Spicy Hot And Sour Soup
A vibrant hot and sour soup with mushrooms, tender meat, and tofu, flavored with vinegar, soy, and chili for a tangy, spicy, comforting dish perfect for any occasion.
Ingredients
Instructions
- Thinly slice the mushrooms and cut the meat and tofu into 1 1/2-inch strips about the thickness of a pencil.
- Chop the green onions into small pieces.
- Bring the soup broth to a boil in a pot.
- Add all ingredients except the green onions to the broth and simmer for about 1 minute.
- Stir in the sherry, soy sauce, and vinegar.
- Bring the mixture back to a boil.
- Add the cornstarch paste to thicken the soup.
- Remove from heat and stir in the chopped green onions.
Tips & Substitutions
For a richer flavor, consider adding a splash of sesame oil or a dash of chili oil to the broth. If you don't have mushrooms, you can substitute with bok choy or shredded carrots for added texture. Adjust the level of spice by varying the amount of crushed red pepper to suit your taste. This soup also pairs well with rice, making it a perfect side to complement dishes like Okinawan Fried Rice.
Serving Suggestions
Serve the spicy hot and sour soup hot, garnished with additional chopped green onions for a fresh touch. It pairs well with steamed jasmine rice or fried rice dishes like Grandma's Pork-Fried Rice. For a complete meal, consider serving it alongside a light salad or some spring rolls for added crunch and flavor.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to maintain the soup's consistency. Heat gently on the stove to avoid overcooking the ingredients. Avoid microwaving if possible, as it can alter the texture of the tofu and meat.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Hot And Sour Soup contains roughly 240 calories, with 6g protein, 34g carbohydrates, and 8g fat. It is an excellent source of vitamin C (118% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2150mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Substitute the cooked beef and pork with additional tofu or add more vegetables like bell peppers and bok choy. Use vegetable broth in place of meat broth, and you can still achieve a delicious and hearty hot and sour soup with these adjustments.
How can I adjust the spiciness of the soup?
To control the heat, start with a smaller amount of crushed red pepper and taste as you go. You can always add more if you prefer a spicier soup. Additionally, consider serving it with sliced fresh chilies on the side for those who enjoy extra heat without overwhelming the entire dish.
What can I use instead of sherry?
If you don't have sherry on hand, rice vinegar or a splash of white wine can be good substitutes. For a non-alcoholic option, use a bit of apple cider vinegar mixed with a touch of sugar to mimic the sweetness and acidity of sherry, ensuring the flavor profile remains balanced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).