Our Hot And Sour Soup Recipe is a homemade soup that will warm you up on a chilly day. Made with simple kitchen ingredients, this easy soup recipe will be on your table in less than 30 minutes.
How to make hot and sour soup
Have you ever ordered Hot And Sour Soup when dining out? Now you can make the Chinese restaurant specialty soup at home in just a matter of minutes.
Filled with mushrooms and tofu, and a bit of scallions for added savory notes, this classic soup is so easy to make.
Beef broth is flavored with vinegar for the sour note and sriracha for the hot note. Add in soy sauce for a depth of flavor and cornstarch for just the right mouth feel.
Heat everything together and soup will be on the table in a flash.
Hot And Sour Soup FAQ’s
What is hot and sour soup?
Hot and sour soup is an Asian soup containing ingredients that make it both spicy and sour.
What is hot and sour soup made of?
Chinese hot and sour soup is a broth based soup and may contain ingredients such as bamboo shoots, mushrooms and tofu.
Is hot and sour soup healthy?
Hot and sour soup can be considered healthy because it typically contains:
- folate
- iron
- magnesium
- manganese
- niacin
- phosphorous
- Vitamin B6
Swirls of Flavor Recipe Tips
- Make with your favorite type of mushrooms or mixed mushrooms
- Add shredded carrots
- Use reduced sodium soy sauce
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Ingredients you will need to make this recipe
- low sodium beef broth
- red wine vinegar
- soy sauce
- sriracha
- cornstarch
- cold water
- mushrooms
- firm tofu
- scallions
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- 6 cups low sodium beef broth
- ¼ cup red wine vinegar
- ¼ cup soy sauce
- 2 tsp. sriracha sauce
- ¼ cup cornstarch
- ¼ cup cold water
- 1 cup sliced mushrooms
- 4 ounces diced firm tofu
- 1 cup sliced scallions , divided
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Heat broth, vinegar, soy sauce and sriracha in a medium saucepot over medium-high heat.
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In small bowl, combine cornstarch and cold water and stir until smooth and blended.
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Stir cornstarch mixture into broth in saucepot.
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Add mushrooms, tofu and ½ cup scallions and bring to a boil. Boil 1 minute.
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Reduce heat and simmer 10 minutes or until soup has thickened slightly and mushrooms are tender.
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Spoon into soup bowls and top with remaining scallions.
Makes 7 cups soup/4 servings
This recipe is featured on Meal Plan Monday and Weekend Potluck
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