There’s something deeply satisfying about a steaming bowl of hot and sour venison soup. That perfect balance of heat and tang, the tender bites of meat, and the rich broth come together in a way that soothes the soul. This Chinese soup recipe is not only delicious but also incredibly easy to make. It’s a quick, satisfying meal that busy parents can whip up on a weeknight without much fuss.
This wild game version swaps out the traditional pork or chicken for venison, giving it a rich, meaty depth. The combination of mushrooms, bamboo shoots, and asparagus keeps the soup hearty yet light. The best part? It all comes together in about 30 minutes, making it a great go-to for a comforting and nourishing meal.
Why You'll Love This Chinese Soup Recipe
Quick and Simple: Ready in about 30 minutes, this venison soup recipe is perfect for busy parents looking to feed a family who is in the mood for Chinese food.
Bold, Authentic Flavors: The perfect blend of savory, spicy, and tangy flavors.
Great Use of Venison: If you have some venison steak in your freezer, this is a fantastic way to enjoy it.
Nutritious and Filling: Packed with protein and vegetables, this Chinese soup recipe is both healthy and satisfying.
How To Make Hot And Sour Soup
1. Prepare the Venison
On a cutting board, use a Jaccard meat tenderizer to tenderize the venison steak. This step ensures that the meat stays tender and absorbs the flavors of the soup beautifully.
2. Sear the Venison
In a large skillet over medium-high heat, heat 1 Tablespoon of sesame oil. Add the venison steak and brown it for 3 minutes per side. Once done, remove it from heat and transfer it to a cutting board. Let it rest while you prepare the rest of the soup.
3. Sauté the Vegetables
Using the same skillet, add the mushrooms and asparagus. Sauté over medium-high heat for about 4 minutes, stirring frequently. This step enhances their flavors and ensures they blend well into the soup.
4. Build the Broth
In a 3 to 4-quart saucepan, add the chicken broth, bamboo shoots, soy sauce, rice vinegar, Thai-style chili sauce, ground ginger, and black pepper. Bring it to a boil, then immediately turn the heat down to a simmer. Let it simmer for 5 minutes to allow the flavors to meld.
5. Thicken the Soup
In a small bowl, combine cornstarch with ¼ cup water. Stir until smooth, then pour the mixture into the simmering broth. Add the cooked mushrooms and asparagus. Simmer for another 2 minutes, stirring frequently. The broth will thicken slightly, creating that signature velvety texture.
6. Slice the Venison
While the soup simmers, use a sharp knife to slice the venison steak diagonally against the grain into ¼-inch-thick slices. Slicing against the grain keeps the meat tender and easy to eat.
7. Add the Egg Ribbons
Stir the soup in a circular motion, creating a gentle whirlpool. Slowly drizzle in the beaten eggs in a thin stream. The motion will help form delicate egg ribbons, giving the soup its signature texture.
8. Final Touches and Serve
Add the sliced venison and the remaining 1 Tablespoon of sesame oil. Give the soup a final stir and serve immediately while it’s hot.
Tips For The Best Hot And Sour Chinese Soup
- Use a Jaccard tenderizer: This tool helps break down the muscle fibers, making the venison steak incredibly tender.
- Slice the venison thinly: Thin slices absorb the broth’s flavor better and remain tender.
- Simmer, don’t boil, after adding the cornstarch: This prevents the soup from becoming too thick or gummy.
- Add more heat if you like: If you prefer spicier soup, increase the Thai-style chili sauce or add some extra black pepper.
- Serve immediately: Hot and sour soup is best enjoyed fresh while the flavors are bold and the textures are perfect.
What To Serve With This Venison Soup
This venison soup pairs well with simple sides that balance the bold flavors. Here are a few great options:
- Steamed Rice: A classic choice to soak up the flavorful broth.
- Egg Rolls or Spring Rolls: Adds a crispy contrast to the silky soup.
- Dumplings: Whether steamed or pan-fried, dumplings make a great addition.
Why This Chinese Soup Is A Family Favorite
This hot and sour soup recipe is a go-to meal when you need something comforting yet quick. The combination of rich broth, tender venison, and fresh vegetables makes it both satisfying and wholesome. Plus, the bold flavors appealed to both kids and adults alike. Our 10-year-old daughter will slurp down a bowl in no time.
If you love Chinese soups, this one will quickly become a staple in your kitchen. It’s easy, flavorful, and perfect for a busy weeknight meal.
Try this easy hot and sour venison soup recipe tonight and let me know how it turns out in the comments below!
More Soup Recipes
I hope this Hot and Sour Soup Recipe becomes a new favorite for you. If you are looking for more dinner inspiration, check out more of our favorite soups right here.
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Hot and Sour Venison Soup Recipe
Ingredients
- 8 ounces venison steak, trimmed of all silver skin
- 2 Tablespoons sesame oil, divided
- 8 ounces baby bella or white mushrooms, cleaned and sliced
- 8 asparagus stalks, finely chopped
- 8 cups chicken broth
- 8 ounces can bamboo shoots, drained and roughly chopped
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 Tablespoon Thai style chili sauce
- 1 teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ cup cornstarch
- 2 eggs, beaten
Instructions
- On a cutting board, tenderize the steak using a Jaccard meat tenderizer.
- In a large skillet over medium-high heat, add 1 Tablespoon of sesame oil, Then add venison steak and brown for 3 minutes per side. Remove from heat, and transfer to a cutting board to let it rest.
- In the same skillet over medium-high heat, sauté the mushrooms and asparagus for about 4 minutes, stirring often.
- In a 3 to 4-quart saucepan, add chicken broth, mushrooms, bamboo shoots, soy sauce, rice wine vinegar, chili garlic sauce, and ginger. Bring to a boil, then immediately turn down heat and simmer for 5 minutes.
- In a small mixing bowl, combine cornstarch and ¼ cup water and blend well. Add cornstarch mixture, cooked mushrooms, and asparagus to broth and simmer for another 2 minutes.
- Meanwhile, use a sharp knife to slice the venison steak diagonally against the grain into ¼-inch-thick slices.
- Stir soup in a circular motion, then drizzle in the beaten eggs in a thin stream to create ribbons. Add venison steak slices and remaining 1 Tablespoon of sesame oil. Serve immediately.
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