Hot & Sour Soup is a warming Chinese-inspired soup recognized for its distinctive combination of spicy heat, sharp acidity, savory depth, and subtle sweetness. This homemade version combines chicken, mushrooms, cabbage, corn, carrots, and eggs in a richly seasoned broth. Dark soy sauce, soy sauce, hot sauce, oyster sauce, vinegar, garlic, and black pepper give the soup its bold character, while a cornflour slurry creates the thick, silky consistency commonly associated with restaurant-style hot and sour soup.
Ingredients
- 4 tbsp oil
- 300 gms chicken
- 2 garlic chopped
- ½ cup mushroom
- 1 & ½ tsp black pepper
- ½ tsp salt
- 1 cup cabbage
- 1 cup corn
- 1 cup carrots
- 2 tbsp dark soy sauce
- 2 tbsp hot sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp garlic powder
- 1 chicken cube
- 2 tbsp vinegar
- 1 tbsp sugar
- 2 litres water (8 cups)
- Cornflour slurry: 1 cup water + 5 tbsp cornflour
- 2 eggs, beaten
- 2 tbsp spring onions
Instructions
- Prepare the Ingredients: Before beginning, prepare the chopped garlic, chicken, mushrooms, cabbage, corn, carrots, beaten eggs, and spring onions. Measure the sauces, vinegar, sugar, and seasonings so everything is ready when needed.
- Sauté the Garlic: Heat the oil in a large pot over medium heat. Add the chopped garlic and sauté until fragrant. Watch the garlic carefully and avoid allowing it to become dark or burnt.
- Cook the Chicken: Add the chicken to the pot along with the salt and black pepper. Stir regularly and cook for a few minutes so the chicken begins to cook and becomes coated with the garlic-seasoned oil.
- Add the Mushrooms: Add the mushrooms and stir them into the chicken. Continue cooking briefly so the mushrooms begin to soften and absorb some of the flavor from the pot.
- Add the Vegetables: Add the cabbage, corn, and carrots. Stir thoroughly to distribute the vegetables among the chicken and mushrooms.
- Add the Sauces and Seasonings: Add the dark soy sauce, hot sauce, soy sauce, oyster sauce, and garlic powder. Stir everything together thoroughly. Cook the mixture for approximately 5–6 minutes, stirring regularly.
- Add Water and Chicken Cube: Pour the 2 litres of water into the pot. Add the chicken cube and stir until the cube has dissolved and the seasoned ingredients are evenly distributed throughout the liquid.
- Simmer the Soup: Cover the pot and cook for approximately 20 minutes. Maintain a suitable simmer so the chicken cooks through and the vegetables become tender while the broth develops its flavor.
- Prepare the Cornflour Slurry: While the soup is cooking, combine 1 cup of water with 5 tbsp cornflour. Mix thoroughly until the cornflour is dispersed. Before adding the slurry to the soup, stir it again because the cornflour will naturally settle toward the bottom.
- Thicken the Soup: Remove the lid after the 20-minute cooking period. With the soup gently simmering, slowly add the cornflour slurry while stirring continuously. Continue stirring until the broth thickens and becomes smooth.
- Add the Vinegar and Sugar: Add the 2 tbsp vinegar and 1 tbsp sugar. Stir thoroughly so the sour and sweet elements become evenly distributed through the thickened broth.
- Add the Beaten Eggs: Slowly pour the beaten eggs into the hot soup while stirring continuously. Keep the soup moving as the egg is added so it forms thin, delicate ribbons throughout the broth. Continue stirring until the egg is cooked through.
- Finish With Spring Onions: Add the spring onions at the end as a fresh garnish. Stir lightly or sprinkle them over individual bowls.
- Serve: Ladle the Hot & Sour Soup into serving bowls and serve immediately while hot. Make sure each bowl receives a mixture of chicken, vegetables, egg ribbons, and flavorful broth.
Notes
Cornflour Slurry: Always stir the cornflour and water again immediately before adding the mixture to the soup. Cornflour settles quickly, and an unstirred slurry may thicken unevenly. Thickening: Add the slurry gradually while stirring continuously. This helps produce a smooth broth and minimizes the possibility of lumps. Egg Ribbons: Pour the beaten eggs slowly into the hot soup while stirring. Continuous movement helps create the thin strands characteristic of this style of soup. Garlic: Cook the garlic only until fragrant. Avoid burning it because burnt garlic can make the entire soup taste bitter. Vegetables: The cabbage, corn, carrots, and mushrooms should become tender while retaining enough texture to remain recognizable in the finished soup. Flavor Balance: Hot sauce and black pepper provide heat, vinegar provides sourness, soy sauces and oyster sauce contribute savory depth, and sugar adds a subtle sweetness. Sauce Combination: Dark soy sauce and regular soy sauce are both included because they contribute different characteristics to the broth. The dark soy sauce adds deeper color and richness, while soy sauce provides additional seasoning. Chicken: The recipe uses 300 gms of chicken as specified. Cook it thoroughly during the simmering stage before serving. Water: The recipe uses 2 litres, or approximately 8 cups, of water. This creates the main soup base for the chicken, vegetables, and sauces. Serving: Serve the soup hot and garnish with spring onions immediately before eating for the freshest presentation. Consistency: If the soup is thicker than preferred, carefully adjust its consistency with additional liquid. If it is not thick enough, additional thickening should be approached gradually rather than adding dry cornflour directly to the hot soup. Cooking Heat: Use controlled heat during the final thickening and egg stages. Excessive boiling can make the soup more difficult to manage once the cornflour has been added.
