Dive into the comforting and tangy flavors of our Hot and Sour Soup. This classic Asian dish combines savory broth, mushrooms, tofu, and a touch of heat, creating a perfect balance of flavors. Quick and easy to make, this soup is ideal for a cozy night in or as a starter to an Asian-inspired meal.
Our Hot and Sour Soup has become a beloved dish in our home. My husband and kids adore it, especially on chilly evenings. The first time I made it, the fragrant aroma filled our kitchen, and it instantly became a hit. Now, it’s a staple in our dinner rotation, bringing warmth and comfort to our family table.
Why This Hot and Sour Soup
The Perfect Blend of Heat and Tang
- Bold Flavors: Combines the tanginess of vinegar, the heat of sriracha, and the savory richness of soy sauce.
- Simple Ingredients: Uses basic pantry staples like broth, mushrooms, tofu, and green onions.
- Quick and Easy: Ready in just a few steps, making it perfect for a weeknight dinner.
- Nourishing and Light: A wholesome option that’s both satisfying and healthy.
Ingredients
- 1.4 liters (6 cups) beef broth
- 125 grams (1/2 cup) sliced mushrooms
- 60 ml (1/4 cup) soy sauce (regular or reduced sodium)
- 60 ml (1/4 cup) rice wine vinegar or white vinegar
- 15 ml (1 tablespoon) sriracha sauce
- 1 teaspoon white pepper
- 24 grams (3 tablespoons) cornstarch, arrowroot, or tapioca starch
- 45 ml (3 tablespoons) cold water
- 2 large eggs, well beaten
- 170 grams (6 oz) firm tofu, sliced into thin strips
- 2 green onions, sliced
Directions
- Simmer the Broth:
- In a large saucepan, bring the beef broth to a simmer over medium-high heat.
- Add the sliced mushrooms, soy sauce, vinegar, sriracha sauce, and white pepper. Continue to simmer for 5 minutes to allow the flavors to meld.
- Thicken the Soup:
- In a small bowl, whisk together the cornstarch and cold water to form a slurry.
- Add the slurry to the simmering soup, stirring well. Continue to simmer for another 5 minutes, or until the soup begins to thicken.
- Swirl in the Eggs:
- Slowly pour the beaten eggs into the soup while gently stirring in a circular motion. This will create delicate egg ribbons throughout the soup.
- Add Tofu and Green Onions:
- Stir in the sliced tofu and green onions.
- Remove the saucepan from the heat and serve the soup immediately, garnished with additional green onions if desired.
Notes:
- Substitutions: Chicken or vegetable broth can be used instead of beef broth for a different flavor profile.
- Adjusting Spice Level: Increase or decrease the amount of sriracha sauce to adjust the heat level to your preference.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Nutritional Information: This soup is low in calories and packed with protein from the tofu, making it a nutritious option for any meal.
