minutes.
- Stir in the soy sauce, rice vinegar, and white pepper, and let it simmer for another 2-3 minutes.
- In a small bowl, mix the cornstarch with water to create a slurry and add to the soup to thicken, stirring well.
- Slowly drizzle the beaten eggs into the soup while stirring constantly to create ribbons.
- Remove from heat and serve hot, garnished with chopped green onions and cilantro.