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Hot & Sour Soup Recipe πŸ₯£ β€’ A Popular American Chinese Soup! - Episode 561

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Recipe Information

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Video-Specific Recipe

Hot & Sour Soup

Cultural Context

Hot & Sour Soup is a popular dish in Chinese cuisine, known for its balance of spicy and tangy flavors. It is often enjoyed as an appetizer in restaurants and is a staple in many households. The soup's origins can be traced back to various regions in China, with each region offering its own twist on the recipe, making it a versatile and beloved dish.

ChineseUSappetizer
45 min
medium
4 servings
Servings4
12 cups low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tbsp. fresh ginger, minced
1/2 tbsp. dried red chili pepper (substitute red pepper flakes)
1/2 tbsp. Chinese brown sugar (substitute granulated sugar), grated
1/2 tsp. freshly ground black pepper, or to taste
1 large (about 12 oz.) chicken breast
6 ounces shiitake mushrooms, sliced
6 ounces oyster mushrooms, chopped
1 can (8 oz.) bamboo shoots, drained and thinly sliced
2 large green onions, white & green parts separated and finely sliced
1/3 cup rice vinegar
1/3 cup seasoned rice vinegar
1/2 tbsp. sesame oil
1 cup (8 oz.) firm tofu, cubed
1/4 cup cornstarch (mixed in 1 cup cold water)
3 large free-run eggs, beaten

tofu

πŸ₯—Healthier: silken tofu

πŸ’°Cheaper: tempeh

Silken tofu is lower in calories, while tempeh is often cheaper and adds protein.

soy sauce

πŸ₯—Healthier: low-sodium soy sauce

πŸ’°Cheaper: tamari

Low-sodium soy sauce is healthier, while tamari can be a budget-friendly gluten-free option.

1

In a Dutch oven over medium-high heat, add chicken broth, soy sauce, ginger, dried red chili pepper, Chinese brown sugar, and freshly ground black pepper. Stir and when it starts simmering vigorously, add chicken breast, cover and cook for 15 minutes.

2

When cooked, remove the meat from the pot and shredded it before returning it back to the Dutch oven.

3

Add the mushrooms, bamboo shoots, the white parts of green onions, rice vinegar, seasoned rice vinegar, and sesame oil. Stir until the ingredients are well combined and bring the mixture back to a simmer; cook for 10 minutes.

4

Five minutes through cooking, add tofu, stir again and let it simmer for the remaining time.

5

Add the cornstarch mixture and stir very well.

6

In a thin stream, slowly pour the beaten eggs in while whisking continuously to achieve beautiful thin strands of cooked eggs, floating on the surface; taste and adjust if necessary.

7

Spoon the soup into warm bowls and sprinkle on the green parts of the green onions.

Cooking Techniques

boilingstir-frying

Equipment Needed

Dutch oven

Spice Level:

🌢️🌢️🌢️

Dietary

dairy-free

Allergens

soy

Also Known As

Suan La Tang

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