Best 9 Homemade Hot And Sour Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the culinary world, hot and sour soup stands as a beacon of tantalizing flavors, effortlessly merging the fiery heat of chili peppers with the lip-smacking zest of vinegar. This iconic soup, hailing from the vibrant streets of China, beckons taste buds with a harmonious symphony of spicy, sour, salty, and umami notes. Embark on a culinary adventure as we unveil the secrets behind crafting the perfect homemade hot and sour soup, a dish that promises to warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

HOT AND SOUR SOUP



Hot and Sour Soup image

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

Steps:

  • In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOT AND SOUR SOUP



Hot and Sour Soup image

Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network Ñ mushrooms, ginger and chile paste add flavor and heat.

Provided by Tyler Florence

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 23

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

Steps:

  • Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
  • Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
  • Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
  • Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
  • Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
  • Yield: About 2 quarts

HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

HOT AND SOUR SOUP



Hot and Sour Soup image

Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.

Provided by Nagi

Categories     Mains     Soup     Starter

Time 40m

Number Of Ingredients 19

220 g / 7oz chicken breast
12 dried shiitake mushrooms ((or 150g/5oz fresh) (Note 1))
1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1))
1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2))
2 tsp dark soy sauce ((Note 3))
1 tbsp light soy sauce ((Note 3))
1 tsp ginger (, finely grated)
1/2 tsp white pepper ((sub black))
6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium)
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar ((adjust to taste))
125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4))
1/4 cup bamboo shoots (, thinly sliced (Note 5))
2 eggs (, whisked)
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion (, finely sliced)

Steps:

  • Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEF JOHN'S HOT AND SOUR SOUP



Chef John's Hot and Sour Soup image

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Provided by Chef John

Time 1h5m

Yield 4

Number Of Ingredients 16

¾ ounce dried shiitake mushrooms
2 tablespoons soy sauce, or more to taste
¼ cup seasoned rice vinegar
1 teaspoon ground white pepper, or to taste
¼ teaspoon sesame oil
3 tablespoons cornstarch, or as needed
3 tablespoons water, or as needed
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger root
¼ cup sliced green onions
4 cups chicken broth
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
½ cup bamboo shoots
1 cup cubed tofu
2 large eggs, beaten

Steps:

  • Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
  • Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
  • Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
  • Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
  • Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
  • Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
  • Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g

HOT AND SOUR SOUP



Hot and Sour Soup image

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 6 cups soup

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 tablespoons cornstarch
5 cups chicken broth
4 tablespoons soy sauce
1 teaspoon ground white pepper
3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks
7 ounces soft tofu, cut into 1/2-inch cubes
3 scallions, thinly sliced
3 tablespoons white vinegar
1 egg, lightly beaten

Steps:

  • In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
  • In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.

HOT AND SOUR SOUP



Hot and Sour Soup image

An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

4 ounces pork tenderloin
5 cups chicken broth, homemade or low-sodium canned
2 tablespoons dried broken tree ear mushrooms
10 dried shitake mushrooms
2 cloves garlic, crushed and peeled
1/2-inch slice fresh ginger
3 scallions
1 tablespoon soy sauce
3 tablespoons black vinegar or balsamic vinegar plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt plus more to taste
3 tablespoons cornstarch dissolved in 3 tablespoons cold water
1 large egg lightly beaten
1/2 teaspoon Asian toasted sesame oil
4 ounces firm tofu (bean curd), cut into 1/2-inch cubes

Steps:

  • Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
  • Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
  • Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
  • Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.

HOT AND SOUR SOUP



Hot and Sour Soup image

This hot and sour soup is better than the restaurants near me. It is so tasty and you can adjust the vinegar and Sriracha to your taste to make it as hot and spicy as you like. It also stores well in the refrigerator for up to 3 days and it freezes well too!

Provided by Michelle M.

Categories     Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon fresh ginger, minced
4 scallions, white and green parts chopped
8 ounces ground pork
4 cups chicken stock
1 lb firm tofu, cut into cubes
5 baby portabella mushrooms, sliced
1 teaspoon sugar
3/4 cup rice vinegar (to taste)
2 tablespoons low sodium soy sauce
1 teaspoon fresh ground black pepper
1 tablespoon sesame oil
3 tablespoons sriracha sauce (to taste)
2 large eggs
sesame oil, scallions, and black pepper for garnish

Steps:

  • Heat vegetable oil over medium-high heat in saucepan until hot.
  • Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
  • Add the chicken stock and bring to a simmer.
  • Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
  • Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
  • Reduce heat to medium and simmer for an additional 5 minutes.
  • In a small bowl, whisk the eggs until blended.
  • While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
  • Bring soup back to a simmer.
  • Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.

Nutrition Facts : Calories 472.6, Fat 32.2, SaturatedFat 8.1, Cholesterol 141.1, Sodium 698.8, Carbohydrate 18.5, Fiber 2.2, Sugar 8.9, Protein 29.4

EASY HOT AND SOUR SOUP



Easy Hot and Sour Soup image

Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.

Provided by Miraklegirl

Categories     Chicken

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

4 -6 dried Chinese mushrooms, soaked
4 ounces chicken
1 package firm tofu
2 ounces sliced bamboo shoots, drained
2 1/2 cups chicken stock
1 tablespoon rice wine or 1 tablespoon sherry wine
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1/2 teaspoon white pepper
1 tablespoon cornstarch, mixed with water
salt (to taste)
hot pepper sauce (to taste)

Steps:

  • Squeeze all excess water from mushrooms and discard hard stalks.
  • Thinly shred the mushrooms, chicken, tofu and bamboo.
  • Bring the stock to a boil in a wok and add the shredded ingredients.
  • Bring back to a boil and simmer for about 1 minute.
  • Add seasonings to taste and bring back to the boil once more.
  • Thicken with cornstarch paste.

Nutrition Facts : Calories 121.7, Fat 4.5, SaturatedFat 1.2, Cholesterol 17.4, Sodium 479.2, Carbohydrate 11.2, Fiber 0.9, Sugar 3.7, Protein 8.2

Tips:

  • To make the soup extra spicy, add more white pepper or red pepper flakes to taste.
  • If you don't have bamboo shoots, you can substitute water chestnuts or thinly sliced carrots.
  • To make the soup more flavorful, use a variety of mushrooms, such as shiitake, oyster, or cremini mushrooms.
  • You can add other vegetables to the soup, such as broccoli, bok choy, or snow peas.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • To make the soup more filling, add cooked rice or noodles.
  • Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped cilantro or green onions.

Conclusion:

Hot and sour soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. With its spicy, sour, and savory flavors, this soup is sure to please everyone at your table. So next time you're looking for a comforting and flavorful soup, give this hot and sour soup a try.

Related Topics