Craving a vibrant, flavorful soup that's both comforting and invigorating? Look no further than authentic Chinese Hot and Sour Soup! This classic dish is a perfect balance of spicy, sour, and savory notes, a testament to the exquisite complexity of Chinese cuisine. Its intriguing combination of ingredients – from the tangy vinegar and chili oil to the satisfying texture of silken tofu and wood ear mushrooms – creates a symphony of flavors that dance on your palate. This isn't your average soup; it's a culinary adventure in a bowl.
Beyond its deliciousness, Hot and Sour Soup is surprisingly easy to make at home, once you have the right recipe and technique. Forget those bland, watered-down versions; this recipe unlocks the secrets to achieving that authentic restaurant-quality taste you crave. Ready to embark on this culinary journey? Let's dive into the step-by-step process to create your own perfect bowl of Chinese Hot and Sour Soup.
Tools Needed
- Saucepan
Ingredients
- Black fungus mushrooms
- Shitake mushrooms
- Chicken
- Light soy sauce
- Shaoxing wine (or rice wine)
- White pepper
- Cornstarch
- Chicken broth
- Minced ginger
- Bamboo shoots
- Carrots
- Sliced seeded red chili pepper
- Black vinegar
- Chili paste
- Dark soy sauce
- Cornstarch slurry (3 tbsp cornstarch + water)
- Eggs: 2
- Extra firm tofu
- Chopped green onions
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Soak black fungus and shitake mushrooms in warm water for 15-30 minutes. Drain and rinse. Slice shitake mushrooms, removing stems.
- Cut chicken into thin slices and marinate with light soy sauce, Shaoxing wine (or rice vinegar), white pepper, and cornstarch.
Step 2. Simmer the Broth and Vegetables
- In a saucepan, bring chicken broth to a boil over high heat. Add minced ginger, mushrooms, bamboo shoots, carrots, and optional chili pepper. Simmer for 5-8 minutes.
Step 3. Cook the Chicken and Season
- Add marinated chicken, light soy sauce, black vinegar, chili paste, and dark soy sauce. Stir and bring to a boil. Cook for another 3-4 minutes.
- Thicken the soup gradually with cornstarch slurry, adding a little at a time while bringing to a boil.
Step 4. Finish and Serve
- Drizzle in beaten eggs, let sit for 5-10 seconds before gently stirring. Add extra firm tofu and cook for 1 minute to heat through.
- Garnish with chopped green onions and serve.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Use low-sodium chicken broth if using boxed or canned broth.
- For a spicier soup, add more chili pepper or chili paste.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 15-20g
- Protein: 15-20g
FAQs
1. Can I make this soup vegetarian?
Yes! Simply omit the pork or chicken and add extra tofu or mushrooms for protein.
2. What kind of vinegar should I use?
Chinese black vinegar is traditional and provides the best authentic sour flavor. Rice vinegar can be substituted, but the taste will be slightly different.
3. How can I adjust the spiciness?
Control the spiciness by adjusting the amount of chili oil and chili garlic sauce. Start with less and add more to your preference.
This authentic Chinese Hot and Sour Soup recipe delivers a truly unforgettable culinary experience, a perfect balance of flavors and textures in every spoonful. From the initial planning to the final satisfying bowl, creating this dish is a rewarding culinary journey. So gather your ingredients, follow the steps, and enjoy the delicious fruits of your labor!