#Sweet and sour soup free#

Subs: Any vegetable with a similar texture that can be cut into strips, like carrot, green beans, stalk of broccoli or cauliflower, or Asian greens. Skip to the recipe And the other stuff in Hot and Sour Soupīamboo shoots – sold in cans at large grocery stores (Woolies, Coles, Harris), they have a crisp juicy texture and have a subtle taste. All Asian stores should carry dried, and some will have fresh. Use fresh or dried – I use fresh because it’s sold at a local grocery store (eg Harris Farms). Wood ear mushrooms don’t have much taste when raw, but they are a great flavour sponge as well as adding great texture to the soup. Wood ear mushrooms – named as such because they are shaped like ears (does that freak you out? 🙀), they have a soft crunchy texture. Subs: Fresh shiitake is good, followed by any other Asian mushrooms, Swiss Brown/Cremini mushrooms and bringing up the rear is good ole’ white mushrooms Sold at major supermarkets nowadays, and also Asian stores. If you’re bored, skip to the recipe!ĭried shiitake mushrooms – dried is best because it has the best flavour, so if you really want one as good as how your favourite Chinese restaurant makes it, you’ll need to source some. Shredded chicken (or drop in slices of tenderised Velveted Chicken)īecause there’s a few ingredients that aren’t mainstream here, I’m going to do a quick rundown on each of them. Some recipes use Chinese black vinegar or rice vinegar, but I honestly think white vinegar gives the cleanest flavour.Īnd the stuff that goes IN Hot and Sour Soup The sourness comes from plain white vinegar.

#Sweet and sour soup free#

Feel free to adjust spiciness to your taste! Red pepper / chilli flakes are a perfect substitute. The spiciness comes from finely chopped dried chillies. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up! The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite! What goes in Hot and Sour Soup The soup brothĬhinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The broth is thickened and it’s filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. Hot and Sour soup is a Chinese soup that’s savoury, spicy and tangy. It’s my go-to website for Chinese recipes, run by a Chinese American family who used to run a Chinese restaurant! I never thought to make it at home until I happened across this recipe from Woks of Life. It’s an all-out war of indecision, trying to decide what starter to have! #FirstWorldProblems OK, well along with Spring Rolls, Chinese Corn Soup, San Choy Bow (Lettuce Wraps), Egg Foo Young (Chinese Omelettes) and Sesame Toast. Hot and Sour Soup is also what I order just because I love it. Hot and Sour Soup is what I order when I go out for Chinese and am pretending/trying to be healthy. Serve as a starter with Fried Rice and Kung Pao Chicken, or have it as a meal! The traditional way of making the soup doesn’t add any vegetable oil or pepper flakes.With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it’s hearty, savoury, sour – and as spicy as you want it to be.įilled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy. Add the dark soy sauce to make the color more vibrant, also add the sesame oil and scallions.Ĭhef Luo’s keynotes: The key to this soup is the sourness from the white vinegar and the spiciness from the white pepper. Add the cornstarch slurry to thicken the soup.ħ. Then add the simmered tofu, mushrooms, and bamboo shoots. In another boiling pot of water, add the ginger, pepper, salt, sugar, soy sauce, vinegar and stir for a bit.ģ. Also simmer the tofu, black mushrooms, and bamboo shoots.Ģ. In a simmering pot of water, simmer the shrimp, scallions, squids to remove all the fishy tastes. It can be found in all Chinese restaurants, but why not make this typical Chinese soup at home today!Ħ pieces of squids, cut into 1 inch piecesĢ fl oz of Chinese bamboo shoots, juliennedġ fl oz of Chinese forest ear mushrooms, juliennedġ/2 tablespoon of cornstarch and 2 tablespoons of water (cornstarch slurry)ġ/2 tablespoon of dark soy sauce Instructionsġ.

Hot and sour soup is a very interesting Chinese soup.