Incredibly delicious Chinese Hot and Sour Soup with Ramen is the perfect comfort food that’s ready in under 30 minutes! It’s a hearty meal, full of veggies, tofu, mushrooms and chicken.
I have never had such an incredible response to a recipe even before I posted it. I made this chinese hot and sour soup with ramen a couple of days ago and ended up posting this picture on Instagram and since then I have received soooo many requests for the recipe that I was almost feeling guilty about not being able to do write this up earlier. You can actually go and read all the comments!
Clearly this soup is a winner, at least on Instagram and you guys can give me your verdict too once you try it. But whatever you say, we are definitely IN LOVE with this chinese hot and sour soup with ramen. This is an interesting twist between how hot and sour soup is made in India and the authentic way of doing it. But I also went ahead and added some ramen which is essentially Japanese. Now I’m confused. Because there’s an Indian style, Chinese flavors, and Japanese noodles. Clearly this soup is going to have life issues to deal with in its future 😂
I’m basically soup binging right now.
This is a really simple recipe that uses up a ton of veggies and particularly mushrooms. I ended up using three kinds of mushrooms because we are all mushroom lovers here. But you can stick to one. Tofu, chicken and pork are all standard ingredients in this soup. But you can decide which ones you like or even use a combination of two types of protein.
Lets quickly jump in and answer a few simple questions you might have before we get to the detailed recipe.
Ingredients in chinese hot and sour soup with ramen?
The list of ingredients in this hot and sour soup with ramen is simple – chillies, ginger, garlic, celery, carrots, mushrooms, tofu, chicken, soy sauce, cornstarch, vinegar and ramen of course. These are things that are probably already in your pantry so its a quick and easy soup to make which is ready in under 30 minutes. Perfect for last minute dinners! Plus leftovers make for fantastic light lunches.
What makes chinese hot and sour soup hot?
The heat in this chinese hot and sour soup with ramen comes from dried red chillies and white pepper. The soup has to be on the hotter side. The sourness comes from adding vinegar right at the end. If you add the vinegar in the beginning or towards the middle, the vinegar will evaporate during cooking. Which is why we add the vinegar right at the end.
Does Chinese hot and sour soup have gluten?
Normally, hot and sour does not have gluten but my version does because I add ramen noodles to it. If you skip the noodles, this will become a gluten free recipe.
Add some Chicken
You can easily make this recipe with chicken. Just add some shredded chicken while boiling the soup, or add 1/4 inch pieces of raw chicken in the beginning so that they boil and cook as the soup cooks.
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!
More Hearty Soupy Noodle Bowls
Watch Chinese Hot and Sour Soup with Ramen Recipe Video
Chinese Hot and Sour Soup with Ramen
- 2 tablespoons Vegetable Oil
- 2 dried Red Chillies finely chopped (feel free to cut this down to 1 if you like your food less spicy)
- 1 tablespoon Ginger chopped
- 1 tablespoon Garlic chopped
- 1/2 cup Celery chopped
- 1 cup Carrots chopped
- 3 cups Assorted dried or fresh Mushrooms I used shiitake mushrooms, wood ear mushrooms and button mushrooms
- 2 tablespoons Dark Soy Sauce
- 2 tablespoons Light Soy Sauce
- 1 cup Firm Tofu sliced
- 2 1/2 tablespoons Cornstarch
- 1 pack Ramen noodles
- 1 Egg beaten
- 2 tablespoons Rice Vinegar
- 1/4 teaspoon White Pepper powder
- 1/2 teaspoon Salt optional
- 1 teaspoon Toasted Sesame Oil
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
- While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.
- Add chicken or pork: If you want to make this soup non vegetarian, add chicken or pork while boiling the mushrooms and tofu
- Spice levels: We like our hot and sour soup spicy so two chillies is great for us. You can always increase or reduce the chillies depending on how spicy you like your food
- Ramen: Feel free to skip the ramen altogether if you prefer just soup, but I'm a sucker for noodles!
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