Description
Savory Chinese Hot and Sour Soup delivers complex layers of tangy spice and rich umami flavors that dance across your palate. Comfort meets tradition in this soul-warming bowl that will transport you to the heart of authentic Chinese cuisine.
Ingredients
Scale
Main Ingredients:
- 8 cups (1.9 liters) chicken broth (or vegetable broth)
- 16 ounces (454 grams) soft tofu, sliced
- 2 cups (150 grams) shiitake mushrooms, sliced
- 1 ½ cups (255 grams) bamboo shoots, sliced (canned)
Protein and Seasoning:
- 2 eggs, beaten
- 46 cloves garlic, minced
- 2 tablespoons (30 milliliters) soy sauce
- 2 tablespoons (30 milliliters) rice wine
- 2 teaspoons salt (more if needed)
Liquid and Spice Ingredients:
- ½ cup (120 milliliters) rice vinegar
- 3 tablespoons (45 grams) cornstarch
- 2 tablespoons (30 milliliters) sesame oil
- 2 tablespoons (25 grams) granulated sugar
- 2 teaspoons ginger powder (or fresh ginger)
- 1 teaspoon ground white pepper (reduce for less spice)
- 2 teaspoons red pepper flakes (reduce for less spice)
- 2 tablespoons (10 grams) green onions, sliced (for garnish)
Instructions
- Rehydrate dried shiitake mushrooms by soaking them in warm water for 30-45 minutes, then drain. If using fresh mushrooms, skip this step.
- Prepare ingredients by thinly slicing mushrooms, tofu, and bamboo shoots. Finely mince garlic and ginger.
- In a large pot, whisk chicken broth and cornstarch together until completely smooth and no lumps remain.
- Gradually heat the broth mixture over medium heat, stirring constantly to prevent scorching.
- Incorporate rice vinegar, soy sauce, sesame oil, rice wine, minced ginger, sugar, salt, white pepper, and red pepper flakes into the simmering broth.
- Allow the liquid to reach a rolling boil, developing a rich, aromatic flavor profile.
- Carefully add sliced mushrooms, tofu, and bamboo shoots to the bubbling broth.
- Reduce heat and let the soup simmer for 5-7 minutes, allowing ingredients to become tender and infuse their flavors.
- Taste the soup and fine-tune seasonings, adjusting salt for depth, red pepper flakes for heat, or sugar for balance.
- Remove pot from heat and create delicate egg ribbons by slowly drizzling beaten eggs while gently stirring the soup.
- Garnish with freshly chopped green onions and serve piping hot.
Notes
- Mushroom Tip: Soak dried shiitake mushrooms in warm water to enhance their rich, umami flavor and ensure they’re tender and fully hydrated before slicing.
- Texture Trick: Whisk eggs gently and pour slowly into the simmering soup to create beautiful, delicate egg ribbons that distribute evenly throughout the dish.
- Customization Hack: Adjust the heat and tanginess by increasing red pepper flakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg