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4 Hot & Sour Soups Recipe by Food Fusion

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Food Fusion

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Hot and Sour Soup is a staple in Chinese cuisine, celebrated for its bold flavors and comforting warmth. Traditionally, it combines the heat of white pepper with the tang of vinegar, creating a perfect balance that satisfies the palate. This dish is often enjoyed in restaurants and homes alike, with variations found across different regions of China. In modern times, it has gained popularity worldwide, often adapted to local tastes while maintaining its core essence.

Ingredients

  • chicken broth
  • tofu
  • shiitake mushrooms
  • bamboo shoots
  • carrots
  • green onions
  • soy sauce
  • rice vinegar
  • cornstarch
  • white pepper
  • sesame oil
  • egg
  • cilantro
  • salt

Instructions

  1. 1Bring chicken broth to a simmer in a pot over medium heat.
  2. 2Add tofu, shiitake mushrooms, bamboo shoots, and carrots to the broth.
  3. 3Stir in soy sauce, rice vinegar, and white pepper.
  4. 4Mix cornstarch with a little water to create a slurry; add to the soup.
  5. 5Cook for 2-3 minutes until the soup thickens slightly.
  6. 6Drizzle in sesame oil and stir well.
  7. 7Beat an egg in a bowl and slowly drizzle into the soup while stirring.
  8. 8Add green onions and cilantro just before serving.
  9. 9Season with salt to taste.
  10. 10Serve hot with additional vinegar and pepper if desired.

Ingredient Alternatives

tofu

Healthier: edamame

Cheaper: chickpeas

Chickpeas provide a similar texture and protein content.

shiitake mushrooms

Healthier: portobello mushrooms

Cheaper: button mushrooms

Button mushrooms are more readily available and less expensive.

soy sauce

Healthier: tamari

Cheaper: liquid aminos

Liquid aminos offer a similar flavor profile.

cornstarch

Healthier: arrowroot powder

Cheaper: potato starch

Potato starch is often less expensive and works similarly as a thickener.

Techniques

simmeringstirring

Equipment

potwhiskladle
🌶️🌶️🌶️Hotsoygluten

Also Known As

Hot and Sour SoupChinese Hot and Sour Soup
vegetariandairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • 4 cups vegetable broth
  • 1 cup sliced mushrooms
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup sliced bell peppers
  • 1/2 cup sliced green onions
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp chili paste
  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp sesame oil

Instructions

  1. 1In a large pot, heat the vegetable broth over medium heat.
  2. 2Add the sliced mushrooms, shredded carrots, and bell peppers to the pot.
  3. 3Stir in the soy sauce, rice vinegar, chili paste, ginger, garlic, black pepper, and salt.
  4. 4Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
  5. 5In a small bowl, mix the cornstarch with a little water to create a slurry.
  6. 6Add the cornstarch slurry to the soup and stir well to thicken.
  7. 7Add the bean sprouts and green onions, cooking for an additional 2-3 minutes.
  8. 8Drizzle with sesame oil before serving.
  9. 9Taste and adjust seasoning if necessary.
  10. 10Serve hot.

Equipment

large potsmall bowlstirring spoon
🌶️🌶️🌶️Medium

Hot and Sour Noodle Soup, originating from the Sichuan province of China, is a beloved dish known for its bold flavors and comforting warmth. Traditionally enjoyed as a street food, it combines the heat of chili oil with the tanginess of vinegar, creating a delightful balance. Today, this dish has found its way into homes and restaurants worldwide, with numerous regional variations adapting to local tastes.

Ingredients

  • rice noodles
  • chicken broth
  • tofu
  • shiitake mushrooms
  • bamboo shoots
  • green onions
  • soy sauce
  • rice vinegar
  • chili oil
  • sesame oil
  • cornstarch
  • egg
  • black pepper
  • cilantro

Instructions

  1. 1Soak rice noodles in hot water until tender, about 10 minutes.
  2. 2Bring chicken broth to a simmer in a large pot over medium heat.
  3. 3Add soaked noodles, tofu, shiitake mushrooms, and bamboo shoots to the pot.
  4. 4Stir in soy sauce, rice vinegar, and chili oil.
  5. 5Simmer for 5 minutes to blend flavors.
  6. 6Mix cornstarch with a little water to create a slurry.
  7. 7Add the slurry to the soup and stir until thickened, about 2 minutes.
  8. 8Crack an egg into the soup while stirring gently to create ribbons.
  9. 9Season with black pepper and sesame oil to taste.
  10. 10Garnish with sliced green onions and cilantro before serving.

Ingredient Alternatives

rice noodles

Healthier: zucchini noodles

Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories, while spaghetti is more affordable.

tofu

Healthier: tempeh

Cheaper: cottage cheese

Tempeh is higher in protein, and cottage cheese is a budget-friendly alternative.

shiitake mushrooms

Healthier: button mushrooms

Cheaper: canned mushrooms

Button mushrooms are more widely available, and canned mushrooms are cost-effective.

chili oil

Healthier: sriracha

Cheaper: red pepper flakes

Sriracha provides similar heat with fewer calories, and red pepper flakes are often cheaper.

Techniques

soakingsimmeringthickeninggarnishing

Equipment

large potmeasuring cupsmixing bowlwhisk
🌶️🌶️🌶️Hotsoygluten

Also Known As

Suan La Fen酸辣粉

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