Welcome to Kelly’s Kitchen! Hot and Sour Soup is one of my favorite soups; it’s a perfect warm-up on a cold winter day. Its velvety thick broth, spiked with choose-your-own-adventure hot pepper slices, and the perfect amount of sour flavor to temper the heat and get the blood flowing. This soup is so simple in fact, that you can switch and swap the protein and add in other veggies to make it just to your liking! Let’s get right to it.
Quick Hot and Sour Soup with Dumplings Ingredients
Grapeseed or Vegetable Oil
8 oz. Fresh Shiitake Mushrooms
Grated or Minced Fresh Ginger
Low-Sodium Chicken Broth
Low-Sodium Soy Sauce
Bamboo Shoots
Ground White Pepper
Frozen Pork Gyoza or Potsticker Dumplings
Cornstarch
Distilled White Vinegar
Scallions or Cilantro and Fresh Chiles
How to Prepare Quick Hot and Sour Soup with Dumplings
Step 1
In a large saucepan, braiser, or Dutch oven, over medium heat, heat 3 tablespoons of neutral-tasting oil, like grapeseed or vegetable oil. Add your sliced shiitake mushrooms and grated or minced ginger. Cook until just fragrant, about 1-2 minutes.
Step 2
Add in the soy sauce, bamboo shoots chicken broth, and white pepper. Stir to combine and bring to a boil.
Step 3
When the mixture comes up to a boil, reduce the heat to maintain a low simmer and add in the frozen dumplings. Keep it at a low simmer for about 5-7 minutes, stirring occasionally, until the dumplings are cooked through.
Step 4
In a small bowl, whisk together 1/4 cup water and 2 tablespoons cornstarch to make a slurry. When the dumplings are cooked through, pour the slurry into the soup and stir. Add the white vinegar and stir to combine. Stir and cook for about 2 minutes, until the broth has thickened.
Step 5
Turn off the heat and taste for seasoning. If it needs more vinegar, add another tablespoon of vinegar and stir to combine. Add kosher salt and black pepper if needed.
Step 6
Ladle the soup into bowls and garnish with as many hot pepper slices as you like, top it off with cilantro or sliced scallions.
This soup is done in less than 15 minutes, and with virtually no prep, you can enjoy its silky, spicy goodness in about 20 minutes. I do hope you give this soup a try. You can dial up or down the sour and heat to make it just how you like it. It’s wonderful and easy with the packaged frozen pork dumplings. A restaurant-worthy Quick Hot and Sour Soup with Dumplings right in the comfort of your own kitchen! Take care and be well, xo Kelly
For another great winter soup recipe, check out my recipe for Cioppino – the San Francisco Fisherman Stew
Key Equipment
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Quick Hot and Sour Soup with Dumplings
Ingredients:
- 3 tbsp. Grapeseed or Vegetable Oil
- 8 oz. Fresh Shiitake Mushrooms stemmed and thinly sliced
- 2 tbsp. Grated or Minced Fresh Ginger
- 8 cups Low-Sodium Chicken Broth
- 1/3 cup Low-Sodium Soy Sauce
- 1/3 cup Drained Bamboo Shoots cut into matchsticks
- 1/4 tsp. Ground White Pepper
- 12 Frozen Pork gyoza or Potsticker Dumplings about 8 ounces
- 2 tbsp. Cornstarch
- 3 tbsp. Distilled White Vinegar
- Thinly Sliced Scallions or Cilantro and Fresh Chiles such as red Fresno, Serrano or jalapeño, for garnish
Instructions:
- In a large saucepan, braiser, or Dutch oven, over medium heat, heat 3 tablespoons of neutral-tasting oil, like grapeseed or vegetable oil. Add your sliced shiitake mushrooms and grated or minced ginger. Cook until just fragrant, about 1-2 minutes.
- Add in the soy sauce, bamboo shoots chicken broth, and white pepper. Stir to combine and bring to a boil.
- When the mixture comes up to a boil, reduce the heat to maintain a low simmer and add in the frozen dumplings. Keep it at a low simmer for about 5-7 minutes, stirring occasionally, until the dumplings are cooked through.
- In a small bowl, whisk together 1/4 cup water and 2 tablespoons cornstarch to make a slurry. When the dumplings are cooked through, pour the slurry into the soup and stir. Add the white vinegar and stir to combine. Stir and cook for about 2 minutes, until the broth has thickened.
- Turn off the heat and taste for seasoning. If it needs more vinegar, add another tablespoon of vinegar and stir to combine. Add kosher salt and black pepper if needed.
- Ladle the soup into bowls and garnish with as many hot pepper slices as you like, top it off with cilantro or sliced scallions.
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