Hot and Sour Soup
A classic Indo-Chinese favorite, this soup perfectly balances spicy and tangy flavors. Loaded with shredded vegetables and tofu, it's the ultimate comfort food that tastes just like it came from your favorite restaurant.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Vegetables
- b.Heat sesame oil in a large pot or wok over medium-high heat.
- c.Add the finely chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the julienned carrot, shredded cabbage, sliced mushrooms, and green bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still have a crunch.
- 2
Step 2
- a.Build the Soup Base
- b.Pour in the vegetable broth. Add light soy sauce, dark soy sauce, rice vinegar, and red chili sauce.
- c.Stir in the white pepper powder, sugar, and salt.
- d.Bring the soup to a rolling boil, which should take about 4-5 minutes.
- 3
Step 3
- a.Thicken the Soup
- b.While the soup is coming to a boil, prepare the cornstarch slurry. In a small bowl, whisk the cornstarch and 1/4 cup of water until completely smooth with no lumps.
- c.Once the soup is boiling, reduce the heat to a simmer. Add the tofu cubes.
- d.Give the cornstarch slurry a final stir, then slowly pour it into the soup in a thin stream while stirring the soup continuously to prevent lumps.
- e.Continue to simmer and stir for 1-2 minutes until the soup thickens to your desired consistency.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Taste the soup and adjust the seasonings. Add more vinegar for sourness, chili sauce for heat, or soy sauce for saltiness if needed.
- c.Stir in the chopped spring onion greens.
- d.Ladle the hot soup into bowls and serve immediately, garnished with extra spring onions if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a more authentic umami flavor, rehydrate 4-5 dried shiitake mushrooms in hot water for 30 minutes. Slice them for the soup and use the strained soaking water as part of your vegetable broth.
- 2The key to a perfect Hot and Sour Soup is balancing the flavors. Taste and adjust at the end. Don't be afraid to add a little more vinegar or chili sauce to suit your preference.
- 3To prevent lumps, always mix the cornstarch with cold or room temperature water before adding it to the hot soup.
- 4Ensure your vegetables are prepped and ready before you start cooking, as the stir-frying process is very quick.
- 5The soup will continue to thicken as it cools. If it becomes too thick, you can thin it out with a little extra broth or hot water when reheating.
Adapt it for your goals.
Egg Drop Version
For a classic restaurant-style finish, slowly pour one lightly beaten egg into the simmering soup while stirring gently to create beautiful egg ribbons.
Chicken Hot and SourChicken Hot and Sour
Add 1/2 cup of finely shredded cooked chicken along with the tofu for a non-vegetarian version.
Extra SpicyExtra Spicy
Increase the amount of red chili sauce to 1.5 tbsp and add a dash of chili oil at the end for an extra kick.
Mushroom Lover'sMushroom Lover's
Use a mix of mushrooms like shiitake, wood ear, and button mushrooms for a deeper, earthier flavor and varied texture.
Why this is on our healthy list.
Boosts Immunity
Ingredients like ginger, garlic, and green chilies are known for their anti-inflammatory and antimicrobial properties, which can help support a healthy immune system.
Rich in Vegetables
Loaded with carrots, cabbage, mushrooms, and bell peppers, this soup is a great source of essential vitamins, minerals, and dietary fiber, which aids in digestion.
Good Source of Plant-Based Protein
The inclusion of tofu provides a complete protein source, making the soup more satisfying and beneficial for muscle maintenance and repair.
Frequently asked questions
One serving of this homemade Hot and Sour Soup contains approximately 150-160 calories, making it a light and healthy option for an appetizer or a light meal.