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Hot and sour soup is a cherished dish in many Asian cuisines, particularly in Chinese cooking, renowned for its bold flavors and comforting warmth. This beloved soup is a delightful fusion of spicy and tangy elements that awaken the taste buds, making it a favorite for those seeking a hearty and invigorating meal. Traditionally served as an appetizer or a main dish, hot and sour soup offers a perfect balance of flavors that can be both satisfying and rejuvenating, especially during colder months or when you’re feeling under the weather.

Easy Hot and Sour Soup

Indulge in a bowl of homemade hot and sour soup, a spicy tangy delight that combines bold flavors and comforting warmth. This easy recipe lets you customize ingredients like tofu, fresh veggies, and aromatic spices for a hearty, nutritious meal bursting with health benefits. Perfect for any night of the week, making this delicious soup from scratch is rewarding and fun. Click through to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

4 cups vegetable or chicken broth

1 cup firm tofu, diced

1 cup shiitake mushrooms, sliced

1 cup bamboo shoots, julienned

1 cup spinach leaves, roughly chopped

1 medium carrot, julienned

2 green onions, finely sliced

1 clove garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 teaspoon sesame oil

1 teaspoon chili paste or sauce (adjust based on preference)

Salt and white pepper to taste

Optional: chopped cilantro for garnish

Instructions
 

In a large pot, bring the vegetable or chicken broth to a gentle simmer over medium heat.

    Add the garlic and ginger to the simmering broth, stirring to release their flavors, about 1 minute.

      Stir in the sliced shiitake mushrooms, bamboo shoots, and julienned carrot. Cook for about 5 minutes until the vegetables start to soften.

        Gently add the diced tofu and spinach leaves to the pot, stirring to combine.

          In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and chili paste. Pour this mixture into the pot, stirring well.

            Season the soup with salt and white pepper to taste.

              Bring the soup back to a gentle simmer and gradually stir in the cornstarch slurry, which will help thicken the soup.

                Allow the soup to simmer for another 2-3 minutes until it reaches your desired thickness.

                  Remove from heat and garnish with sliced green onions and optional cilantro.

                    Serve hot, either in individual bowls or one large serving dish.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4