Hot and Sour Soup

Pin1

This Hot and Sour Soup brings together an irresistible mix of savory, spicy, and tangy flavors. The combination of mushrooms, tender chicken, silky tofu, and egg ribbons creates a variety of textures that make every spoonful deeply satisfying. The glossy broth wraps around each ingredient, delivering a punch of flavor with every bite.

Perfect as a starter or a light main, this soup is easy to make yet tastes just like the one you find in a good Chinese restaurant. Whether you want to warm up on a chilly day or simply crave a flavorful, low-calorie meal, Hot and Sour Soup is sure to become a favorite in your kitchen.

Full Recipe:

220g / 7oz chicken breast

12 dried shiitake mushrooms (or 150g/5oz fresh)
1/2 cup wood ear mushrooms, chopped into 1.5cm/ 3/5″ pieces
1 tsp dried chilli / red pepper flakes (adjust to taste)

2 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp ginger, finely grated

1/2 tsp white pepper (or black pepper as a substitute)
6 cups (1.5L) chicken or vegetable stock/broth, low sodium
1 tsp sesame oil

1 tsp sugar
1/4 cup (65 ml) white vinegar (adjust to taste)
125g / 4oz firm tofu, cut into 1.2cm / 0.5″ cubes

1/4 cup bamboo shoots, thinly sliced
2 eggs, whisked
1/4 cup (40g) cornstarch/cornflour

1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion, finely sliced

Directions:

Cover the shiitake mushrooms with boiling water and let them stand for 20-30 minutes until soft. Drain, then slice thinly. (You can reserve the liquid for other uses or discard it.)
Place the chicken broth, ginger, soy sauces, chilli, sugar, pepper, and sesame oil in a large pot over medium-high heat. Once it simmers, add the chicken breast. Cover and reduce heat to maintain a simmer. Cook for 10 minutes, remove the chicken, and shred.

Add vinegar, shiitake mushrooms, wood ear mushrooms, bamboo shoots, tofu, and shredded chicken to the soup. Stir and let simmer for 10 minutes.
Mix cornstarch with water. Stirring the soup at a medium pace, slowly pour the cornstarch mixture in to avoid lumps.
Once the soup begins to simmer again, stir constantly and slowly pour in the whisked eggs in a thin stream to create silky egg ribbons.

Taste and adjust seasoning with salt and additional chilli if desired. Add the sliced shallots just before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 216 kcal | Servings: 4 servings

Origins and Cultural Background

Hot and Sour Soup is a classic Chinese dish originating from the Sichuan and Hunan provinces, known for their bold, spicy flavors. It has become a staple in many Chinese restaurants worldwide and varies by region. The soup is traditionally enjoyed as a starter but can also serve as a light, nutritious main course.

The soup embodies the perfect balance of “hot” (spicy) and “sour” (tangy) flavors, representing the yin and yang philosophy of balancing contrasting tastes in Chinese cuisine. The heat usually comes from chili peppers or white pepper, while the sourness is derived from vinegar, bringing a flavorful contrast that’s invigorating and satisfying.

Health Benefits and Nutritional Value

This Hot and Sour Soup is packed with nutritious ingredients and provides a healthy, low-calorie option for those seeking comfort food without guilt:

High Protein: The chicken breast and tofu offer a lean source of protein, contributing to muscle repair and satiety.

Fiber and Nutrients: Mushrooms and bamboo shoots are rich in fiber, vitamins, and minerals, promoting digestive health and boosting your immune system.
Low-Calorie & Low-Fat: With just around 216 calories per serving, this soup is suitable for those looking to maintain or lose weight without sacrificing flavor.
Anti-inflammatory & Immune-Boosting: The ginger and vinegar not only provide a spicy-tangy kick but also have anti-inflammatory properties that can help boost your immune system and aid digestion.

Variations & Customizations

One of the great things about Hot and Sour Soup is its versatility. It can be easily adapted to suit dietary preferences and available ingredients:

Vegetarian Option: Omit the chicken and use vegetable stock for a completely plant-based version. You can add more tofu, mushrooms, or even some leafy greens like bok choy or spinach.
Seafood Variation: Add shrimp or slices of fish (like cod or tilapia) for a seafood twist on the traditional recipe.

Adjusting Spice & Sourness: You can easily adjust the spice level by adding more or fewer chili flakes. If you prefer a milder flavor, use less vinegar or substitute it with rice vinegar for a milder tang.

Tips for the Perfect Hot and Sour Soup

Use Fresh Ingredients: Fresh mushrooms, especially shiitake and wood ear mushrooms, add a distinct umami flavor. If using dried mushrooms, make sure to soak them properly to enhance their texture and flavor.
Firm Tofu is Key: To maintain the soup’s texture, use firm tofu. Softer varieties can disintegrate, making the soup cloudy.

Cornstarch Slurry for Glossy Broth: The cornstarch mixture is essential for thickening the soup and giving it that restaurant-quality glossy look. Stir well to prevent lumps before adding it to the soup.

Pairing Suggestions

Hot and Sour Soup pairs well with a variety of Chinese side dishes and main courses. Some recommended pairings include:

Fried Rice: The comforting flavors of Fried Rice balance out the tangy and spicy soup.

Kung Pao Chicken: Another Sichuan classic, this stir-fried chicken dish offers a spicy kick that complements the soup.
Spring Rolls or Dumplings: A crispy, savory side like spring rolls or dumplings adds texture and makes for a complete, hearty meal.

A Perfect Dish for Any Occasion

Whether you are looking for something to warm you up on a cold day or need a quick, flavorful dish to serve guests, Hot and Sour Soup is a great choice. It’s easy to prepare, customizable, and offers a wonderful balance of savory, spicy, and sour flavors that will impress anyone who tries it. Its lightness makes it ideal for a starter course, but its filling ingredients mean it can stand on its own as a complete meal.

Cooking Tips for the Best Flavor & Texture

Shred the Chicken Finely: Make sure to shred the chicken finely after poaching, as this ensures the chicken evenly disperses throughout the soup, giving every bite some protein.
Pouring the Egg Slowly: To get the characteristic egg ribbons, whisk the egg well and pour it very slowly in a thin stream while stirring the soup gently. This technique creates delicate strands of egg that float through the soup.
Taste and Adjust Seasoning: Always taste the soup before serving and adjust the vinegar, chili, salt, or pepper to your preference. Balancing the flavors is key to achieving that authentic hot and sour experience.

Fun Facts & Quick Tips

A Traditional Remedy: In Chinese culture, Hot and Sour Soup is often enjoyed as a remedy for colds and flu due to its warming, clearing effects on the sinuses and chest.
Store & Reheat Easily: This soup keeps well in the fridge for up to 5 days. Simply reheat on the stove. If it thickens too much, you can thin it out with some additional broth or water.
Freezer-Friendly: If you plan to freeze it, be aware that the soup may lose some thickness because cornstarch can change consistency when frozen. You can add a fresh cornstarch slurry when reheating to achieve the right thickness.

Ingredients Spotlight & Their Roles in the Recipe

Understanding the ingredients used in Hot and Sour Soup helps appreciate the depth of flavors and textures each component adds.

Shiitake Mushrooms: Dried shiitake mushrooms are preferred for their concentrated umami flavor and chewy texture, which add richness to the broth. The rehydration process not only softens the mushrooms but also brings out their natural earthiness, which enhances the soup’s savory profile.
Wood Ear Mushrooms: With their unique crunchy texture, these mushrooms add a delightful contrast to the soft tofu and tender chicken. While they don’t contribute much in terms of flavor, their role is mainly to provide a textural variety that makes each spoonful of soup more interesting.

Bamboo Shoots: These crunchy slices add a fresh, juicy bite to the soup. Bamboo shoots have a mild flavor, making them a great textural element that doesn’t overpower the dish. They are traditionally used in many Asian soups and stir-fries, adding a subtle vegetal crispness.
Tofu (Bean Curd): Firm tofu is not only a great plant-based protein but also a flavor carrier, soaking up the broth’s spiciness and tanginess. It’s essential to use firm tofu to maintain its structure and prevent disintegration in the soup.
Chicken Breast: Lean and tender chicken breast, poached in the soup broth, provides additional protein and flavor to the dish. For those looking to enhance the soup’s heartiness, shredded chicken adds a pleasant chew and substance to the soup. Alternatively, it can be substituted with pork slices or even omitted for a vegetarian version.

Egg Ribbons: The addition of whisked egg poured in a thin stream while stirring the soup creates beautiful, silky ribbons that give the soup its signature texture. It’s a simple yet effective way to add richness and visual appeal.

Balance of Flavors: Creating the “Hot” and “Sour” Notes

“Hot” Element: The heat in Hot and Sour Soup is derived from chili flakes or finely chopped dried chilies. This spiciness can be easily adjusted according to preference, making the soup versatile for those who enjoy either a mild warmth or an intense, spicy kick.
“Sour” Element: The sourness is typically from white vinegar, though variations include rice vinegar or black Chinese vinegar. White vinegar gives a sharper, cleaner taste, which contrasts nicely with the soy sauce and broth’s umami.

Broth Tips & Tricks

The broth is the heart of the soup, carrying all the flavors and aromas that make it distinctive.

Building the Flavorful Broth: Using low-sodium chicken or vegetable stock is recommended to control the saltiness. The soy sauces (dark and light), sesame oil, ginger, and pepper create a layered, flavorful base. The combination of dark and light soy sauce helps to deepen the color and taste.
Cornstarch Slurry Technique: The addition of a cornstarch slurry thickens the broth to that perfect glossy texture seen in restaurant versions. This helps the broth to coat each ingredient, enhancing the eating experience.

Cooking Techniques for Best Results

Simmer for Enhanced Flavor: Allowing the soup to simmer after adding the main ingredients gives time for the flavors to meld together and deepen.
Gently Stirring for Egg Ribbons: To create the signature egg ribbons, make sure the soup is at a gentle simmer before pouring in the egg, and stir slowly in a circular motion to create long, thin strands. For a more delicate appearance, pour the egg from a slight height.

Presentation & Serving Suggestions

Traditional Serving Style: In Chinese cuisine, Hot and Sour Soup is often served in individual bowls, garnished with finely sliced scallions (green onions) for a pop of color and freshness. The soup is usually presented in small, beautiful porcelain bowls to enhance the dining experience.

Accompaniments: Alongside this soup, traditional dim sum or steamed dumplings pair exceptionally well. For a more complete meal, it can be served alongside stir-fried vegetables or a protein-based main course like Mongolian beef or honey-garlic shrimp.

Popular Variations Across Cultures

While Hot and Sour Soup is most commonly associated with Chinese cuisine, there are variations across other Asian countries that reflect local ingredients and flavor preferences:

Thai Hot and Sour Soup (Tom Yum): The Thai version, known as Tom Yum, has a similar sour-spicy profile but uses lemongrass, kaffir lime leaves, and galangal for its characteristic aroma, along with a mix of seafood or chicken.

Vietnamese Canh Chua: This Vietnamese version of hot and sour soup often includes fish, pineapple, and tamarind paste, resulting in a soup that’s more sweet-tart than the Chinese variety.
Indian Manchow Soup: An Indo-Chinese version, Manchow Soup, also includes the hot and sour elements but is known for its thick texture and garnish of crispy fried noodles.

Storing & Reheating

Refrigeration: The soup can be refrigerated in an airtight container for up to 5 days. As the flavors develop over time, some may find the reheated version even more flavorful.

Reheating Tips: When reheating, stir the soup occasionally and bring it to a gentle simmer. If it has thickened too much, add a splash of water or stock to thin it out slightly.

Other Ingredient Alternatives for Variety

If you want to change things up or cater to different dietary needs:

Protein Alternatives: Replace chicken with thinly sliced pork, shrimp, or firm white fish for a different flavor profile.

Vegetable Add-ins: Additional vegetables like napa cabbage, baby spinach, snow peas, or sliced bell peppers can be added to increase the soup’s nutritional content and provide more texture.

Historical Context & Modern Adaptation

Historically, hot and sour soup has been a popular choice during the colder months as its warming properties help to invigorate and provide comfort. In traditional Chinese medicine, the soup is believed to balance the body, promoting heat to counteract cold or damp conditions.

Today, the recipe has been adapted in various ways to suit modern tastes, dietary restrictions, and ingredient availability. Despite these variations, it retains its core qualities: a harmony of spicy heat, sour tang, savory umami, and satisfying textures.

Why You Should Try It at Home

Making Hot and Sour Soup at home allows for complete control over the level of spice, sourness, and saltiness, ensuring it matches your palate perfectly. It’s a great way to introduce bold Asian flavors to your cooking repertoire, and the process is quicker and simpler than many think – perfect for a weeknight dinner or a comforting weekend treat.

Conclusion

Hot and Sour Soup is a flavorful, healthy, and versatile Chinese dish that balances savory, spicy, and tangy flavors. It’s easy to customize, suitable for various dietary needs, and brings together a satisfying blend of textures from mushrooms, tofu, chicken, and egg ribbons. Whether enjoyed as a light meal or a comforting starter, this soup is a great way to warm up and savor the classic taste of Chinese cuisine right from your kitchen.