Hot And Sour Soup Recipe
Hot and sour soup originates from China, specifically from the Sichuan province, where bold flavors are common in the local cuisine. The dish is a staple in many Chinese households and restaurants around the world, but it has different variations depending on the region.
Equipment
- Medium-sized pot
- Whisk
- Knife and cutting board
- Small bowl (for cornstarch mixture)
- Ladle
Ingredients
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (mixed with 2 tablespoons of water)
- 1 tablespoon chili paste or sriracha (adjust to taste)
- 1 tablespoon sesame oil
- 1 cup firm tofu (cubed)
- ½ cup mushrooms (shiitake or wood ear mushrooms, sliced)
- 1 egg (lightly beaten)
- ½ cup bamboo shoots (thinly sliced)
- 1 tablespoon fresh ginger (grated)
- 1 garlic clove (minced)
- 2 green onions (sliced)
- ¼ teaspoon ground white pepper
- Pinch of sugar (optional)
- Fresh cilantro or green onions for garnish
Instructions
- Prepare the Broth:Start by heating the chicken or vegetable broth in a medium-sized pot over medium heat. Once it starts to simmer, add the soy sauce, rice vinegar, and sesame oil. Stir gently to combine.
- Add the Aromatics:Stir in the grated ginger and minced garlic. Let them cook for 2-3 minutes until fragrant, infusing the broth with their flavors.
- Incorporate Vegetables:Add the sliced mushrooms, bamboo shoots, and tofu cubes to the broth. Simmer for about 5 minutes until the mushrooms are tender and the tofu is warmed through.
- Adjust the Flavor:Mix in the chili paste or sriracha to give the soup its signature heat. You can adjust the amount based on your spice preference. Then, sprinkle the ground white pepper and add a pinch of sugar if you want to balance the flavors.
- Thicken the Soup:In a small bowl, combine the cornstarch with water to form a slurry. Slowly pour this mixture into the soup while stirring continuously. The soup will begin to thicken slightly.
- Add the Egg:Using a whisk or fork, gently stir the soup in one direction. While stirring, slowly drizzle in the beaten egg to create delicate egg ribbons throughout the soup. Cook for an additional minute.
- Garnish and Serve:Remove the soup from heat and ladle it into bowls. Garnish with fresh cilantro or green onions for a burst of freshness. Serve hot and enjoy!