SWEET AND SOUR SOUP FREE
If you have any pre-cooked or boiled shredded chicken, feel free to add it to the soup.Įgg: You will need one beaten egg to create the silky egg ribbons. Protein: I use chicken breast for this recipe, but you can add chicken thighs, prawns, seafood, beef, pork, or any tender meat you wish. What I love about this soup is that I can just throw all my favourite meat and vegetables in chicken stock and let it bubbles. A cozy bowl of hot and sour soup is very warming and satisfying and it takes only a few minutes to make. When you caught a cold, lose appetite, or sick, this is the ideal soup to try out.
You can also customize your soup by adding any of your favourite protein, vegetables, and seasonings. There are many different versions of hot and sour soup, as everyone like to add their own personal touch. The taste is hot, tangy, savoury and the texture is thick and glossy. Jump to:īasically, this savoury soup is made with chicken stock, shredded chicken, mushrooms, bamboo shoots, and egg drops. I always wanted to recreate this restaurant-style hot and sour soup at home and was finally successful. Tomato Egg Drop Soup, ABC Soup and Chicken and Sweetcorn Soup, and hot and sour soups are popular Chinese restaurants and takeaway favourite soups that everyone loves. Soups are definitely the ones we love to make for the cold weather but you can enjoy any season of the year. Serve immediately, garnished with scallions or cilantro.When the weather starts to get cold, all we want to have is warm, comfort food. Turn off the heat and add the vinegar and pepper, adjusting according to your tastes. I think of theĤ-6 oz canned Bamboo shoots cut into thin slicesĥ tbsp Corn starch mixed with 1/4 cup waterģ-4 tbsp Chinkiang vinegar (2 to 3 tablespoons red vinegar)Ħ. Most things would probably taste good in hot and sour soup. Cubes of silken tofu taste good in there, as well as certain squashes, like zucchini. (Wood ear mushrooms are just another kind of fungus they are shriveled and black when you buy them as dry goods, but they unfurl quite dramatically when reconstituted in water.)īamboo and some sort of protein, such as slivers or pork, are common additions to hot and sour soup. I usually use the dried mushrooms I have on hand: shiitake and wood ears, because I like the contrast between the juiciness of the shiitake and the crunch of wood ear mushrooms. You can vary what you add to your hot and sour soup. I like both and use both depending on my mood. Chinkiang vinegar is the balsamic of Chinese vinegars. What kind of vinegar? Most recipes call for either Chinkiang vinegar, made from glutinous sweet rice, or red vinegar, also made from rice. It's a quality found in a lot of Chinese, particularly Cantonese soups, and it feels very soothing going down the gullet. That's probably one of my favorite things about the soup, the way the starch slurry adds substance without taste. The liquid is so thick, in fact, that it almost slides across your tongue when you're sipping. So if the soup is not hot, and the soup is not sour, then what is it? Hot and sour soup is whatever good stock you have on hand, thickened with cornstarch, containing various bits of meat and vegetables, and finished with vinegar and white pepper. (Compare this with tom yum, which uses chili pepper, lemongrass, and lime for a thin broth that is spicy and tangy.) For the sour side, it uses just a dash of vinegar made from sweet rice-a type of vinegar that finishes on a sweet, not overtly sour note. Hot and sour soup uses ground white peppercorns rather than chili peppers as its "hot" element. Serve immediately, garnished with scallions or cilantro. Pour in the cornstarch slurry in a few additions, stirring to allow the liquid to thicken before adding more. Add the soy sauce and wine to the soup and stir gently, taking care not to break up the tofu.ĥ. Add the tofu and simmer until the tofu is warmed through, about 4 minutes longer.Ĥ. Bring the stock and mushroom-infused water to a boil over high heat, then reduce to a simmer.
Cut the wood ear and shiitake mushrooms into slivers and set aside.ģ. Remove the tough central portion of the wood ear mushrooms and discard. Strain mushroom-infused liquid into the pot with the soup.
Set aside for 15 minutes until mushrooms are reconstituted. Place dried mushrooms in a small bowl and cover with 3 cups of warm water, submerging all the pieces. Put stock in a 3- to 4-quart saucepan and set aside.Ģ.
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