VEGAN CHINESE TAKEOUT FOOD: HOT AND SOUR SOUP!! ????️????️(酸辣湯)
Hope you all enjoy this classic Chinese takeout soup. A special thanks to Lee Kum Kee ( for sponsoring this recipe!!
Hot Sour Soup
(Serves 4)
2 mushroom bouillons (
6 cups water
2 dried red chili peppers
1/4 cup five spice tofu, sliced (
¼ cup soaked dried lily flower (
¼ cup soaked wood ears (
1 package enoki mushrooms
¼ cup soaked dried shiitake mushrooms (
¼ cup winter bamboo shoots (
1/2 cup dried beancurd sheets (
1 scallion
½ teaspoon fresh ground white pepper (
1 1/3 teaspoon Lee Kum Kee Dark Soy Sauce (
2 teaspoons Lee Kum Kee Gluten Free Light Soy Sauce (
¼ cup cornstarch,¼ cup water
1 teaspoon Lee Kum Kee sesame oil (
3 tablespoons white vinegar, more or less to taste
Lee Kum Kee Chili Oil, optional (
Salt to taste
Music by Joakim Karud
Joakim Karud - Celebrate
from Strawberry Drizzle by Sundae Sauuce
???? Dad's AMAZING Hot and Sour Soup (酸辣湯)!
Watch Daddy Lau teach us how to make vegetable hot and sour soup!
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???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
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- Mapo Tofu, Cantonese Style:
- Ginger Egg Fried Rice:
- Egg Flower Soup:
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???? THE STORY ????
This dish was a favorite at my parents’ old restaurant, and it’s often found on most Chinese takeout menus.
As popular as hot and sour soup is, interestingly, this wasn’t something my parents ate growing up in Guangzhou. As with a lot of Chinese dishes, the origin (or origins), are hard to pinpoint, but it’s likely further north where the weather is colder and the flavors are more heat-inducing.
Our friends at Chinese Cooking Demystified also have a great write up on this in their own version of Hot and Sour Soup.
Regardless of where the dish came from, it’s a perfect soup for a cold winter day that’s equal parts spicy and soothing.
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⏲ CHAPTERS ⏲
00:00 - Intro
00:14 - Origin
01:20 - Key Ingredients
01:34 - On white pepper
02:09 - Chop mushrooms, vegetables
04:08 - Technique for tomatoes
05:04 - Prepare cornstarch and eggs
05:23 - Heat wok with oil and chili
06:04 - Add veggies, flavors
07:15 - Cover wok, bring to boil
07:44 - Add cornstarch, egg, vinegar, sesame oil
10:05 - Plate, garnish
10:42 - Meal Time!
11:35 - On white peppers, chilis, and taste
12:29 - First dish for Mommy Lau
14:30 - Where did Daddy Lau learn this dish?
15:00 - Making this at home vs restaurant
16:45 - On chow mein
17:37 - What if you want to add meat?
18:06 - Baby Cam says bye!
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???? MY DAD'S SPECIAL INGREDIENTS ????
If you don't have access to an Asian grocery store, you can purchase these items on Amazon:
- Dried Shiitake Mushrooms:
- Kikkoman Soy Sauce:
- Kikkoman Tamari:
- Kikkoman Sesame Oil:
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
Here are some of the other core ingredients my dad uses (but not for this dish):
- Kikkoman Oyster Sauce:
- Shaoxing Cooking Wine:
- Chicken Bouillon:
Vegetarian Oyster Sauce! -
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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???? OUR FAMILY ????
Learn more about the Lau family, and why we started this channel + blog:
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Chinese Hot and Sour Soup | Chinese Restaurant Hot Sour Soup Recipe | Better Than a Chinese Takeout
Hot and Sour Soup is an easy and authentic recipe that tastes just like your favorite Chinese take-out! It's a healthy recipe that can be made in under 30 minutes!
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HOT AND SOUR SOUP
Ingredients:
5 cups chicken broth
Vegetables:
2 large black fungus - hydrated sliced
4-5 dried shitake mushrooms - hydrated sliced
2 carrots shredded
1/4 cup julienne bamboo shoots
1/2 log extra firm tofu sliced
1 tbsp pickled mustard green
SAUCE:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tsp white pepper
1 tsp sugar
1 tsp sesame seed oil
2 beaten eggs
slurry
2 tbsp. cornstarch
2 tbsp water
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#hotandsoursoup
#soup
#chinesefood
#Chinese
#takeout #soup #dinner #recipe #authentic #restaurantstyle #dinnerthendessert
Hot and sour soup 酸辣湯 – How to make in 4 simple steps
Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
===== NOTE/NOTA/REMARQUE/NOTA/ملحوظة/注意=======
THIS VIDEO HAS SUBTITLES IN ENGLISH, ARABIC, CHINESE, FRENCH, PORTUGUESE, AND SPANISH.
ESTE VIDEO TIENE SUBTÍTULOS EN INGLÉS, ÁRABE, CHINO, FRANCÉS, PORTUGUÉS Y ESPAÑOL.
CETTE VIDEO A DES SOUS-TITRES EN ANGLAIS, ARABE, CHINOIS, FRANCAIS, PORTUGAIS ET ESPAGNOL.
ESTE VÍDEO TEM LEGENDAS EM INGLÊS, ÁRABE, CHINÊS, FRANCÊS, PORTUGUÊS E ESPANHOL.
يحتوي هذا الفيديو على موضوعات باللغة الإنجليزية والعربية والصينية والفرنسية والبرتغالية والإسباني.
该视频具有英语，阿拉伯语，汉语，法语，葡萄牙语和西班牙语的字幕。
該視頻具有英語，阿拉伯語，漢語，法語，葡萄牙語和西班牙語的字幕。
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The flavor becomes even more complex with the inclusion of bamboo shoot, dry mushrooms, wood ear fungus and finishes with a beaten egg pour high above the soup to form multiple small egg ribbons floating on the thick soup.
You only need twenty minutes to prepare it. Make it at home to warm your family (and their hearts) with this utterly delicious soup with the iconic flavors of Northern Chinese cuisine.
This recipe is very close to the original hot and sour soup in Northern China, although I have left out ingredients such as ‘black tofu’ (see section 2 below) which is too exotic for most people.
I can assure you that it is way better than many substandard hot and sour soup that is merely a tasteless, gloopy mess of cornstarch paste.
You can get the recipe at :
Ingredients:
Ingredient (A)
100 g pork loin
1 teaspoon light soy sauce
1/2 teaspoon vegetable oil
1/4 teaspoon corn starch
Ingredients (B)
1 tablespoon bamboo shoot 竹笋
2 Chinese dried mushrooms, , medium size (or 1 large size) 香菇
1 piece wood ear fungus, , about 10 of dry weight 木耳
30 g carrots, cut into fine julienne
3 slices ginger
150 grams tofu, , medium firm
1 egg, , beaten
600 ml water, , or use chicken stock
Ingredients (C)
1 teaspoon dark soy sauce
1 1/2 tablespoon chili bean sauce 豆瓣酱
2 teaspoons salt
1/2 teaspoon sugar
Ingredients (D)
2 1/2 tablespoons corn starch
1 tablespoon water
Ingredients(E)
Coriander leaves, for garnish
1 1/2 tablespoon Chinese vinegar 镇江醋
1/2 teaspoon ground white pepper
1 teaspoon sesame oil 麻油
Instructions:
Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil and cornstarch for 15 minutes.
Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne.
Cut three slices of ginger and set aside.
Cut the carrots into julienne.
Cut the tofu into strips.
Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
Add ingredients (C)
Thicken the soup with the cornstarch slurry.
Remove from heat. Add ingredients in (E). Mix well and serve.
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Sound effects
Oriental Harp 2. By Soughtaftersounds
Clear Day
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Website:
The SOUP-ER tasty Hot + Sour Soup Recipe to warm you up!
Thanks Omnifoods for sponsoring this episode:
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LEARN HOW TO MAKE AN EASY & QUICK CHINESE HOT + SOUR SOUP RECIPE THAT'S TASTIER THAN TAKEOUT!
LAY HO MA! This recipe totally reminds me of my childhood - it's savoury, comforting, and incredibly easy to put together. Join me in this episode and learn how to make a quick Chinese style hot and sour soup recipe right at home! Let's begin
Ingredients:
4 dried shiitake
5g woodear mushrooms (2-3 small pieces)
2 cups veggie stock
4 cups water
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 cup canned bamboo
170g Omni Pork Strips (1 package)
2 tbsp avocado oil
1 tsp cayenne pepper
1 tbsp cane sugar
2-3 tbsp soy sauce
2-3 tbsp Chinese black vinegar
1 1/2 tbsp potato starch + 2 tbsp water
Directions:
1. Place the dried mushrooms into a stock pot followed by the veggie stock and water. Heat the pot on medium high heat covered for about 7-8min
2. Finely chop the garlic, ginger, and green onions. Reserve some green onions for garnish
3. Pour the hot broth into a large mixing bowl. Remove the rehydrated mushrooms. Rinse and drain the mushrooms in cold water so that they are easier to handle
4. Thinly slice the woodear mushrooms. Carefully remove the stalks from the shiitakes and thinly slice. Thinly slice the bamboo
5. Heat the stock pot back to medium heat. Add the avocado oil. Add the garlic, ginger, green onions, and the Omni Pork Strips. Sauté for 4-5min
6. Add the mushrooms, bamboo, cayenne pepper, cane sugar, soy sauce, Chinese black vinegar, and the reserved mushroom stock
7. Give the soup a good stir. Then, cover and bring to a boil
8. Make a slurry by mixing together the potato starch and 2 tbsp of water. When the soup comes to a boil, pour in the slurry while stirring
9. Plate the soup and garnish with some chopped green onions
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
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Wil's Photography + Video on Facebook: wyphotography
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Hot Sour Soup Recipe | EASY VEGAN CHINESE RECIPE 酸辣汤
LAY HO MA everyone! This is one of the most popular and famous Chinese soups ever! Join me in this episode and learn how to make Chinese Vegan Hot Sour Soup! It is simpler than you think, and once you make it yourself, you will never order it again from Chinese take out! Let's begin.
Ingredients:
8 cups water
Drizzle of olive oil
4 tbsp soy sauce
3 tbsp rice vinegar
2 tsp chili powder or white pepper
1 tbsp Chinese cooking wine
2 tbsp ginger minced
2 tbsp garlic minced
1/2 cup black fungus rehydrated
1/2 cup dried shiitake mushrooms rehydrated
1/2 cup dried day lilies
1/2 cup firm tofu
1/2 cup bamboo shoots
3 tbsp potato starch (with 3 tbsp water to make slurry)
Green onion for garnish
Directions:
1. Rehydrate the shiitake and black fungus in the 8 cups of water overnight
2. Mince the garlic and ginger
3. Slice the tofu into strips
4. Carefully remove the stalks from the shiitakes and slice thinly, along with the black fungus
5. In a stock pot on medium high heat, add a drizzle of olive oil
6. Add in the garlic and ginger. Cook till browned, then add in the 8 cups of reserved mushroom water
7. Add the rest of the ingredients minus the tofu, green onions, and potato starch
8. Give the soup a stir and make the slurry by combing 3 tbsp potato starch with 3 tbsp of water
9. Slowly pour the slurry into the soup while stirring
10. Add in the tofu and cook for another couple of minutes
11. Plate and garnish with fresh chopped green onions
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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