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Hot and Sour Soup - BEST and EASIEST Chinese hot and sour soup recipe ever! Simple ingredients, takes 15 mins and a zillion times better than takeout.
You Asked for It – Hot and Sour Soup!
Many readers have emailed me and requested for Chinese hot and sour soup for the longest time, so I am really excited to be sharing this super easy hot and sour soup recipe that anyone can make at home.
This recipe takes only 15 minutes fromprep to finish and you’ll have a pot of warm, hearty and utterly delicious soup that tastes like it’s straight from your favorite Chinese restaurants.
For those wondering, “What is hot and sour soup?” You might be wondering what is it made of and what ingredients are in hot and sour soup that actually makes it hot and sour.
Is hot and sour soup health? Yes, absolutely. Try my recipe, it’s only 99 calories!
Other Recipes You Might Like
Egg Drop Soup
Wonton Soup
Miso Soup
Main Ingredients
My recipe is very easy and quick. It calls for a few simple ingredients:
Chicken or vegetable stock.
Tofu.
Eggs.
mushrooms.
There are two seasonings to bring out the iconic flavors of hot and sour soup: soy sauce and vinegar.
If you like it spicy, you can add some dried chili flakes or chili oil into the soup.
I like Panda Express Hot and Sour Soup so here are the secrets techniques and tips that yield Chinese restaurant’s results:
DO NOT USE WHISK. This is the biggest mistake when it comes to making Chinese soups. We do not whisk beaten eggs in the soup. The eggs should form into nice, beautiful and silky pieces. The key is to cook the eggs after the heat is turned off.
Gently swirl the beaten eggs into the soup, stir a few times with a pair of chopsticks.
Corn starch thickens the soup but do not use too much of it. You want a soup that has a slightly sticky consistency but still runny.
How Many Calories per Serving?
This recipe is only 114 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
6oz (230g)white button mushroom, stems trimmed and caps quartered
3tablespoonssoy sauce
2 1/2tablespoonsChinese vinegar(apple cider vinegar or rice wine vinegar)
1teaspoondark soy sauce(for coloring purpose)
3dashes ground white pepper or black pepper
1egg(beaten)
1teaspoonchili oil(optional)
1tablespoonchopped scallion(optional)
Instructions
Add the corn starch and water together, stir to combine well. Set aside.
Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes.
Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
Dish out and serve immediately.
Notes
If you want to add some heat to the soup, you may add some chili oil or a few pinches of dried red chili flakes.
Course: Chinese Recipes
Cuisine: Chinese
Keywords: Hot and Sour Soup
Nutrition
Nutrition Facts
Hot and Sour Soup
Amount Per Serving (4 people)
Calories 114Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 41mg14%
Sodium 1138mg49%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!
Consuming hot and sour soup helps in preventing the movement of the white blood cells which are responsible for inflammation. This further helps in providing relief from common health issues like cold, cough, mucus among others.
Simmering chopped up chicken carcass and chicken feet with classic Chinese aromatics and smoked ham produces a superior stock rich with gelatin in just about an hour. Using a judiciously small amount of cornstarch adds body to the soup and helps the solid elements stay suspended.
A little bicarbonate of soda (baking soda) to reduce the sourness or. add a little sugar to balance the acid in the tomato. Add a little lemon juice, vinegar or hot sauce and just go with a sour stew.
Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth. Cornstarch: To thicken the broth. Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons. Firm tofu: Which we will cube and add to the soup.
Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤).
Add Acid: Acidic ingredients like lemon juice or vinegar can help balance the heat. Start by adding small amounts and adjust to taste. Add Sweetness: Sweet ingredients like sugar, honey, or maple syrup can help counteract the spiciness. Again, add gradually and adjust to taste.
When you simmer a fresh chicken — complete with bones, skin, and meat — you extract the collagen from the bones.This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it!
Mix in a small spoonful of sugar into lighter soups.
If the soup still tastes a bit acidic, stir in another small spoonful of sugar into the dish. This solution works better with dishes that have lighter flavors, like lemon. Don't overdo it! You don't want to make your soup taste extra sweet on accident.
Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth. Cornstarch: To thicken the broth. Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons. Firm tofu: Which we will cube and add to the soup.
Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common.
In certain Chinese traditions, hot and sour soup is thickened with blood from either a chicken or a pig. Not only is blood not easy to come by in the US, it's also not high on most folks' lists of "things I love to eat," including mine.
Any marrow or connective tissue can be used, including feet, beaks, gizzards, spines, legs, hooves, hocks, whole carcasses, or fins. Summary. Bone broth is made by simmering animal bones and connective tissue. The resulting nutrient-dense liquid is used for soups, sauces, and health drinks.
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