CHINESE HOT AND SOUR SOUP — This flavorful Chinese soup, featuring peppery spices and tangy vinegar, is the perfect accompaniment to any Asian meal. Try adding meat or tofu for an even heartier dish.
I’ve been doing a lot of experimenting with Asian cooking lately and one of the first recipes I tried was Chinese Hot and Sour Soup.
Hot and sour soup is always a family favorite (especially of my husband) when we go out for Chinese food, so I thought it was about time I tried making it at home.
I just love the variety of unique textures and flavors in this soup, from the Sichuan spices and chili oil, to the Chinese black vinegar. I did have to order my Chinese black vinegar on Amazon, since we don’t have an Asian market close-by.
It was definitely worth getting a special delivery to give this soup an authentic Chinese flavor, and I’ll be able to use the black vinegar in other Asian dishes in the future. If you do a lot of Asian cooking, I definitely recommend having some black vinegar on hand.
A beaten egg is swirled into the soup at the end of cooking, for a bit of added protein. You could add beef or chicken too, and if you find wood ear mushrooms at your local grocery store, they’re a great substitute for Shiitakes.
We like our hot and sour soup extra hot, so we did add more chili oil than the recipe calls for–so feel free to adjust the spices and seasonings to suit your tastes.
My family thought this soup was as good as any they’ve had at a Chinese restaurant, and it’s a great, simple dish to try and replicate if you’re just getting started with Asian cooking.
Be sure to save this Chinese Hot and Sour Soup recipe to your favorite Pinterest board for later.
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Here’s what you’ll need to make Chinese Hot and Sour Soup
- Chicken stock
- Produce: carrots, Shiitake mushrooms, green onions
- Soy sauce
- Black vinegar
- Rice vinegar
- Chili oil
- Canned bamboo shoots
- Salt and pepper
- 3 1/2 cups chicken broth
- 3 ounces Shiitake mushrooms, thinly sliced
- 3/4 cup matchstick carrots
- 2-3 ounces canned bamboo shoots, cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon black Chinese vinegar
- 2 teaspoons rice vinegar
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 1 tablespoon water
- Salt, to taste
- 1 large egg, lightly beaten
- 2 green onions, thinly sliced
- 2-4 teaspoons chili oil, to taste
- In a large pot or Dutch oven, bring chicken broth to a boil. Add the mushrooms, carrots, and bamboo shoots. Continue boiling for about 5 minutes.
- In a small bowl, stir together the soy sauce, black vinegar, rice vinegar, pepper, cornstarch and water. Reduce broth to a simmer and whisk the vinegar mixture into the soup. Simmer for a few minutes more, until soup thickens slightly. Season with salt, to taste.
- Turn off heat and swirl the beaten egg into the soup using a pair of chopsticks. Stir in the green onions, and add chili oil, to taste. Garnish with additional green onions, if desired, and serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 117 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 51mg Sodium: 1214mg Carbohydrates: 11g Fiber: 2g Sugar: 4g Protein: 5g
Who Dished It Up First: Adapted from Rasa Malaysia