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Hot and Sour Soup
Hot and Sour soup is a staple dish in Asian cuisine, particularly within Chinese culture. It features a rich broth that combines tart flavors. This soup is characterized by its use of ingredients such as mushrooms, tofu, and a variety of spices. Hot and Sour soup is adaptable for both vegetarian and protein-based diets.
The exact origin of Hot and Sour soup remains unclear; however, it is commonly believed to have originated from the Sichuan and Hunan regions. The soup is thought to have developed through the combination of various spices and different types of vinegar. Notable condiments used in this dish include black vinegar, rice vinegar, and white pepper. The earliest versions of Hot and Sour soup utilized seasonal ingredients and vegetables that reflected agricultural practices.
Ingredients
Tofu, White Mushrooms, Green onion, Ginger, Eggs, White pepper, Chicken stock cube, Water, Rice vinegar, Dark soy sauce, Sesame seed oil, Flour.
Use medium-firm tofu for this soup. Hot & Sour soup has a light and refreshing taste with a slight tanginess. Soft tofu can also work, but medium-soft tofu provides this dish with structure. White mushrooms offer an earthy element. Shiitake or enoki are also a good option. Green onions add freshness.
Whisked eggs add protein; you can use chicken or beef instead. White pepper powder and chicken stock cube add depth. Rice vinegar has a sweet flavor, whilst black rice vinegar has a smoky flavor. Dark soy sauce adds sweetness, and sesame seed oil enhances the soup’s nutty aroma.
Instructions
Clean and quarter the mushrooms, slice the tofu, and prepare green onions for garnish. In a pot, combine water, a chicken stock cube, rice vinegar, and dark soy sauce, simmering for four minutes. Add the mushrooms and tofu, cooking for 7-8 minutes over medium-low heat. Mix two ladles of soup base with one tablespoon of flour until dissolved, then whisk the eggs separately.
Lower the heat and add the roux to thicken the soup. Drizzle the eggs into the soup using a slotted spoon or by slowly pouring and breaking them with a fork or chopsticks. Once the eggs are set, sprinkle with green onions and serve hot. Enjoy this hearty hot and sour soup, perfect for hot weather with its tangy and spicy flavors!
What to Serve Hot and Sour Soup with?
Steamed Jasmine rice is fragrant and subtly sweet, which perfectly balances the hot and sour flavour of the soup. Fried dumplings filled with vegetables are great sides for this hearty, warm soup, adding extra flavour and texture to the dish. Fried rice made with vegetables or shrimp is another great option to enjoy with hot and sour soup, as the fried rice will elevate the dish’s umami flavour.
How to Store and Reheat Hot and Sour Soup?
To store soup in the fridge, let it cool to room temperature first. You can keep it in the pot or transfer it to an airtight container. It lasts up to three to four days. Avoid freezing hot and sour soup, as it affects flavor and texture. To reheat, use the stovetop for the whole pot or microwave for a single portion. If reheating the whole pot, allow it to cool before refrigerating again.
Ingredients
- 400 grams Tofu – Cut into strips
- 250 grams White Mushrooms – Sliced
- 2 Green onion bunches – Garnish
- 2 Eggs – Whisked
- 1 tbsp White pepper
- 10 grams Ginger – Sliced
Soup base
- 1 Chicken stock cube
- 1 Liter Water
- 2 Tbsp Rice vinegar
- 3 Tbsp Dark soy sauce
- 1 Tbsp Sesame seed oil
- 1 Tbsp Flour
Instructions
- Prepare the ingredients: Thoroughly rinse the mushrooms and slice them. Cut the medium-firm tofu into thin strips that are about half an inch in thickness. Slice the green onions for garnish.
- Make the soup base: In a pot, add water, rice vinegar, dark soy sauce, and chicken stock cube. Simmer on low heat until the chicken stock cube has dissolved.
- Prepare two small bowls: One bowl is to make the roux, and the other is to whisk the eggs in. For the roux, transfer two ladles of soup base into a bowl and then add flour. Thoroughly stir to mix until the flour has dissolved, and pour the mixture back into the pot. Then, whisk the eggs in a separate bowl and keep them aside.
- Cook the ingredients: Add the mushroom and the tofu to the pot and bring the soup to a boil. Set the temperature to medium-high and continue to cook for twenty minutes. Then, slowly pour the whisked eggs evenly all over the soup. Stir gently so that the eggs will spread out and cook without clumping.
- Garnish and serve: Sprinkle the green onions and serve while hot.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 130mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
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