Classic Hot and Sour Soup

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This Classic Hot and Sour Soup is the definition of comfort with a punch. It boasts a rich, savory broth that’s thickened just right, carrying the deep flavors of mushrooms, tofu, and a vibrant medley of vegetables. What sets this dish apart is its signature contrast of spicy heat and tangy vinegar—every spoonful delivers an energizing kick followed by mellow umami depth.

Whether you’re fighting off a cold or just craving a warm, nourishing meal, this soup ticks every box. Traditionally found in Chinese cuisine, it has made its way into hearts and kitchens around the world thanks to its bold flavors and satisfying texture. Perfect as a standalone meal or served alongside rice or noodles, it’s an easy favorite for both weeknight dinners and special occasions.

Why You’ll Love This Classic Hot and Sour Soup

• Packed with protein and veggies, it’s both filling and healthy
• Offers a perfect balance of spicy, sour, and savory
• Easy to customize with your choice of protein or spice level
• Quick to prepare and ready in under 30 minutes
• Great for warming up on chilly days or soothing an upset stomach

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Preparation Phase & Tools to Use

To prepare Classic Hot and Sour Soup, you’ll want a few key kitchen tools for efficiency and best results:

• Large Pot or Dutch Oven: Essential for cooking the soup evenly and maintaining a steady simmer.
• Sharp Chef’s Knife: For chopping vegetables, tofu, and mushrooms cleanly and quickly.
• Cutting Board: Prevents cross-contamination and keeps your prep area tidy.
• Ladle: Makes serving the soup easy and helps portion accurately.
• Whisk or Fork: For mixing cornstarch slurry or beating eggs into a silky texture.
• Measuring Cups and Spoons: Accuracy is crucial for balancing the hot and sour elements.

Each tool plays a vital role in streamlining the process while ensuring the ingredients retain their texture and flavor.

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Preparation Tips

Start by prepping all your ingredients before heating the pot. Slice mushrooms and dice tofu evenly for a balanced texture in each spoonful. Keep your heat moderate when adding eggs to achieve the signature silky strands, and stir gently in one direction while drizzling them in. Balance is everything in this dish, so taste and adjust the vinegar or chili sauce at the end of cooking to suit your preference. If you’re planning to store some for later, slightly undercook the vegetables so they retain a nice bite when reheated.

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Ingredients for this Classic Hot and Sour Soup

• 4 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1 cup shiitake or wood ear mushrooms, sliced thin
• 1/2 cup firm tofu, cubed
• 1/2 cup bamboo shoots, julienned
• 1/3 cup diced carrots
• 1/4 cup green peas (optional)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (or more to taste)
• 1 tablespoon chili garlic sauce (adjust for spice level)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• 1 egg, lightly beaten
• Salt and white pepper to taste
• 1 green onion, thinly sliced (for garnish)

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Step 1: Prepare the Broth

In a large pot, combine the chicken or vegetable broth and water over medium-high heat. Bring it to a simmer. This will serve as the flavorful base for the soup.

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Step 2: Add the Vegetables and Tofu

Stir in the sliced mushrooms, bamboo shoots, carrots, peas, and tofu. Allow these to simmer for about 5–7 minutes, or until the vegetables are tender but still slightly crisp.

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Step 3: Season the Soup

Add the soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Stir well to incorporate the flavors evenly. Taste and adjust seasoning as needed with salt, pepper, or more vinegar for tang.

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Step 4: Thicken the Soup

Mix the cornstarch with cold water to form a slurry, then slowly pour it into the simmering soup while stirring. Continue to cook for another 1–2 minutes until the soup thickens to your desired consistency.

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Step 5: Add the Egg

Lower the heat to a gentle simmer. While slowly stirring the soup in one direction, drizzle in the beaten egg to create silky egg ribbons. Do not overstir.

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Step 6: Final Touches and Serve

Taste the soup one last time and adjust seasoning if necessary. Ladle into bowls and garnish with fresh green onions. Serve hot and enjoy the harmony of spicy and sour in every spoonful.

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Notes

Hot and Sour Soup is incredibly forgiving and adaptable. You can switch out the tofu for shredded chicken or even shrimp if you prefer an animal protein. Mushrooms can vary—shiitake offers a richer umami flavor, while wood ear mushrooms contribute a chewy texture. Don’t skip the cornstarch slurry—it’s the secret to the soup’s luscious, slightly thick consistency. Finally, always add the vinegar at the end to preserve its bright flavor.

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Watch Out for These Mistakes While Cooking

• Adding vinegar too early: It can lose its sharpness when overcooked.
• Overstirring the egg: This can make the egg cloudy rather than silky.
• Skipping the slurry: Without it, the soup lacks its classic body.
• Using too much soy sauce: It can overpower the balance of flavors.
• Boiling tofu too long: This can make it rubbery or crumbly.

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Storage Instructions

Allow the soup to cool completely before transferring it into airtight containers. Store it in the refrigerator for up to 4 days. When reheating, do so gently over medium heat to avoid breaking the tofu and overcooking the vegetables. The soup can also be frozen for up to a month, but it’s best consumed fresh for the ideal texture.

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Estimated Nutrition (Per Serving, approx.)

• Calories: 150 kcal
• Protein: 9g
• Fat: 5g
• Saturated Fat: 0.5g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 800mg

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Frequently Asked Questions

How do I make it vegetarian?

Use vegetable broth instead of chicken broth and ensure your soy sauce and chili garlic sauce are vegetarian-friendly.

Can I add meat?

Yes! Shredded chicken or thin slices of pork are traditional and taste great in this soup.

Is this soup spicy?

It has a mild to moderate spice. You can adjust the chili garlic sauce to control the heat.

Can I make this gluten-free?

Absolutely. Use tamari or a gluten-free soy sauce, and double-check the vinegar and chili sauce labels.

What can I use instead of tofu?

Shredded chicken, shrimp, or extra mushrooms make excellent substitutes.

Why didn’t my soup thicken?

You may not have used enough cornstarch or added it too early. Always mix it with cold water and add near the end.

What type of vinegar works best?

Rice vinegar is traditional, but you can also use white vinegar in a pinch. Adjust quantity to taste.

Can I freeze Hot and Sour Soup?

Yes, though the texture of tofu and vegetables may change slightly after thawing. Freeze without egg if possible and add it fresh when reheating.

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Conclusion

Classic Hot and Sour Soup brings bold flavors and comforting textures to your table with minimal fuss. With a balance of spicy and tangy, hearty ingredients, and a silky finish, it’s a soup that warms both body and spirit. Perfect for chilly evenings or when you need a nourishing boost, it’s a staple worth mastering in your kitchen.

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