Description
Hot and Sour Soup is a classic Chinese appetizer known for its vibrant blend of tangy vinegar and spicy chili heat, combined with hearty ingredients like tofu, wood ear mushrooms, and bamboo shoots. This comforting and light soup delivers a perfect balance of bold and subtle flavors, warming spices, and a variety of textures, making it an ideal starter or light meal for any occasion.
Ingredients
Scale
Base Ingredients
- 4 cups chicken broth or vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon chili paste or 1 fresh chili, finely chopped (adjust to taste)
Vegetables & Protein
- 1/2 cup dried wood ear mushrooms (soaked and sliced)
- 1/2 cup bamboo shoots, thinly sliced
- 200g firm tofu, cut into small cubes
- Optional: 1/2 cup cooked shredded chicken or seafood (shrimp/scallops)
Egg Ribbons
- 2 eggs, lightly beaten
Instructions
- Prepare the Ingredients: Soak dried wood ear mushrooms in warm water until tender, then slice into thin strips. Cube the tofu and slice bamboo shoots. Have broth, soy sauce, rice vinegar, chili paste or fresh chili, and seasonings ready for easy assembly.
- Heat the Broth: Pour your choice of broth into a large pot and bring it to a gentle boil, forming the flavorful base of your soup.
- Add Mushrooms, Bamboo Shoots, and Spices: Stir in the prepared wood ear mushrooms and bamboo shoots, followed by chili paste, soy sauce, white pepper, and rice vinegar. Let the mixture simmer gently to develop the flavors.
- Incorporate Tofu and Optional Protein: Add tofu cubes and any optional cooked chicken or seafood. Heat thoroughly without stirring too vigorously to maintain tofu’s texture.
- Create the Egg Ribbons: Lightly beat the eggs and slowly drizzle them into the simmering soup while stirring in one direction to form delicate, silky ribbons.
- Final Seasoning and Serve: Taste and adjust seasoning with additional vinegar or soy sauce if desired. Remove from heat, ladle into bowls, and garnish as preferred with scallions, chili oil, or toasted sesame seeds.
Notes
- Use fresh rice vinegar to ensure bright and tangy flavors.
- Adjust chili paste gradually to control heat level.
- Stir gently when adding eggs to create thin ribbons instead of clumps.
- Soak wood ear mushrooms thoroughly for optimal texture.
- Simmer instead of boiling to preserve tofu integrity and avoid harsh flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 120
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg