Once the soup is done, serve the Hot and Sour soup with sliced spring onions.įrequently asked questions about Easy Hot and Sour Soup.Once you get the soup moving in a slowly swirling motion, slowly drizzle the beaten egg into the soup. Keep the Hot and Sour soup simmering *it should be slightly bubbling before you add the lightly beaten egg, or the soup will turn cloudy when the egg is added*, and begin stirring the soup in a circular motion with your spoon.The white pepper gives the Hot and Sour soup its signature heat. Add white pepper if you like it hotter and more vinegar if you like it sourer. Check the consistency of the soup, as it should be thick enough to coat the spoon. Bring the mixture to a simmer and stir the soup in a steady circular motion while slowly drizzling in the cornstarch slurry. Be sure it’s well-combined, as the cornstarch tends to settle to the bottom. Combine the cornstarch with water to make a slurry.Cook for about 15-20 minutes before adding the organic tofu and vinegar. Bring the vegetable stock to a boil, add the dried chili flakes, light soy sauce, dark soy sauce, white pepper, sesame oil, fresh shiitake mushrooms, and bamboo shoots.
Slice mushrooms, cube the organic tofu, julienne the bamboo shoots, lightly beat the eggs, wash and slice the green onions.
If you like your soup to have more heat add extra white pepper to make this hot and sour soup even spicier tasting.A lot of Hot and Sour Soup recipes will call for dried shiitake and wood ear mushrooms because they add a deeper flavor and color to the broth. You can substitute the fresh shiitake mushrooms with dried shiitake mushrooms and wood ear mushrooms by merely rehydrating them in hot water.Make sure you purchase organic extra-firm tofu so that it remains intact during the cooking process.I mention this because this soup can easily be made into a vegan/vegetarian soup by using vegetable stock as well as omitting the eggs and then utilizing a substitute for the proteins. However, it does have two lightly beaten eggs. This version of Hot and Sour Soup does not have pork or meat in the recipe.However, if your local market or the International market does not sell them, you can always use the dried mushrooms by rehydrating them if you do be sure to save the mushroom water to use in your soup (two cups mushroom water) with about four cups of stock. I love it because instead of spending an hour or more soaking the mushrooms, you can entirely skip that step altogether and save time. This Hot and Sour Soup recipe uses fresh shiitake mushrooms versus dried shitake mushrooms dried wood ear mushrooms you may see in other methods. So after my friends from college, Li Li, and Su visited, I begged them for their delicious Easy Hot and Sour Soup recipe. I was so thrilled when they gave it to me. This soup can range from correctly done in some places to not so pleasant in other establishments. I love a spicy yet savory tasting bowl of Hot and Sour Soup, and like any other recipe from some restaurants, there are the good, bad, and ugly versions of this Asian soup. However, nothing beats a homemade version of Hot and Sour soup made with love in your kitchen. Deliciously flavored Hot and sour soup can be found on most takeout menus or even Chinese buffet tables in the US. Easy Hot and Sour Soup is the winning combo of savory yet spicy, made with Shiitake mushrooms, bamboo shoots, tofu, and egg ribbons in a flavorful seasoned broth.
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