Delicious Authentic hot and sour soup Recipes

Authentic hot and sour soup. The Mysterious Flavor of Chinese Hot and Sour Soup. Hot and sour soups are made in a variety of blends, featuring an array of ingredients that make it challenging to pinpoint the exact list of what creates the exotic, savory balance of hot and sour. For these two opposing qualities, vinegar (for sour) and white pepper (for hot) are mostly.

Garnish the hot and sour soup with chopped green onions and cilantro before serving. Chinese Chicken Stock: Put the chicken in a large stockpot and place over medium heat. This thoroughly authentic Chinese Hot and Sour Soup recipe is carefully crafted, jam-packed with flavor, rivals your very favorite restaurant version, and is sure to WOW your dinner guests! You can have Authentic hot and sour soup using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Authentic hot and sour soup

1. You need 1 of tofu.
2. You need 1 of carrot.
3. It's 8 of mushroom.
4. Prepare 200 grams of pork belly or minced pork.
5. It's 2 of eggs.
6. Prepare of White pepper.
7. You need of Sriracha or chili 🌶.
8. You need 25 gram of Soy sauce.
9. Prepare of Cooking wine (optional).
10. You need of Sesame oil.
11. You need of Vinegar.

Good restaurant Chinese hot and sour soup has a very distinct flavor that can be challenging to replicate. Hot and sour soup as the name suggests is a spicy and tangy soup that is loaded with vegetables. The tang and spice come from the sauces used to make this. It is perfect to sip on cold winter days.

Authentic hot and sour soup instructions

1. Shred carrot, mushroom, and pork belly.
2. Stir fry the pork belly untill the surface is cooked on medium heat. Add carrot in the pan.
3. Stir fry till the color of carrot turns into a bit transparent. Add mushroom..
4. Turn the stove up to high heat and stir fry for 30 seconds. Add soy sauce along the pan. Then add cooing wine (optional). Stir fry for 30 seconds.
5. Add 1 liter of boiled water then turn to medium heat.
6. Shred tofu. Starting from slicing it. Knock them down like dominoes then shred the tofu..
7. Mix one tablespoon of potato powder with cold water. Add the starch water into the soup. Don’t put it all in once. Stop when you like the thickness of the soup..
8. Wait until the soup is boiling again then add tofu in. It’s important not to stir at this point. Just gently push the tofu a bit to ensure it’s covered by the soup.
9. Mix 2 eggs with a pinch of salt and some sesame oil.
10. Wait till the soup is boiled again, turn down to low heat. Pour the egg with chopsticks or spoon to slow down the process. Move around to make sure every section is covered by egg..
11. Wait until it’s boiled again then add Shiracha (optional),white pepper and vinegar. It’s better with Asian black vinegar, but red wine vinegar works as well. Turn off the heat in 10 seconds..
12. Serve with coriander and some sesame oil. voilà ❤️ you can service as a soup dish with dinner or Gyoza. Adding water dumpling in the soup is also an authentic way of serving hot and sour soup..

Just like Egg Drop Soup or Wonton Soup, this soup is also a hot take out dish. It is a filling soup that has imbibed both the spicy as well as tangy. What Makes Our Hot & Sour Soup Recipe Authentic. My grandparents owned a takeout restaurant. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks.