New Year’s Eve was a quiet one for my family. We had a simple meal and watched several movies. I made bistek (Filipino beef steak) and hot and sour soup.

Hot and sour soup is a Chinese soup which usually consists of meat like pork and shrimp. This recipe is a vegetarian version which consists of Chinese mushrooms, black fungus, enoki mushrooms, bamboo shoots, tofu and carrots. The soup is made hot (spicy) by chili oil and sour by rice vinegar.

Happy 2013 everyone 😀

Cooking Tips for Perfect Hot and Sour Soup

Achieving the right balance of heat and sourness is key to a great hot and sour soup. Start by adjusting the amount of chili oil and rice vinegar to suit your taste. If you prefer a milder soup, use less chili oil and add a little sugar to counterbalance the heat. For a more intense flavor, let the soup simmer a bit longer after adding the ingredients. This allows the mushrooms and tofu to absorb the flavors better. Always taste the soup before serving, as the flavors can change as it cooks. Lastly, for extra texture, consider adding some freshly chopped green onions or cilantro just before serving. This adds a nice freshness and visual appeal. Remember, the soup is best enjoyed hot, so serve it right away for maximum flavor and warmth.

Serving Suggestions and Variations

Hot and sour soup can be served as a standalone dish or as part of a larger meal. Pair it with steamed rice or some crispy spring rolls for a satisfying dinner. If you want to make it a complete meal, consider adding some cooked noodles or extra vegetables like bok choy or bell peppers. For a protein boost, you can toss in some cooked chicken or shrimp if you aren’t sticking to the vegetarian version. If you want to experiment, try adding different types of mushrooms like shiitake or portobello for a deeper umami flavor. For a unique twist, a splash of lime juice can replace some of the vinegar for a different kind of tang. Feel free to get creative with the ingredients based on what you have on hand or your personal preferences.

Frequently Asked Questions

What can I substitute for tofu?

If you’re not a fan of tofu, try using seitan or tempeh instead. Both will absorb the flavors of the soup nicely and offer a good texture.

How should I store leftovers?

Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for about three to four days, but the flavors might intensify as it sits.

Can I make this soup ahead of time?

Yes, you can prep the ingredients in advance and store them separately. Just wait to add the cornstarch mixture and vinegar until you’re ready to heat it up and serve.

What are some good sides to serve with hot and sour soup?

Steamed rice is a classic pairing, but crispy spring rolls or dumplings also make for a great combo. They add a nice crunch and complement the soup’s flavors.

What should I do if my soup is too spicy?

If the heat is too much, add a bit of sugar to balance it out. You could also stir in some coconut milk or more vegetable broth to mellow the spice.

Hot and Sour Soup

Liza Agbanlog

Hot and sour soup brings a delightful mix of earthy mushrooms, silky tofu, and crunchy bamboo shoots in a flavorful broth that warms you up instantly. The balance of spices and textures makes each spoonful a comforting delight.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Soup

Cuisine Chinese

Servings servings

Calories 150 kcal

Ingredients

6-8 dried Chinese mushrooms
10 dried black fungus optional
1 454 g pkg. firm tofu, drained and cut into strips
6 cups vegetable broth
1 227 ml can sliced bamboo shoots, rinsed, drained and sliced into thinner strips
100 g 3.5 oz fresh enoki mushrooms, bottom stems trimmed
1 medium carrot peeled and finely julienned
3 tablespoons cornstarch
6 tablespoons water
3 tablespoons soy sauce
4 tablespoons rice vinegar plus more if necessary
¼ cup finely chopped green onions
2 tablespoons finely minced fresh ginger
1 teaspoon chili oil
1 ½ teaspoons sesame oil
½ teaspoon freshly ground white pepper
1 large egg beaten (optional)

Instructions

Cover the dried mushrooms and fungus in hot water in separate bowls for about 30 minutes to soften.
Drain and remove the tough stems from the mushrooms: slice the caps into fine matchstick-size shreds.
If using, drain the fungus and cut away the hard nibs: cut the fungus into fine shreds.
In a large pot, bring the vegetable broth to a boil over high heat.
Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushrooms and carrot.
In a small bowl, combine the cornstarch with the water and slowly mix into the soup, stirring well.
When the soup returns to a boil and has slightly thickened, add soy sauce, rice vinegar, green onions, ginger, chili oil, sesame oil and white pepper.
If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste.
If the soup is not thick enough (I like my soup really thick), slowly add cornstarch mixture (1/4 cup cornstarch dissolved in 1/4 cup water) to the soup until the right consistency has been reached,
Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring the soup in a circular motion.
Serve immediately.
Enjoy!

Notes

This recipe was adapted from Save on Foods’ Fall/Winter 2002 issue of“Appeal”.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gSodium: 600mgFiber: 3gSugar: 2g

Keyword Asian cuisine, comfort food, easy recipe, hot and sour, vegetarian

Tried this recipe?Let us know how it was!