Hot and Sour Soup Recipe
Hot and Sour Soup Recipe. Soup has remained one of the most preferred liquid foods, which is generally served warm but can also be served cold. It has a long and enriched history that dates back to 6000 BC, though, its making was quite different from soups made nowadays. There are several types of soups that are made with different ingredients. Ajiaco, Bacon Soup, Caldo Verde, Gomguk, Goulash Soup, Gumbo, Kharcho, Lagman, Leek Soup, Lentil Soup, Menudo, Minestrone, Barley, Nettle Soup, Oxtail Soup and Tom Yum are some of the most notable soups in the world. Hot and Sour Soup is a Chinese soup that is very popular among masses not only in China but in several parts of South-East Asia including India, Pakistan and Thailand.
Instructions
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Hot and Sour Soup Recipe
Recipe Type: Appetiser
Cuisine: American
Author: Cynthia Lee
Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Serves: 4
Soup has remained one of the most preferred liquid foods, which is generally served warm but can also be served cold. It has a long and enriched history that dates back to 6000 BC, though, its making was quite different from soups made nowadays. There are several types of soups that are made with different ingredients. Ajiaco, Bacon Soup, Caldo Verde, Gomguk, Goulash Soup, Gumbo, Kharcho, Lagman, Leek Soup, Lentil Soup, Menudo, Minestrone, Barley, Nettle Soup, Oxtail Soup and Tom Yum are some of the most notable soups in the world. Hot and Sour Soup is a Chinese soup that is very popular among masses not only in China but in several parts of South-East Asia including India, Pakistan and Thailand. It is said to be one of the most delicious and appetizing soups that can be made easily at home without confronting much fuss.
Ingredients
Chicken stock or broth – 4 cups
Soy Sauce – 3 tablespoon
Cooked shredded chicken or pork – ¼ cup
Mushrooms (diced) – ½ cup
Garlic Chilli Sauce – ½ tablespoon
Ground white pepper – ¼ teaspoon
White vinegar – ¼ cup
Canned bamboo shoots – 1/3 cup
Tofu (cut into ¼ inch dice) – 3 Oz
Corn-startch – 2 tablespoons
Egg – 1 (beaten)
Green onion stalks (diced) – 2
Toasted sesame oil – ½ teaspoon
Instructions
Take a 2-quart saucepan. Add chicken broth in it, and bring it to a boil over medium heat. After the chicken broth comes to a boil, add soy sauce, shredded meat, mushrooms and garlic red chilli paste. Simmer the mixture for around 5 minutes. Now add white pepper, white vinegar, bamboo shoots and tofu in the mixture, and simmer it for 5 minutes.
Take a small cup, and pour 2 tablespoons of cold tap water in it. Now add 2 tablespoons of cornstarch in it, and stir it together until the mixture becomes smooth. Pour it into the soup mixture and stir them together properly until the cornstarch mixture is completely mixed in the soup. Simmer it for 5 minutes or until the soup is thickened.
Now beat an egg in a cup, and pour it slowly into the soup mixture while stirring constantly. Wait for around 30 seconds after adding the beaten egg, and then add green onions and sesame oil to the soup mixture. Stir it well for around 1 minute. Remove from the heat, and pour it into a soup bowl to serve it hot.
Calories: 39 Fat: 1.2 g Saturated fat: 0.2 g Carbohydrates: 4.4 g Sugar: 0.4 g Sodium: 376 mg Fiber: 0.5 g Protein: 2.6 g Cholesterol: 21 mg
