Savor the bold flavors of this hot and sour soup recipe authentic, a quick Hot and Sour Soup that blends spicy, tangy broth with tender mushrooms, silky egg ribbons, and soft tofu. Ready in just 15 minutes, this chinese hot and sour soup is a perfect appetizer or light meal for Independence Day celebrations or cozy summer evenings. Its vibrant Sichuan-inspired taste brings restaurant-quality comfort to your kitchen with minimal effort.
Why You’ll Love This Hot and Sour Soup Recipe
This hot and sour soup recipe authentic to its roots is a game-changer for home cooks:
- Lightning Fast: Ready in 15 minutes, ideal for busy evenings.
- Flavor Explosion: A perfect blend of spicy, sour, and savory notes.
- Customizable: Adjust spice levels or ingredients to suit your preferences.
- Light Yet Satisfying: Packed with protein and veggies for a feel-good meal.
- Party-Ready: A unique and flavorful addition to Independence Day menus.
Ingredients for Chinese Hot and Sour Soup
Here’s what you’ll need to create this hot and sour soup recipe authentic to Chinese cuisine:
- Broth: 8 cups chicken or vegetable broth (use vegetable for a vegetarian version).
- Soy Sauce: ¼ cup for deep umami flavor.
- Vinegars: 4 tbsp rice vinegar and 1½ tbsp red wine vinegar for that signature tang.
- Chili Garlic Sauce: 2 tbsp for adjustable heat (sriracha works too).
- Ginger: 3 tsp fresh (or 1½ tsp dried) for a warming kick.
- Sesame Oil: 1½ tsp for a nutty richness.
- White Pepper: 1 tsp for authentic warmth (or substitute black pepper).
- Cornstarch: 4 tbsp mixed with 4 tbsp water to thicken.
- Mushrooms: 8 oz sliced cremini (or white, baby bella, or shiitake) and 5 dried wood ear mushrooms, soaked and sliced, for texture.
- Bamboo Shoots: 8 oz for crunch.
- Tofu: 8 oz firm, cubed, for protein.
- Eggs: 2, whisked, for silky ribbons.
- Green Onions: 3, sliced, for freshness.
- Optional Garnish: Crispy chow mein noodles for added crunch.
How to Make Hot and Sour Soup
This hot and sour soup recipe authentic to its Sichuan heritage is simple yet packed with bold flavors. Follow these steps:
- Build the Broth: In a large soup pot, combine 8 cups broth, ¼ cup soy sauce, 4 tbsp rice vinegar, 1½ tbsp red wine vinegar, 2 tbsp chili garlic sauce, 3 tsp fresh ginger, 1½ tsp sesame oil, and 1 tsp white pepper. Bring to a boil over medium-high heat and simmer for 6-8 minutes to let the flavors meld.
- Add Mushrooms, Tofu, and Bamboo Shoots: Stir in 5 soaked and sliced wood ear mushrooms, 8 oz sliced cremini mushrooms, 8 oz bamboo shoots, and 8 oz cubed tofu. Cook for 5 minutes until the mushrooms soften and the tofu is warmed through.
- Thicken the Broth: Mix 4 tbsp cornstarch with 4 tbsp water in a small bowl until smooth. Gradually pour the slurry into the soup while stirring. Simmer for 1-2 minutes until the broth thickens slightly.
- Form Egg Ribbons: Gently stir the soup in a slow, circular motion. Slowly pour the 2 whisked eggs in a thin stream to create delicate ribbons. Stop stirring and let the eggs set for 1 minute.
- Season and Garnish: Taste and adjust the heat with additional chili garlic sauce (1 tsp at a time). Stir in 3 sliced green onions and top with crispy chow mein noodles, if using. Serve hot and savor the flavors!
Expert Tips for the Best Hot and Sour Soup
- Master Egg Ribbons: Pour eggs slowly while stirring gently in one direction for perfect, silky strands.
- Deepen the Flavor: Simmer the broth a few extra minutes to enhance the taste.
- Spice Control: Add chili garlic sauce incrementally to match your heat tolerance.
- Mushroom Choices: Cremini or shiitake add depth; wood ear mushrooms are optional for traditional texture.
- Tofu Tip: Firm tofu holds its shape best—cut into small, bite-sized cubes.
Recipe Variations
Customize this Hot and Sour Soup to fit your pantry or preferences:
- Vegetarian Version: Swap chicken broth for vegetable broth and add extra mushrooms for heartiness.
- Protein Boost: Include shredded chicken or pork for a meatier option.
- Extra Crunch: Add water chestnuts or sliced carrots for more texture.
- Spicier Kick: Sprinkle in red chili flakes or a dash of hot oil.
Serving Suggestions for Hot and Sour Soup
This Chinese hot and sour soup is versatile as a starter or light main dish. Pair it with:
- Crispy scallion pancakes or veggie spring rolls for a classic Chinese feast.
- Stir-fried bok choy or broccoli with garlic for a balanced meal.
- Crab rangoons for a fun, dippable treat—dip them in the spicy broth for extra flavor!
- A spread of bold appetizers for an Independence Day gathering to wow your guests.
Storage Tips
This hot and sour soup recipe authentic to its roots stores beautifully:
- Refrigerate in an airtight container for up to 4 days. Flavors deepen over time!
- Reheat gently on the stove or in the microwave, adding a splash of broth if thickened.
- For make-ahead, prepare the soup without eggs and green onions. Add these fresh before serving for the best texture.
More Soup Recipes to Try
Conclusion
This Hot and Sour Soup is a quick, flavorful way to bring authentic Chinese comfort to your kitchen. Whether you’re warming up on a cool evening or serving a standout dish for Independence Day, this hot and sour soup recipe authentic to its heritage will leave everyone wanting more. Drop a comment below to share your experience or tag us on social media with your soup creations!
Hot and Sour Soup Recipe Authentic
Savor the bold flavors of this hot and sour soup recipe authentic, a quick Hot and Sour Soup that blends spicy, tangy broth with tender mushrooms, silky egg ribbons, and soft tofu. Ready in just 15 minutes, this chinese hot and sour soup is a perfect appetizer or light meal for Independence Day celebrations or cozy summer evenings. Its vibrant Sichuan-inspired taste brings restaurant-quality comfort to your kitchen with minimal effort.
Ingredients
- 8 cups chicken or vegetable broth
- 3 tsp fresh ginger minced (or 1½ tsp dried)
- 8 oz mushrooms cremini, shiitake, or white, sliced
- 5 dried wood ear mushrooms soaked and thinly sliced
- 4 tbsp rice vinegar
- 1½ tbsp red wine vinegar
- ¼ cup soy sauce
- 2 tbsp chili garlic sauce or sriracha
- 1½ tsp sesame oil
- 1 tsp white pepper or black pepper
- 8 oz bamboo shoots sliced
- 8 oz firm tofu cubed
- 4 tbsp cornstarch mixed with 4 tbsp water
- 2 large eggs whisked
- 3 green onions sliced (for garnish)
- Crispy chow mein noodles for garnish
Instructions
- Build the Broth: In a large soup pot, combine 8 cups broth, ¼ cup soy sauce, 4 tbsp rice vinegar, 1½ tbsp red wine vinegar, 2 tbsp chili garlic sauce, 3 tsp fresh ginger, 1½ tsp sesame oil, and 1 tsp white pepper. Bring to a boil over medium-high heat and simmer for 6-8 minutes to let the flavors meld.
- Add Mushrooms, Tofu, and Bamboo Shoots: Stir in 5 soaked and sliced wood ear mushrooms, 8 oz sliced cremini mushrooms, 8 oz bamboo shoots, and 8 oz cubed tofu. Cook for 5 minutes until the mushrooms soften and the tofu is warmed through.
- Thicken the Broth: Mix 4 tbsp cornstarch with 4 tbsp water in a small bowl until smooth. Gradually pour the slurry into the soup while stirring. Simmer for 1-2 minutes until the broth thickens slightly.
- Form Egg Ribbons: Gently stir the soup in a slow, circular motion. Slowly pour the 2 whisked eggs in a thin stream to create delicate ribbons. Stop stirring and let the eggs set for 1 minute.
- Season and Garnish: Taste and adjust the heat with additional chili garlic sauce (1 tsp at a time). Stir in 3 sliced green onions and top with crispy chow mein noodles, if using. Serve hot and savor the flavors!
Notes
- Master Egg Ribbons: Pour eggs slowly while stirring gently in one direction for perfect, silky strands.
- Deepen the Flavor: Simmer the broth a few extra minutes to enhance the taste.
- Spice Control: Add chili garlic sauce incrementally to match your heat tolerance.
- Mushroom Choices: Cremini or shiitake add depth; wood ear mushrooms are optional for traditional texture.
- Tofu Tip: Firm tofu holds its shape best—cut into small, bite-sized cubes.
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