Homemade Hot and Sour Soup: A Flavorful and Easy Recipe

Hot and sour soup is a classic Asian soup known for its complex, tangy, and spicy flavors. This homemade version is surprisingly easy to make and allows you to customize the ingredients to your liking. It’s a perfect comfort food for cold days or whenever you crave a flavorful and satisfying meal. This recipe provides detailed instructions and tips to help you create the perfect bowl of hot and sour soup at home.

Why You’ll Love This Recipe

* **Flavorful:** This soup is a delightful balance of spicy, sour, savory, and umami flavors.
* **Easy to Make:** With readily available ingredients and simple steps, this soup comes together quickly.
* **Customizable:** Adjust the spiciness, sourness, and ingredients to suit your taste.
* **Healthy:** Packed with vegetables and lean protein, this soup is a nutritious and satisfying meal.
* **Comforting:** The warm, tangy broth is incredibly soothing and perfect for chilly days.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make homemade hot and sour soup. Don’t be intimidated by the list – most of these are pantry staples for Asian cooking, and substitutions are possible.

* **Broth:** The foundation of the soup. Chicken broth is traditionally used, but vegetable broth works well for a vegetarian option. Use a high-quality broth for the best flavor. About 8 cups.
* **Protein:** Tofu, pork, chicken, or shrimp. You can use a combination or choose your favorite. About 1 cup, thinly sliced or cubed.
* **Mushrooms:** Shiitake mushrooms are a classic choice, offering a rich, earthy flavor. Wood ear mushrooms are also commonly used for their unique texture. About 1 cup, sliced.
* **Bamboo Shoots:** Adds a crunchy texture. Canned bamboo shoots are readily available. About 1/2 cup, julienned.
* **Water Chestnuts:** Another crunchy element. Canned water chestnuts are usually found sliced. About 1/4 cup, sliced.
* **Tofu:** Firm or extra-firm tofu is best, as it holds its shape well in the soup. About 1/2 cup, cubed.
* **Eggs:** Adds richness and texture. 2 large eggs, lightly beaten.
* **Cornstarch:** Used as a thickening agent. 2 tablespoons.
* **Water:** To mix with the cornstarch to create a slurry. 2 tablespoons.
* **Rice Vinegar:** Provides the sourness. Adjust to your taste. About 3-4 tablespoons.
* **Soy Sauce:** Adds savory flavor and umami. Use low-sodium soy sauce to control the saltiness. About 2 tablespoons.
* **Sesame Oil:** A finishing touch that adds a nutty aroma and flavor. 1 teaspoon.
* **White Pepper:** Adds a subtle heat. Adjust to your taste. 1/2 teaspoon, or more to taste.
* **Ground Ginger:** Adds warmth and depth of flavor. 1 teaspoon.
* **Garlic:** For aromatic flavor. 2 cloves, minced.
* **Dried Chili Flakes (optional):** For extra heat. Start with 1/2 teaspoon and add more to taste.
* **Green Onions (for garnish):** Adds a fresh, vibrant flavor and visual appeal. 2-3 green onions, thinly sliced.
* **Optional Ingredients:** You can also add other vegetables like carrots, spinach, or bean sprouts.

Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Knife
* Whisk
* Small bowl

Step-by-Step Instructions

Here’s a detailed guide on how to make homemade hot and sour soup:

**1. Prepare the Ingredients:**

* Slice the protein of your choice (pork, chicken, shrimp, or tofu) into thin strips or cubes. If using tofu, press out excess water before cutting.
* Slice the shiitake mushrooms and bamboo shoots. If using wood ear mushrooms, soak them in warm water for about 30 minutes until softened, then slice them.
* Slice the water chestnuts.
* Cube the tofu.
* Mince the garlic and grate or finely chop the ginger.
* Thinly slice the green onions for garnish.
* Lightly beat the eggs in a small bowl.

**2. Make the Cornstarch Slurry:**

* In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the soup.

**3. Sauté Aromatics:**

* In a large pot or Dutch oven, heat a teaspoon of sesame oil (or vegetable oil) over medium heat.
* Add the minced garlic and ground ginger and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
* If using dried chili flakes, add them to the pot at this stage to infuse the oil with heat.

**4. Add Broth and Bring to a Boil:**

* Pour in the chicken or vegetable broth into the pot.
* Bring the broth to a rolling boil over high heat.

**5. Add Protein, Mushrooms, and Bamboo Shoots:**

* Once the broth is boiling, add the sliced protein (pork, chicken, shrimp, or tofu), shiitake mushrooms, and bamboo shoots.
* Cook for about 3-5 minutes, or until the protein is cooked through.

**6. Add Water Chestnuts and Tofu:**

* Add the sliced water chestnuts and cubed tofu to the pot.
* Cook for another 2-3 minutes to heat through.

**7. Thicken the Soup:**

* Reduce the heat to medium-low.
* Slowly pour the cornstarch slurry into the soup while stirring constantly with a whisk to prevent lumps from forming.
* Continue stirring until the soup thickens to your desired consistency. This should take about 1-2 minutes.

**8. Add Vinegar, Soy Sauce, and White Pepper:**

* Stir in the rice vinegar, soy sauce, and white pepper. Start with the recommended amounts and adjust to your taste. You may want to add more vinegar for sourness or soy sauce for saltiness.

**9. Stream in the Eggs:**

* Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion. This will create delicate egg ribbons in the soup.
* Cook for about 1 minute, or until the eggs are cooked through.

**10. Finish with Sesame Oil:**

* Stir in the remaining teaspoon of sesame oil for added flavor and aroma.

**11. Serve and Garnish:**

* Ladle the hot and sour soup into bowls.
* Garnish with thinly sliced green onions.
* Serve immediately and enjoy!

Tips for the Best Hot and Sour Soup

* **Use High-Quality Broth:** The broth is the base of the soup, so using a good quality broth will make a big difference in the flavor. Homemade broth is always best, but store-bought broth works too. Opt for low-sodium broth to control the salt content.
* **Adjust the Spiciness and Sourness:** This recipe is a guideline, so feel free to adjust the amount of chili flakes, white pepper, and rice vinegar to your liking. Taste the soup frequently and adjust the seasonings accordingly.
* **Don’t Overcook the Protein:** Be careful not to overcook the protein, as it can become tough and dry. Cook it just until it’s cooked through.
* **Use Fresh Ingredients:** Fresh ingredients will always give you the best flavor. Use fresh mushrooms, bamboo shoots, and vegetables whenever possible.
* **Don’t Skip the Sesame Oil:** Sesame oil adds a unique nutty flavor that really elevates the soup. Don’t skip it!
* **Make it Vegetarian/Vegan:** To make this soup vegetarian or vegan, use vegetable broth, replace the protein with extra tofu or mushrooms, and omit the eggs. You can also use a vegan egg substitute.
* **Control the Thickness:** Adjust the amount of cornstarch slurry to achieve your desired soup thickness. Add more for a thicker soup, less for a thinner soup.
* **Soak Dried Wood Ear Mushrooms Properly:** If using dried wood ear mushrooms, ensure you soak them for at least 30 minutes until fully rehydrated and softened before slicing and adding to the soup.
* **Taste as you go:** Regularly taste the soup throughout the cooking process and adjust seasonings as needed. This is key to achieving the perfect balance of hot, sour, salty, and savory flavors.
* **Make Ahead:** The soup can be made a day ahead. Store in the refrigerator and reheat before serving. The flavors often meld and improve overnight.
* **Freezing:** While possible, freezing can alter the texture of some ingredients, especially tofu. If freezing, consider omitting the tofu and eggs and adding them fresh when reheating.

Variations and Substitutions

* **Protein:** Experiment with different proteins such as ground pork, sliced beef, or a combination of seafood.
* **Vegetables:** Add other vegetables like shredded carrots, sliced bell peppers, or baby corn.
* **Mushrooms:** Use other types of mushrooms like enoki or oyster mushrooms.
* **Spices:** Add a pinch of Sichuan peppercorns for a more complex flavor.
* **Vinegar:** Try using black vinegar for a different flavor profile.
* **Sweetener:** If you prefer a slightly sweeter soup, add a teaspoon of sugar or honey.

Serving Suggestions

Hot and sour soup is delicious on its own as a light meal or as a starter for a larger Asian-inspired feast. Here are some serving suggestions:

* **As a Starter:** Serve a small bowl of hot and sour soup as a starter to a Chinese or Asian meal.
* **With Noodles:** Add cooked noodles, such as ramen or udon, to the soup for a more substantial meal.
* **With Rice:** Serve the soup with a side of steamed rice.
* **With Dumplings:** Pair the soup with steamed or pan-fried dumplings.
* **With Spring Rolls:** Serve the soup alongside crispy spring rolls for a complete meal.

Detailed Recipe Card

**Homemade Hot and Sour Soup**

A flavorful and easy-to-make hot and sour soup recipe that is perfect for cold days or whenever you crave a tangy and spicy meal.

**Prep Time:** 15 minutes
**Cook Time:** 20 minutes
**Total Time:** 35 minutes
**Servings:** 6 servings

**Ingredients:**

* 8 cups chicken or vegetable broth
* 1 cup thinly sliced pork, chicken, shrimp, or tofu
* 1 cup sliced shiitake mushrooms
* 1/2 cup julienned bamboo shoots
* 1/4 cup sliced water chestnuts
* 1/2 cup cubed firm or extra-firm tofu
* 2 large eggs, lightly beaten
* 2 tablespoons cornstarch
* 2 tablespoons water
* 3-4 tablespoons rice vinegar (adjust to taste)
* 2 tablespoons soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon white pepper (or more to taste)
* 1 teaspoon ground ginger
* 2 cloves garlic, minced
* 1/2 teaspoon dried chili flakes (optional)
* 2-3 green onions, thinly sliced (for garnish)

**Instructions:**

1. **Prepare Ingredients:** Slice protein, mushrooms, bamboo shoots, and water chestnuts. Cube the tofu. Mince garlic and ginger. Slice green onions. Beat eggs.
2. **Make Cornstarch Slurry:** Whisk cornstarch and water in a small bowl.
3. **Sauté Aromatics:** Heat sesame oil in a large pot over medium heat. Add garlic and ginger and sauté for 30 seconds.
4. **Add Broth and Boil:** Pour in broth and bring to a rolling boil.
5. **Add Protein, Mushrooms, Bamboo Shoots:** Add protein, mushrooms, and bamboo shoots. Cook for 3-5 minutes.
6. **Add Water Chestnuts and Tofu:** Add water chestnuts and tofu. Cook for 2-3 minutes.
7. **Thicken Soup:** Reduce heat to medium-low. Slowly pour in cornstarch slurry while stirring. Cook until thickened (1-2 minutes).
8. **Add Vinegar, Soy Sauce, Pepper:** Stir in rice vinegar, soy sauce, and white pepper.
9. **Stream in Eggs:** Slowly drizzle beaten eggs into the soup while stirring. Cook for 1 minute.
10. **Finish with Sesame Oil:** Stir in remaining sesame oil.
11. **Serve and Garnish:** Ladle into bowls and garnish with green onions.

**Nutrition Information (estimated per serving):**

* Calories: Approximately 150-250 (depending on ingredients used)
* Protein: 10-15g
* Fat: 5-10g
* Carbohydrates: 10-15g

Enjoy your delicious homemade hot and sour soup!