Authentic Chinese Hot Sour Soup is a delightful symphony of flavors, offering a perfect balance of spicy chili oil, tangy vinegar, and savory broth, making it an incredibly useful and satisfying starter or light meal. This recipe will guide you through creating this classic Chinese comfort food in your own kitchen.
Key Ingredients for Authentic Chinese Hot Sour Soup
- 8 cups chicken broth (or vegetable broth for a vegetarian option)
- 1/2 cup shiitake mushrooms, fresh or dried (if dried, soak in warm water for 30 minutes and then slice)
- 1/4 cup firm tofu, cut into 1/4-inch cubes
- 1/4 cup bamboo shoots, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar (Chinese black vinegar) – essential for authentic flavor. Rice vinegar can be used as a substitute but will alter the taste slightly.
- 1 tablespoon Shaoxing wine (optional, but adds depth)
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (adjust to your spice preference)
- 1/2 teaspoon white pepper
- 2 tablespoons cornstarch
- 4 tablespoons cold water
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced (white and green parts separated)
- Optional: 1/4 cup shredded cooked pork or chicken, 1/4 cup diced wood ear mushrooms
How to Make Authentic Chinese Hot Sour Soup
This Authentic Chinese Hot Sour Soup comes together remarkably quickly, making it an ideal weeknight wonder. Its rich, deeply complex flavor profile, achieved through simple steps, will leave you feeling satisfied and impressed with your culinary prowess. With a preparation time of just 30 minutes, you’ll be enjoying a restaurant-quality soup in no time.
Step-by-Step Instructions
- Prepare the Broth Base: In a large pot or Dutch oven, combine the chicken broth, sliced shiitake mushrooms, diced tofu, sliced bamboo shoots, soy sauce, Chinkiang vinegar, Shaoxing wine (if using), sesame oil, chili oil, and white pepper. Bring the mixture to a gentle boil over medium-high heat.
- Make the Cornstarch Slurry: While the broth is heating, in a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will be used to thicken the soup.
- Thicken the Soup: Once the broth is boiling, reduce the heat to medium-low. Slowly drizzle the cornstarch slurry into the simmering broth, stirring constantly. Continue to stir until the soup begins to thicken to your desired consistency. You may not need all of the slurry; add it gradually.
- Add the Eggs: In a steady stream, slowly pour the lightly beaten eggs into the simmering soup, stirring gently in a circular motion with chopsticks or a fork. This will create delicate ribbons of egg throughout the soup.
- Incorporate Aromatics: Stir in the white parts of the sliced green onions. If you are adding any optional ingredients like shredded pork, chicken, or wood ear mushrooms, add them now and allow them to heat through for about 1-2 minutes.
- Serve: Ladle the hot and sour soup into individual bowls. Garnish generously with the green parts of the sliced green onions. Serve immediately.
Why You’ll Love This Authentic Chinese Hot Sour Soup
There’s an undeniable magic to the Authentic Chinese Hot Sour Soup you can whip up at home. Its star feature is that addictive sweet-and-sour tang, perfectly balanced by a whisper of spice and a pleasingly thick texture that’s both comforting and invigorating. Unlike the often-thin versions found elsewhere, this recipe delivers a hearty feel without being heavy, making it a perfect appetizer or even a light main course.
Beyond its incredible flavor, the cost-saving aspect of making this at home is remarkable; a fraction of the price you’d pay at a restaurant. The customizable nature of this soup truly shines, allowing you to adjust the levels of spice and tang to suit your exact cravings, and the addition of fresh green onions offers a bright pop of flavor and color. It’s a culinary experience that’s far more rewarding than ordering takeout. Get ready to impress yourself and your loved ones with this simple yet profoundly satisfying soup – grab your apron and dive in!
Storing and Reheating Tips
Leftover Authentic Chinese Hot Sour Soup can be stored in an airtight container in the refrigerator for up to 3 days. It’s important to ensure the soup has cooled completely before transferring it to the container.
To reheat, gently warm the soup on the stovetop over medium-low heat. Stir occasionally to prevent sticking. Be aware that the texture of the egg ribbons might soften slightly upon reheating, and the soup may not thicken quite as much as when it was freshly made. If needed, you can re-thicken it with a small amount of cornstarch slurry. Avoid microwaving as it can sometimes cook the egg too much or create an uneven heating.
For longer storage, you can freeze portions of the soup in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating on the stovetop. Freezing can also affect the texture of the egg, so some people prefer to omit the egg if planning to freeze, and add freshly cooked egg ribbons after reheating.
Final Thoughts
This Authentic Chinese Hot Sour Soup is a true testament to how simple ingredients can create profound flavor. We encourage you to try this recipe at home; it’s a delicious and rewarding culinary adventure that’s surprisingly easy to master. Enjoy the vibrant taste and comforting warmth!
Authentic Chinese Hot Sour Soup
Ingredients
Equipment
Method
- In a large pot or Dutch oven, combine the chicken broth, sliced shiitake mushrooms, diced tofu, sliced bamboo shoots, soy sauce, Chinkiang vinegar, Shaoxing wine (if using), sesame oil, chili oil, and white pepper. Bring the mixture to a gentle boil over medium-high heat.8 cups chicken broth, 1/2 cup shiitake mushrooms, 1/4 cup firm tofu, 1/4 cup bamboo shoots, 2 tablespoons soy sauce, 2 tablespoons Chinkiang vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon chili oil
- While the broth is heating, in a small bowl, whisk together the cornstarch and cold water until smooth. This slurry will be used to thicken the soup.2 tablespoons cornstarch, 4 tablespoons cold water
- Once the broth is boiling, reduce the heat to medium-low. Slowly drizzle the cornstarch slurry into the simmering broth, stirring constantly. Continue to stir until the soup begins to thicken to your desired consistency. You may not need all of the slurry; add it gradually.2 tablespoons cornstarch, 4 tablespoons cold water
- In a steady stream, slowly pour the lightly beaten eggs into the simmering soup, stirring gently in a circular motion with chopsticks or a fork. This will create delicate ribbons of egg throughout the soup.2 large eggs
- Stir in the white parts of the sliced green onions. If you are adding any optional ingredients like shredded pork, chicken, or wood ear mushrooms, add them now and allow them to heat through for about 1-2 minutes.2 green onions, 1/4 cup shredded cooked pork or chicken, 1/4 cup diced wood ear mushrooms
- Ladle the hot and sour soup into individual bowls. Garnish generously with the green parts of the sliced green onions. Serve immediately.2 green onions