Chinese Hot & Sour Soup

June 7, 0202 | By | 1 Reply More
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Chinese Hot & Sour Soup

There are many variations of Chinese Hot & Sour Soup, however, this recipe is very near to the dish I tried in an authentic Szechuan restaurant in London. It can be a vegetarian dish with slivers of tofu added. It can also have pork or chicken too. I personally add a few noodles to mine and make a delicious Hot & Sour Noodle Soup, which by the way makes good main course on its own.

Chinese Hot & Sour Soup

Chinese Hot & Sour Soup
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Chinese Hot & Sour Soup

This Hot and Sour Soup is so tasty and what’s especially good about making it at home, you can make it exactly to your liking. You can make it sourer, spicier, thicker, thinner,etc. You can also add more of your favourite ingredients or leave out the ones you don’t like.

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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

4
Prep Time15 minutes
Cook Time10 minutes
Course: Appetiser, Soup
Cuisine: Chinese

Ingredients

  • 1 ltr chicken stock fresh, carton or a cube will doo
  • 3 tbsp rice vinegar
  • 2 tbsp light soy sauce
  • 1 tbsp sriracha sauce or your favourite hot sauce
  • 1 tsp grated root ginger
  • ¼ tsp ground white pepper
  • 4 mushrooms thinly sliced I use shiitake
  • 2 tbsp cornflour
  • 2 tbsp cold water
  • 1 large egg whisked
  • 2 spring onions thinly sliced

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

  • Add the stock to a large pan. Stir in the rice vinegar, soy sauce, hot sauce, ginger and white pepper.
  • Bring to a simmer. Taste and adjust seasoning as required.
  • Now add the mushrooms and cook at a simmer until the mushrooms are cooked. This should only take a few minutes. Taste soup again and adjust seasoning if required.
  • Turn off heat. In a small bowl, whisk together the cornflour and water until a slurry is formed, similar to single cream. Pour this slurry into the soup still on the gentle heat and keep stirring until the soup thickens to your liking, this should take just a minute or two.
  • While gently stirring the soup, pour the whisked egg in at a steady stream, creating ribbons with the stirring. Turn off heat once the egg is cooked (this only takes a few seconds).
  • Garnish with sliced spring onions and serve. Soup is traditionally served with more white pepper if you wish..
You can add slivers of cooked pork, chicken or tofu to this soup
Use rice vinegar. Regular white vinegar has a harsh sour taste. Rice vinegar has a more delicate sour flavour and is also sweeter.
I personally like to add a few egg noodles to mine and just have that as a main meal.
 
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

© Copyright Mr Paul 2021

 

 

 

 

 

Category: Chinese, Cuisine, Recipes, Soups, Salads, Side Dishes & Sauces, Starters

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Steven Wilkinson
Steven Wilkinson
July 13, 2023 3:59 pm

Great with spam cut into strips

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