Hot and Sour Soup

Hot and Sour soup is a staple dish in Asian cuisine, particularly enjoyed in Chinese culture, with a rich broth balanced by sour, tart flavours.

This popular soup is traditionally made with ingredients like mushrooms, tofu, and a medley of spices. Hot and Sour soup is a versatile dish that caters to both vegetarian and protein-based dishes.

Historical Origin of Hot & Soup

Whilst the exact origin of Hot and Sour soup is unknown, it is believed to have come from Sichuan and Hunan. Many believe the soup emerged from combining various spices with different types of vinegar. Prominent condiments used in this dish are black vinegar, rice vinegar, and white pepper. The earliest version of this soup used seasonal ingredients and vegetables that often reflected local agriculture.

Ingredients

Tofu, White Mushrooms, Green onion, Ginger, Eggs, White pepper, Chicken stock cube, Water, Rice vinegar, Dark soy sauce, Sesame seed oil, Flour.

Tofu provides a source of protein, and it also absorbs the flavour of the broth. We’ve chosen to use medium-firm tofu that will hold its shape in the soup. White mushrooms add an earthy and chewy flavour to the dish. You can also use shitake mushrooms, enoki mushrooms, or brown mushrooms. Green onions add a mild onion flavour with crunch.

Eggs are whisked and added to the soup. Several other proteins can also be used in this dish, such as cubes of beef, slices of chicken breast, or shrimp. White pepper powder adds heat to this dish without overwhelming the other flavours of the soup. Chicken stock cube adds depth and richness to the broth.

Rice vinegar provides this dish with a sharp, tangy flavour, adding that ”sour” element. White rice vinegar or black rice vinegar can be used interchangeably. White rice vinegar has a light, sweet flavour, whilst black rice vinegar has a smoky flavour. If it is unavailable, opt for regular vinegar. Dark soy sauce adds a slight sweetness to the soup. Sesame seed oil enhances the soup by providing a nutty aroma. Flour thickens the soup.

Instructions

Hot and sour soup is a quick and straightforward recipe that is also very delicious. So, let’s begin by preparing the ingredients. Thoroughly clean the mushrooms in running water and cut them into four slices. Also, thinly slice the tofu into strips and set them aside. Slice the green onions to garnish.

The tofu used in this recipe has a slightly firm texture that can hold its shape even when cut thinly. The density of medium firm tofu is between soft and creamy tofu and dense and hearty tofu. This type of medium-firm tofu is mainly used for stir-frying or soups, like hot and sour soup, as it can hold its shape and absorb the flavour of the soup.

Prepare a pot for the hot and sour soup. Thereafter, add the soup base ingredients like water, chicken stock cube, rice vinegar, and the dark soy sauce, and then simmer for four minutes. The chicken stock cube must be completely dissolved in the water.

Add the mushrooms and the tofu to the pot and cook for seven to eight minutes on medium-low temperature. Prepare two separate bowls, one to make the roux and the other to whisk the eggs in. Add two ladles of the soup base into a bowl, as well as one tablespoon of flour, and then stir thoroughly until the flour has dissolved. In a separate bowl, whisk the eggs.

Adjust the temperature to the lowest, and then add the roux into the pot. The roux will slightly thicken the soup and create more body, and give a creamy texture. Thereafter, drizzle the eggs in the soup with a slotted spoon. Another method, without using the slotted spoon, is to slowly pour the eggs all over the soup and then break the eggs either with a fork or chopsticks.

As soon as the eggs are done, the hot and sour soup is ready to be served. Sprinkle the green onions and serve while they’re hot.

What to Serve Hot and Sour Soup with?

Steamed Jasmine rice is fragrant and subtly sweet, which perfectly balances the hot and sour flavour of the soup. Fried dumplings filled with vegetables are great sides for this hearty, warm soup, adding extra flavour and texture to the dish. Fried rice made with vegetables or shrimp is another great option to enjoy with hot and sour soup, as the fried rice will elevate the dish’s umami flavour.

How to Store and Reheat Hot and Sour Soup?

Hot and sour soup is a hearty and light dish enjoyed in Chinese and Southeast Asian cuisine. The tangy and spicy flavours will satisfy your taste buds, especially during the hot season. This soup is usually made in large quantities, and the leftovers must be kept in the fridge. 

To store the soup in the fridge, the soup must be at room temperature. The soup can either be left in the pot and stored in the fridge or transferred to an airtight container and kept in the refrigerator. The soup can last up to three to four days in the fridge. Freezing the hot and sour soup is not recommended, as the flavour and the texture of the ingredients will change during the freezing and thawing process.

There are two best ways to reheat the soup: reheat the whole pot on the stovetop for many portions, or reheat in the microwave for one portion. Reheating the whole pot allows the food to last longer in the fridge, but make sure to cool it down before storing it in the fridge again.