This restaurant-style Hot and Sour Soup recipe is the best!! It’s speedy and fundamental to make, fundamental to adapt in your private style preferences, and so delicious!
Can’t stop, won’t cease with the soup recipes this winter. ♡
And today’s recipe is one which I’ve been meaning to share with you on the weblog for years, after literally dozens and dozens of you've asked it. (This often comes up while I’m chatting about my favourite egg drop soup recipe — seemingly lots of you often decide on the hot and sour soup at your favourite Chinese restaurants and have needed to read the right way to make it!)
Well, nice news, friends! Traditional hot and sour soup is truly especially fundamental to make as well. And the bonus of creating it at dwelling is that it’s also especially fundamental to customize in your taste. Like it additional hot? Add in additional chili garlic sauce. Like it additional sour? Add in additional rice wine vinegar. Like it vegetarian? Make it with tofu. Like the beef version? Just upload in some pork.
Trust me, that is one among these restaurant recipes which will style simply as nice at home. And on cold winter weeks like this one which we’re having right the following in Kansas City, it’s absolute to warm you up within essentially probably the foremost delicious of ways.
HOT AND SOUR SOUP RECIPE | 1-MINUTE VIDEO
HOT AND SOUR SOUP INGREDIENTS:
To make this hot and sour soup recipe, you'll need:
Stock: Either hen or veggie inventory will do.
Mushrooms: I extremely suggest utilizing shiitake mushrooms, but child bella and even button mushrooms could also do.
Rice vinegar, soy sauce, chili garlic sauce, floor ginger: To taste the broth.
Cornstarch: To thicken the broth.
Eggs: Which we are able to whisk, and the drizzle into the soup to make these beautiful egg ribbons.
Firm tofu: Which we are able to dice and upload to the soup.
Green onions: To stir into the soup and in addition sprinkle on best as a garnish.
Toasted sesame oil: An major taste within the soup, which we are able to drizzle on the very end.
Salt and pepper: Hot and sour soup is traditionally made with white pepper, which (heads up) has a special and a lot more suitable taste than black pepper. I suggest including in a pinch, after which you definately possibly can all the time upload in additional later. Or in case you don’t have white pepper, black pepper will even do.
Optional: The one standard aspect I don’t often use is bamboo shoots (not a fan). But really sense loose so as to feature some in your soup in case you could like!
POSSIBLE VARIATIONS:
This publish is recently being edited.
WHAT TO SERVE WITH HOT & SOUR SOUP:
Here are simply a number of of my favourite dishes that pair effectively with hot and sour soup:
The BEST Fried Rice
12-Minute Chicken & Broccoli
20-Minute Moo Shu Pork (or Chicken)
Beef & Broccoli
Thai Basil Chicken
Sesame Noodles with Broccoli and Almonds
Black Pepper Chicken
MORE FAVORITE SOUP RECIPES:
If you like egg drop soup, really sense loose to examine out these special favourite soup recipes:
Egg Drop Soup
Miso Soup
Tom Kha Gai
Egg Roll Soup
Everyday Green Curry
Chicken and Sweet Corn Soup
PRINT RECIPE
5
5 / 5 (129 Reviews)
Did you make this recipe?
LEAVE A REVIEW »
YIELD: 6-8 SERVINGS
HOT AND SOUR SOUP
This vintage Chinese hot and sour soup recipe is speedy and fundamental to make, filled with delicious flavor, fundamental to make vegetarian (with tofu!) or with pork, and it fully rivals any soup I’ve tried at a Chinese restaurant!
TOTAL TIME: 20 MINS PREP TIME: 5 MINS COOK TIME: 15 MINS
INGREDIENTS:
8 cups hen or vegetable stock
8 ounces shiitake mushrooms (or child bella mushrooms), thinly-sliced with stems discarded
optional: 1 (8-ounce) can bamboo shoots, drained
1/4 cup rice vinegar, or additional to taste
1/4 cup reduced-sodium soy sauce
2 teaspoons floor ginger
1 teaspoon chili garlic sauce
1/4 cup cornstarch
2 big eggs, whisked
8 ounces agency tofu*, cut into 1/2-inch cubes
4 inexperienced onions (scallions), thinly sliced
1 teaspoon toasted sesame oil
Kosher salt and black pepper (or white pepper**)
DIRECTIONS:
Set apart ¼ cup of the hen or vegetable inventory for later use.
Add the ultimate 7 ¾ cups hen or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a big inventory pot, and stir to combine. Heat over medium-high warmth till the soup reaches a simmer.
While the soup is heating, whisk collectively the ¼ cup of inventory (that you had set aside) and cornstarch in a small bowl till fully smooth. Once the soup has reached a simmer, stir within the cornstarch combination and stir for 1 minute or so till the soup has thickened.
Continue stirring the soup in a round motion, then drizzle within the eggs in a skinny circulation (while nonetheless stirring the soup) to create egg ribbons. Stir within the tofu, half of the inexperienced onions, and sesame oil. Then season the soup with salt and black pepper (or white pepper) to taste. If you’d like a additional “sour” soup, really sense loose so as to feature in one other tablespoon or NULL of rice wine vinegar as well. Or if you’d like a spicier soup, upload in additional chili garlic sauce.
Serve immediately, garnished with the additional inexperienced onions.
FULL ARTICLE >>>>>>>>