Chinese Hot & Sour Soup is a flavorful soup known for its perfect balance of spicy heat and tangy sourness. This classic dish combines mushrooms, tofu, bamboo shoots, and egg ribbons in a savory broth seasoned with vinegar and pepper. Chinese hot & sour soup is a comforting starter commonly served in Chinese restaurants and home kitchens.
Origin of Chinese Hot & Sour Soup
Hot & Sour Soup originates from Chinese cuisine, particularly from the Sichuan region, where bold and spicy flavors are popular. Over time, Chinese hot & sour soup became a staple dish worldwide, especially in Chinese restaurants across Asia, Europe, and North America.
Why It’s Loved
This Chinese hot & sour soup recipe is loved for its bold flavor combination. The warmth from white pepper and the tanginess from vinegar create a delicious balance that stimulates the appetite. It’s hearty, comforting, and packed with textures from vegetables and tofu.
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Chinese Hot & Sour Soup: An Incredible Ultimate Recipe
4
servings15
minutes20
minutes150
kcalIngredients
4 cups chicken or vegetable broth
1/2 cup sliced mushrooms
1/2 cup tofu, cut into small cubes
1/4 cup bamboo shoots, sliced
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp chili paste or chili oil
1 tsp white pepper
1 tbsp cornstarch mixed with 2 tbsp water
1 egg, beaten
2 tbsp chopped green onions
Directions
- Heat broth in a pot and bring it to a gentle boil.
- Add mushrooms, tofu, and bamboo shoots and simmer for 5 minutes.
- Stir in soy sauce, rice vinegar, chili paste, and white pepper.
- Add the cornstarch slurry and stir until the soup thickens slightly.
- Slowly pour the beaten egg into the soup while stirring to create egg ribbons.
- Simmer for another 2 minutes.
- Garnish with chopped green onions and serve hot.
Notes
- Serving Suggestion: Serve as an appetizer before a Chinese-style meal.
- Tip: Adjust vinegar and chili paste to balance sourness and spice.
- Storage: Refrigerate up to 2 days.
