Hot N Sour Soup. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious! Hot and sour soup is a variety of soups from several Asian culinary traditions.
Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US. It ranges in quality and flavor from awesomely delicious to lukewarm, tasteless, and And I'm not just saying that! A big part of it is…when you make it at home, you can control heat and sourness levels yourself. You can cook Hot N Sour Soup using 22 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Hot N Sour Soup
- Prepare of Meat and Vegetables.
- You need 1 tbsp of cooking oil (not olive oil).
- It’s 4 oz of Chicken or pork, thinly sliced (cooked or raw, optional).
- It’s 1/2 cup of chopped mushroom, fresh.
- It’s 1/2 cup of carrot, julienned or sliced thin.
- It’s 1/2 cup of shredded cabbage (optional).
- You need 1 tbsp of soy sauce.
- It’s 1 each of Thai pepper, whole or chopped (optional).
- Prepare 1 of or.
- You need 1/4 tsp of red pepper flakes.
- Prepare of Broth.
- Prepare 5 cup of chicken stock or broth.
- Prepare 2 tbsp of soy sauce.
- You need 3 tbsp of vinegar such as apple cider, white, or rice.
- You need 4 oz of extra firm tofu, cut into bite size pieces..
- You need 1 tbsp of cornstarch.
- Prepare 2 tbsp of water.
- You need of Finishes.
- It’s 2 each of eggs, beaten.
- Prepare 1/2 tsp of white pepper (optional).
- It’s 1/2 tsp of sesame oil (use a quality brand).
- Prepare 2 each of green onion, fresh, sliced.
Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom.
Hot N Sour Soup instructions
- Meat and Vegetables: Heat the oil in a medium saucepan on high heat. Note: olive oil has a much lower smoke point than other oils. Not recomended. Note: if using cooked meat, skip to step 2. Add meat if raw. Cook and stir for about 5 min or until mostly done..
- Note: If you want to reduce the heat, wait to add thai pepper or red pepper flakes until step 7. Add mushroom, carrot, cabbage, and Thai pepper or red pepper flakes. Cook for another 5 min or until carrots are softened slightly..
- If using cooked meat, add now. Add 1 tablespoon of soy sauce. Stir until the mixture is coated with the soy sauce..
- Add chicken broth or stock..
- Note: Read this step completely before doing it. Add remaining soy sauce and vinegar, one tbs at a time, alternating between soy sauce and vinegar. Taste after each tablespoon addition to ensure that the flavor is to your liking. It should have a balanced flavor between salty and sour (you should be able to taste both equally). Adjust as necessary by adding more or less soy sauce or vinegar..
- Combine cornstarch and water in a separate bowl or cup..
- Add tofu and cornstarch/water mixture. If you haven't aready, add the Thai pepper or red pepper flakes now for less heat..
- Bring to a full boil. The broth will thicken slightly..
- Critical step: After it reaches a boil, remove from heat for about 30 seconds. While stirring slowly, slowly drizzle the beaten eggs into the soup. Note: if the broth is too hot, the eggs will overcook and disintegrate, making a milky broth instead of long ribbons like it's supposed to. Don't worry, it still makes a tasty soup, although the presentation won't be as great..
- Keep the heat off, but finish the soup by adding the sesame oil and white pepper. Stir to blend..
- Provide sliced green onion for garnish. Serve..
Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. This soup recipe is aptly titled, hot and sour soup. the hot element comes from ingredients like chilies or black pepper. This hot and sour soup makes for a good starter recipe with an Indo Chinese menu. The recipe can be easily doubled or tripled.