Recipe: Delicious Hot and sour soup

Hot and sour soup. This restaurant-style Hot and Sour Soup recipe is the best!! It's quick and simple to make, easy to adapt to your personal taste preferences, and so delicious! Hot and sour soup can be found on any takeout menu or Chinese buffet line in the US.

Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour. Soup preparation may use chicken or pork broth, or may be meat-free. You can cook Hot and sour soup using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hot and sour soup

1. You need 8 cups of chicken or vegetable stock.
2. You need 8 ounces of shiitake mushrooms (or baby bella mushrooms), thinly-sliced with stems discarded.
3. Prepare of optional: 1 (8-ounce) can bamboo shoots, drained.
4. It's 1/4 cup of rice wine vinegar, or more to taste.
5. Prepare 1/4 cup of reduced-sodium soy sauce.
6. It's 2 teaspoons of ground ginger.
7. It's 1 teaspoon of chili garlic sauce.
8. You need 1/4 cup of cornstarch.
9. Prepare 2 of large eggs, whisked.
10. It's 8 ounces of firm tofu*, cut into 1/2-inch cubes.
11. Prepare 4 of green onions (scallions), thinly sliced.
12. You need 1 teaspoon of toasted sesame oil.
13. You need of Kosher salt and black pepper (or white pepper**).

The traditional hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. Hot and sour soup is such a popular dish takeout dish, along with egg drop soup and wonton soup.

Hot and sour soup step by step

1. Set aside ¼ cup of the chicken or vegetable stock for later use..
2. Add the remaining 7 ¾ cups chicken or vegetable stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer..
3. While the soup is heating, whisk together the ¼ cup of stock (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened..
4. Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and black pepper (or white pepper) to taste. If you'd like a more "sour" soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you'd like a spicier soup, add in more chili garlic sauce..
5. Serve immediately, garnished with the extra green onions..

It's one of those things that we almost always order when eating in Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. Savoury, spicy, sour and hearty, Hot and Sour Soup is completely addictive! This recipe stacks up to the best Chinese restaurants. Hot and Sour soup is a Chinese soup that's savoury, spicy and tangy.