Hot & Sour Soup
I make soups all year round; cold ones during the summer and hot ones when the outside temperature drops. I have a wide variety of hot soup recipes to choose from including Classic, Asian, Italian, with or without protein, Chowders and so on. When it comes to Asian, I have a good selection as well like Udon Noodle Soup, Phở, Wonton Soup, Tom Kha Gai, Miso Soup, Tom Yum Soup, Chicken Ramen Noodle Soup, and many more including this popular one… my Hot & Sour Soup!
This is such an amazing recipe! It’s a quick and easy one pot meal to make this season. The flavors combine so beautifully together. The heat from the dried red chili pepper and the sourness from the rice vinegar give that distinct taste that people like so much! The bonus of making this delicious soup at home is you can adjust it to your liking.
Let me point out a few ingredients for this Hot & Sour Soup recipe. I use dried red chili pepper but if you don’t have a bag of those at home, don’t go buy one, just substitute it with an equal amount of red pepper flakes. When it comes to bamboo shoots, I utilize the whole 8-ounce can but if you prefer, use only half of it and keep the other half for a nice stir fry… it’s an awesome ingredient for that! As you can see in the video, I grate Chinese brown sugar. Its best substitute is granulated sugar. If you really want to replicate the taste, add the sugar to a dry skillet and cook it until it just starts to caramelize.
Right at the end after I thicken the soup with the cornstarch mixture, I add beaten eggs. To achieve beautiful thin strands of cooked eggs that float, it’s important to pour them in a thin stream, whisking constantly. I beat them in a measuring cup that way it’s easier to pour. The method is the same when making Egg Drop Soup. Adding the eggs to the soup enhances the texture and gives a lovely flavor to it.
I make this Hot & Sour Soup often. It’s very easy plus David and I love the taste of this one pot recipe! It’s a great comfort food that is perfect to enjoy on those chilly days. It will warm you up deliciously!
Bon Appétit!
Check out these other delicious soup recipes…
– West Coast Smoked Salmon Chowder
– French Onion Soup Gratinée
– Minestrone Soup
– New Orleans Gumbo
– Carrot Soup with Mashed Potatoes
– Slow Cooker Beef Barley Soup
and for even more soup recipes, click on this link… Recipe Category • Soups
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Hot & Sour Soup
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Ingredients
- 12 cups low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tbsp. fresh ginger, minced
- 1/2 tbsp. dried red chili pepper (substitute red pepper flakes)
- 1/2 tbsp. Chinese brown sugar (substitute granulated sugar), grated
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large (about 12 oz.) chicken breast
- 6 ounces shiitake mushrooms, sliced
- 6 ounces oyster mushrooms, chopped
- 1 can (8 oz.) bamboo shoots, drained and thinly sliced
- 2 large green onions, white & green parts separated and finely sliced
- 1/3 cup rice vinegar
- 1/3 cup seasoned rice vinegar
- 1/2 tbsp. sesame oil tips & tricks
- 1 cup (8 oz.) firm tofu, cubed
- 1/4 cup cornstarch (mixed in 1 cup cold water)
- 3 large free-run eggs, beaten
Directions
- In a Dutch oven over medium-high heat, add chicken broth, soy sauce, ginger, dried red chili pepper, Chinese brown sugar, and freshly ground black pepper. Stir and when it starts simmering vigorously, add chicken breast, cover and cook for 15 minutes.
- When cooked, remove the meat from the pot and shredded it before returning it back to the Dutch oven.
- Add the mushrooms, bamboo shoots, the white parts of green onions, rice vinegar, seasoned rice vinegar, and sesame oil. Stir until the ingredients are well combined and bring the mixture back to a simmer; cook for 10 minutes.
- Five minutes through cooking,add tofu, stir again and let it simmer for the remaining time.
- Add the cornstarch mixture and stir very well.
- In a thin stream, slowly pour the beaten eggs in while whisking continuously to achieve beautiful thin strands of cooked eggs, floating on the surface; taste and adjust if necessary.
- Spoon the soup into warm bowls and sprinkle on the green parts of the green
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