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Hot and Sour Soup Recipe

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4.1 from 27 reviews

This Hot and Sour Soup is a vibrant, flavorful classic featuring a spicy and tangy broth infused with dried red chili peppers, ginger, and soy sauces. Combined with a medley of mushrooms, bamboo shoots, tofu, and eggs, it offers a satisfying balance of textures and tastes that make it perfect as a comforting appetizer or a light meal.

Ingredients

Broth

  • 1 dried red chili pepper, deseeded and minced (or more for added heat)
  • 8 cups chicken broth
  • 2 teaspoons grated ginger
  • 1 teaspoon white pepper
  • ¾ teaspoon salt, or more to taste
  • 1 teaspoon sugar
  • 2 tablespoons light soy sauce
  • ½ tablespoon dark soy sauce
  • 3 tablespoons distilled white vinegar, or more to taste
  • 1 teaspoon sesame oil

Soup

  • ½ cup (3 oz) shiitake mushrooms, thinly sliced
  • ½ cup (2 oz) wood ear mushrooms, thinly sliced
  • ½ cup (2 oz) king oyster mushrooms, thinly sliced
  • ½ block firm tofu, drained and cubed
  • 1 cup (4 oz) bamboo shoots, julienned
  • 2 eggs, beaten
  • ½ tablespoon water
  • 2 green onions, chopped

Cornstarch Slurry

  • ¼ cup cornstarch
  • ¼ cup water

Instructions

  1. Prepare the Broth: In a large pot, combine the minced dried red chili pepper, chicken broth, grated ginger, white pepper, salt, sugar, light soy sauce, dark soy sauce, distilled white vinegar, and sesame oil. Bring to a simmer over medium heat to develop a harmonious hot and sour flavor base.
  2. Add the Mushrooms and Bamboo Shoots: Add the thinly sliced shiitake, wood ear, and king oyster mushrooms along with the julienned bamboo shoots to the simmering broth. Cook gently for about 5 minutes until the mushrooms soften and release their earthy flavors.
  3. Incorporate Tofu: Gently add the cubed firm tofu into the soup, simmering carefully for another 2-3 minutes to heat through without breaking the tofu apart.
  4. Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch and water until smooth to create a slurry. Slowly drizzle this into the hot soup while stirring continuously to thicken the broth evenly.
  5. Add the Egg: Beat the eggs with half a tablespoon of water. Slowly pour the egg mixture into the soup in a thin stream while gently stirring to form delicate egg ribbons throughout the soup.
  6. Finish with Green Onions: Stir in the chopped green onions just before removing the pot from heat for a fresh, bright garnish and touch of crunch.
  7. Serve Hot: Ladle the hot and sour soup into bowls and serve immediately for the best flavor and texture experience.

Notes

  • Adjust the amount of chili pepper to control the soup’s spiciness according to your preference.
  • Use firm tofu to ensure it holds shape when added to the hot broth.
  • If wood ear mushrooms are unavailable, substitute with other types of edible fungi or extra shiitake mushrooms.
  • For a vegetarian version, replace chicken broth with vegetable broth and omit eggs or use an egg substitute.
  • Vinegar amounts can be adjusted to balance the sourness to your taste.
  • Serve immediately as the texture deteriorates if left to sit too long.

Find it online: https://familydinnercooking.com/hot-and-sour-soup-recipe/