The Best Hot Sour Soup
Warm up with a bowl of *The Best Hot Sour Soup*, a boldly flavored, restaurant-style favorite you can make right at home! This comforting Chinese-inspired dish combines the perfect balance of tangy rice vinegar, savory soy sauce, and a spicy kick from chili garlic sauce, all enveloped in a rich and silky broth. Packed with tender shiitake mushrooms, crispy julienned carrots, and protein-rich tofu, this soup is as nourishing as it is satisfying. The swirling ribbons of eggs add a classic touch, while the fragrant white pepper and optional wood ear mushrooms ensure authenticity. Quick to prepare in just 35 minutes, this recipe is perfect for cold nights or whenever you're craving something hearty. Garnish with fresh green onions and cilantro for an added burst of flavor and serve it piping hot for a truly soul-warming experience. Keywords: hot sour soup recipe, easy Chinese soup, homemade soup, vegan adaptable, spicy and tangy soup.
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Recipe Information
Ingredients
- 6 cups Chicken or vegetable stock
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Chili garlic sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 1 block (14 oz) Firm tofu, cut into thin strips
- 1 cup Shiitake mushrooms, sliced
- 0.5 cup Wood ear mushrooms (optional), soaked and sliced
- 1 medium Carrot, julienned
- 2 Eggs, lightly beaten
- 0.5 teaspoon White pepper
- 2 stalks Green onions, thinly sliced
- 2 tablespoons Cilantro leaves (optional for garnish)
Instructions
In a large pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
Stir in soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Adjust the flavors to your liking, adding more vinegar for sourness or chili sauce for heat.
In a small bowl, mix cornstarch and water to create a slurry. Gradually add this to the soup while stirring to thicken the broth slightly.
Add the sliced shiitake mushrooms, wood ear mushrooms (if using), and julienned carrot to the pot. Let them simmer for 5 minutes until tender.
Gently stir in the strips of tofu and let them warm through for 2-3 minutes.
While stirring the soup in a circular motion, slowly drizzle the beaten eggs into the pot, creating silky ribbons of cooked egg.
Season the soup with white pepper to add a signature heat and aroma.
Ladle the hot soup into bowls and garnish with sliced green onions and cilantro leaves, if desired.
Serve immediately and enjoy this hearty and tangy soup!
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7372 mg | 321% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.4 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1599 mg | 123% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
