Hot Sour Soup Recipe – Culinary Chase
Hot and sour soup pairs wonderfully with crispy spring rolls, adding a satisfying crunch to complement its tangy warmth. Steamed dumplings bring juicy heartiness that balances the soup’s spicy kick perfectly.
Noodles, whether rice or glass, soak up the flavorful broth, enhancing the meal’s depth. A simple bowl of jasmine or brown rice offers a mellow contrast to the spice.
For a refreshing touch, a chilled cucumber or carrot salad adds cool crunch that offsets the heat, rounding out a balanced, delicious dining experience.
Let’s imagine a chilly evening, the kind when you just want something warm and comforting. Hot sour soup is that dish that warms your soul with every spoonful.
With its tantalizing mix of heat and tanginess, it awakens your senses, making every bite an adventure. But there’s more: this soup isn’t just delicious; it’s versatile and packed with nutrients.
As a registered dietitian and food enthusiast, I’ve explored countless recipes and variations, perfecting my version over time. Get ready to learn what’s all the fuss about this not-so-humble soup.
What is Hot Sour Soup?
Hot sour soup is a popular dish in many Asian cuisines, particularly Chinese. It features a unique balance of flavors — a delightful zing from vinegar and a hint of heat from pepper or chili paste.
Usually, you’ll find ingredients like mushrooms, tofu, bamboo shoots, and a delightful mix of spices. The beauty of hot sour soup lies in its ability to adapt to personal tastes while keeping its core flavors intact.
Mostly served as an appetizer, it boasts a comforting warmth.
Whenever I whip up a batch, it brings back memories of sitting in bustling restaurants, the spicy warmth cutting through the cool air. It’s delightful not just for its flavor, but for the feelings it evokes.
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Why You’ll Love this Hot Sour Soup?
Let’s delve into what makes hot sour soup not just a meal, but an experience.
1. Flavor Explosion: It delivers a harmonious balance of heat, acidity, and umami. The first sip will open your palate and warm your heart.
2. Nutrient-Rich: Bursting with vegetables, tofu, and spices, this soup is as nourishing as it is satisfying. You get protein, vitamins, and minerals all in one bowl.
3. Flexibility: You can tweak the ingredients based on what you have on hand. Remember, that’s the hallmark of home cooking — it’s all about what you enjoy.
4. Quick to Prepare: With a few simple steps, you can have a steaming pot of soup ready in about 30 minutes. It’s perfect for busy weeknights.
5. Crowd-Pleaser: Whether you’re hosting a dinner party or having a family meal, hot sour soup tends to be a hit. Everyone loves slurping down a bowl of it.
The Ingredients You Will Need To Make Hot Sour Soup
To make this flavorful concoction, gather the following ingredients:
- 8 ounces fresh shiitake mushrooms, thinly sliced, stems removed
- 8 cups low-sodium chicken stock or vegetable stock
- 1 (8-ounce) can sliced bamboo shoots, well drained
- 2 teaspoons ground fresh ginger or powdered ginger
- 1/4 cup seasoned rice vinegar, adjust to taste
- 1 teaspoon spicy chili-garlic paste
- 1/4 cup reduced-sodium soy sauce
- 8 ounces extra-firm tofu, diced into 1/2-inch cubes
- 2 large eggs, lightly beaten
- 4 scallions, finely chopped
- 1 tablespoon finely grated fresh lemongrass
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup cornstarch
- 1 teaspoon toasted sesame seeds
These ingredients come together for a beautiful mix of texture and taste.
Directions
Step 1: Prepare Your Ingredients
Start by slicing the shiitake mushrooms and dicing the tofu. Make sure to drain the bamboo shoots well. Having everything prepped makes the cooking process smoother.
Step 2: Sauté the Veggies
In a large pot, heat a splash of oil over medium heat. Add the sliced shiitake mushrooms and sauté them until they release their juices. This usually takes about five minutes. The mushrooms should become tender and fragrant.
Step 3: Add the Broth
Pour the low-sodium chicken or vegetable stock into the pot. Bring the mixture to a gentle simmer.
Step 4: Add Bamboo Shoots and Flavors
Stir in the drained bamboo shoots. Then add your ginger, rice vinegar, chili-garlic paste, and soy sauce. This is where the flavor magic begins to happen. Allow it to cook for about three to four minutes, letting the flavors meld together.
Step 5: Introduce the Tofu
Now it’s time to add the tofu cubes. Gently stir them into the mixture to prevent breaking them apart.
Step 6: Thicken the Soup (Optional)
If you want a thicker soup, mix the cornstarch with a little bit of water in a separate bowl to create a slurry. Gradually add it to the soup while stirring. This will add a lovely body to the liquid.
Step 7: Incorporate the Egg
Next, drizzle the lightly beaten eggs into the pot while stirring the soup gently. This will create beautiful strands of egg throughout the broth.
Step 8: Final Flavors
Stir in the scallions, lemongrass, sesame oil, and white pepper. Allow it to cook for another couple of minutes. Your kitchen will be filled with an incredible aroma.
Step 9: Serve and Garnish
Ladle the hot sour soup into bowls and sprinkle with toasted sesame seeds. A bit of fresh scallion on top adds a nice touch too. Enjoy the warmth that comes with each spoonful.
Notes
Here are some tips to enhance your hot sour soup experience:
- Adjust the Acidity: Seasoned rice vinegar varies in strength. Start with less and add more if you want a tangier soup.
- Heat Level: The chili-garlic paste can be adjusted according to your heat tolerance. Avoid it if you’re sensitive to spice, or replace it with a milder alternative.
- Preserving Flavor: If you make a big batch, add the eggs while cooking only what you plan to consume to keep them fresh.
- Veg Variety: Feel free to add or swap in other vegetables like bok choy, snow peas, or broccoli.
- Serving Size: This recipe serves about four, but doubling it is easy for a larger crowd. Just ensure your pot is big enough!
Storage Tips
For any leftovers, store the soup in an airtight container in the fridge. Ideally, consume within three days for the best taste.
When reheating, a quick simmer on the stovetop usually does the trick. As a side note, the texture might change slightly due to the eggs, but the flavors will still sing!
Nutrition Information
Hot Sour Soup Recipe Nutrition Facts
Serving Suggestions
Enjoy hot sour soup on its own or with some great side dishes. Here are five serving suggestions:
1. Serve with a Side of Spring Rolls: The crunch and flavor of spring rolls enhance the texture contrast.
2. Pair with Dumplings: Stuffed with meats or veggies, they complement each other beautifully.
3. Add Glass Noodles: Toss cooked glass noodles right into the soup for a heartier meal that absorbs flavors.
4. Enjoy with Rice: A bowl of steamed jasmine rice serves as a perfect base to soak up the rich broth.
5. Accompany with a Salad: Bright greens in a simple vinaigrette can balance the richness of the soup.
What Other Substitutes Can I Use in Hot Sour Soup?
Sometimes you may not have specific ingredients. No problem! Here’s what you can substitute:
1. Mushrooms: Button or cremini mushrooms work fine in a pinch. They won’t have the same earthiness, but they’ll still add flavor.
2. Tofu: Tempeh is a great alternative if you want a nuttier flavor and firmer texture.
3. Bamboo Shoots: Water chestnuts can replace bamboo shoots, providing a similar crunch and sweetness.
4. Soy Sauce: Need a gluten-free version? Tamari is a good option that offers the same umami flavor.
5. Chicken Stock: Use vegetable broth or mushroom broth for a vegan-friendly version.
Hot Sour Soup Recipe
Equipment
- Pot
Ingredients
- 8 ounces fresh shiitake mushrooms thinly sliced, stems removed
- 8 cups low-sodium chicken stock or vegetable stock
- 1 8-ounce can sliced bamboo shoots, well drained
- 2 teaspoons ground fresh ginger or powdered ginger
- 1/4 cup seasoned rice vinegar adjust to taste
- 1 teaspoon spicy chili-garlic paste
- 1/4 cup reduced-sodium soy sauce
- 8 ounces extra-firm tofu diced into 1/2-inch cubes
- 2 large eggs lightly beaten
- 4 scallions finely chopped
- 1 tablespoon finely grated fresh lemongrass
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup cornstarch
- 1 teaspoon toasted sesame seeds
Instructions
Step 1: Prepare Your Ingredients
- Start by slicing the shiitake mushrooms and dicing the tofu. Make sure to drain the bamboo shoots well. Having everything prepped makes the cooking process smoother.
Step 2: Sauté the Veggies
- In a large pot, heat a splash of oil over medium heat. Add the sliced shiitake mushrooms and sauté them until they release their juices. This usually takes about five minutes. The mushrooms should become tender and fragrant.
Step 3: Add the Broth
- Pour the low-sodium chicken or vegetable stock into the pot. Bring the mixture to a gentle simmer.
Step 4: Add Bamboo Shoots and Flavors
- Stir in the drained bamboo shoots. Then add your ginger, rice vinegar, chili-garlic paste, and soy sauce. This is where the flavor magic begins to happen. Allow it to cook for about three to four minutes, letting the flavors meld together.
Step 5: Introduce the Tofu
- Now it’s time to add the tofu cubes. Gently stir them into the mixture to prevent breaking them apart.
Step 6: Thicken the Soup (Optional)
- If you want a thicker soup, mix the cornstarch with a little bit of water in a separate bowl to create a slurry. Gradually add it to the soup while stirring. This will add a lovely body to the liquid.
Step 7: Incorporate the Egg
- Next, drizzle the lightly beaten eggs into the pot while stirring the soup gently. This will create beautiful strands of egg throughout the broth.
Step 8: Final Flavors
- Stir in the scallions, lemongrass, sesame oil, and white pepper. Allow it to cook for another couple of minutes. Your kitchen will be filled with an incredible aroma.
Step 9: Serve and Garnish
- Ladle the hot sour soup into bowls and sprinkle with toasted sesame seeds. A bit of fresh scallion on top adds a nice touch too. Enjoy the warmth that comes with each spoonful.
Notes
- Adjust the Acidity: Seasoned rice vinegar varies in strength. Start with less and add more if you want a tangier soup.
- Heat Level: The chili-garlic paste can be adjusted according to your heat tolerance. Avoid it if you’re sensitive to spice, or replace it with a milder alternative.
- Preserving Flavor: If you make a big batch, add the eggs while cooking only what you plan to consume to keep them fresh.
- Veg Variety: Feel free to add or swap in other vegetables like bok choy, snow peas, or broccoli.
- Serving Size: This recipe serves about four, but doubling it is easy for a larger crowd. Just ensure your pot is big enough!
Nutrition
Frequently Asked Questions
1. Can I make hot sour soup vegan?
Yes! Simply use vegetable stock and omit the eggs. You can still get the creamy texture with the tofu.
2. How spicy is hot sour soup?
The spice level can vary. Start small with the chili-garlic paste, and adjust according to your taste preference.
3. Is hot sour soup gluten-free?
It can be made gluten-free by using tamari instead of regular soy sauce. Always check labels for gluten-free options.
4. Can I freeze hot sour soup?
While you can freeze it, the texture may change once thawed. It’s better consumed fresh, but if you must freeze, omit the eggs before freezing.
5. What else can I add to the soup?
Feel free to experiment with shredded carrots, zucchini, or even kale for extra nutrients and flavors.
6. How long does hot sour soup keep?
Keep it in an airtight container in the fridge for up to three days. Reheat gently to preserve the soup’s quality.
Conclusion
Hot sour soup is truly a delight. It wraps you in warmth and offers a flavor adventure in every spoonful.
By following this guide, I’m confident you’ll master this recipe in no time. Plus, it’s a great conversation starter at the dinner table! Whether you enjoy it alone or share it with loved ones, this soup is sure to bring a smile.
Don’t hesitate to try it and make it your own!