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Classic Chinese Hot and Sour Soup delivers rich umami flavors balanced with tangy rice vinegar and tender tofu in a silky, warming broth. This restaurant staple transforms into an achievable home recipe using simple techniques and fresh ingredients.
The trick to perfect egg ribbons comes with practice - using a steady pouring technique while creating gentle movement in the broth yields those signature delicate strands.
Key Ingredients Guide
- Shiitake Mushrooms: Use fresh for best earthy flavor, remove stems and slice thinly
- Rice Vinegar: Plain unseasoned variety allows better flavor control
- Tofu: Extra-firm variety, gently pressed and cubed
- Eggs: Let come to room temperature first
- White Pepper: Essential for authentic flavor profile
Step-by-Step Method
- Step 1: Prepare the Base
- Bring stock to steaming point. Add mushrooms to infuse flavor. Incorporate vinegar in small amounts, tasting for balance.
- Step 2: Thicken the Broth
- Remix cornstarch mixture before adding. Pour in a steady stream while stirring. Watch for proper coating consistency.
- Step 3: Add the Eggs
- Beat eggs thoroughly. Create gentle circulation in soup. Stream in eggs slowly. Allow brief setting time.
- Step 4: Final Seasoning
- Finish with sesame oil. Adjust seasonings. Rest briefly before serving.
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Traditional wisdom suggests testing soup thickness by drawing a line with a spoon - it should leave a brief trail in the broth.
Perfecting the Balance
Exceptional hot and sour soup requires careful balance between spicy, sour and savory elements. Gradual vinegar addition while tasting helps achieve the ideal flavor harmony where all components complement without overwhelming.
Temperature Guidelines
Proper heat control ensures best results:
- Gentle simmer releases mushroom flavors
- Reduce heat for cornstarch mixing
- Barely bubbling for egg addition
- Brief rest period before serving
Prep-Ahead Steps
- Pre-slice mushrooms
- Prepare tofu cubes
- Combine seasoning ingredients
- Make extra base for freezing
Nutritional Benefits
Contains immune-supporting mushrooms, protein-rich eggs and tofu, anti-inflammatory ginger, and beneficial probiotics from vinegar.
This traditional remedy soup remains a trusted comfort food during cold weather months.
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Hot and sour soup showcases culinary skill through properly cooked eggs, tender mushrooms, and balanced seasoning. This nourishing bowl delivers comfort and satisfaction whether served as a remedy or savory meal.
Frequently Asked Questions
- → Can I make this soup fit a vegetarian diet?
- Absolutely, just swap the chicken broth for a vegetable one. Tofu is already included as a source of protein in the dish.
- → What if I want the soup milder or extra spicy?
- No problem, you can play with the chili garlic sauce. Start with a small amount and build up to suit your taste.
- → Is there a substitute for shiitake mushrooms?
- Yes, you can replace shiitake mushrooms with cremini or baby bella mushrooms. They’re easy to find and give a similar texture.
- → How long does this soup stay good in the fridge?
- You can keep it in a tight-sealed container in the fridge for 3 to 4 days. Warm it up slowly on the stove when you’re ready to eat.
- → Does it matter if I use black pepper instead of white pepper?
- It’s fine to swap in black pepper if you don’t have white pepper. Just keep in mind white pepper has a slightly different taste and kick.
- → Can I add some protein to this soup?
- Sure! Add some cooked, thinly sliced pork or ground pork for extra heartiness. You can even use it as a substitute for the tofu.