Hot and Sour Squid Soup
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Hot and sour squid soup has a sharp, peppery broth with tender squid, silken tofu and fine strands of egg. Ginger and shiitake mushrooms add an earthy flavor. It’s a Chinese-inspired seafood soup with enough vinegar to earn the “sour” in its name.
If you usually order fried calamari, this squid soup is a different way to enjoy this type of seafood. The squid has a delicate flavor that’s really good in the tangy broth. You can keep the chili level mild or turn up the heat if you prefer a spicier soup.
Hot and Sour Squid Soup at a Glance
Prep time: About 15 minutes, with mushrooms already soaked
Cook time: About 15 minutes
Total time: About 30 minutes, plus mushroom soaking
Servings: 2 generous bowls
Cuisine: Chinese-inspired
Main ingredients: Squid, silken tofu, mushrooms and egg
Cooking method: Stovetop simmering
Storage: Refrigerate covered; eat within 3 to 4 days.
What is Hot and Sour Squid Soup?
This is a seafood variation on Chinese-style hot and sour soup. Vinegar gives the broth its sourness, and white pepper and chili add heat to it. Egg and tofu counter the sharpness, and there’s a little cornstarch to lightly thicken the broth.
You might also see squid described as calamari, the Italian term, which is why some people call this a calamari soup recipe. Here, the squid is cut into small pieces and cooked briefly at the end.
Why You’ll Love It
- A tangy broth: The vinegar gives this soup its characteristic sharp taste.
- Seafood without frying: You can enjoy tender squid without batter or a pan of hot oil.
- Adjustable heat: White pepper, chili oil and optional fresh chili let you control how spicy it comes out.
Hot and Sour Squid Soup Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Squid: Buy cleaned raw squid tubes, tentacles or both – not breaded or battered calamari. Thaw frozen squid in the refrigerator, drain well and cut into small, evenly sized pieces.
- Shiitake mushrooms: Soak dried shiitakes according to the package directions until they’re soft. Discard tough stems and then slice the caps thinly.
- Bamboo shoots: You’ll need canned, commercially prepared bamboo shoots, drained and cut into thin strips.
- Silken tofu: Cut it into cubes and handle it gently. It breaks easily, so use a spoon to fold it into the broth gently.
- Light soy sauce: This means the regular, lighter-colored Chinese style, rather than dark soy sauce. It’s often just labeled as soy sauce without the “light”.
- White wine vinegar: I usually start with a couple of tablespoons and taste before adding the rest. Rice vinegar is another option, but make sure you’re using unseasoned vinegar and not sweetened rice vinegar meant for seasoning sushi.
- Cornstarch: Mix it with cold water before adding it to the soup to prevent lumps.
- Egg: Make sure to beat it thoroughly so you can pour it in a thin stream.
How to Make Hot and Sour Squid Soup
The full instructions with weights and measurements are in the recipe card below.
- Prepare the broth: Sauté the ginger and vegetables, then add the stock and water.
- Thicken and add the egg: Stir in the cornstarch slurry, warm the tofu and pour in the beaten egg.
- Finish with the squid: Cook the squid briefly, then season with vinegar, soy sauce and chili oil.
Handy Equipment for Squid Soup
- Chef’s knife: Make sure it’s sharp for slicing the squid and vegetables.
- Cutting board: Don’t forget to wash it in soapy water after preparing raw squid.
- Measuring cups and spoons: For the seasonings and cornstarch.
- Liquid measuring cup: For the stock and water.
- Large saucepan or soup pot: Use a pot with enough room for about 4 cups of broth as well as the tofu and vegetables.
- Small bowls: Mix the squid marinade and cornstarch slurry separately.
Tips for the Best Hot and Sour Squid Soup
- Finish the broth before adding the squid: The vegetables should be tender and the egg cooked before you add your squid. This avoids simmering the seafood while you finish other steps, and overcooking squid risks it coming out rubbery!
- Keep the pieces similar in size: Thin rings and small tentacle sections cook more evenly than a mixture of large chunks and tiny pieces.
- Stir slowly for egg ribbons: Pour the beaten egg into a gently simmering broth while stirring slowly in one direction. Fast stirring breaks it into much smaller pieces.
- Serve promptly: Leaving the finished soup simmering can toughen the squid.
Substitutions and Variations
- Fresh mushrooms: Use 3 fresh shiitakes instead of soaked dried ones. Trim the stems and slice the caps.
- Firmer tofu: Soft or medium tofu is easier to handle than silken tofu, although the texture will be different.
- Shrimp variation: Replace the squid with the same weight of peeled raw shrimp. Add them near the end and cook until opaque and cooked through, adjusting the time for their size.
- Optional extras: Add chopped fresh chili with the ginger for some more heat. Add a garnish of cilantro and/or thinly sliced green onion.
Serving Suggestions
Serve this hot and sour seafood soup in small bowls before a Chinese-inspired dinner or divide it into 2 larger portions for lunch. Steamed rice is a simple accompaniment for a more filling meal. If you want a hot and sour soup without squid, try my Chinese-style hot and sour soup instead.
How to Store
- Refrigerate: Refrigerate promptly in covered containers; eat within 3 to 4 days.
- Reheat: Heat only the portion you need to 165°F (74°C), stirring gently. Avoid prolonged simmering because the squid can get tough.
- Freeze: For better texture, freeze the vegetable broth before adding the tofu, egg and squid. Use within 2 to 3 months, thaw in the refrigerator and finish the soup with those ingredients when serving.
Chinese Squid Soup FAQs
No, I’d describe it as a Chinese-inspired seafood adaptation. It features squid, white wine vinegar and chili oil, so it’s best described by its ingredients rather than presented as an authentic regional recipe.
Yes. Raw calamari tubes and tentacles work well in squid soup. Choose cleaned, unbreaded squid and cut it into small pieces before cooking. Squid and calamari refer to the same animal, but calamari is often used in culinary terminology, just like a cow and beef or a deer and venison.
It can be if you use certified gluten-free tamari instead of regular soy sauce in both the soup and marinade. Check the stock, chili oil and other packaged ingredients for gluten too.
Hot and Sour Squid Soup
Ingredients
- 3 ounces (85g) cleaned raw squid, thawed if frozen, cut into thin rings or small pieces
- 1 teaspoon neutral cooking oil
- 1 tablespoon finely shredded fresh ginger
- 1 ounce (30g) canned bamboo shoots, drained and thinly sliced
- 3 dried shiitake mushrooms, soaked according to package directions, tough stems removed and caps thinly sliced
- ½ medium carrot, finely shredded
- 2 cups (480ml) reduced-sodium chicken stock or vegetable stock
- 2 cups (480ml) water
- 11 ounces approx (300g approx) silken tofu, drained and cubed
- 1 large egg, beaten
- 1 tablespoon light soy sauce
- 5 tablespoons (75ml) white wine vinegar, divided, to taste
- ¼ teaspoon chili oil
- Salt and/or white pepper, to taste
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon granulated sugar
- A few drops of sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ½ red or green chili, finely chopped
- Chopped fresh cilantro, for garnish
- Thinly sliced green onion, for garnish
Equipment
- Large saucepan or soup pot
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Liquid measuring cup
- Small bowls
Method
- Mix the squid with the marinade ingredients in a small bowl. Refrigerate while you prepare the remaining ingredients. Mix the slurry ingredients in a separate bowl.
- Heat the neutral oil in a large saucepan over medium heat. Add the ginger and optional fresh chili. Stir for about 30 seconds, then add the mushrooms, bamboo shoots and carrot. Cook for 2 to 3 minutes, stirring.
- Pour in the stock and water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 3 to 5 minutes.
- Stir the slurry again and pour it into the simmering broth while stirring. Simmer for 1 to 2 minutes, until lightly thickened. Add the tofu and allow it to heat through.
- Keep the broth at a gentle simmer. Pour the beaten egg in a thin stream while stirring slowly in one direction. Let the egg cook into set ribbons, about 30 to 60 seconds.
- Add the squid and its marinade. Return to a gentle simmer and cook just until the squid is opaque and cooked through, roughly 1 to 2 minutes for thin pieces. Thicker pieces may need longer.
- Remove from the heat. Stir in the tablespoon of soy sauce, some of the vinegar and the chili oil. Taste and add some or all of the remaining 2 tablespoons of vinegar if you want a sharper soup. Season with white pepper and salt if needed. Garnish with cilantro or green onion if using and serve immediately.
Notes
- Use cleaned raw squid, not breaded calamari. Thaw frozen squid in the refrigerator before starting the recipe.
- The prep time assumes the dried mushrooms have already been soaked. Follow the package instructions for soaking time.
- For a gluten-free soup, use certified gluten-free tamari in both the soup and marinade. Check the stock, chili oil and other packaged ingredients too.
- This recipe makes enough for 2 generous servings but you could stretch it to 3 or 4 if you want to serve it as an appetizer.
A Tangy Seafood Lunch
The tangy broth and gentle heat make this a satisfying change from a creamy seafood soup. It’s a warming lunch with tender squid, soft tofu and fine egg ribbons.
Other Recipes to Try
- This slow-simmered Spanish squid soup has potatoes and tomato.
- Octopus and squid salad has a lemon, olive oil and parsley dressing and is served chilled.
- Risotto stuffed squid is tasty if you want an Italian dish.
- I really like this chorizo stuffed squid.
- And you might like Cambodian sour soup with pork too!
