Hot and Sour Soup
Yield: 4 servings
Calories: 205kcal
Easy Chinese hot and sour soup recipe in just 30 minutes! Each hearty spoonful is loaded with robust flavor and a bit of heat.
Ingredients
- 1 tablespoon (15 ml) vegetable oil
- 1 teaspoon (3 g) minced garlic
- 1 teaspoon (3 g) minced ginger
- 4 ounces (113 g) boneless skinless chicken thighs, ⅛-inch thick slices
- 4 cups (960 ml) unsalted chicken stock
- 2 ounces (60 g) shiitake mushrooms, ⅛-inch thick slices
- ¼ cup (45 g) bamboo shoots, finely chopped
- 2 tablespoons (30 ml) Chinese black vinegar
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) sesame oil
- ½ teaspoon honey
- 1 teaspoon (8 g) kosher salt
- 8 ounces (227 g) firm tofu, cut into ¼-inch cubes
- 2 tablespoons (16 g) cornstarch
- ¼ cup (60 ml) water
- 1 large egg, lightly whisked
- ½ teaspoon (2 g) ground white pepper
- 2 tablespoons (11 g) green onions, thinly sliced
- 2 tablespoons (2 g) cilantro
- hot chili oil, optional
Special Equipment
Instructions
- Cook the Aromatics - In a large pot, heat the vegetable oil. Add the garlic and ginger, and saute for 30-seconds.
- Saute the Chicken - Add the sliced chicken, and saute until cooked through, about 2 minutes.
- Simmer the Soup - Add the chicken stock and bring to a boil over medium-high heat, then reduce to a simmer over medium-low heat. Add the mushrooms, bamboo shoots, vinegar, soy sauce, sesame oil, honey, and salt, and stir to combine. Simmer for 5 minutes. Add tofu and cook for 1 minute.
- Thicken the Consistency - In a small bowl, whisk together cornstarch and water. Gradually add to the soup, constantly stirring until the consistency is slightly thickened, 1 to 2 minutes.
- Add the Egg - Turn off the heat and drizzle in the whisked egg. Use a spoon to stir the soup using figure-eight motion until you see strands of cooked egg appear.
- Add White Pepper - Stir in the white pepper. Season with salt, pepper, and vinegar to taste.
- To Serve - Portion out the soup and garnish with green onions, cilantro, and chili oil if using.
Notes
- MAKE IT GLUTEN-FREE: Substitute gluten-free tamari or coconut aminos for soy sauce. Use red wine vinegar or distilled vinegar if your Chinese black vinegar is not gluten-free.
- Make it VEGETARIAN: Add more mushrooms or tofu to replace the chicken. Use vegetable stock or broth. Omit the egg for a vegan version.
- Black Vinegar Substitutes: Use distilled white vinegar or red wine vinegar. Add 1 teaspoon at a time, taste, and gradually add more as desired. Additional soy sauce can be used to balance the taste. Worcestershire sauce can be used, 1 teaspoon at a time to taste.
Nutrition
Calories: 205kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 787mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 0.6mg | Calcium: 91mg | Iron: 1.7mg
Recipe Link
Recipe Video