Hot And Sour Soup
Hot and sour soup is a beloved dish that showcases a wonderful balance of flavors. This comforting soup blends the heat of white pepper with the tang of vinegar, creating a tantalizing experience for your palate. Perfect as an appetizer or a main dish, it can be customized to suit your preferences. Let’s dive into this delightful recipe that’s sure to impress!
Ingredients
– 4 cups chicken or vegetable broth
– 1 cup sliced mushrooms
– 1 cup tofu, cubed
– 1 cup bamboo shoots, sliced
– 1/2 cup green onions, chopped
– 2 eggs, beaten
– 3 tablespoons soy sauce
– 3 tablespoons rice vinegar
– 1 teaspoon white pepper
– 1 tablespoon cornstarch mixed with 2 tablespoons water
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 10g protein, 6g carbohydrates, and 8g fat. This is based on one serving for one person.
Step-by-Step Cooking Process
- Start by bringing the broth to a boil in a large pot.
- Add the sliced mushrooms and bamboo shoots; cook for 5 minutes.
- Stir in the cubed tofu and cook for another 3 minutes.
- In a bowl, mix soy sauce, rice vinegar, and white pepper.
- Pour the soy sauce mixture into the pot and stir well.
- Gradually add the cornstarch mixture, stirring constantly to thicken.
- Once thickened, reduce the heat to low.
- Slowly pour in the beaten eggs while stirring to create ribbons.
- Add chopped green onions and mix thoroughly.
- Remove from heat and serve hot, garnished with extra green onions.
Alternative Ingredients
If you’re looking for alternatives, you can substitute tofu with chicken or shrimp for a non-vegetarian version. Additionally, use lime juice instead of rice vinegar for a different tang.
Serving and Pairings
Hot and sour soup pairs well with steamed rice or dumplings. It makes a great starter before a flavorful main course or can be enjoyed on its own.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This soup can be frozen, but the texture of the tofu may change upon thawing.
Cooking Mistakes
- Not using enough broth can make the soup too thick.
- Overcooking the mushrooms may lead to a mushy texture.
- Adding vinegar too early can diminish its flavor.
- Not stirring while adding the eggs can result in clumps.
- Ignoring the seasoning may lead to bland soup.
Helpful Tips
- Adjust the spiciness by varying the amount of white pepper.
- Fresh ingredients yield the best flavor.
- Let the soup sit for a few minutes to develop flavors.
- Garnish with cilantro for an extra burst of freshness.
FAQs
Can I make hot and sour soup vegetarian?
Yes, simply use vegetable broth and tofu for a delicious vegetarian version.
How can I make the soup spicier?
To increase the heat, add more white pepper or incorporate sliced fresh chili peppers.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, carrots, or snow peas for extra nutrition and flavor.
What is the best way to serve hot and sour soup?
Serve it hot, garnished with chopped green onions and cilantro for added freshness.
How long does hot and sour soup last in the fridge?
It can last in the fridge for about 3 days if stored in an airtight container.
Conclusion
Hot and sour soup is a delightful combination of flavors, making it a favorite for many. This recipe is easy to follow and can be customized to your liking. Whether enjoyed as an appetizer or a main dish, it’s sure to warm your heart and satisfy your cravings.
Hot And Sour Soup
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup tofu cubed
- 1 cup bamboo shoots sliced
- 1/2 cup green onions chopped
- 2 eggs beaten
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Bring the broth to a boil in a large pot.
- Add sliced mushrooms and bamboo shoots; cook for 5 minutes.
- Stir in cubed tofu and cook for another 3 minutes.
- Mix soy sauce, rice vinegar, and white pepper in a bowl.
- Pour the mixture into the pot and stir well.
- Add the cornstarch mixture, stirring constantly to thicken.
- Reduce heat to low.
- Slowly pour in the beaten eggs while stirring.
- Add chopped green onions and mix thoroughly.
- Remove from heat and serve hot.
