Hot and Sour Soup is a tasty blend of spices, mushrooms, tofu, and bamboo shoots. It’s the perfect balance of spicy and tangy, making every spoonful exciting!
Honestly, I can’t resist this soup! It warms me up and tickles my taste buds at the same time. Plus, it’s super easy to whip up for a cozy night in. Yum!
Key Ingredients & Substitutions
Broth: Using chicken or vegetable broth is key for flavor. If you’re vegetarian, stick with vegetable broth. You can even make your own broth for a fresh taste!
Shrimp: Fresh shrimp brings a great texture. If you can’t find it, try using cooked shrimp or even shredded chicken for a different protein source.
Tofu: Firm tofu is ideal because it holds its shape well in soup. If you’re avoiding soy, consider using chickpeas instead for protein.
Bamboo Shoots: These add crunch, but if they’re unavailable, water chestnuts can make a nice substitute. They have a similar texture and mild flavor.
Chili Paste: Adjust the heat to your liking! You can swap it for sriracha or hot sauce if you want something different.
How Can You Get the Perfect Consistency in Your Soup?
Getting the right texture is important when making hot and sour soup, and the cornstarch slurry is your secret weapon. Here’s how to use it effectively:
- Always mix the cornstarch with cold water to make a slurry. This prevents clumping.
- Gradually stir the slurry into the boiling soup. Stir constantly to help it thicken evenly.
- Let the soup simmer for a couple of minutes after adding the slurry so it can thicken properly.
With these tips, you’ll have a beautifully thick soup that’s still warm and inviting!
Chinese Hot and Sour Soup with Shrimp
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 cup shrimp, peeled and deveined
- 1/2 cup tofu, cut into thin strips or small cubes
- 1/2 cup bamboo shoots, julienned
- 1/2 cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or black vinegar for traditional flavor)
- 1 teaspoon chili paste or chili oil (adjust to heat preference)
- 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
- 1 teaspoon sesame oil
- 1 teaspoon freshly ground white pepper
- 2 green onions, chopped (for garnish)
- Optional: black fungus mushrooms sliced
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and about 15 minutes to cook, totaling around 25 minutes from start to finish. It’s perfect for a quick, warming meal any time of year!
Step-by-Step Instructions:
1. Start with the Broth:
In a large pot, pour in your chicken or vegetable broth and bring it to a gentle boil over medium heat. This will create a flavorful base for your soup.
2. Add Aromatics and Vegetables:
Once the broth is boiling, add the minced garlic, ginger, bamboo shoots, sliced shiitake mushrooms, and black fungus if you’re using it. Let it simmer for about 5-7 minutes until the mushrooms soften and the flavors begin to meld together.
3. Season the Soup:
Stir in the soy sauce, rice vinegar, chili paste or oil, sesame oil, and ground white pepper. Give it a taste and adjust the seasoning according to your preference. You want the soup to be a delightful balance of sour, salty, and a touch spicy!
4. Add Protein:
Now it’s time for the shrimp and tofu! Gently add them to the simmering broth. Cook everything together until the shrimp turn pink and the tofu is heated through; this should take about 3-4 minutes.
5. Thicken the Soup:
To give your soup a nice thickness, gradually stir in the cornstarch slurry while continuously stirring. This will help prevent any lumps and give your soup a smooth texture.
6. Finish with Eggs:
Turn off the heat and slowly drizzle the beaten eggs into the soup while stirring gently. This will create beautiful, silky egg ribbons throughout the soup.
7. Serve and Enjoy:
Ladle your hot and sour soup into bowls and garnish with chopped green onions. Enjoy your warm, comforting soup while it’s hot!
With its vibrant flavors and hearty ingredients, this hot and sour soup is sure to be a favorite! Enjoy your meal!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can definitely use frozen shrimp! Just be sure to thaw them completely before adding them to the soup. The best way to thaw shrimp is to place them in the refrigerator overnight or run them under cold water in a sealed bag for a quick thaw.
How Can I Adjust the Heat Level?
If you prefer a milder soup, reduce the amount of chili paste or chili oil. You can also omit it entirely and add a bit of white pepper for some warmth without the heat. Alternatively, if you want it spicier, feel free to add extra chili paste to taste!
Can I Make This Soup Vegetarian?
Absolutely! Simply substitute the shrimp with additional tofu or vegetables like bell peppers or mushrooms. Use vegetable broth and keep the rest of the ingredients the same for a delicious vegetarian version.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the consistency.
