The aroma hits you first an intoxicating blend of spices, tanginess, and just the right amount of heat. This is not just any soup; this is a hot and sour soup recipe that warms the soul and tickles your taste buds like a surprise visit from your favorite aunt. Imagine savoring each spoonful as it dances on your palate, offering a perfect balance of fiery chili and zesty vinegar. If you’re anything like me, one whiff of this bubbling broth will have you reminiscing about countless family dinners where laughter mingled with the delightful chaos of flavor explosions.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make this hot and sour soup vegetarian?
- How do I adjust the spiciness of the soup?
- Can I freeze leftover hot and sour soup?
- 📖 Recipe Card
I still remember the first time I slurped this magical concoction at a small hole-in-the-wall restaurant tucked away in Chinatown. My friends dared me to try it because they knew I was a spice enthusiasta self-proclaimed “heat seeker.” The moment the first spoonful hit my mouth was pure bliss! The tangy notes made my taste buds sing while the heat left me reaching for more. Now, I can’t resist making this hot and sour soup recipe at home whenever there’s a chill in the air or simply when I want to impress guests.
Why You'll Love This Recipe
- This hot and sour soup recipe is incredibly easy to prepare; even kitchen novices can whip it up
- Its bold flavors create an inviting warmth that’s perfect for any gathering or cozy night in
- Visually striking with vibrant colors, it’s sure to be a show-stopper on your dinner table
- Enjoy it as an appetizer or as a main dish paired with rice or noodles its versatility knows no bounds!
Family gatherings often turn into culinary adventures filled with laughter and tasty experiments. One memorable evening involved my cousin accidentally adding double the amount of chili paste let’s just say tears flowed but so did the laughter!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Broth: Use chicken or vegetable broth as the base; homemade adds extra depth of flavor.
- Shiitake Mushrooms: Fresh mushrooms lend an earthy richness; dried ones work too but need rehydration.
- Tofu: Firm tofu provides protein; press it beforehand for better texture.
- Fresh Ginger: A small piece adds zing; choose plump ginger for maximum flavor.
- Garlic: Fresh garlic enhances aroma; mince it finely for even distribution.
- Soy Sauce: Use low-sodium soy sauce for seasoning without overwhelming saltiness.
- Rice Vinegar: The star ingredient that gives this soup its signature tang; don’t skip it!
- Szechuan Peppercorns: These provide unique floral heat; adjust quantity based on your spice tolerance.
- Cornstarch Slurry: A mixture of cornstarch and water thickens the soup beautifully.
- Chili Paste: For that extra kick! Adjust according to how much spice you can handle.
- Green Onions: Finely chopped for garnish; they provide freshness and color contrast.
- Sesame Oil: A few drops at the end elevate the nutty flavor profile wonderfully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Broth: In a large pot over medium heat, combine your choice of broth with shredded shiitake mushrooms. Bring to a gentle simmer while stirring occasionally until fragrant.
Sauté Aromatics: Add minced garlic and grated ginger to the pot once it’s simmering. Sauté until they become aromatic just about 1-2 minutes—being careful not to burn them.
Incorporate Tofu: Gently add cubed tofu into the simmering broth. Let it absorb those delicious flavors while cooking for about 5 minutes so that tofu warms through.
Season It Up: Pour in soy sauce, rice vinegar, Szechuan peppercorns, and chili paste. Stir well and let everything bubble away for another 10 minutes while inhaling those incredible aromas.
Thicken It Up : In a small bowl, mix equal parts cornstarch with water to create a slurry. Gradually pour this into your simmering pot while stirring until you achieve your desired thickness.
Finish with Garnish : Remove from heat before drizzling sesame oil over your masterpiece. Serve piping hot garnished with green onions for that final touch of freshness.
Enjoying this hot and sour soup recipe will warm you up inside out! Perfectly balanced flavors mean there’s no need for fancy preparations—just grab some bowls and dig in!
You Must Know
- This delicious hot and sour soup recipe brilliantly balances the tang of vinegar with spicy peppers
- Its rich flavors and warming aroma make it a go-to dish when you need comfort on a chilly evening
- Perfect for impressing guests or soothing your soul!
Perfecting the Cooking Process
Start by sautéing garlic and ginger, then add broth and simmer before adding vegetables. This sequence enhances flavors, giving your soup a depth that will leave everyone asking for seconds.
Add Your Touch
Feel free to swap tofu for chicken or add mushrooms based on your preference. A dash of sesame oil can also elevate the dish, making it uniquely yours while maintaining that classic hot and sour flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to restore its original texture and flavor.
Chef's Helpful Tips
- To perfect this hot and sour soup recipe, prioritize fresh ingredients for maximum flavor impact
- Adjust the spice level by using more or less pepper, depending on your guests’ palates
- Always taste before serving to ensure the balance is just right!
Sometimes, I whip up this hot and sour soup when my friends come over after a long week. It’s amazing how just one bowl can spark laughter and heartwarming stories!
FAQ
Can I make this hot and sour soup vegetarian?
Absolutely! Use vegetable broth and tofu for a delicious vegetarian version.
How do I adjust the spiciness of the soup?
Add more chili paste for heat or reduce it for a milder flavor profile.
Can I freeze leftover hot and sour soup?
Yes, but it’s best enjoyed fresh as freezing may alter its texture.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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Hot and Sour Soup Recipe
- Total Time: 45 minutes
- Yield: Serves about 4
Description
Savor the bold flavors of this homemade hot and sour soup, a perfect blend of spice and tang that warms the heart and soul.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup shiitake mushrooms, sliced
- 1 cup firm tofu, cubed
- 1-inch piece fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tsp Szechuan peppercorns (adjust to taste)
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tsp chili paste (adjust to taste)
- 2 green onions, finely chopped (for garnish)
- 1 tsp sesame oil
Instructions
- In a large pot over medium heat, combine broth with sliced shiitake mushrooms. Bring to a gentle simmer.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Gently add cubed tofu; cook for about 5 minutes to warm through.
- Stir in soy sauce, rice vinegar, Szechuan peppercorns, and chili paste; let bubble for another 10 minutes.
- Mix cornstarch with water to create a slurry and gradually stir it into the soup until thickened.
- Remove from heat and drizzle with sesame oil; serve hot garnished with green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 150
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
