Recipe for an easy and healthier Hot and Sour Soup
Hot and Sour Soup is one of my favorite soups to order, but it seemed so daunting to make at home... like how would I make it taste right?
However, it's not actually that hard. I tried this recipe for the first time a few years ago when I wanted to make something for one of my friends who happens to be a huge Hot and Sour Soup fan.
I couldn't believe my tastebuds when I tasted this relatively simple soup to make. Gah I love it when that happens!
Now, this soup isn't super authentic. I tried to make it with the most normal, non-grocery-trip-needed ingredients. I hate when I find a recipe and have to search high and low for specific ingredients to make it.
But you won't have to for this Hot and Sour Soup - not even for the mushrooms. Just use the baby portobello mushrooms and you can skip the soaking time required for dried mushrooms. Remember we are going for easy here.
The good news is that it can be easy but still taste delicious and satisfy your craving for Hot and Sour Soup.
Like I said before, this isn't authentic but nonetheless extremely tasty and definitely satisfies that hot and sour soup craving without all the additional boxes of white rice and whatever else you end up ordering from the Chinese restaurant.
I like how the ingredients list isn't crazy and it's relatively simple to make, and I think you will too. Enjoy!
In case your curious, I find this recipe easier to make if you double it. That way you can just use the entire carton of 8 ounces of baby portobello mushrooms, a pretty big piece of ginger, one package of tofu, and the whole bunch of green onions.
If you forget the ginger even after your second trip to the store just to get ginger, you can substitute ground ginger. See recipe for recommendations. Also, I put the amount of tofu as 6 to 8 ounces because you can find blocks ranging from 12 to 16 ounces each. Just grab one and use half {or use the entire thing if you are doubling the recipe}.
One more note: I have the measurements for the vinegar, soy sauce, and sriracha based on my personal preference. I like to serve this soup with the bottles of soy sauce, sriracha, rice vinegar, and sesame oil for people to adjust the seasoning to their own liking.
Ingredients
- 4 cups vegetable broth or chicken broth
- 2 ¼ cups cold water divided
- 1 tablespoon minced fresh ginger {can use 1 teaspoon ground ginger}
- 2 teaspoon minced garlic
- 4 oz baby portobello mushrooms thinly sliced
- 3 tablespoon rice vinegar
- 3 tablespoon soy sauce or tamari sauce
- ½ teaspoon sriracha sauce
- 6 to 8 oz. extra firm tofu drained and cut into pieces, or firm tofu
- 2 ½ tablespoon cornstarch
- 2 large eggs
- ½ cup chopped green onion
- 1 teaspoon sesame oil
Instructions
- Pour broth, 2 cups of water, ginger, and garlic into a large soup pot or Dutch oven. Bring to a boil over medium high heat.
- Stir in mushrooms, reduce heat to medium, and cook for 5 minutes. Stir in vinegar, soy sauce, sriracha sauce, and tofu. Simmer for 5 minutes.
- In a small bowl, whisk together remaining ¼ cup cold water and cornstarch. Stir until completely combined and add to soup. Stir well. Bring to a boil, reduce heat to a simmer, and simmer for 5 minutes, stirring often, until soup thickens.
- Whisk together eggs and slowly stream into simmering soup while stirring soup. Remove from heat and stir in green onions and sesame oil.
- Taste and adjust seasoning as needed {add more sriracha for hot, vinegar for sour, and/or soy sauce for a little deeper flavor}. Enjoy!
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What to use in this recipe:
Meme
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