Hot and Sour Soup
Awakens your taste buds with every spoonful
This Hot and Sour Soup is a flavorful, tangy, and spicy dish featuring shiitake mushrooms, bamboo shoots, tofu, and carrots in a savory broth. Perfectly balanced with a touch of vinegar, soy sauce, and chili paste, it’s both comforting and bold.
Ingredients
Broth
4 cups
chicken broth (or vegetable broth for a vegetarian version)
2 cups
water
2 tablespoons
soy sauce
2 tablespoons
rice vinegar
1 tablespoon
white vinegar
1 tablespoon
sugar
1 teaspoon
chili paste (adjust to taste)
1 teaspoon
sesame oil
Main Ingredients
1 cup
shiitake mushrooms, sliced (or any other mushrooms)
1/2 cup
bamboo shoots, thinly sliced
1/2 cup
tofu, sliced into strips
1/2 cup
carrots, julienned
1/4 cup
wood ear mushrooms (optional)
1 tablespoon
ginger, grated
2
garlic cloves, minced
Thickening
2 tablespoons
cornstarch
1/4 cup
cold water
Seasoning
1/2 teaspoon
white pepper (or black pepper)
1 tablespoon
soy sauce (if needed for extra saltiness)
Garnishes
1
egg, lightly beaten (optional, for egg ribbons)
Fresh cilantro or green onions (for garnish)
Chili flakes (optional, for extra heat)
Directions
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This homemade Hot and Sour Soup is a delightful fusion of flavors and textures that perfectly balances tanginess and spiciness. The savory broth, made from chicken or vegetable stock, is seasoned with soy sauce, rice vinegar, chili paste, and sesame oil for a rich, aromatic base. Shiitake mushrooms, bamboo shoots, tofu, carrots, and wood ear mushrooms (if available) are simmered in the broth, absorbing all the flavors. The addition of cornstarch thickens the soup to a velvety consistency, while a dash of white pepper adds a gentle heat. For extra richness, a beaten egg is stirred in to create delicate egg ribbons. Whether served as an appetizer or a main, this comforting soup is perfect for warming you up on chilly days. Garnish with cilantro or green onions, and enjoy a true taste of homemade Chinese cuisine!
Here’s an estimated breakdown of the nutritional content for one serving of Hot and Sour Soup (based on 6 servings):
| Nutrient | Amount per Serving |
|---|
| Calories | 150-180 kcal |
| Protein | 8-10 g |
| Carbohydrates | 18-20 g |
| Fiber | 2-3 g |
| Sugar | 4-5 g |
| Fat | 7-9 g |
| Saturated Fat | 1-2 g |
| Sodium | 600-800 mg |
| Cholesterol | 0-10 mg |
| Vitamin A | 50-60% of daily value |
| Vitamin C | 5-10% of daily value |
| Calcium | 4-6% of daily value |
| Iron | 6-8% of daily value |
Note: These values can vary depending on the specific ingredients and portion sizes you use.
Steps
| Prepare the BrothIn a large pot, combine the chicken or vegetable broth, water, soy sauce, rice vinegar, white vinegar, sugar, chili paste, and sesame oil. Bring it to a boil over medium-high heat. |
| Add Vegetables and TofuOnce the broth is boiling, add the shiitake mushrooms, bamboo shoots, tofu, carrots, wood ear mushrooms (if using), ginger, and garlic. Stir well and simmer for about 5-7 minutes, allowing the flavors to meld. |
| Thicken the SoupIn a small bowl, mix the cornstarch with cold water to create a slurry. Slowly pour this into the simmering broth while stirring constantly. The soup will begin to thicken. Let it simmer for another 2-3 minutes. |
| SeasonTaste the soup and adjust the seasoning with white pepper and additional soy sauce if desired. |
| Add the Egg (Optional)If you want to add egg ribbons, slowly pour the beaten egg into the soup while stirring gently in one direction. The egg will cook in delicate ribbons. |
| ServeLadle the soup into bowls and garnish with fresh cilantro or green onions and chili flakes for extra heat, if desired. Enjoy your homemade Hot and Sour Soup! |
Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.
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