Hot & Sour Soup, Spicy Recipe
12 oz: $3.25 32 oz: $8.95
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Ingredients
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Soup Base & Broth
Proteins & Add-ins
Aromatics & Seasoning
Thickening & Finishing
Method
Soup Base & Broth
- 1
Prepare broth
In a large pot or Dutch oven, combine 6 cups chicken stock and 1 cup water. Bring to a gentle simmer over medium heat.
- 2
Season broth
Add 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp shaoxing wine, 3 tbsp rice vinegar, 2 tsp chili garlic sauce, 1 tsp chili oil, 1 tsp sugar, 1 tsp white pepper and 1/2 tsp salt. Stir and taste; adjust soy, vinegar, chili, or salt to reach a pronounced hot-and-sour balance (more vinegar for sour, more chili for heat). Keep at a gentle simmer.
Proteins & Add-ins
- 3
- 4
Cook chicken
Add the thinly sliced chicken breast to the simmering broth and cook 2–3 minutes until just opaque. Stir gently to separate slices.
- 5
Add tofu
Gently slide the tofu strips into the pot and simmer another 1–2 minutes to warm them through without breaking them up.
Aromatics & Seasoning
- 6
- 7
Adjust seasoning
Taste the soup and adjust seasoning: add an extra teaspoon or two of rice vinegar if you want more sour brightness, up chili garlic sauce or chili oil for heat, or a pinch more sugar to balance. If you prefer sharper acidity, stir in 1 tsp white vinegar now.
Thickening & Finishing
- 8
Make cornstarch slurry
Whisk 3 tsp cornstarch with 3 tbsp cold water until fully dissolved to make a slurry. With the soup at a gentle simmer, slowly drizzle the slurry into the pot while stirring constantly to avoid lumps; simmer 1–2 minutes until the broth slightly thickens. The consistency should coat the back of a spoon but still be pourable.
- 9
- 10
Finish and garnish
Stir in 1/2 tsp sesame oil and 2 tbsp sliced green onion. Give a final taste and adjust salt, white pepper, or vinegar as needed. Serve immediately while hot.