Chinese Hot and Sour Soup with Tofu and Vegetables Recipe
Classic Chinese hot and sour soup is a bit like an Asian version of Polish sour cucumber soup – it warms you up, stimulates the appetite, and does a great job waking you up after a long day. In China it’s often served in small bowls as a side to lunch or dinner, but it can easily be a light supper on its own. The version with tofu and vegetables is milder, and you can easily adjust the heat level to your taste.
This is a lighter, vegetable-forward version of classic Chinese hot and sour soup that keeps the characteristic balance of sourness and heat without being heavy. Thanks to tofu and plenty of vegetables, it’s filling yet still light, and the level of spiciness and sourness is easy to adjust to your own taste.
Chef's tips
Prepare all the ingredients before you start cooking – the soup itself comes together quickly, and it’s easier when everything is chopped and ready. Taste at each stage of seasoning with vinegar, soy sauce, and chili; this soup is all about balance, so adjust gradually. If you’re using dried mushrooms, don’t forget to add some of the soaking liquid to the pot for extra depth of flavor (strain it first to remove any grit).
How to serve
Serve the soup very hot in small bowls as a starter or in larger bowls as a light main dish. It pairs well with simple steamed rice, stir-fried vegetables, or light dumplings. For extra freshness, you can top it with additional chopped chives or spring onion and a few drops of fresh chili oil for those who like it spicy.
Ingredients
- chicken or vegetable stock can be made from a cube, but homemade is best - 1 l
- firm natural tofu firm, for cutting into cubes - 200 g
- button mushrooms or other mild mushrooms e.g. oyster mushrooms - 150 g
- carrot - 1 piece
- Chinese cabbage or white cabbage, finely chopped - 150 g
- egg - 1 piece
- rice vinegar can be replaced with light white wine vinegar - 3 tablespoons
- soy sauce light soy sauce is best - 3 tablespoons
- sesame oil for aroma, can be omitted - 1 teaspoon
- potato or corn starch for thickening - 2 tablespoons
- garlic - 2 cloves
- fresh ginger or 0.5 teaspoon dried - 2 cm
- ground pepper black or white - 0.5 teaspoons
- chili paste or chili flakes amount to taste - 0.5 teaspoons
- chives chopped, for serving - 2 tablespoons
Preparation
- Cut the tofu into small cubes. Slice the mushrooms into thin slices. Peel the carrot and cut into thin matchsticks or half-slices. Slice the Chinese cabbage into thin strips.
- Finely chop the garlic. Peel the ginger and grate it on a fine grater.
- Heat the stock in a pot until it starts to gently simmer.
- Add the carrot and mushrooms. Cook over medium heat for about 5–7 minutes, until they soften.
- Add the Chinese cabbage, tofu, garlic, and ginger. Cook for another 3–4 minutes over medium heat.
- In a small bowl, mix the rice vinegar, soy sauce, pepper, and chili paste or chili flakes. Pour the mixture into the soup, stir, and taste. If needed, add a bit more vinegar (for a more sour soup) or soy sauce (for a saltier soup).
- In a separate glass, mix the starch with 4 tablespoons of cold water until there are no lumps. Slowly pour it into the simmering soup, stirring constantly. Cook for 1–2 minutes, until the soup slightly thickens – it should be a bit thicker than clear broth, but not jelly-like.
- Beat the egg in a bowl. Reduce the heat so the soup is only gently bubbling. Pour the egg into the soup in a thin stream while gently stirring the soup with a spoon in one direction. Thin “ribbons” of egg will form.
- Finally, add the sesame oil, stir, and turn off the heat.
- Serve the hot soup sprinkled with chopped chives. If you like it spicier, you can add a bit more chili on top.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj powoli w garnku, mieszając, aby jajko się nie rozwarstwiło. Najlepiej smakuje w ciągu 1–2 dni.
