in

Quick and Easy Chinese Hot and Sour Soup

Savor the Flavors: Quick and Easy Chinese Hot and Sour Soup Recipe

Step into the realm of Chinese cuisine with our delightful Quick and Easy Chinese Hot and Sour Soup recipe! Bursting with vibrant flavors of ginger, garlic, and tangy vinegars, this soup offers a harmonious balance of heat and sourness that will warm your soul and tantalize your taste buds. With simple ingredients and minimal prep time, you can whip up a bowl of this comforting soup in no time. Join us as we explore the ingredients, step-by-step instructions, cook notes, variations, and even keto and low-carb adaptations to elevate your soup game to new heights.

Ingredients:

  • 4 cups chicken broth or chicken stock or vegetable broth
  • 4 ounces shiitake mushrooms, thinly sliced
  • 1 (8-ounce) can bamboo shoots, drained and thinly sliced
  • 8 ounces firm tofu, drained and sliced in 1/4-inch strips
  • 2 cloves garlic, grated
  • 2 teaspoons ginger, grated
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons rice vinegar or red wine vinegar
  • 1 tablespoon chili sauce, such as sambal oelek or sriracha
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 teaspoons brown sugar
  • 2 tablespoons corn starch mixed into 2 tablespoons cold water
  • 2 eggs, lightly beaten
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon white pepper (or black pepper)
  • 4 green onions, sliced

Instructions:

  1. Prepare Ingredients:
    • Slice the shiitake mushrooms, drain and slice the bamboo shoots, and drain and slice the tofu into 1/4-inch strips.
  2. Combine Broth and Ingredients:
    • In a large pot, bring the chicken broth to a simmer over medium heat.
    • Add the sliced mushrooms, bamboo shoots, tofu, grated garlic, and grated ginger to the pot.
  3. Add Flavorings:
    • Stir in the balsamic vinegar, rice vinegar or red wine vinegar, chili sauce, soy sauce, and brown sugar. Mix well to combine.
  4. Thicken Soup:
    • In a small bowl, mix the corn starch with cold water until smooth to create a slurry.
    • Gradually pour the slurry into the simmering soup, stirring continuously until the soup thickens slightly.
  5. Add Eggs:
    • Slowly pour the lightly beaten eggs into the soup in a steady stream while stirring gently with a fork to create ribbons of egg.
  6. Season and Finish:
    • Stir in the toasted sesame seed oil and white pepper (or black pepper) to taste.
    • Garnish the soup with sliced green onions before serving.

Cook Notes and Variations:

  • For added depth of flavor, you can use homemade chicken or vegetable broth instead of store-bought broth.
  • Customize the soup by adding other vegetables such as sliced carrots, baby corn, or water chestnuts.
  • Adjust the level of spiciness by varying the amount of chili sauce or adding crushed red pepper flakes.

Keto and Low-Carb Versions:

Keto Version:

  • Substitute the corn starch with xanthan gum or glucomannan powder to thicken the soup without adding carbs.
  • Omit the bamboo shoots or reduce the amount to lower the carb content.
  • Use coconut aminos instead of soy sauce to reduce the carb count.

Low-Carb Version:

  • Use vegetable broth instead of chicken broth to keep the soup vegetarian and lower in carbs.
  • Reduce or omit the brown sugar to further reduce the carb content.
  • Replace the tofu with cooked shredded chicken or shrimp for a protein-rich option.

In conclusion, our Quick and Easy Chinese Hot and Sour Soup recipe offers a delightful blend of flavors and textures that is sure to satisfy your cravings for authentic Chinese cuisine. With its aromatic spices, tangy vinegars, and hearty ingredients, this soup is perfect for warming up on chilly days or as a light and refreshing appetizer. Whether you’re a seasoned chef or a novice cook, you’ll find this recipe simple to prepare and utterly delicious to enjoy. So, gather your ingredients, fire up your stove, and treat yourself to a bowl of homemade hot and sour soup today!

Frequently Asked Questions (FAQs):

Q: Can I use other types of mushrooms in this soup? A: Yes! Feel free to use any variety of mushrooms you prefer or have on hand, such as button mushrooms, cremini mushrooms, or portobello mushrooms.

Q: Can I make this soup ahead of time and reheat it later? A: Absolutely! This soup can be made ahead of time and reheated gently on the stove or in the microwave before serving. Just be sure to store it in an airtight container in the refrigerator.

Q: Is there a vegetarian version of this soup? A: Yes! You can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the tofu or replacing it with extra vegetables.

Q: Can I adjust the level of spiciness in this soup? A: Of course! You can customize the spiciness of the soup by adjusting the amount of chili sauce or adding additional chili flakes to suit your taste preferences.

Q: Can I freeze leftovers of this soup? A: While this soup can be frozen, the texture of the tofu may change slightly upon thawing. It’s best to consume the soup fresh or refrigerate leftovers for up to 3-4 days.