Squee!
Have you made your own hot and sour soup?
I’ve been a long time fan of this spicy/sour concoction but had never attempted a version at home. There is a very distinct taste to quality restaurant style hot & sour soup that I suspected wouldn’t be easy to replicate at home (and who wants to do all that work just for a big fat flop). Even as a relatively comfortable cook, some preparations just seem out of reach.
This soup surprised me. Not only in terms of its simplicity and versatility — you can get to similar ends through different means — but also, maybe more unexpectedly, how much fun it was! (the egg method is so cool).
I did make some ingredient substitutions to suit our taste that differ from the more traditional Chinese recipe but are very much in line with your standard North Americanized version of the soup, if not more authentic. The result is an approachable recipe, with easily accessed ingredients and great flavor reminiscent of the real deal!
A complex tasting broth with tofu, shiitake and bamboo shoots offering great texture and that irresistible combination of hot and sour flavor (in no small part thanks to the Chinese vinegar). Very straightforward too. No heartache, I promise.
Traditional Chinese hot & sour soup is meat-based (typically pork), however this particular version does not contain meat (but feel free to make it your own). I’ve also opted to skip the cornstarch preferring to let the stock reduce a little (I don’t miss the starch here). I garnished with some sliced fresh red chiles (not particularly spicy) and some chopped fresh cilantro – all optional. This soup really stands on its own merit, no need to embellish unless you want to.
I was going to put this one on our Christmas menu for Réveillon but I’ve made it so many times this past month, it certainly wouldn’t be a novelty anymore. Oops.
Hope you love it as much as we do!
- 4 cloves of garlic, smashed salted and minced
- 2 heaping tsp chili garlic sauce
- 1 generous knob of ginger, peeled and grated (should be at least 1 Tbsp)
- 250 g (just over 8 oz) shiitake mushrooms, gently washed and sliced thin (I keep most of the stem, discarding only the very tip).
- A few cracks of fresh white pepper (or black)
- 1 225 g (8 oz wet) can bamboo shoots, drained
- 4 Tbsp soy sauce (GF as necessary)
- 3 Tbsp Chinkiang vinegar (Chinese black vinegar - See Notes)
- 2-4 tsp honey, or sweetener of choice
- 1.5 litres (about 7 cups) broth of choice (I typically use chicken)
- 150 g (about 7 oz) firm tofu, cut into small bite sized cubes
- 2 large eggs, whisked and placed in a small pouring bowl
- 1 bunch green onions, diced
- Optional garnish: sliced fresh red chiles, chopped fresh herbs, additional green onions, etc.
- In a large saucepan or wok set to medium heat, sauté sliced mushrooms in some olive oil until most of the moisture has dissipated and the shrooms are lightly golden (about 5 minutes). Lower heat and add chilli paste and garlic giving it a stir before adding the bamboo shoots - toss for another minute to integrate.
- Meanwhile, whisk together: soy sauce, vinegar, honey, ginger and pepper. Add this mixture to pan (making sure to scoop out full contents including the honey) and stir to combine.
- Add broth and bring to a gentle boil.
- Reduce heat and simmer for 10 minutes, or until slightly reduced.
- Whisk the eggs and place in a container with a spout for pouring.
- Once broth has reduced somewhat, remove the soup from heat and - get ready, this is the fun part! - using a chopstick (or whisk), stir the soup in a clockwise direction until you get a little whirlpool, then slowly pour the beaten eggs with your other hand while continuing to stir - you will see magical egg ribbons appear before your eyes (I got a kick out of it anyway). Add the tofu and a handful of green onions. Taste the soup making any seasoning adjustments desired (example: soy, vinegar, salt, honey) then return to heat just to warm through. Serve immediately with another sprinkling of green onions and any desired garnish.
The Mushrooms: wood ear mushrooms are the traditional choice in Chinese hot & sour soup - if you have access to them, by all means experiment. I don't think you will be disappointed with shiitake however, they have that wonderful chewy resilient texture and umami flavor that is positively delightful in this recipe.
The Broth: if you have a homemade broth (whatever version you enjoy) it would be an ideal time to use it in this recipe. Otherwise, a broth you typically use is fine.
So this was delicious! I realized too late that I didn’t have the bamboo shoots but the texture of the shiitake is so amazing that I almost feel we didn’t miss it (will use it next time and report back :D) thank you so much for this recipe.
I am so thrilled to hear that Kate, thank you so much for taking the time to share your feedback and rating, really appreciated. Now you’ve got me curious about trying without the shoots! :)
We loved it, thank you!!
Wonderful! Thank you so much for letting me know; so pleased you enjoyed.
This looks quite festive. I love those mushrooms. Photos are fantastic, Kelly!
Thank you Debra! Wishing you the best in 2018.
This sounds (and looks) incredible! I’ve never attempted it but want to. Your timing couldn’t be better with the cold. I’m curious what your thoughts are on minced ginger and garlic? (the kind sold in bottles).
Hi! thanks for dropping by. The prepared ginger and garlic are handy to have on hand and you can definitely use them but, my own preference for recipes like this is to go with fresh because of the intensity of flavor (and health benefits) they offer – I find the bottled stuff really bland by comparison. This soup only has a handful of ingredients but each of them really helps contribute to the overall taste experience. Also, (forgive me I’m going to turn into a nutrition geek for a moment) garlic and ginger have potent health benefits that I’m unconvinced are retained in their bottled form. For example, allicin, arguably garlic’s most powerful health compound only stays in tact for a certain number of hours after the buds have been crushed – the processed garlic sitting in bottled water for days/weeks/months (?) makes me wonder about its integrity. Hope that helps :)
I must confess that hot and sour soup has never been my favourite, I think it is because I don’t like the cornstarch texture, I like that you didn’t add it. The Hungarians have an egg soup (as do Italians, I believe) that uses a similar method to incorporate the eggs, it IS fun! I am running low on soup ideas and it’s been so darn chilly here, a new soup recipe is definitely what the doctor ordered! BTW, I love the pic of someone (your son?) holding the bowl of soup, you should submit it to Getty Images. XOXO
yes, the egg drop soup is very similar (at least the Chinese version) minus the heat so if spicy is not your thing, you might find that one a better fit (and you could omit the gloppy starch in that one too). The image is indeed of my youngest son – he is a patient model for his Mama (on most days, hah!) thanks Eva.
I made your lovely soup, and discovered that I’m not a huge fan of bamboo shoots (the tinned ones have a very strong odor) but the soup itself was lovely. JT loved it too. I halved the recipe but found it enough for two bowls and one cup which made a great lunch the following day. Definitely on my list of go-to soups for the winter.
Thanks so much for letting me know you made the soup Eva! What a drag about the smelly bamboo shoots (how off-putting) there shouldn’t be any discernable smell. I’ve read that fresh jicama is a great substitute! Sliced thin – crunchy and inoffensive :) so maybe give that a try on your next round. I’m so glad you otherwise enjoyed the soup, I’ll be making it again this week for the fam.
The sliced jicama is an excellent alternative, we love the crunch and flavour. I may even try it with celeriac which seems to be more common here than jicama!
No I never have made it, but I order it anytime I see it on a menu. Love it! Going through your recipe I am astounded as to how easy it is. Who knew? You did!!!! :) Thanks for sharing this. Love your use of shiitake which is normally in the soups I’ve had, but I can see how they make this soup a little heartier and, as I can only imagine, more tasty. Can’t wait to make this!
Just in case I can’t drop by again next week, I hope you and your family have an absolutely wonderful holiday season!!!!
yeah, I think the most exciting part for me (beyond the egg ribbons of course ;-) was that it actually tasted like the hot & sour soup we know and love; it’s really cool when you can recreate that at home without too much grief. Cheers MJ, all the best to you and yours, have a beautiful holiday!
Hi Kelly! I can’t wait to try this soup! I’ve been wanting to make one an am excited about not using cornstarch, and even more excited about pouring the egg in, lol.
xo
Haha, the egg pouring will thrill you ;-) hope you love this soup! x
I know exactly what you mean about sweet and sour soup being tricky to replicate -or so it seems.
I’ve felt intimidated to try it – but with you holding my virtual hand, I might just have to give it a try…
sounds pretty tasty!
please tell Phil my husband declared “this is the right place for tofu” :D :D nuff said
Priceless!!!! Will do….
wow that looks so good ! love the combo of hot and sour together ! especially love the mushrooms.
it’s the best combo! the shrooms are delicious with that chewy, resilient texture – there are just a few ingredients in this recipe but each counts a lot :)