Oh, Hot and Sour Soup! There’s just something about that perfect dance between fiery chili and zesty vinegar that makes my taste buds sing. It’s one of those classic Chinese soups that always feels so satisfying, right? I remember the first time I tried to make it at home, thinking it would be this complicated, intimidating thing. But guess what? It turns out you can get that incredible, authentic flavor super quickly, right in your own kitchen! This recipe is my go-to because it’s so darn easy and consistently delicious. Seriously, forget those takeout menus; this homemade version is going to be your new favorite comfort food when you need something warming and exciting.
Why You’ll Love This Hot And Sour Soup Recipe
This soup is a total winner for so many reasons. Honestly, once you try it, you’ll be hooked!
- Super Speedy: You can whip up this amazing soup in barely 35 minutes from start to finish. Perfect for weeknights!
- Crazy Easy: Seriously, if you can chop and stir, you can make this. No fancy techniques needed here, just simple steps.
- Authentic Flavor Fizz: It’s got that real zing – perfectly spicy AND perfectly sour, just like you’d get at your favorite Chinese restaurant.
- So Versatile: Feeling like adding more veggies? Go for it! Want it spicier? A little extra chili sauce, no problem. It’s totally adaptable.
- Pure Comfort: This soup is like a warm hug in a bowl. It’s hearty, flavorful, and incredibly satisfying.
- Impress Your Friends (and Yourself!): You’ll be amazed at how good homemade Hot and Sour Soup tastes, and how easy it was to make!
Ingredients for Authentic Hot And Sour Soup
Alright, let’s talk about what makes this Hot and Sour Soup sing! These are my tried-and-true ingredients that give it that perfect balance. You’ll want to gather these little gems before you start:
- 1 tablespoon vegetable oil (for sautéing)
- 1 cup sliced shiitake mushrooms (fresh are best!)
- 1 cup sliced firm tofu (cut into bite-sized pieces)
- 1 cup sliced bamboo shoots (canned is totally fine, just drain them well)
- 1 cup sliced wood ear mushrooms (these give a fun, slightly crunchy texture)
- 4 cups vegetable broth (use a good quality one for the best flavor)
- 2 tablespoons soy sauce (regular, not low-sodium for this one!)
- 2 tablespoons rice vinegar (this is key for that tang!)
- 1 teaspoon chili garlic sauce (or more, if you like it fiery!)
- 1/2 teaspoon white pepper (a little goes a long way for that authentic kick)
- 1/4 teaspoon black pepper (just a touch more pepper power)
- 2 tablespoons cornstarch (this is our thickener!)
- 2 tablespoons water (to mix with the cornstarch)
- 2 green onions, thinly sliced (for a pop of freshness and color at the end)
Equipment Needed for Hot And Sour Soup
You don’t need a whole fancy setup for this soup, honestly! Just a few basics will get you there. You’ll want a nice big pot – I like one that’s at least 3-quart so everything has room to mingle. A good sharp knife and a cutting board are essential for getting those veggies and tofu sliced up nicely. And to mix our magic thickening slurry, a small bowl and a whisk (or even a fork!) will do the trick. That’s it, really! Simple tools for simple, delicious soup.
Step-by-Step Guide to Making Hot And Sour Soup
Alright, let’s get cooking this amazing soup! It’s honestly way simpler than you think. Just follow these steps and you’ll have a steaming bowl of deliciousness in no time. Grab your big pot, and let’s go! You can even check out some general tips for making vegetable soup to make this even easier.
Sautéing the Aromatics and Vegetables
First things first, let’s get that flavor base going. Pop your big pot on the stove over medium heat and add that tablespoon of vegetable oil. Once it’s shimmering a little, toss in your sliced shiitake mushrooms, firm tofu, bamboo shoots, and those fun wood ear mushrooms. Give it all a good stir and let them cook for about 5 minutes. You just want them to soften up a bit and start smelling amazing – don’t let them get brown or anything!
Building the Broth for Hot And Sour Soup
Now for the delicious liquid part! Pour in your vegetable broth, followed by the soy sauce, rice vinegar, chili garlic sauce, white pepper, and black pepper. Give everything a good stir to combine. Now, here’s where the magic really starts to happen: crank up the heat a bit and bring this whole mixture to a rolling boil. You want to see those bubbles jumping!
Thickening Your Hot And Sour Soup
Okay, time to get that perfect soup consistency! In a little bowl, just whisk together your cornstarch and water until it’s super smooth – no lumps allowed. This is called a slurry. Now, slowly, and I mean *slowly*, drizzle this slurry into your boiling soup while whisking constantly. Keep whisking until the soup starts to thicken up nicely. If it’s too thin, a tiny bit more slurry (mixed with water!) can help, but go easy!
Finishing Touches and Serving
Once your soup has thickened to that lovely, saucy consistency, let it simmer for just another couple of minutes to make sure everything is cooked through and happy. Then, it’s time to serve! Ladle this glorious soup into bowls and give it a final flourish with those thinly sliced green onions sprinkled right on top. It adds such a fresh pop of color and flavor. Serve it up hot and get ready for the compliments!
Tips for the Best Hot And Sour Soup
Okay, so you’ve got the basic recipe down, but if you want to really make your Hot and Sour Soup sing, let me share a few of my favorite little secrets. Trust me, these make all the difference! First off, don’t skimp on the mushrooms – shiitakes are amazing, but honestly, any good mix of mushrooms adds such a depth of flavor. And for the sourness? Rice vinegar is usually perfect, but sometimes I like to add a tiny splash more right at the end, just before serving, to really wake it up. Also, don’t be shy with that chili garlic sauce! You can control the heat, but that little bit of chili flavor is *so* crucial to the soup’s character. I even sometimes add a little extra black pepper if I’m feeling bold. Remember that thickening step? Make sure your soup is boiling when you add the slurry, and whisk like crazy, or you might end up with globs instead of silkiness. It’s these little touches that turn a good soup into a *great* one. You can even find some great tips for other Asian-inspired dishes like this!
Ingredient Notes and Substitutions for Hot And Sour Soup
Let’s chat about some of the stars of this Hot and Sour Soup! The shiitake mushrooms are just fantastic because they give this soup such a deep, earthy flavor, but if you can’t find them, no worries! Regular cremini mushrooms or even button mushrooms will work just fine, though you might miss a tiny bit of that special umami. As for the rice vinegar, it’s pretty essential for that signature tang, so try not to skip it! If you absolutely can’t find rice vinegar, a mild white wine vinegar could be a last resort, but it won’t be quite the same. Wood ear mushrooms are great for a little chewiness, but if they’re a no-go, just leave them out. Soy sauce is pretty standard, but please don’t use it in place of rice vinegar – they do totally different jobs!
Frequently Asked Questions About Hot And Sour Soup
Got questions about whipping up this spicy, sour goodness? I’ve got you covered! Here are some things people often ask about making the best Hot and Sour Soup.
Can I make Hot And Sour Soup vegetarian?
Absolutely! This recipe is already vegetarian-friendly! Just make sure you use vegetable broth and keep any optional additions plant-based. It’s delicious just as it is.
How do I adjust the spice and sourness in Hot And Sour Soup?
Easy peasy! For more heat, just add a bit more chili garlic sauce. If you want it tangier, stir in a little extra rice vinegar, usually at the end so the flavor stays bright.
What are the best mushrooms for Hot And Sour Soup?
Shiitakes are my absolute favorite for that deep, savory flavor they bring. But don’t sweat it if you can’t find them! Cremini or even plain button mushrooms will work beautifully too; they just have a milder taste.
Nutritional Information for Hot And Sour Soup
Just a little heads-up: the nutritional info below is an estimate, since brands and exact ingredients can change things up a bit! This is based on a serving size of about 1.5 cups. You’re looking at roughly 150 calories, 6g of fat, 8g of protein, and 20g of carbs per bowl. It’s pretty darn reasonable for something that tastes so good, right?
Share Your Hot And Sour Soup Creation!
Okay, I’ve shared my secrets, and now it’s your turn! Have you given this Hot and Sour Soup a try? I’d LOVE to hear all about it! Did you make any fun variations? Maybe you added extra veggies or tweaked the spice level? Drop a comment below and tell me what you thought, or leave a star rating. Your feedback helps other home cooks jump in and try this recipe too!
Print
Hot And Sour Soup
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Chinese soup with a balance of spicy and sour flavors, featuring tender vegetables and protein.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced shiitake mushrooms
- 1 cup sliced firm tofu
- 1 cup sliced bamboo shoots
- 1 cup sliced wood ear mushrooms
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
Instructions
- Heat vegetable oil in a large pot over medium heat. Add shiitake mushrooms, tofu, bamboo shoots, and wood ear mushrooms. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, soy sauce, rice vinegar, chili garlic sauce, white pepper, and black pepper. Bring to a boil.
- In a small bowl, whisk together cornstarch and water to create a slurry.
- Gradually whisk the cornstarch slurry into the boiling soup until it thickens.
- Simmer for 2 minutes.
- Garnish with sliced green onions before serving.
Notes
- For a spicier soup, add more chili garlic sauce.
- For a tangier soup, add more rice vinegar.
- You can add other vegetables like carrots or bell peppers.
- For a non-vegetarian version, you can add shredded chicken or pork.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: hot and sour soup, chinese soup, spicy soup, sour soup, vegetable soup, tofu soup, mushroom soup