Chinese Spicy Hot and Sour Soup
Chinese Spicy Hot and Sour Soup is a warming soup with an irresistible spicy and tangy flavor.Silky tofu, mushrooms, bamboo shoots, and egg create contrasting textures in every spoonful.Soy sauce provides savory depth while rice vinegar delivers the signature sour flavor.White pepper and chili add warmth without overpowering the aromatic broth.A cornstarch slurry gives the soup its smooth, slightly thickened consistency.Serve it hot with scallions and sesame oil for a comforting Chinese-inspired meal.
Ingredients
For the Soup
- 6 cups chicken or vegetable broth
- 1 cup finely shredded cooked pork, optional
- 1 cup shiitake mushrooms, thinly sliced
- ½ cup bamboo shoots, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- ½–1 teaspoon ground white pepper
- ½ teaspoon sugar
For the Egg Ribbons
- 2 large eggs, lightly beaten
For Thickening
- 3 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Slice the mushrooms, bamboo shoots, tofu, and green onions into thin pieces. If using dried wood ear mushrooms, soak them according to the package instructions, drain thoroughly, and slice.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth.
- Add the ginger, garlic, soy sauce, chili garlic sauce, sugar, and white pepper.
- Simmer for approximately 5–7 minutes to allow the flavors to develop.
- Stir carefully to prevent them from breaking apart.
- Slowly pour it into the simmering soup while stirring continuously.
- Reduce the heat so the soup is gently simmering.
- Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction.
- Taste the soup and adjust the vinegar, chili, white pepper, or soy sauce according to your preference.
- For additional heat, drizzle with chili oil.
- Ladle the soup into warm bowls and serve immediately.
Notes
- Add vinegar toward the end: This helps preserve its bright, tangy flavor.
- Use white pepper: It provides the distinctive warmth associated with many versions of Hot and Sour Soup.
- Don't boil the egg aggressively: Gentle simmering creates attractive egg ribbons.
- Adjust the heat gradually: Chili sauces vary significantly in spiciness.
- Use firm tofu: It holds its shape better during cooking.
- Mix the cornstarch slurry immediately before using: Starch settles quickly.
- Taste before serving: The balance of hot, sour, salty, and savory flavors is personal.
- Serve immediately: The soup is at its best while piping hot.