Hot And Sour Soup

Hot and Sour Soup is probably one of the most famous soups in the world. It can be found in all parts of Asia, from China to Japan, Korea, Vietnam and every country that speaks the dialect of Mandarin.

In every country, the hot and sour soup has a slightly different recipe, but generally the basic ingredients are the same. In almost all countries, the hot and sour soup has ingredients mixed to make it sour and spicy at the same time.

Some of the more common ingredients in hot and sour soup include onions, carrots, ginger, garlic, dill, coriander, bay leaves, white pepper, a variety of spices, and sweet potatoes with carrots and onion. Hot and Sour soup is most commonly a Chinese soup from many traditional culinary traditions.

However, in other countries like Japan and some Middle Eastern countries, it may also be called as Chinese sour soup, and it is usually served with noodles and vegetables. In both cases, the hot and sour soup typically has vegetables to add the sour taste to the dish.

Hot and Sour Soup is a popular soup in Asian cultures. In many instances, the hot and sour soup contains ingredients intended to make it sour and spicy at the same time.

Chinese soups like the Bird’s Nest soup and the Soybean soup are known to contain elements meant to give the hot and sour its flair. When Americans eat foods that are prepared to use these ingredients, they can experience the same flair that is found in Chinese foods. This is because the hot and sour soup can also provide a pleasant balance of sweet and sour, which is what makes it a favorite in many American cuisines.

Hot and Sour Soup

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



This Asian hot and sour soup is fresh mushrooms, tofu, egg, bamboo shoots and green onions, all in a savory broth. A remake of the restaurant favorite that’s so easy to make at home.


  • 6 cups chicken broth

  • 1/2 inch slice of fresh ginger

  • 1/4 cup low sodium soy sauce

  • 1/4 cup rice vinegar

  • 1/2 teaspoon hot sauce or more to taste

  • 1 cup shiitake mushroom caps thinly sliced

  • 1/2 cup bamboo shoots thinly sliced

  • 1/4 cup corn starch

  • 2 eggs beaten

  • 16 ounce package extra firm tofu drained and cut into 1/2 inch pieces

  • 1 teaspoon sesame oil

  • salt and pepper to taste

  • 1/4 cup green onions sliced, plus more for garnish


  • Place the chicken broth, ginger, soy sauce, rice vinegar, hot sauce, mushrooms and bamboo shoots in a large pot over medium high heat. Bring to a simmer.
  • Cook for 5 minutes or until mushrooms are tender. Remove the piece of ginger and discard.
  • In a small bowl, whisk together the corn starch with 1/4 cup cold water. Add the cornstarch mixture to the pot and stir well.
  • Cook for 1-2 minutes or until soup has just thickened.
  • Stir the soup in a circular motion while slowly pouring in the beaten eggs.
  • Stir in the tofu, sesame oil, salt and pepper to taste and green onions. Cook for 2-3 minutes until tofu is heated through.
  • Serve, garnished with more green onions if desired.

Reference : dinneratthezoo.


Comments are closed.