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Grab a hot bowl of Chinese hot and sour soup for a cozy mix of bold broth, chewy mushrooms, smooth egg swirls, and crunchy veggies. The mix of sharp vinegar and a kick of spice gives each bite a zing. It’s the kind of comforting soup you'd expect from your favorite spot, but here it’s just 216 calories a serving and surprisingly wholesome.
This gem came from a family-run Chinese-American spot. Turns out, with a few insider moves and the right groceries, you really can bring that restaurant standard home with no sweat.
Tasty Ingredients
- Wood ear mushrooms: They soak up every drop of broth and bring a special crunch
- Dried shiitake mushrooms: Their depth gives the whole soup its kick
- Quality chicken stock: The flavor base everyone needs
- White vinegar: For that sour pop you just can't beat with other vinegars
- Firm tofu: Go with extra-firm so it stays together as you stir
Step-by-Step Guide
- Egg Ribbon Finale
- Drizzle in beaten eggs while gently stirring. You'll see soft ribbons float up.
- Texture Time
- Toss the mushrooms, bamboo, and tofu into the bubbling broth. Pour in cornstarch to make it smooth and a little thick.
- Get Everything Ready
- Chop the tofu, slice up your bamboo shoots, and set the rest out so you've got everything lined up and ready to go.
- Simmer and Infuse
- Pour in chicken stock, vinegar, soy, and those flavor add-ins. Simmer so everything blends together.
- Mushroom Soak
- Dump your dried shiitake into hot water and let 'em get soft. That soaking water gives your soup awesome depth.
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I spent plenty of time slurping bowls in cozy Chinese places. The best hot and sour soup wakes up your stuffy nose and gives that perfect mix of spicy and sour. This one nails it and still feels like a bear hug in a bowl.
Best for Chilly Days
Clear, tangy broth mixed with spice? It's exactly what you want when you’re sniffly. Goes down easy, but still packs in loads of flavor—even if your taste buds are muted from a cold.
Keep It Fresh
Store what’s left in a tight-sealing container. Pop it in the fridge for up to three days. Warm it back up slowly on the stove and toss on some fresh green onions when serving,
Personalize It
Want more zing or burn? Add more vinegar for sharpness, more chili for heat, or stir in veggies like greens or carrots,
Complete the Spread
Love it next to spring rolls, fried rice, or a plate of kung pao chicken,
I started making this as a lighter option from restaurants, but now it’s my go-to soup at home. The mix of flavors and feel-good textures proves you don’t have to give up taste just to eat better. If you’re under the weather or just want something warm and tasty, this soup hits the spot every time.
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Frequently Asked Questions
- → Can I make this vegetarian?
- Absolutely! Just skip the chicken and try veggie broth in its place.
- → What makes the soup hot and sour?
- Chili flakes and white pepper bring heat, and white vinegar cranks up the tang. Change ’em up to match what you like.
- → Can I substitute the mushrooms?
- Yep! If you don’t have shiitake or wood ear, toss in some regular brown mushrooms instead.
- → How do I get perfect egg ribbons?
- Pour the eggs in real slow while swirling your spoon one way in the soup. That’s how you get those ribbons.
- → How long does it keep?
- You can keep it chilled for five days. Freezing works, but it might need a bit more thickening after defrosting.