Authentic Chinese Hot and Sour Soup Recipe for Cozy Comfort Recipe

Introduction

Hot and sour soup is a beloved Chinese classic known for its perfect balance of spicy and tangy flavors. This authentic recipe offers a comforting bowl filled with mushrooms, tofu, and a flavorful broth that warms you up from the inside out.

Ingredients

• 4 cups chicken broth (substitute with vegetable broth for a vegetarian version)
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons black vinegar (substitute with rice vinegar for a milder flavor)
• 1 cup shiitake mushrooms (substitute with cremini or button mushrooms if shiitakes are unavailable)
• 1 cup bamboo shoots (use water chestnuts as an alternative)
• 2 stalks green onions (for garnish)
• 1 block tofu (firm or silken tofu works well)
• 2 large eggs (whisked and drizzled into the soup)
• 2 tablespoons cornstarch (used to thicken the soup)
• 1 teaspoon white pepper (adjust according to taste)
• 1 tablespoon chili paste or dried chili (adjust for desired heat)
• 1 tablespoon sesame oil (essential for authentic taste)

Instructions

1. Step 1: Heat the chicken broth in a large pot over medium-high heat until it reaches a rolling boil.
2. Step 2: Add sliced shiitake mushrooms and julienned bamboo shoots to the boiling broth; let simmer for about 5 minutes until tender.
3. Step 3: Stir in the soy sauce, black vinegar, white pepper, and chili paste, adjusting seasoning to taste.
4. Step 4: Thicken the soup by slowly stirring in the cornstarch slurry (cornstarch mixed with a little cold water).
5. Step 5: Lower the heat and carefully drizzle beaten eggs into the pot while stirring continuously to create silky egg ribbons.
6. Step 6: Add tofu strips and let the soup simmer for another 2 minutes to warm through.
7. Step 7: Finish with a drizzle of sesame oil and sprinkle sliced green onions on top for garnish before serving.

Tips & Variations

• Use silken tofu for a softer texture or firm tofu if you prefer the soup to hold its shape better.
• Adjust the amount of chili paste or dried chili to control the spice level to your liking.
• For extra depth, add a small piece of ginger to the broth while simmering.
• Substitute black vinegar with rice vinegar if you want a milder tanginess that is less intense.

Storage

Store leftover hot and sour soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling the soup after reheating to keep the tofu and egg texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, simply substitute the chicken broth with vegetable broth and ensure your soy sauce is vegan-friendly. Use firm tofu for protein and omit the eggs or replace them with a vegan alternative if desired.

What is the best way to thicken the soup?

Mix cornstarch with a small amount of cold water to create a slurry before stirring it gradually into the hot broth. This prevents clumping and gives the soup a smooth, velvety texture.

Authentic Chinese Hot and Sour Soup Recipe for Cozy Comfort Recipe

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This Authentic Chinese Hot and Sour Soup is a comforting, flavorful dish known for its perfect balance of spicy, tangy, and savory notes. Made with a rich chicken broth base, shiitake mushrooms, bamboo shoots, and silky tofu, it incorporates classic Chinese ingredients with a velvety texture from beaten eggs and a touch of heat from chili paste. Ideal for cozy meals, it’s easily adaptable to vegetarian and gluten-free diets by substituting key ingredients.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Broth and Base

• 4 cups Chicken Broth (Substitute with vegetable broth for a vegetarian version)
• 3 tablespoons Soy Sauce (Use tamari for gluten-free)
• 2 tablespoons Black Vinegar (Substitute with rice vinegar for a milder flavor)
• 1 teaspoon White Pepper (Adjust according to taste)
• 1 tablespoon Chili Paste or Dried Chili (Adjust for desired heat)
• 1 tablespoon Sesame Oil (Essential for authentic taste)

Vegetables and Tofu

• 1 cup Shiitake Mushrooms, sliced (Substitute with cremini or button mushrooms if shiitakes are unavailable)
• 1 cup Bamboo Shoots, julienned (Use water chestnuts as an alternative)
• 2 stalks Green Onions, sliced (For garnish)
• 1 block Tofu, firm or silken, cut into strips

Thickener and Eggs

• 2 tablespoons Cornstarch (Used to thicken the soup)
• 2 large Eggs, whisked and drizzled into the soup

Instructions

1. Heat the Broth: Pour the chicken broth into a large pot and heat it over medium-high heat until it reaches a rolling boil, preparing the base for the soup.
2. Add Mushrooms and Bamboo Shoots: Add the sliced shiitake mushrooms and julienned bamboo shoots to the boiling broth. Let them simmer gently for about 5 minutes until they become tender and release their flavors.
3. Season the Soup: Stir in the soy sauce, black vinegar, white pepper, and chili paste. Taste and adjust the seasoning to your preference, balancing heat and sourness.
4. Thicken the Soup: Prepare a cornstarch slurry by mixing cornstarch with a little cold water, then slowly stir it into the simmering soup to thicken the broth evenly.
5. Add Eggs: Lower the heat to prevent overcooking the eggs. While stirring the soup continuously, carefully drizzle the beaten eggs into the pot to create silky egg ribbons.
6. Incorporate Tofu and Simmer: Gently add tofu strips to the soup. Let the soup simmer for an additional 2 minutes to heat the tofu through and marry flavors.
7. Finish and Garnish: Remove from heat and add a drizzle of sesame oil for authentic aroma. Sprinkle sliced green onions on top as a fresh, bright garnish before serving.

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
• To make this gluten-free, substitute soy sauce with tamari.
• Adjust chili paste quantity to control the heat level according to your taste preference.
• Use silken tofu for a softer texture or firm tofu if you prefer more bite.
• If black vinegar is unavailable, rice vinegar provides a milder but still tangy alternative.
• Ensure continuous stirring when adding eggs to create delicate egg ribbons rather than clumps.

Keywords: Hot and Sour Soup, Chinese Soup, Authentic Chinese Recipe, Comfort Food, Spicy Soup, Tofu Soup