Hot and Sour Soup is a beloved dish in Chinese cuisine, known for its bold and tantalizing flavors. It combines the perfect balance of spicy, tangy, and umami tastes, making it a satisfying and comforting option, especially on cold days. Traditionally served as an appetizer in Chinese restaurants, this soup is surprisingly easy to make at home. Best of all, it’s low-calorie, low-carb, and gluten-free, making it an excellent choice for anyone following a healthier lifestyle or special dietary needs.
This simple recipe is packed with nutritious vegetables, tofu, and a savory broth that brings the perfect amount of heat and acidity. The balance of vinegar and chili creates that signature hot and sour flavor, while the mushrooms and bamboo shoots provide texture and depth. Whether you’re following a keto, paleo, or gluten-free diet, this soup is an ideal addition to your meal plan.
Ingredients:
- 4 cups low-sodium chicken broth (or vegetable broth for a vegan option)
- 1 cup shiitake mushrooms (or any mushrooms, sliced)
- 1/2 cup bamboo shoots, julienned
- 1/2 cup firm tofu, cubed (optional for added protein)
- 2 tbsp rice vinegar (for the sour flavor)
- 1-2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp chili paste or chili oil (adjust to your desired heat level)
- 1/2 tsp ground white pepper (for additional heat)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tbsp cornstarch (optional, for thickening)
- 2 large eggs, lightly beaten
- 1 tbsp sesame oil (for flavor)
- 2 green onions, sliced (for garnish)
- 1 tbsp cilantro (optional, for garnish)
- Optional: 1-2 tbsp coconut aminos (for a slightly sweet and deeper umami flavor)
Instructions:
- Prepare the Broth:
- In a large pot, combine the chicken broth, rice vinegar, soy sauce, and chili paste. Stir well to combine and bring the broth to a simmer over medium heat.
- Add the Vegetables:
- Add the shiitake mushrooms (or any mushrooms you prefer), bamboo shoots, and tofu (if using) to the pot. Simmer for about 5-7 minutes until the vegetables are tender and the tofu is heated through.
- Season the Soup:
- Add the minced garlic, minced ginger, white pepper, and sesame oil to the pot. Stir to combine. Let the soup continue to simmer for another 2-3 minutes to allow the flavors to meld together.
- Thicken the Soup (Optional):
- If you like a thicker soup, you can dissolve the cornstarch in a small amount of cold water (about 1/4 cup), then slowly pour it into the simmering soup while stirring constantly. Allow the soup to simmer for another 2-3 minutes until it thickens slightly.
- Add the Eggs:
- While the soup is simmering, slowly drizzle the beaten eggs into the soup in a thin stream, stirring gently to create ribbons of egg throughout the soup. Let it cook for about 1-2 minutes until the eggs are fully cooked.
- Adjust the Flavors:
- Taste the soup and adjust the seasoning as needed. You can add more vinegar for extra tanginess, more chili paste for heat, or a bit more soy sauce for saltiness.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with green onions and cilantro. Serve hot, and enjoy the bold, spicy, and sour flavors!
Why You’ll Love Hot and Sour Soup:
This Hot and Sour Soup recipe is a wonderful way to enjoy a comforting, flavorful soup with just a few ingredients. The umami-rich broth, combined with the spicy kick from the chili paste and the sour tang from the vinegar, creates a unique and addictive flavor profile. The addition of mushrooms, bamboo shoots, and tofu gives the soup a satisfying texture, while the egg ribbons add an extra layer of richness.
This soup is also extremely versatile. You can easily customize the ingredients to suit your preferences. If you’re not a fan of tofu, you can omit it or replace it with some shredded chicken or shrimp for additional protein. You can also swap out the mushrooms and bamboo shoots for other vegetables like zucchini, spinach, or bell peppers.
Aside from its great taste, this Hot and Sour Soup is also a low-calorie option, especially compared to other creamy soups. By using low-sodium broth and minimal oil, this recipe keeps the calorie count low while still delivering an incredibly flavorful meal. Plus, it’s naturally low-carb and gluten-free, making it suitable for a variety of dietary needs.
If you’re following a keto or paleo diet, this soup is an excellent choice, as it’s filling and satisfying without packing in excess carbs or sugar. The vinegar and chili paste provide that irresistible combination of heat and tang that will leave you craving more.
Nutritional Information (Per Serving) (1 cup):
- Calories: 100 kcal
- Protein: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 2g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 600mg (depending on broth and soy sauce used)
- Vitamin A: 10% of the daily value
- Vitamin C: 15% of the daily value
- Calcium: 4% of the daily value
