This quick and easy hot and sour soup with spring vegetables is loaded with flavor! It’s even better than a restaurant but so easy!!
Hi everyone! It’s Lindsay from With Salt and Pepper today and I’m bringing you one of my hands down FAVORITE soups to make, any time of the year. I’m a big fan of Asian inspired dishes, especially ones that can be made in under 30 minutes, and ones that store well for a few days at a time…like this soup. I make this soup all year round, but I vary the additions based on what’s in season at the time. For this go round, I’ve included two of my most favorite spring veggies…asparagus and snap peas. And then I couldn’t stop there, I had to go and add an egg because spring just SCREAMS an egg addition to me…so it just had to happen.
This hot and sour soup base is my go to on regular occasion for lots of reasons. For one thing, it’s got pretty simple ingredients that I always have on hand, which is a major plus because then I don’t have to plan. It’s also one of those recipes that you don’t need to follow like it’s rocket science. The framework is there, but you can adjust the spice, salt, and toppings to your liking without meticulous measuring. And the best thing about this soup? You literally just boil the broth ingredients for a bit, then add in the rest just before serving.
This soup is similar in flavor to my Shrimp Wonton Soup, but with way more vegetables. The toppings for the variation I’m sharing today can all be made ahead of time which is another serious plus in my home. And if you don’t want to take the time to grill or bake the chicken? A rotisserie is a completely legit and encouraged option. ENJOY!!!
Hot and Sour Soup with Spring Vegetables
- -8 cups chicken stock
- -2 teaspoons toasted sesame oil
- -3 tablespoons unseasoned rice wine vinegar
- -3 tablespoons low sodium soy sauce
- -2 teaspoons Sriracha or garlic chili sauce
- -salt and pepper to taste
- -8 ounces baby bella mushrooms, sliced thin
- -1 pound asparagus tips
- -1½ cups snap peas, rough chopped
- -3 cups chopped cooked chicken
- -4 hard boiled eggs, sliced in half or quartered
- -1 package rice noodles, cooked and rinsed according to the package instructions
- -1 red chili pepper, thinly sliced
- -1/2 cup fresh cilantro leaves, chopped
- -4 green onions, slice thin (both green and white parts)
- *sesame seeds for garnish
- In a large stockpot, stir together the chicken stock, sesame oil, rice wine vinegar, soy sauce, and garlic chili sauce. Bring to a boil, cover, and lower heat to a simmer for 15 minutes.
- Add in the sliced mushrooms and continue to simmer with the lid on for 5 more minutes. Taste to season with salt and pepper.
- Remove the lid and add in the asparagus tips and snap peas. Simmer with the lid off for 3-4 minutes until the vegetables just begin to turn bright green and soften. Turn the heat down to low and add in the chicken to just heat through.
- Remove pan from heat and divide soup evenly between 4-6 soup bowls, depending on your crowd.
- Evenly divide the rice noodles and eggs amongst the bowls, then garnish each with the red chili pepper, cilantro leaves, green onions, and sesame seeds. ENJOY!
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