Restaurant style Hot & Sour Soup Recipe By Food Fusion
A quick and simple restaurant style hot and sour soup recipe in signature Food Fusion Style. Let us know if you like the new music? #HappyCookingToYou #FoodFusion #recipes #winterrecipes #Soup #hotandsoursouprecipe
Written Recipe:
Restaurant style Hot & Sour Soup
Serves 4-6
Recipe in English:
Ingredients:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 6 Cups
-Chilli sauce 2-3 tbs
-Tomato ketchup 3-4 tbs
-Soy sauce 2-3 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 2-3 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg white) whisked 1 (optional)
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot ¼ Cup
Directions:
-In a pot,add cooking oil,garlic & sauté for a minute.
-Add chicken & mix well until it changes color.
-Add carrots,capsicum,cabbage & mix well.
-Add black pepper powder,salt,red chilli powder,sugar,white pepper powder & mix well.
-Add chicken stock,mix well & bring it to boil.
-Add chilli sauce,tomato ketchup,soy sauce,vinegar,chilli garlic sauce,mix well & bring it to boil.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add egg whites,stir gently & cook on low flame for a minute.
Prepare Instant Chilli Oil:
-In a bowl,add garlic,red chilli crushed,salt,sesame seeds & mix well.
-Add cooking oil & mix well.
-In a serving bowl,add hot & sour soup & garnish with spring onion leaves,chilli oil & serve!
Recipe in Urdu:
Ajza:
-Cooking oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Boneless chicken julienne cut 200g
-Gajar (Carrot) julienne ½ Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Band gobhi (Cabbage) shredded ½ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Sugar ½ tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Yakhni (Chicken stock) 4-5 Cups
-Chilli sauce 3 tbs
-Tomato ketchup 5 tbs
-Soy sauce 3-4 tbs
-Sirka (Vinegar) 2 tbs
-Chilli garlic sauce 1 & ½ tbs
-Cornflour 3-4 tbs or as required
-Water 3-4 tbs
-Anday ki safedi (Egg whites) whisked 1-2
-Hara pyaz (Spring onion) leaves
Prepare Instant Chilli Oil:
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chilli) crushed 2 & ½ tbs
-Namak (Salt) ¼ tsp or to taste
-Safed til (Sesame seeds) 1 tsp
-Cooking oil hot 4-5 tbs
Directions:
-Pot mein cooking oil aur lehsan dal dein aur ek minute kliya sauté ker lein.
-Chicken dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Gajar,shimla mirch aur band gobhi dal ker ache tarhan mix karein.
-Kali mirch powder,namak,lal mirch powder,cheeni aur safed mirch powder dal ker ache tarhxn mix ker lein.
-Yakhni dal ker ache tarhan mix karein aur ubal anay dein.
-Chilli sauce,tomato ketchup,soy sauce,sirka aur chilli garlic sauce dal ker ace tarhan mix karein aur ubal anay dein.
-Cornflour mein pani dal ker ache tarhan mix ker lein.
-Ab dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
-Anday ki safedi dal ker gently stir karein aur halki ancch per ek minute kliya paka lein.
Prepare Instant Chilli Oil:
-Bowl mein lehsan,lal mirch crushed,namak aur safed til dal ker ache tarhan mix karein.
-Cooking oil dal ker ache tarhan mix ker lein.
-Serving bowl mein hot & sour soup da dein,hara pyaz leaves aur chilli oil dal ker serve karein!
#wintersoup #souprecipes #restaurantrecipe #quickrecipes #souprecipes
Hot and Sour Soup [Chinese Style with Chicken and TOFU]
#recipesaresimple
#hotandsoursoup #chinesehotandsoursoup
Not able to visit your favourite Chinese eatery? Make this restaurant favourite Hot and Sour Soup, easily at home, by following this video recipe.
Leave it the chicken and make it Vegetarian if you like.
Love, Shana.
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Hot and Sour Soup - Food Wishes
I was going to say this fast, and easy to make hot and sour soup is “better than take-out,” but in fairness, I have no idea how good your friendly neighborhood Chinese restaurant is. So, I’ll just say that in my experience, this soup is way better than the typical offering, and can be customized to your tastes. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Hot & Sour Soup recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The Original Hot and Sour Soup, Wuxi-style (无锡酸辣汤)
While hot and sour soup seems to don basically every takeout menu ever, it's actually a hyper-regional thing in China. It's popular in Taiwan, which's how it likely traveled West, and that Taiwan version appears to've been derived from this famed Wuxi snack.
Besides that, you do see Hot and Sour soup in pockets - Wuxi Hot & Sour can be found in Shanghai, there's a Shandong version of the dish (which can be found up North), and a northwestern version whose origins are even more perplexing. But regardless of history, it's... a really tasty soup.
Written recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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???? PRINTABLE RECIPE -
Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share my version and I also going to show you how to make it authentic.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Main Ingredients
- 2 pieces of dried shitake mushroom [Amazon link:
- few pieces of dried black fungus [Amazon link:
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar镇江香醋：
Ingredients to add before serving
- 1 tsp of sesame oil [Amazon Link:
- cilantro and spring onion for garnish
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done.
Hot and Sour Soup Recipe - Indo Chinese Winter Soup - CookingShooking
In this video, we will make Hot and Sour Soup recipe, which is a Indo Chinese Soup.
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Ingredients:
For Stock
Water - 1.5 Liter
Peels of carrot
Stalks of cabbage
Peels of onion, garlic
Spring onion, etc
Ginger
--
Oil - 1 tbsp
Garlic - 5 cloves
Green Chilli Slit - 2 slit
Onion - 1 peeled
Red Chilli Sauce - 2 tbsp
Vinegar - 1 tbsp
Sriracha - ½ tsp
½ small cabbage peeled
½ carrot julienned
Salt
Pepper
Kashmiri Red Chilli
Stock - 2 glass
Soya Sauce - ½ tsp
1 Tbsp Corn Flour
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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