Hot and sour soup

hot_and_sour_soup

Hot and sour soup is a delicious, traditional Chinese soup that is known for its tantalizing blend of flavors that are distinctively unique to China. This soup features a combination of spicy and tangy flavors, which offer an explosion of taste in every spoonful.

Chinese hot and sour soup is a popular dish, which can be found in a variety of different styles across the country. The soup typically contains meat and vegetables, but is light and refreshing at the same time, making it the perfect dish for any season.

The origins of hot and sour soup can be traced back to the Sichuan province of China, where the soup was initially made with local ingredients, such as bamboo shoots or tofu. Today, the soup has become a staple of Chinese cuisine, with numerous variations available depending on the region.

Hot and sour soup can be prepared using a variety of different ingredients, including pork, chicken, tofu, bamboo shoots, wood ear fungus, and shiitake mushrooms, amongst others. The broth of the soup is typically made using a souring agent such as rice vinegar, and a selection of spices to give it its unmistakable robust flavor.

While the dish is relatively easy to prepare, it does require some time and patience to develop its rich, complex flavors. This recipe serves four people and takes approximately 30 minutes to prepare.

Ingredients:

  • 500ml chicken broth
  • 200g sliced pork
  • 100g dried shiitake mushrooms
  • 50g wood ear fungus
  • 100g firm tofu, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water
  • 2 tablespoons rice vinegar
  • 1 teaspoon chili paste
  • 1 egg, beaten
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • spring onions and coriander for garnish

Instructions:

  1. Soak the dried shiitake mushrooms and wood ear fungus in hot water for approximately 15 minutes or until they soften.
  2. Once soft, remove the stems and cut the mushrooms into thin slices.
  3. In a pot, bring the chicken broth to a boil and add the sliced pork. Cook for around 5 minutes until the pork is cooked through.
  4. Add the sliced shiitake mushrooms, wood ear fungus, and diced tofu to the pot and simmer for an additional 5 minutes.
  5. Mix together the soy sauce, sugar, rice vinegar, and chili paste in a bowl before adding it to the pot. Season with salt and pepper to taste.
  6. To thicken the soup, add the cornstarch mixture to the pot and stir until the soup starts to thicken.
  7. Slowly drizzle in the beaten egg while stirring the soup in one direction.
  8. Finally, add the sesame oil to the pot and stir to combine.
  9. Garnish with chopped spring onions and coriander before serving.

In conclusion, prepare to experience the explosion of flavors in every spoonful of this delicious Chinese hot and sour soup! With its tangy and spicy flavors, this soup is a perfect appetizer or a light meal on its own. With minimal preparation and basic ingredients found at any local supermarket, this soup is not only easy to prepare but also an ideal choice any time of the year for a quick and comforting meal.

Ingredients:

  • 4 cups chicken broth
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup bamboo shoots
  • 1/2 cup sliced carrots
  • 1/2 cup sliced cabbage
  • 1/4 cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 teaspoon chili flakes
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Sliced scallions and cilantro for garnish

Instructions:

  1. In a large pot, heat vegetable oil over medium heat. Add minced garlic, ginger, and chili flakes, sauté for about 1 minute until fragrant.
  2. Add sliced mushrooms, bamboo shoot, carrots, and cabbage, cook for 2-3 minutes until slightly tender.
  3. In a small bowl, whisk together cornstarch and 3 tablespoons of water to make a slurry. Add it to the pot, stirring constantly until the vegetables are coated.
  4. Pour in chicken broth, soy sauce, and white vinegar. Bring to a boil then reduce heat to simmer for about 5-10 minutes, or until the vegetables are fully cooked.
  5. Slowly pour in the beaten eggs in a steady stream while stirring the soup.
  6. Season with salt and pepper to taste. Garnish with sliced scallions and cilantro.

Enjoy your hot and sour soup!