Asian-Inspired

Szechuan Hot and Sour Soup

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Szechuan Hot and Sour Soup

Szechuan Hot and Sour Soup is a weakness of mine, mostly because of the of the sour part. I’ve had a few of them at Chinese buffets here stateside but for some reason, they are just not as sour as they’re supposed to be. I attributed the watering down as an attempt of trying to appease the majority palate but without its intense sourness, the soup just misses its oomph.

Szechuan Hot and Sour Soup

So here’s my take, catered to how sour I prefer it. However, feel free to add the vinegar in gradual increments to suit your taste. The soup should have a thick consistency with mushrooms and tofu adding texture and egg strands beautifully wrapping up the whole thing.

Szechuan Hot and Sour Soup

If you need some pointers on how to go about making egg strands, hop over to my Egg Drop Soup recipe as I’ve explained it there in some detail.

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Szechuan Hot and Sour Soup


  • Author: The Cooking Jar
  • Yield: 8 1x
Scale

Ingredients

  • 1/2 cup button mushrooms, cut into matchsticks
  • 1/2 cup tofu, cut into matchsticks
  • 8 cups chicken stock
  • 4 teaspoons thin soy sauce
  • 3 tablespoons chili paste /Sriracha sauce
  • 3 teaspoons white vinegar
  • 1 teaspoon sesame oil
  • 1 egg, beaten
  • 4 tablespoons cornstarch mixed with 8 tablespoons cold water
  • 2 green onions, sliced

Instructions

  1. Combine chicken stock, thin soy sauce and chili paste in a Dutch oven
  2. Bring to a boil over medium high heat
  3. Slow stir in the cornstarch slurry and simmer until the soup thickens
  4. Add mushrooms, tofu, vinegar and sesame oil and stir gently, simmering for 3 minutes
  5. Remove from heat and slowly drizzle in egg mixture, constantly stirring with a fork
  6. Dish and serve hot

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8 Comments

  • Reply
    dassana
    October 21, 2013 at 4:38 PM

    one of the indo chinese soups which i just love. this is a must whenever we order chinese food. but we have the vegetarian version.

    • Reply
      The Cooking Jar
      October 22, 2013 at 11:16 PM

      Agreed, I cannot enjoy a Chinese buffet without this.

  • Reply
    Native Girl
    October 24, 2013 at 11:58 PM

    Have you ever frozen this?

    • Reply
      The Cooking Jar
      October 25, 2013 at 7:14 AM

      No, I have only frozen lentil soups before, this one doesn’t last long enough for me to have leftovers.

  • Reply
    Lorna
    September 27, 2015 at 3:44 PM

    What can you use in place of a Dutch Oven if you don’t have one?

    • Reply
      The Cooking Jar
      September 28, 2015 at 4:19 PM

      Any stock pot will do too. Just a pot big enough to accommodate 8 cups of chicken stock plus some fillings. If you don’t have something big enough, you can also scale down the recipe by half! Thanks for trying out and old recipe of mine 🙂

  • Reply
    Nola
    December 8, 2017 at 11:15 AM

    I’d love to make this but my partner is allergic to eggs. Will it work if I just leave the egg out, or can you recommend a substitute?

    • Reply
      The Cooking Jar
      January 29, 2018 at 4:45 PM

      It will work without the egg strands although that’s a huge part of the hot and sour soup!

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