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This is the perfect Classic Sour and Hot Soup to serve up whenever you are looking for something on the filling side. It is slightly on the spicy side and is perfect for those who are looking to tackle a little heat in their meals.

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Classic Sour and Hot Soup Recipes

Classic Sour and Hot Soup

Chinese hot and sour soups are a traditional Chinese dish that can be made in a variety of ways. Some varieties are more traditional than others, and you can also experiment with different combinations to make them as unique as possible.

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Course: Soup

Cuisine: Chinese

Keyword: chinese soup, sour soup

CookingStyle: Boiling

Prep Time: 35

Cook Time: 1

Total Time: 1 35

Servings: servings

Calories: 111kcal

Author: James Anderson

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Equipment

Classic Sour and Hot Soup - Easy Chinese food Recipes 2

Ingredients

2 Ounces Mushrooms Shiitake Variety and Dried
10 Cups Chicken Broth Low in Sodium and Homemade Preferable
2 tablespoons Oil Vegetable Variety
⅓ Cup Ginger Fresh and Chopped Finely
2 tablespoons Garlic Minced
¾ teaspoon Red Pepper Crushed Variety
¼ Pound Pork Loin Slightly Thinly and Cut Julienne Style
6 to 8 Ounces Tofu Cut into Small Sized Cubes and Crumbled
¼ Cup Lime Juice Fresh
3 tablespoons Cornstarch
2 tablespoons Soy Sauce Mushroom Flavored •
1 teaspoon Oil Sesame Variety
Some Oil Hot Chile Variety and For Drizzling

Instructions

First add your mushrooms and at least three cups of chicken stock into a medium sized saucepan. Set over medium heat and bring this mixture to a simmer. Remove from heat and allow to stand for the next 30 minutes or until your mushrooms are tender to the touch.
Remove your mushrooms after this time and toss out the stems. Thinly slice the caps and set aside to reserve.
Strain your broth through a mesh sieve and add into a large sized bowl along with your remaining homemade chicken stock. Stir to combine and set aside for later use.
Next use a medium sized saucepan and set over medium heat. Add in your oil and once your oil is hot enough add in your ginger, minced garlic and crushed red pepper. Stir to combine and cook for at least 2 minutes.
After this time add in your reserved chicken stock and reserved mushrooms. Stir to incorporate and bring to a slightly simmer. Continue to cook for the next 30 minutes.
After this time add in your lean pork and tofu. Stir to combine.
Meanwhile add your cornstarch into a small sized bowl along with 2 spoonfuls of water. Whisk until smooth in consistency. Pour this into your saucepan and then stir to combine. Bring your soup to a boil before reducing the heat to low. Continue to cook for the next 5 minutes.
Add in your mushrooms flavored soy sauce along with your sesame style oil. Stir to combine and gently drizzle in your hot oil. Remove from heat and serve with a garnish of thinly sliced scallions. Serve right away and enjoy.

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Notes

A hot and sour soup is a traditional Chinese soup that has been made for centuries. The tangy and warming flavor of this soup is a great combination of hot and sour soup. It is typically prepared with four common condiments: soy sauce, black rice vinegar, and sesame oil. For a better broth, you can also add other vegetables, including onions. When making a classic hot and sour soup, you can experiment with the addition of a little spice.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Pressure Cooker Classic Sour and Hot Soup

Ingredients:

1 cup dried wood ear mushrooms, soaked and sliced
1/2 cup dried lily buds, soaked and cut into 2-inch pieces
1/2 cup dried shiitake mushrooms, soaked and sliced
1/2 cup tofu, cubed
4 cups vegetable or chicken broth
1/4 cup black vinegar
3 tablespoons soy sauce
2 tablespoons chili paste (adjust to taste)
1 tablespoon sesame oil
1 teaspoon sugar
Salt to taste
Chopped green onions for garnish

Instructions:

In the pressure cooker, combine the soaked and sliced wood ear mushrooms, lily buds, shiitake mushrooms, and tofu.
Pour in the vegetable or chicken broth.
Add black vinegar, soy sauce, chili paste, sesame oil, sugar, and a pinch of salt.
Close the lid of the pressure cooker and set it to high pressure. Cook for 5 minutes.
Once the cooking is complete, release the pressure using the quick release valve.
Carefully open the lid, and give the soup a gentle stir.
Taste the soup and adjust the salt and spiciness as needed by adding more soy sauce, chili paste, or salt.
Serve the “Classic Sour and Hot Soup” hot, garnished with chopped green onions.

Tips for making Classic Sour and Hot Soup

Serving Suggestions

Sidekicks for Your Soup: Serve this soup alongside steamed jasmine rice for a complete and satisfying meal. The rice can help balance the spiciness of the soup.
Garnish Galore: Top each serving with fresh cilantro, bean sprouts, and a lime wedge. These garnishes add a burst of freshness and zest to the soup.
Soy Side Dip: Accompany the soup with a side of soy sauce mixed with chopped garlic and a dash of rice vinegar. Dip your tofu or mushrooms for an extra flavor kick.
Iced Tea Harmony: Pair the spicy soup with a glass of iced green tea. The cooling effect of the tea complements the heat of the soup perfectly.
Noodle Fusion: Transform the soup into a noodle dish by adding cooked rice noodles or ramen for a heartier meal.

Cooking Tips

Mushroom Magic: When using dried mushrooms, make sure to soak them for at least 30 minutes before cooking. This rehydrates them and enhances their flavor.
Taste and Adjust: The level of spiciness and tanginess can vary based on your preferences and the brand of chili paste and black vinegar used. Taste the soup and adjust these elements accordingly.
Tofu Texture: If you want the tofu to be firmer, consider pan-frying it briefly before adding it to the soup. This will give it a nice, golden crust.
Soup Thickness: To adjust the thickness of the soup, you can add more or less broth as needed. Thicker soup is achieved by using less broth, while a thinner consistency requires more.
Don’t Overcook: In the pressure cooker, avoid overcooking the tofu. Five minutes is generally sufficient to heat it thoroughly without making it mushy.

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FAQs about Classic Sour and Hot Soup

Can I make this soup in advance and reheat it? Yes, you can prepare this soup in advance and store it in the refrigerator. Reheat it on the stovetop or in the microwave. It may thicken when refrigerated, so you can adjust the consistency with a bit of additional broth.
How can I make this soup less spicy? To make the soup milder, reduce the amount of chili paste you use. You can always start with less and add more if desired.
What kind of tofu should I use for this soup? Silken or soft tofu is ideal for this soup as it has a creamy texture that complements the broth well.
Can I use fresh mushrooms instead of dried? You can use fresh mushrooms, but dried mushrooms provide a deeper, more concentrated flavor. If you use fresh, consider using a mix of different varieties for complexity.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator. Reheat gently, and adjust the consistency with a bit of broth or water if needed.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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