Hot and sour soup is a bold, comforting dish known for its balanced flavors. It combines a warm, savory broth with a tangy kick and a mild spice, creating a rich and satisfying bowl.
This version keeps the ingredients simple while delivering a smooth texture with a light thickness.
What You’ll Need
Ingredients
- 1 tablespoon oil
For the base
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
For the soup
- 4 cups chicken or vegetable broth
- 1 cup mushrooms, sliced
- ½ cup tofu cubes or cooked chicken (optional)
- ½ cup carrots, julienned
For flavor
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon chili sauce or chili paste
- ½ teaspoon black pepper
- Salt to taste
For thickening
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For finishing
- 1 egg, beaten
- 2 tablespoons green onions, chopped
Tools
- Large pot
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions
1. Heat the oil
Place a pot over medium heat and add oil.
2. Cook aromatics
Add garlic and ginger. Cook briefly until aromatic.
3. Add broth and vegetables
Pour in broth. Add mushrooms, tofu or chicken, and carrots. Bring to a gentle simmer.
4. Add flavor
Add soy sauce, vinegar, chili sauce, black pepper, and salt. Stir well.
5. Thicken the soup
Add the cornstarch mixture and stir until the soup slightly thickens.
6. Add egg
Slowly pour in the beaten egg while stirring gently to create thin strands.
7. Finish and serve
Add chopped green onions and serve warm.
Serving Suggestions
Hot and sour soup pairs well with:
- Fried rice
- Noodles
- Stir-fried dishes
Tips for Best Results
Balance sour and spicy flavors to taste.
Stir gently when adding egg.
Use fresh ingredients for better flavor.
Adjust thickness by adding more or less cornstarch.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Freezing is possible, though texture may change slightly.
Variations
Add bamboo shoots for texture.
Use shrimp instead of chicken.
Add chili oil for extra heat.
