Hot And Sour Soup
Warm up your taste buds with a bowl of hot and sour soup, a classic dish that brilliantly balances spicy and tangy flavors. Originating from Chinese cuisine, this soup is packed with ingredients that not only deliver a punch of flavor but also provide a comforting experience. Whether you’re looking for a starter or a main dish, this recipe will be a delightful addition to your table.
Ingredients
– 4 cups chicken or vegetable broth
– 1 cup sliced mushrooms
– 1 cup tofu, cubed
– 1/2 cup bamboo shoots, sliced
– 1/2 cup white vinegar
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– 1 egg, beaten
– 2 green onions, chopped
– 1 teaspoon chili paste
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving of hot and sour soup contains approximately 150 calories, 10g of protein, 12g of carbohydrates, and 7g of fat. This is based on a serving size of 1 bowl.
Step-by-Step Cooking Process
1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add sliced mushrooms and bamboo shoots; simmer for 5 minutes.
3. Stir in the cubed tofu and let it heat through for another 3 minutes.
4. Add white vinegar and soy sauce; mix well.
5. In a small bowl, mix cornstarch with water, then pour into the soup to thicken.
6. Reduce heat to low and slowly drizzle in the beaten egg while stirring.
7. Add chili paste for heat; adjust to taste.
8. Stir in chopped green onions and remove from heat.
9. Garnish with fresh cilantro before serving.
10. Serve hot and enjoy!
Alternative Ingredients
If you’re looking for alternatives, you can replace tofu with chicken or shrimp for a non-vegetarian option. Additionally, switch out white vinegar for rice vinegar for a milder flavor.
Serving and Pairings
Hot and sour soup pairs well with steamed rice or noodles. It can also be complemented by spring rolls or dumplings for a complete meal.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat. This soup can be frozen, but the texture of the tofu may change upon thawing.
Cooking Mistakes
- Using too much vinegar can overpower the flavors.
- Not simmering the broth long enough can lead to a bland taste.
- Forgetting to mix the cornstarch properly can cause lumps.
- Overcooking the tofu can make it tough.
- Not adding the egg slowly can result in clumping.
Helpful Tips
- Adjust the spice level by varying the amount of chili paste.
- For a richer flavor, use homemade broth.
- Let the soup sit for a few minutes after cooking for the flavors to meld.
- Experiment with additional vegetables like bell peppers or carrots.
FAQs
What is hot and sour soup?
Hot and sour soup is a traditional Chinese dish known for its contrasting flavors of heat and acidity, typically made with a variety of ingredients like mushrooms, tofu, and spices.
Can I make hot and sour soup vegetarian?
Yes, by using vegetable broth and omitting any meat-based ingredients like chicken, you can easily make a delicious vegetarian version.
How spicy is hot and sour soup?
The spiciness can be adjusted according to your preference by varying the amount of chili paste or pepper used in the recipe.
Can I freeze hot and sour soup?
Yes, you can freeze hot and sour soup. However, the texture of some ingredients, like tofu, may change after thawing.
What should I serve with hot and sour soup?
Hot and sour soup goes well with steamed rice, dumplings, or spring rolls, making for a satisfying meal.
Conclusion
Hot and sour soup is not just a dish; it’s an experience that combines vibrant flavors and comforting warmth. Whether enjoyed on a chilly day or as part of a festive meal, this soup is sure to impress. Try it out and enjoy the delightful fusion of tastes!
Hot And Sour Soup
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup tofu cubed
- 1/2 cup bamboo shoots sliced
- 1/2 cup white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 egg beaten
- 2 green onions chopped
- 1 teaspoon chili paste
- Fresh cilantro for garnish
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add sliced mushrooms and bamboo shoots; simmer for 5 minutes.
- Stir in the cubed tofu and let it heat through for another 3 minutes.
- Add white vinegar and soy sauce; mix well.
- In a small bowl, mix cornstarch with water, then pour into the soup to thicken.
- Reduce heat to low and slowly drizzle in the beaten egg while stirring.
- Add chili paste for heat; adjust to taste.
- Stir in chopped green onions and remove from heat.
- Garnish with fresh cilantro before serving.
- Serve hot and enjoy!
