Chinese Hot and Sour Soup with Ramen

I made this Chinese hot and sour soup a couple of days ago, and I can tell you that it is easily one of the best things I have ever made! This recipe is an interesting twist between how hot and sour soup is made in India and the authentic way of doing it. It’s got the same umami, spicy, aromatic flavors like the authentic version, but it’s also spicy and Indianised just a little bit.

This hot and sour soup is just the kind of thing you want to slurp on while it rains outside. It’s warm, comforting, and so so delicious! This soup is pretty by itself, but I love adding in some noodles every once in a while to make it more hearty and filling. This

Hot & Sour Soup Ingredients

Chicken: I have used boneless, skinless chicken thigh pieces. You may use breast pieces but make sure to reduce the cook time to ensure they stay juicy and tender through the end.

Tofu: Firm tofu for added protein and texture. You can use paneer instead.

Mushroom: Shiitake mushrooms provide a lovely hint of smokiness and texture. You can use button mushrooms in its place.

Aromatics: Ginger, garlic, celery, green chilli, and spring onion for lots of flavor. These form the base of the hot and sour soup.

Carrot: finely chopped for nutrition and texture.

Sauces: Light and dark soy sauce, oyster sauce, and vinegar provide umami, flavor, and tang.

Spices: White pepper powder for some heat.

Egg: Whisked to create ribbons, which results in tonnes of texture and flavor

Cornstarch: To thicken the soup slightly

Toasted sesame oil: To garnish for an authentic Chinese flavor

Frequently Asked Questions

Richa’s Top Tips

• Don’t skip the mushroom soaking liquid: The reserved shiitake soaking water adds a deep umami flavour that makes the soup taste much richer.
• Cook on high heat: Stir frying the aromatics and chicken over high heat builds flavour without making the vegetables soggy.
• Add the cornstarch slurry slowly: Stir continuously while pouring it in to prevent lumps. If the soup sits for a while and thickens too much, simply add a splash of hot water while reheating.
• Create perfect egg ribbons: Lower the heat slightly before adding the egg. Pour it in a thin stream while gently stirring the soup in one direction to get delicate ribbons instead of scrambled egg.
• Finish with sesame oil: Add the toasted sesame oil right at the end. Cooking it for too long dulls its nutty aroma.

Storage & Reheating

• Refrigerate: Let the soup cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days.
• Freeze: You can freeze the soup for up to 2 months. The tofu texture may become slightly chewier after thawing, but the soup will still taste delicious.
• Reheat: Warm the soup gently on the stovetop over medium heat, stirring occasionally. If it has thickened in the fridge, add a splash of water or stock to loosen it to your preferred consistency. Avoid boiling it vigorously, as this can make the egg ribbons break apart.

Serving Ideas

• Enjoy it as a starter: Serve it hot before your favourite Chinese-inspired meal. It pairs especially well with fried rice, noodles and stir fries.
• Make it a complete meal: Pair it with steamed jasmine rice or add cooked noodles directly to the soup for a filling lunch or dinner.
• Serve with crispy sides: Spring rolls, momos, crispy honey chilli potatoes or chicken lollipops make excellent accompaniments.
• Add your own toppings: Finish with extra spring onion greens, a drizzle of chilli oil, a dash of white pepper or a few drops of vinegar so everyone can customize their bowl.
• Serve piping hot: Hot and sour soup is best enjoyed straight off the stove while it’s steaming and the flavours are at their freshest.

Customisation Ideas

• Turn it into a complete meal: Add cooked noodles like hakka noodles, ramen, rice noodles or egg noodles just before serving to transform the soup into a hearty, satisfying one-bowl meal. You may want to add a splash of extra stock or water since the noodles will absorb some of the broth.
• Make it vegetarian: Skip the chicken and replace the oyster sauce with vegetarian oyster sauce or mushroom stir fry sauce. You can also add more tofu or extra mushrooms.
• Use different mushrooms: Button mushrooms, cremini or oyster mushrooms all work well if you can’t find shiitake mushrooms.
• Add more vegetables: Finely chopped cabbage, bamboo shoots, baby corn, bell peppers or bok choy are all great additions.
• Adjust the heat: Add extra green chillies or a little chilli oil for a spicier soup, or reduce the chilli if you prefer a milder version.
• Make it tangier: If you enjoy a sharper hot and sour soup, stir in an extra teaspoon of vinegar just before serving.
• Boost the protein: Add more chicken, prawns or even shredded cooked chicken to make the soup heartier.

This hot and sour soup with ramen is one of those easy soupy meals that everyone in the family will love. You can turn down the heat if that’s what you prefer but personally, I like that this soup clears up the sinuses and keeps me warm!

This article was researched and written by Urvi Dalal.