Hot and Sour Soup Better Than Takeout
Recipe Introduction
Quick Hook: Feeling under the weather?
Fancy a bowl of something that'll knock your socks off? Honestly, nothing beats a good bowl of hot and sour soup .
This recipe is packed with flavour, it's tangy, spicy, and utterly comforting.
Brief Overview: Origin and Cultural Significance
Hot and sour soup is a staple of Chinese cuisine. It's known for its bold and balanced flavors. This recipe is medium difficulty.
Expect it to take about 45 minutes, and makes around 4-6 servings. Perfect for a family meal!
Main Benefits: Immunity Booster
This soup is amazing for a cold. The spices and broth are soothing. It's the perfect Chinese Soup Recipe for a weeknight.
What makes this Homemade Hot and Sour Soup special? It's better than takeout! It's fresh, flavorful, and you control the heat.
Plus, you know exactly what's going into it.
Ingredients You'll Need
Alright, let's get down to brass tacks. Here's what you'll need for this Easy Hot and Sour Soup :
- For the Broth : Chicken broth (1.9 Liters) , water (946 ml), dried shiitake mushrooms (4), ginger (2 inch piece), garlic (4 cloves), soy sauce (1 tbsp), dark soy sauce (1 tbsp), rice vinegar (1 tbsp), white pepper (2 tbsp), Cayenne pepper (1/4 teaspoon), sesame oil (1 tbsp).
- Soup Fillings : Wood ear mushrooms (113g), bamboo shoots (113g), tofu (113g), shredded pork (113g), green onions (2), egg (1 large).
- Thickening Slurry : Cornstarch (4 tablespoons), cold water (60 ml).
- Sour & Spicy Boost : Rice vinegar (2-4 tablespoons), chili oil (1-2 teaspoons).
Don't be scared by the list! Many ingredients are pantry staples.
Let's Talk About Vegetarian Hot and Sour Soup
Want a Vegetarian Hot and Sour Soup ? No problem. Just ditch the pork and use vegetable broth. Add extra tofu or some more veggies.
Think carrots, spinach, or even some shredded cabbage. It's all about making it your own. I reckon you can even make it a Hot And Sour Soup Vegan version using mushroom broth, it will rock.
Ingredients & Equipment: Let's Get This Show on the Road!
So, you want to make some seriously tasty hot and sour soup ? Awesome! First, let's gather our gear. Don't worry, it's not like building a spaceship.
It's easier than figuring out what to wear on a Saturday night!
Main Ingredients
Okay, here's the shopping list for our easy hot and sour soup . Pay attention to the chicken broth! You know, that stuff can make or break a dish.
It is the better the broth, the better the soup!
- Chicken Broth: 8 cups (1.9 Liters) , low sodium. Go for good quality. Seriously.
- Water: 4 cups (946 ml) . Just tap water is fine.
- Dried Shiitake Mushrooms: 4 . They should smell earthy and rich, not dusty.
- Ginger: 1 (2 inch) piece , peeled and thinly sliced. Fresh is always best.
- Garlic: 4 cloves , minced.
- Soy Sauce: 1 tbsp .
- Dark Soy Sauce: 1 tbsp (or more regular soy sauce).
- Rice Vinegar: 1 tbsp .
- White Pepper: 2 tbsp .
- Ground White Pepper: 1/4 teaspoon (more to taste).
- Cayenne Pepper: 1/4 teaspoon (or to taste). Adjust this depending on how much of a kick you want!
- Sesame Oil: 1 tbsp .
- Dried Wood Ear Mushrooms: 4 oz (113g) , rehydrated and julienned.
- Bamboo Shoots: 4 oz (113g) , julienned. Canned is fine here.
- Firm Tofu: 4 oz (113g) , cut into small cubes.
- Shredded Pork: 4 oz (113g) (pre-cooked is fine). Leftover roast pork is perfect.
- Green Onions: 2 , thinly sliced (for garnish).
- Egg: 1 large , beaten.
- Cornstarch (cornflour): 4 tablespoons .
- Cold Water: 1/4 cup (60 ml) .
- Rice Vinegar: 2-4 tablespoons . This is where you control the "sour"!
- Chili Oil: 1-2 teaspoons (or chili flakes). For that lovely heat!
Seasoning Notes
Right, so the secret to a truly great Chinese soup recipe like our hot and sour soup is nailing the balance.
Think savory, spicy, and tangy. If you don't have rice vinegar, white vinegar will work, but use less. For the spice, chili oil is my go-to, but chili flakes will do in a pinch.
Sesame oil adds that lovely nutty aroma. You know that smell you want.
Equipment Needed
Honestly, you don't need fancy gear for this homemade hot and sour soup .
- Large Stockpot or Dutch Oven. Basically, a big pot.
- Cutting Board. Protect that countertop!
- Chef's Knife. A sharp one makes chopping so much easier.
- Whisk. For that slurry.
- Measuring cups and spoons. Pretty self explanatory.
- Slotted spoon or Spider strainer. To fish out the mushrooms later.
And there you have it! That should get you going to create this vegetarian hot and sour soup (just skip the pork!) It's a straightforward list, and you can totally adapt it to what you have on hand.
Happy cooking, my friend! Now you can easily create the best Hot And Sour Soup Recipe ever!
Slurping Good: Mastering Hot and Sour Soup!
Honestly, who doesn't love a steaming bowl of hot and sour soup ? It’s the ultimate comfort food. It's got that zing, that oomph , that makes you go, "Ahhh!" I reckon even Queen Liz would approve.
You know? I’m sharing my foolproof recipe for easy hot and sour soup that's better than takeout!
Prep Like a Pro: Mise en Place Mania
Before you even think about turning on the hob, get your ingredients ready. Chop your wood ear mushrooms and bamboo shoots.
Dice that tofu like it owes you money. Having everything prepped saves so much time. It means your soup can get on the table quicker.
Honestly, it is going to be a game changer! Speaking of which, rehydrate your dried wood ear mushrooms. Don't be a wally and burn yourself!
Let's Get Soupy: The step-by-step
- First, make your broth. Combine 8 cups chicken broth, 4 cups water, shiitake mushrooms, ginger, garlic, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp white pepper, 1/4 tsp cayenne, and 1 tbsp sesame oil in a pot.
- Bring it to a boil. Then, simmer for 15 minutes. This lets all the flavours get happy together.
- Next, add your fillings: wood ear mushrooms, bamboo shoots, tofu, and pork. Cook for 5 minutes .
- Now, for the thickener. Mix 4 tbsp cornstarch with 1/4 cup cold water into a slurry. Slowly pour it into the soup. Keep stirring until it thickens.
- Drizzle in a beaten egg. Stir gently to make those lovely egg ribbons.
- Taste your hot and sour soup . Adjust with rice vinegar and chili oil until it's perfect.
- Garnish with green onions.
Pro Tips: Soup Secrets Unveiled
Don't skimp on the broth! A good broth is the backbone of this Chinese soup recipe . Get a really good broth.
Pre-cooked pork is your friend. It's a massive time saver. And always adjust the spicy Asian soup to your taste!
Vegan hot and sour soup is totally doable. Just swap the chicken broth for vegetable broth. Ditch the pork, and add extra tofu and some spinach. Boom.
Recipe Notes: Cracking the Code to Perfect Hot and Sour Soup
Alright, so you're ready to dive into making your own Hot and Sour Soup . Ace! Let's talk a bit about the recipe.
This isn't just some Chinese Soup Recipe ; it's an experience. Trust me! Here's the lowdown to ensure your soup is banging.
Get the Plating Right: Serving Suggestions
Okay, presentation matters, yeah? Forget just chucking it in a bowl. Ladle that glorious hot and sour soup into some cool, deep bowls.
Think about the colours the dark broth, the flecks of chili oil, the green onions. Sprinkle those spring onions generously for a fresh pop.
If you're feeling fancy, a drizzle of sesame oil on top adds a touch of elegance. For sides, spring rolls are always a winner.
Steamed rice or noodles are pretty good too.
Storing Your Leftovers: Storage Tips
Honestly, if you're anything like me, there won't be much left. But if you do have some Homemade Hot and Sour Soup kicking about, let it cool completely before popping it in the fridge.
It'll keep for 3-4 days . Want to freeze it? You can! Use freezer safe containers. It's good for up to 3 months .
Reheating is easy microwave or stovetop until piping hot. Make sure it reaches a temp of 165° F ( 74° C) .
Safety first, yeah?
Swapping Ingredients: Variations
Fancy a Vegetarian Hot and Sour Soup ? Easy peasy. Just ditch the pork and use vegetable broth. Bung in some extra tofu.
Maybe some carrots or spinach. Boom! Vegetarian heaven. Feeling brave? Chuck in some extra chili oil or a pinch of Sichuan peppercorns for that extra spicy kick.
Don’t have bamboo shoots? Water chestnuts work a treat.
Quick Look: Nutrition Basics
Each serving of this Easy Hot and Sour Soup clocks in at around 250 calories. It's got about 20g of protein.
The sodium's around 800mg. This will change according to the broth you use. It's packed with goodness. This soup isn't just tasty; it's good for you too.
Now go make some killer hot and sour soup . Don't be scared to tweak it. This Hot And Sour Soup Recipe is just a guide! You'll smash it.
Frequently Asked Questions
What exactly does "hot and sour" mean in hot and sour soup, anyway? Like, is it REALLY spicy?
Great question! "Hot and sour" refers to the balance of flavors in the soup. "Hot" comes from chili oil or white pepper, giving it a pleasant warmth, while "sour" is usually achieved with rice vinegar, providing a tangy counterpoint.
The level of spiciness is totally adjustable think of it like deciding how much Tabasco to put on your morning eggs; add more chili oil or pepper to crank up the heat, or keep it mild as a British summer's day if you prefer.
Can I make hot and sour soup vegetarian or vegan? I'm not much of a carnivore!
Absolutely! Swapping out the chicken broth for vegetable broth is a simple change, and omitting the pork is fine too. In fact, you can load it up with extra tofu, mushrooms, or other veggies like shredded carrots or baby spinach for a hearty vegetarian hot and sour soup.
Just ensure you're using a vegetarian friendly broth and soy sauce, and you're golden!
Is it okay to make hot and sour soup ahead of time? Does it taste as good the next day?
Yes, you can definitely make hot and sour soup in advance! The flavors actually meld together even more beautifully overnight. However, be aware that the tofu and mushrooms might absorb some of the broth, so you might need to add a splash of water or broth when reheating.
Store it in an airtight container in the fridge for up to 3-4 days. Just like a good cup of tea, sometimes it's even better the next day!
I don't have all the ingredients listed. What are some easy substitutions I can make in my hot and sour soup?
No worries, we've all been there! If you're missing bamboo shoots, water chestnuts offer a similar crunch. Fresh shiitake mushrooms can stand in for wood ear mushrooms, though the texture will be slightly different. Rice vinegar can be subbed with white vinegar, but use a touch less as white vinegar is stronger.
Remember, cooking is about experimentation channel your inner Jamie Oliver and get creative!
How can I store leftover hot and sour soup safely and for how long?
Storing leftover hot and sour soup is a breeze. Simply transfer it to an airtight container once it has cooled down a bit. Pop it in the fridge, and it will be good for up to 3-4 days. Be sure to reheat it thoroughly before serving, bringing it to a good simmer to ensure it's piping hot all the way through.
This will guarantee it tastes great and is safe to eat - no one wants a dodgy tummy!
Hot And Sour Soup Better Than Takeout
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 calories |
|---|---|
| Fat | 10g |
| Fiber | 20g |
