The Best Chinese Hot and Sour Soup ~ Classic Chinese Restaurant Hot Sour Soup Recipe
Learn how to make the BEST classic Chinese restaurant Hot and Sour Soup. Easy, authentic, spicy and good hot and sour soup...better than take out Chinese food. This Chinese hot and sour soup recipe has lots of flavor and texture in a rich spicy broth. If you like hot and sour soup as much as I do, you will love this Chinese hot and sour soup recipe. Enjoy.
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How to Make BEST Restaurant Chinese Hot and Sour Soup
INGREDIENTS:
6 cups chicken broth
1/3 cup julienne carrots
1/3 cup julienne bamboo shoots
1/2 cup black fungus - hydrated
1/2 cup sliced shitake mushrooms - hydrated
1 cup sliced extra firm tofu
1 tsp. minced ginger
1 tsp. finely sliced red chilies
1/4 cup light soy sauce
1/4 black vinegar
1/2 tsp. dark soy sauce
1/4 tsp. white pepper
1 tsp. chili paste (sambal)
2 beaten eggs
slurry - 3 tbsp. cornstarch mixed with water
2-3 chopped green onions
Chicken or pork:
3/4 cup sliced julienne chicken or pork
1 tsp. light soy sauce
1/2 tsp. Shaohsing wine or rice wine vinegar
1/8 tsp white pepper
1/2 tsp. corn starch
*Mix together well
In a sauce pan add chicken broth and turn heat up to high.
Add in minced ginger, mushrooms, bamboo shoots, carrots and red
chilies. Stir, bring up to a boil, reduce to simmer and cook for
5-8 minutes.
Add chicken and stir.
Add soy sauce, black vinegar, dark soy sauce and white pepper.
Stir, bring back up to a simmer and cook for another 3-4 minutes.
Add in cornstarch slurry and bring back up to a boil.
Pour beaten eggs over top, wait 5-10 seconds and then give gentle
stirs.
Add tofu and cook for another minute.
Serve and garnish with chopped green onions.
Enjoy.
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Kikkoman Lite Soy Sauce
Marukan Rice Vinegar 24 Oz.
SHAOHSING Rice Cooking Wine
Koon Chun Black Vinegar
Huey Fong Sambal Oelek Chili Paste 8 Oz
Fresh Whole Ginger Root
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Sour soup that feels like a warm hug
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Restaurant Style Hot and Sour White Soup Recipe By Food Fusion
We just had to do this White Hot and Sour Soup recipe after we tried it at a famous restaurant in Karachi. This should your go-to soup recipe for this winter, Make it, share it, love it and enjoy it. #HappyCookingToYou #FoodFusion
Written Recipe:
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White Hot & Sour Soup
Serves 7-8
Recipe in English:
Ingredients:
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) chopped 1 tbs
-Hari mirch (Green chilli) chopped 3-4
-Chicken boneless cut into thin stripes 250g
-Yakhni (Stock) 2 liter (Substitute: 2-3 stock cubes dissolved in 2 liter water)
-Safed mirch powder (White pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Sirka (Vinegar) 2 tbs
-Lemon juice 3-4 tbs
-Soy sauce 2-3 tbs
-Band gobhi (Cabbage) shredded 1 & ½ Cup
-Gajar (Carrots) julienne 1 Cup
-Baby corns sliced 5-6
-Green herbs (Cilantro/Basil/Parsley/Coriander) chopped 2-3 tbs
-Fresh/Dried rosemary chopped ½ tbs
-Hara pyaz (Green onion) leaves chopped ¼ Cup
-Cornflour 5-6 tbs or as required
-Water ½ Cup or as required
-Anday (Eggs) whisked 2
-Kali mirch (Black pepper) crushed
Directions:
-In a pot,add cooking oil,garlic,ginger & mix well.
-Add green chillies & mix well.
-Add chicken and mix well until it changes color.
-Add stock & mix well.
-Add white pepper powder,salt,black pepper powder,vinegar,lemon juice,soy sauce,mix well & bring it to boil.
-Add cabbage,carrots,baby corns,green herbs,fresh rosemary,mix well & cook on low flame for 10-12 minutes.
-Add green onion leaves and mix well.
-In cornflour,add water and whisk well.
-Now add dissolved conrflour,mix well and cook on medium low flame until desired consistency (approx. 2 minutes).
-Add whisked eggs,stir gently & cook for a minute.
-Sprinkle black pepper crushed,green onion leaves & serve!
Recipe in Urdu:
Ajza:
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) chopped 1 tbs
-Hari mirch (Green chilli) chopped 3-4
-Chicken boneless cut into thin stripes 250g
-Yakhni (Stock) 2 liter (Substitute: 2-3 stock cubes dissolved in 2 liter water)
-Safed mirch powder (White pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Sirka (Vinegar) 2 tbs
-Lemon juice 3-4 tbs
-Soy sauce 2-3 tbs
-Band gobhi (Cabbage) shredded 1 & ½ Cup
-Gajar (Carrots) julienne 1 Cup
-Baby corns sliced 5-6
-Green herbs (Cilantro/Basil/Parsley/Coriander) chopped 2-3 tbs
-Fresh/Dried rosemary chopped ½ tbs
-Hara pyaz (Green onion) leaves chopped ¼ Cup
-Cornflour 5-6 tbs or as required
-Water ½ Cup or as required
-Anday (Eggs) whisked 2
-Kali mirch (Black pepper) crushed
Directions:
-Pot mein cooking oil,lehsan aur adrak dal ker ache tarhan mix karein.
-Hari mirchein dal ker ache tarhan mix karein.
-Chicken dal dein aur rang tandeel hunay tak ache tarhan mix ker lein.
-Yakhni dal ker ache tarhan mix karein.
-Safed mirch powder,namak,kali mirch powder,sirka,lemon juice aur soy asuce dal ker ache tarhan mix karein aur ubal anay dein.
-Band gobhi,gajar,baby corns,green herbs aur fresh rosemary dal ker ache tarhan mix karein aur halki ancch per 10-12 minutes kliya paka lein.
-Hara pyaz leaves dal ker mix ker lein.
-Cornflour mein pani dal ker ache tarhan whisk ker lein.
-Ab dissolved cornflour dal ker ache tarhan mix karein aur desired consistency anay tak paka lein (approx. 2 minutes).
-Pheeta huwa anda dal ker gently mix karein aur ek minute kliya paka lein.
-Kali mirch crushed aur hara pyaz leaves dal ker serve karein.
Hot and Sour Soup (recipe) 酸辣汤
Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
(Optional) Rehydrate
1/3 cup dried shiitake mushrooms
1/4 cup dried woodear mushrooms
1/4 cup dried lily flowers
(Optional) Marinate
1/2 lbs (230 g) pork loin (or chicken breast) cut into thin strips
1/2 tablespoon Shaoxing wine or dry sherry
1/4 teaspoon salt
1/2 tablespoon cornstarch
Soup
2 teaspoons minced ginger
2 green onions chopped
2 tablespoons Chinkiang vinegar
1 teaspoon white pepper powder (or 1/2 teaspoon white pepper powder for a less spicy dish)
6 cups water or chicken stock
1/2 block (8 oz / 227 g) firm tofu, cubed
3 tablespoons cornstarch
1 teaspoon salt or to taste
2 eggs beaten
1 teaspoon sesame oil
Soy sauce or salt to taste
Check out more cooking notes at ➡︎
❤︎Cooking Equipment & Ingredients❤︎
Dried lily flowers:
Dried shiitake mushrooms:
Dried wood ear mushrooms:
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