Hot and Sour Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Shiitake mushrooms: Adds an earthy and umami taste to the soup.

Bamboo shoots: Provides a crunchy texture and mild flavor.

Firm tofu: Adds protein and a soft texture to the soup.

Soy sauce: Enhances the umami flavor and adds saltiness.

Rice vinegar: Adds a tangy and slightly sweet flavor.

Chili paste: Brings heat and a depth of flavor to the soup.

Cornstarch: Used to thicken the soup.

Water: Mixed with cornstarch to create a slurry for thickening.

Eggs: Beaten and added to the soup to create silky strands.

White pepper: Adds a mild heat and peppery flavor.

Green onions: Used as a garnish to add freshness and a mild onion flavor.

When adding the beaten eggs to the soup, pour them in slowly while continuously stirring in a circular motion. This technique creates delicate, silky egg ribbons that enhance the texture of the hot and sour soup.

• chicken broth - Substitute with vegetable broth: Provides a similar base flavor while making the soup vegetarian.

• shiitake mushrooms - Substitute with button mushrooms: More commonly available and still provide a good texture and flavor.

• bamboo shoots - Substitute with julienned carrots: Adds a similar crunch and slight sweetness.

• firm tofu - Substitute with tempeh: Offers a similar protein content and a slightly nutty flavor.

• soy sauce - Substitute with tamari: A gluten-free alternative that provides a similar umami flavor.

• rice vinegar - Substitute with apple cider vinegar: Offers a similar tangy flavor with a slight fruitiness.

• chili paste - Substitute with sriracha: Provides a similar heat level and a bit of garlic flavor.

• cornstarch - Substitute with arrowroot powder: A similar thickening agent that is also gluten-free.

• eggs - Substitute with silken tofu: Creates a similar texture in the soup while keeping it vegan.

• white pepper - Substitute with black pepper: Offers a similar spiciness, though slightly more pungent.

• green onions - Substitute with chives: Provides a similar mild onion flavor and a pop of color.

• Allow the hot and sour soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• Label the containers with the date of preparation. This ensures you can keep track of how long the soup has been stored.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without losing its flavor and texture.
• When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing process helps maintain the quality of the ingredients.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling the soup as it can alter the texture of the tofu and vegetables.
• If reheating from frozen, you can also use a microwave. Transfer the soup to a microwave-safe container and heat on medium power, stirring every few minutes until fully heated.
• Add fresh green onions or a splash of soy sauce before serving to enhance the flavor after reheating.

• For stovetop reheating, pour the leftover hot and sour soup into a pot. Heat over medium heat, stirring occasionally, until it reaches a simmer. This method helps maintain the texture of the tofu and vegetables.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Be cautious, as the chicken broth can get very hot.
• For a double boiler method, place the soup in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the soup is heated through. This gentle method helps preserve the delicate flavors of the shiitake mushrooms and bamboo shoots.
• If you have a slow cooker, pour the soup into the cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is ideal for maintaining the integrity of the firm tofu and ensuring the soup is evenly heated.
• For a quick reheat, use an immersion blender to blend the soup slightly before heating. This will help distribute the heat more evenly. Heat in a pot over medium heat until it reaches the desired temperature. This method works well if the eggs have slightly separated during storage.

• Pot: A large pot is essential for boiling the chicken broth and simmering the ingredients.

• Knife: A sharp knife is needed to slice the shiitake mushrooms and julienne the bamboo shoots.

• Cutting board: Use a cutting board to safely chop the vegetables and tofu.

• Measuring cups: Measuring cups are necessary to accurately measure the chicken broth, soy sauce, and rice vinegar.

• Measuring spoons: Measuring spoons are used for precise measurements of chili paste, cornstarch, and white pepper.

• Mixing bowl: A mixing bowl is useful for beating the eggs before adding them to the soup.

• Whisk: A whisk helps in beating the eggs and mixing the cornstarch with water.

• Ladle: A ladle is used for stirring the soup and serving it into bowls.

• Stirring spoon: A stirring spoon is needed to mix the ingredients in the pot.

• Small bowl: A small bowl is handy for mixing the cornstarch and water slurry.

• Chopping board: Another term for a cutting board, used for preparing the ingredients.

Prepare ingredients in advance: Slice shiitake mushrooms, julienne bamboo shoots, and cube tofu ahead of time to streamline cooking.

Use pre-made broth: Opt for store-bought chicken broth to save time on making your own.

Mix cornstarch slurry early: Combine cornstarch and water before you start cooking to avoid delays.

Quick egg preparation: Beat the eggs in a small bowl and have them ready to pour into the soup.

Efficient seasoning: Measure out soy sauce, rice vinegar, and chili paste before cooking to add them quickly.