Hot & Sour Soup
Hot & sour soup is a Chinese classic that explodes with flavour and texture. A spicy, tangy broth (thanks to chilli peppers, vinegar, and savory elements) is studded with a variety of vegetables, typically bamboo shoots, sweetcorn, and mushrooms. Silky egg ribbons are added to give it a luxurious touch, making this soup a sumptuous appetiser, light meal, or comforting option.
This versatile soup offers regional variations – Sichuan for fiery spice, Beijing for a milder tang. I love it for those colder wintery days, and the savoury and sour notes are absolutely addictive.
Ingredients
- 2 large eggs
2 tbsp cornflour (aka cornstarch)
5 tbsp water
1 litre veg chicken stock - 3 Chinese dried chillies
- Any vegetables of choice - I used some cabbage, carrots, sweetcorn, shiitake mushrooms, coriander
For seasoning
- 2 tbsp light soy
- 1 tbsp dark soy
- 1 tbsp Chinese black vinegar
- 1 tbsp sesame oil
- 1/2 tsp white pepper
- Pinch of salt or MSG
Pair it with
Instructions
- In a bowl, whisk the eggs thoroughly and in a separate bowl, combine the cornflour and water to make a slurry.
- Heat up the stock in a pot and the chillies and the vegetables, bring to a gentle boil. Pour in the cornflour slurry then stir to combine and lightly thicken.
- Add in the ingredients for seasoning and stir to combine.
- Turn the heat to low and pour in the whisked eggs. Stir the eggs to make little ribbons. Season to taste and finish off with some fresh coriander.
- Prepare your broth: Heat the stock in a large pot on medium heat. If using meat, add it to the broth and cook until just done.
- Add veggies and aromatics: Throw in the Chinese dried chillies and your choice of vegetables and let them simmer for a few minutes to soften.
- Flavour the broth: Season the broth with soy sauce, vinegar, sesame oil, salt/MSG, and white pepper to taste. Adjust according to your preference for sourness and sweetness.
- Thicken the soup: In a small bowl, whisk together cornflour and water to create a slurry. Slowly pour the slurry into the simmering broth while stirring constantly. Continue cooking until the soup reaches your desired consistency.
- Add the egg ribbons: Whisk the eggs in a separate bowl. Once the soup has thickened to your preferred consistency, turn off the heat and slowly pour the eggs in a thin stream while gently stirring the broth to create delicate egg ribbons.
- Garnish and serve. Stir in any chopped spring onions and/or coriander. For an extra kick, add a drizzle of chilli oil or sprinkle some chilli flakes on top.
Variations:
- Spicy Sichuan style: Add a pinch of Sichuan peppercorns along with ginger for a numbing and spicy kick.
- More protein: Add some tofu, prawns or shredded chicken for a more protein packed soup.
Tips:
- Adjust the amount of vinegar and chillies to your desired level of sourness and spiciness.
- Don't overcook the egg ribbons. They should be cooked through but still very delicate.
- Great as leftovers as the flavours intensify over time.
Video demonstration
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