Vegetarian, Pork, and Thai/Chinese Hot and Sour Soup Recipes

Hot and sour soup is a beloved dish in Chinese cuisine, known for its harmonious balance of spicy, tangy, and savory flavors. It has an almost magical ability to warm the body and soothe the soul, making it a go-to comfort food for many. In this guide, we will explore three distinct hot and sour soup recipes, each bringing its unique twist to this classic dish. Whether you're looking for a vegetarian version, a rich and hearty meat-based soup, or a fusion take on the traditional, these recipes will surely satisfy your cravings.

1. Classic Hot and Sour Soup (Vegetarian)

This vegetarian version of hot and sour soup maintains all the classic flavors without the use of meat. It is a perfect choice for vegetarians or anyone looking for a lighter, yet still flavorful, option.

Ingredients:

8 cups vegetable broth

1/2 cup sliced shiitake mushrooms

1/2 cup wood ear mushrooms (or substitute with shiitake or oyster mushrooms)

1/2 cup tofu, sliced into strips

1/2 cup bamboo shoots, julienned

1/4 cup soy sauce

3 tablespoons rice vinegar

2 tablespoons chili paste or chili oil (adjust to taste)

1 teaspoon sugar

1/2 teaspoon white pepper

1 egg, lightly beaten

1 tablespoon cornstarch (dissolved in 2 tablespoons water)

2 teaspoons sesame oil

2 green onions, chopped

Fresh cilantro (optional, for garnish)

Instructions:

Prepare the Soup Base: In a large pot, bring the vegetable broth to a boil. Once boiling, add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, and tofu. Let it simmer for about 5-7 minutes, allowing the flavors to meld together.

Season the Soup: Add the soy sauce, rice vinegar, chili paste, sugar, and white pepper to the pot. Stir well to combine all the seasonings into the broth. Let it simmer for another 5 minutes.

Thicken the Soup: Slowly pour the cornstarch mixture into the soup, stirring constantly to prevent lumps. Continue stirring until the soup thickens to a velvety consistency.

Add the Egg: Turn down the heat and gently pour in the beaten egg in a thin stream while stirring continuously. The egg should form silky ribbons in the soup.

Finishing Touches: Drizzle in the sesame oil and stir to incorporate. Taste and adjust seasoning if needed, adding more soy sauce, vinegar, or chili paste according to your preferences.

Serve: Ladle the soup into bowls and garnish with freshly chopped green onions and cilantro, if desired. Serve hot and enjoy!

This version of hot and sour soup offers a delicate balance of umami from the soy sauce, tanginess from the vinegar, and a touch of heat from the chili paste, all while maintaining the lightness of vegetable-based ingredients.

2. Pork Hot and Sour Soup

For those who prefer a heartier soup, this version with pork adds richness and depth to the flavor profile. The pork enhances the broth, creating a more robust taste, while still maintaining the signature hot and sour elements.

Ingredients:

8 cups pork broth (or chicken broth if unavailable)

1/2 pound ground pork

1/2 cup sliced shiitake mushrooms

1/2 cup bamboo shoots, julienned

2 tablespoons soy sauce

1/4 cup rice vinegar

1-2 tablespoons chili paste or chili oil (adjust to taste)

1 teaspoon sugar

1/2 teaspoon white pepper

1 egg, lightly beaten

1 tablespoon cornstarch (dissolved in 2 tablespoons water)

2 teaspoons sesame oil

2 green onions, chopped

Fresh cilantro (optional, for garnish)

Instructions:

Cook the Pork: In a large pot, heat a little oil over medium heat. Add the ground pork and cook until browned and cooked through, breaking it up into small pieces with a spatula. Remove any excess fat, if necessary.

Build the Broth: Add the pork broth to the pot, along with the mushrooms and bamboo shoots. Bring the mixture to a boil and then reduce the heat to a simmer. Let the soup simmer for about 10 minutes.

Season the Soup: Stir in the soy sauce, rice vinegar, chili paste, sugar, and white pepper. Taste and adjust the seasoning according to your preference. Let the soup simmer for an additional 5 minutes to allow the flavors to develop.

Thicken the Soup: Slowly add the cornstarch mixture while stirring constantly. Let the soup thicken to a smooth, velvety consistency.

Add the Egg: Once the soup has thickened, reduce the heat and slowly pour the beaten egg in a thin stream, stirring gently to create ribbons of egg.

Final Touches: Stir in the sesame oil and taste the soup one last time to adjust the seasoning.

Serve: Ladle the soup into bowls and garnish with chopped green onions and cilantro, if desired.

The addition of ground pork makes this version of hot and sour soup richer, with a more savory depth to the broth. The pork fat and the umami from the broth provide a fuller texture that pairs wonderfully with the tangy and spicy elements.

3. Fusion Hot and Sour Soup (Tom Yum Inspired)

This fusion recipe takes inspiration from the Thai classic, Tom Yum soup, incorporating its bold flavors into the hot and sour soup format. The combination of lemongrass, lime leaves, and Thai bird’s eye chilies adds a fresh, citrusy twist, while still preserving the hot and sour essence.

Ingredients:

8 cups chicken or vegetable broth

1/2 cup sliced mushrooms (shiitake, button, or a mix)

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons chili paste or fresh Thai bird’s eye chilies (adjust to taste)

1 teaspoon sugar

1/2 teaspoon white pepper

2 stalks lemongrass, bruised and cut into pieces

3 kaffir lime leaves, torn into pieces

1/2 cup tofu or shrimp (optional)

1 egg, lightly beaten

1 tablespoon cornstarch (dissolved in 2 tablespoons water)

Fresh cilantro, Thai basil, and lime wedges for garnish

Instructions:

Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, and mushrooms to the pot. Allow it to simmer for 5-7 minutes to infuse the flavors.

Season the Broth: Stir in the fish sauce, lime juice, soy sauce, chili paste, sugar, and white pepper. Adjust the seasoning to suit your taste. You can add more lime juice for extra tanginess or more chili paste for a spicier broth.

Add Tofu or Shrimp: If using tofu or shrimp, add them to the broth and let them cook through for about 3-5 minutes, depending on what you're using.

Thicken the Soup: Slowly add the cornstarch mixture while stirring to achieve the desired consistency.

Add the Egg: Turn down the heat and gently pour in the beaten egg, stirring constantly to form silky egg ribbons.

Final Garnishes: Discard the lemongrass and lime leaves from the soup. Drizzle in a little sesame oil and taste for seasoning. Adjust if necessary.

Serve: Ladle the soup into bowls and garnish with fresh cilantro, Thai basil, and lime wedges.

This fusion version combines the hot and sour soup's essence with Tom Yum’s signature bold, herbal flavors. The result is a vibrant, aromatic dish that is both comforting and refreshing.

Conclusion

Hot and sour soup is a versatile dish that can be adapted in countless ways, depending on your taste preferences and dietary needs. Whether you opt for the vegetarian classic, a meaty pork version, or a unique fusion of Thai and Chinese flavors, each recipe offers its own delightful take on this beloved soup.

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