Chinese Hot and Sour Soup

Chinese Hot and Sour Soup is a classic dish that combines spicy, tangy, and savory flavors into a rich and satisfying broth. Known for its bold taste and hearty ingredients, this soup often features tofu, mushrooms, bamboo shoots, and eggs, making it a popular choice in Chinese cuisine. The soup’s balance of heat and acidity comes from chili and vinegar, creating its distinctive taste.

Ingredients (Serves 4):

• 6 cups chicken or vegetable broth
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 cup shiitake mushrooms, sliced (or wood ear mushrooms, rehydrated)
• 1 cup bamboo shoots, julienned
• 1 block (8 ounces) firm tofu, cut into small cubes
• 2 tablespoons soy sauce
• 3 tablespoons Chinese black vinegar (or rice vinegar as a substitute)
• 1 teaspoon white pepper (or to taste)
• 1 tablespoon chili paste or chili oil (adjust for spice level)
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
• 2 large eggs, beaten
• 1 green onion, sliced (for garnish)
• Cilantro (optional, for garnish)

Directions:

Step 1: Prepare Ingredients

1. If using dried mushrooms (like wood ear), rehydrate them in warm water for about 15 minutes, then slice thinly.
2. Slice mushrooms, tofu, and bamboo shoots into desired sizes.

Step 2: Make the Soup Base

1. Heat the vegetable oil and sesame oil in a large pot over medium heat.
2. Add garlic and ginger, sautéing until fragrant (about 30 seconds).
3. Add the sliced mushrooms and bamboo shoots. Cook for 2–3 minutes to soften slightly.

Step 3: Build the Broth

1. Pour in the chicken or vegetable broth and bring it to a gentle boil.
2. Add the soy sauce, black vinegar, white pepper, and chili paste or oil. Stir to combine, and adjust seasoning to taste.

Step 4: Add Tofu and Thicken the Soup

1. Gently stir in the cubed tofu.
2. Reduce the heat to a simmer. Gradually add the cornstarch slurry (cornstarch mixed with water) while stirring the soup. Allow the soup to simmer until it thickens slightly, about 2–3 minutes.

Step 5: Add Eggs

1. Slowly drizzle the beaten eggs into the soup while stirring in a circular motion. This creates thin ribbons of egg throughout the soup.

Step 6: Garnish and Serve

1. Ladle the hot and sour soup into bowls.
2. Garnish with sliced green onions and cilantro, if desired.
3. Serve immediately, with additional vinegar or chili oil on the side for customization.

Tips:

• Vegetarian Version: Use vegetable broth and skip the meat.
• Meat Option: Add thinly sliced pork or chicken strips to the soup before simmering.
• Storage: This soup keeps well for 2–3 days in the fridge. Reheat gently to maintain its texture.

Enjoy the warming, flavorful comfort of Chinese Hot and Sour Soup! 🥣🔥🍋