Indulge in the tantalizing symphony of flavors that is Hot and Sour Soup, a culinary masterpiece known for its captivating balance of spicy, sour, and savory notes. Originating from China, this delectable soup has gained worldwide popularity, captivating taste buds with its vibrant red color and complex flavor profile.
Our collection of Hot and Sour Soup recipes offers a diverse range of culinary interpretations, each promising a unique gustatory experience. From the classic Sichuan-style soup, renowned for its fiery heat and bold flavors, to the more approachable Cantonese-style soup, characterized by its milder spice level and delicate balance of flavors, our recipes cater to every palate.
Whether you prefer a traditional approach or a contemporary twist, our Hot and Sour Soup recipes provide step-by-step instructions, ensuring that you can recreate this iconic dish in the comfort of your own kitchen. Dive into the depths of flavor as you explore the diverse recipes within this article, each offering a unique journey through the world of Hot and Sour Soup.
HOT AND SOUR SOUP
Hot and Sour Soup - BEST and EASIEST Chinese hot and sour soup recipe ever! Simple ingredients, takes 15 mins and a zillion times better than takeout!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Add the corn starch and water together, stir to combine well. Set aside.
- Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes. Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
- Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
- Dish out and serve immediately.
Nutrition Facts : Calories 114 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1138 grams sodium, Sugar 1 grams sugar
HOT AND SOUR SOUP
Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.
Provided by Nagi
Time 40m
Number Of Ingredients 19
Steps:
- Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
HOT AND SOUR SOUP
An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
- Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.
HOT AND SOUR CHICKEN SOUP
Very good and very easy to make Asian soup. My husband is a chef, and he said that this was fantastic! (He's hard to impress.) We finished the pot in one sitting.
Provided by MORPHIUS_RAE
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
- Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
- Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 9.3 g, Cholesterol 109.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 1.6 g, Sodium 1095.3 mg, Sugar 2.4 g
THE BEST HOT & SOUR SOUP
I love hot & sour soup and have spent a lot of time perfecting it. This is the absolute best! You can adjust the chile paste to make it as spicy as you like.
Provided by KLBoyle
Categories Chinese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Reconstitute mushrooms in water according to package directions.
- Heat oil in wok or large pot.
- Add ginger, chile paste and pork, cook for about two minute.
- Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
- In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
- pour into wok.
- Add chicken stock, bring to a boil and simmer for 10 minute.
- Add tofu and cook another 3-5 minute.
- Mix cornstarch and water and add to soup and cook until thickened.
- Stir soup in one direction to get current going then add beaten egg,
- it will look feathery.
- Garnish soup with green onion and serve.
Nutrition Facts : Calories 325.2, Fat 15, SaturatedFat 3.3, Cholesterol 61.1, Sodium 1546.7, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 20.4
Tips:
- Use a variety of mushrooms. This will give your soup a more complex flavor and texture.
- Don't be afraid to add some heat. Hot and sour soup is traditionally spicy, so don't be afraid to add some chili peppers or Sriracha sauce.
- Make sure your soup is sour enough. The sourness is what gives hot and sour soup its characteristic flavor. Use a combination of vinegar, lemon juice, and tomato sauce to achieve the desired sourness.
- Serve your soup with plenty of toppings. Common toppings include green onions, cilantro, chili peppers, and fried wontons.
- Hot and sour soup is a great way to use up leftover vegetables. If you have any leftover vegetables, such as carrots, celery, or bok choy, throw them in your soup.
Conclusion:
Hot and sour soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its spicy, sour, and savory flavor, hot and sour soup is sure to please everyone at your table.
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