Irresistible Hot and Sour Soup: A Flavorful Asian Delight

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

1. 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.
2. 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.
3. 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.
4. 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.