Hot and Sour Soup
I've always been a fan of hot and sour soup, and I'm excited to share my recipe with you. This bold and comforting soup is a staple in many Asian households, and for good reason - it's tangy, peppery, and filled with delicious ingredients like tofu, mushrooms, and egg ribbons.
I love making it on a chilly day when I need a pick-me-up, and it's also a great option when I'm feeling under the weather. The best part? It's incredibly easy to make and can be ready in under 30 minutes.
In this recipe, I'll show you how to make a delicious and authentic hot and sour soup that's sure to become a favorite in your household.
Why You’ll Love This Recipe
- This hot and sour soup recipe is incredibly easy to make and can be ready in under 30 minutes.
- It's a crowd-pleaser, and everyone will love the combination of tangy and peppery flavors.
- You can make it ahead of time and refrigerate or freeze it for later, making it a great option for meal prep.
- It's a comforting and soothing soup that's perfect for when you're feeling under the weather.
- You can customize it to your taste by adding your favorite ingredients, such as mushrooms or tofu.
Ingredients You’ll Need
- 2 cups chicken brothYou can use low-sodium broth if you prefer
- 1 cup water
- 2 tablespoons soy sauceUse a high-quality soy sauce for the best flavor
- 2 tablespoons oyster sauce (optional)You can omit this if you don't have it or prefer a vegetarian option
- 2 tablespoons cornstarchMix this with a little water before adding it to the soup
- 2 tablespoons vegetable oilYou can use any neutral oil, such as canola or peanut oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced mushroomsYou can use any type of mushroom you like, such as shiitake or cremini
- 1/2 cup diced firm tofuYou can use any type of tofu you like, such as soft or extra-firm
- 2 eggs, beatenYou'll add these to the soup to create egg ribbons
- 1 teaspoon grated fresh gingerUse a microplane to grate the ginger for the best flavor
- 1/4 teaspoon white pepperYou can adjust this to taste, depending on how peppery you like your soup
How to Make It
- 1In a small bowl, whisk together the soy sauce, oyster sauce (if using), and cornstarch. Mix until the cornstarch is well combined and there are no lumps.
- 2In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until it's translucent and starting to caramelize, about 5 minutes.
- 3Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly to prevent burning.
- 4Add the sliced mushrooms to the pot and cook until they're tender and lightly browned, about 3-4 minutes.
- 5Pour in the chicken broth, water, and soy sauce mixture. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- 6While the soup is simmering, prepare the egg ribbons. Beat the eggs in a small bowl, then slowly pour them into the soup, stirring constantly with a spoon to create thin, egg-drop-like strands.
- 7Add the diced tofu to the soup and cook for another 2-3 minutes, or until it's heated through.
- 8Season the soup with salt and white pepper to taste, then serve hot.
Tips for the Best Results
- Use a high-quality soy sauce for the best flavor in your hot and sour soup.
- Don't overcook the mushrooms - they should be tender but still have a bit of texture.
- If you're using oyster sauce, start with a small amount and taste as you go, since it can be quite strong.
- To create the best egg ribbons, stir the soup constantly as you add the eggs, and try to pour them in a thin stream.
Variations & Swaps
- Add some diced bell peppers or carrots to the soup for extra flavor and nutrients.
- Use different types of mushrooms, such as shiitake or cremini, for a unique flavor and texture.
- Add some cooked noodles or rice to the soup to make it more filling and satisfying.
- Try using different seasonings, such as sesame oil or rice vinegar, to give the soup a unique flavor.
Serve It With
Storage & Reheating
To store hot and sour soup, let it cool completely, then refrigerate or freeze it. It will keep in the fridge for up to 3 days and can be frozen for up to 3 months.
To reheat, simply thaw the soup overnight in the fridge, then heat it up in a pot over low heat, stirring occasionally, until it's hot and steaming.
Frequently Asked Questions
What type of mushrooms should I use in hot and sour soup?
You can use any type of mushroom you like, such as shiitake, cremini, or button mushrooms. Just be sure to slice them thinly so they cook evenly.
Can I make hot and sour soup ahead of time?
Yes, you can make hot and sour soup ahead of time and refrigerate or freeze it for later. Just be sure to reheat it slowly over low heat, stirring occasionally, until it's hot and steaming.
Is hot and sour soup spicy?
Hot and sour soup can be spicy, depending on how much white pepper you add. If you prefer a milder soup, start with a small amount of pepper and taste as you go, adding more to taste.
Can I customize hot and sour soup to my taste?
Yes, you can customize hot and sour soup to your taste by adding your favorite ingredients, such as diced bell peppers or cooked noodles. Feel free to experiment and find the combination that works best for you.
Ingredients
- 2 cups chicken broth
- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup diced firm tofu
- 2 eggs, beaten
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon white pepper
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), and cornstarch. Mix until the cornstarch is well combined and there are no lumps.
- In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until it's translucent and starting to caramelize, about 5 minutes.
- Add the minced garlic and grated ginger to the pot and cook for another minute, stirring constantly to prevent burning.
- Add the sliced mushrooms to the pot and cook until they're tender and lightly browned, about 3-4 minutes.
- Pour in the chicken broth, water, and soy sauce mixture. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- While the soup is simmering, prepare the egg ribbons. Beat the eggs in a small bowl, then slowly pour them into the soup, stirring constantly with a spoon to create thin, egg-drop-like strands.
- Add the diced tofu to the soup and cook for another 2-3 minutes, or until it's heated through.
- Season the soup with salt and white pepper to taste, then serve hot.