BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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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.
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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.
???? How to Make Hot & Sour Soup #Shorts
Here’s a step-by-step guide of how to make Daddy Lau’s delicious, nutritious Hot & Sour Soup! Perfect for when your day needs a little extra ✨ spice ✨
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Hot and Sour Soup, Quick & Simple Recipes, CiCi Li - Asian Home Cooking Recipes
Hot and sour soup was originated in Sichuan over 1000 years ago. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US. Today we are going to make hot and sour soup. It's a perfect soup for any seasons. And if you ever feel like you have no appetite and don't want to eat anything. Hot and sour soup will be sure to bring your appetite back. No wonder it's so popular!
Chicken Hot and Sour Soup Video:
Pork Hot and Sour Soup Written Recipe:
中文影片:
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Hot And Sour Soup Recipe by SooperChef
SooperChef.pk Presents Hot and Sour Soup Recipe in Urdu/Hindi & English . Learn how to make Easy Hot and Sour Soup Recipe at Home. You can make Hot and Sour Soup by watching this short but comprehensive Video by sooperchef.
#HotAndSourSoupRecipe #Soup #SoupRecipe
Ingredients:
500 gm chicken with bones
300 gm chicken breast
2 liter water
1 onion
2 carrots
50 gm ginger
3 cloves garlic
15 gm green onions
5 gm bay leaves
10 black peppers
250 cabbages
Salt (As Needed)
1 & ½ TBSP Sugar
1 & ½ TBSP Chicken powder
1 TSP Chili Sauce
Vinegar As needed
1 & ½ soya sauce
Egg white (2 Eggs)
4 TBSP Corn Flour
Cooking Method:
1. Take a pan, add water, Chicken with bones, Garlic, onion, 1 carrot, ginger, green onion, bay leaf, and whole black pepper, cook it for 30 minutes, (Chicken stock is ready)
2. Strain it, chicken stock is ready
3. Now Take a pan, add chicken stock (1 liter), Now add carrot (1), cabbage, Salt, black pepper powder, sugar, chicken powder, chili sauce, Vinegar, soya sauce, boiled chicken, Egg White, and cook it for 2 minutes
3. Now add corn flour and cook until it thickened
4. Your tasty chicken hot and sour soup is ready to serve
Cooking Method: 30 Minutes Time: 3 people
Veg Hot & Sour Soup Recipe | Monsoon Soup Recipes | Chef Sanjyot Keer
Written Recipe for Veg hot and sour soup
Prep time: 5 mins
Cooking time: 5-8 mins
Serves: 4-6
Ingredients:
• Vegetable stock/ hot water 2 litre
• Ginger 1 tsp (chopped)
• Green chilli paste 1 tbsp (paste of 2-3 green chillies)
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vinegar 1 tsp
• White / black pepper powder a pinch
• Salt to taste
• Sugar 1 tsp
• Cabbage 1 cup (shredded)
• Carrots ½ cup (julienned)
• Shiitake Mushroom or button mushrooms ½ cup (julienned)
• Bamboo shoots 1/3rd cup
• Fresh Coriander leaves handful
• Paneer / silken tofu 1/3rd cup (small diced)
• Corn flour 3 tbsp + water 2 tbsp
• Sesame oil 1 tsp
• Spring onion greens 1 tbsp (chopped)
• Fresh coriander few leaves for garnishing
Methods:
• Set a wok on high heat, add water and the vegetable stock cube, mix well and bring it to a boil, if you don’t have stock cube you can simply boil water, once boiled add the ginger, green chilli paste, dark soy sauce, light soy sauce, vinegar, white / black pepper powder and salt to taste, sugar cabbage, carrots, shiitake or button mushrooms whatever you may have, bamboo shoots, fresh coriander leaves and mix well, cook for 3-4 minutes and bring to a boil, you can use 1.5 tbsp soy sauce as a substitute of light & Dark soy sauce.
• Further, add paneer or tofu and mix gently without breaking the paneer dices and bring it to a boil.
• I’ve used few ingredients that makes the soup more authentic it is perfectly alright to skip few ingredients in case if it’s not available in your kitchen or your market downstairs.
• Take a small bowl, and mix the cornflour and water and keep aside, bring the soup to a boil and the cornflour and water mixture and stir continuously.
• Simmer the soup until it thickens up, this might take about 1-2 minutes. You can adjust the cornstarch slurry quantity depending how thick you want your soup to be.
• Once the soup thickens add the freshly chopped spring onion greens and some fresh coriander leaves, no need to chop the coriander leaves, you can directly add them, make sure the leaves aren’t too big.
• Simmer for a minute and your fresh hot and sour soup is ready to be served, serve hot.
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Authentic Chicken Hot and Sour Soup Recipe, CiCi Li - Asian Home Cooking Recipes
How to make authentic chicken hot and sour soup? Watch this video and master this amazing chicken hot and sour soup in just a few minutes.
Chicken Hot and Sour Soup Written Recipe:
酸辣湯中文影片:
Serve: 6 people
Rest time: 2 hours
Prep time: 15 minutes
Cook time: 15 minutes
For the mushrooms:
6 dried shiitake mushrooms
1 tablespoon dried wood ear mushrooms
Water, for soaking
For the chicken:
3 ounces chicken breast, cut into thin strips
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch slurry (1 teaspoon cornstarch and 2 teaspoons water)
Sauce one:
1 1/2 tablespoon soy sauce
1/4 teaspoon salt
Pinch of sugar
Sauce two:
5 tablespoons Chinkiang vinegar
2 teaspoons white pepper
1 tablespoon dark soy sauce
1 teaspoon sesame oil
For the soup:
6 cups chicken stock
1/4 carrot, julienned
1/3 cup in brined bamboo shoots (sold in any Chinese supermarkets)
3 thin slices ginger, julienned (about 1/2 teaspoon)
1/3 block soft tofu, cut into 1/4 inch strips
3 tablespoons cornstarch slurry (3 tablespoons cornstarch and 6 tablespoons water)
3 eggs, beaten
1/2 teaspoon rice vinegar
3 scallions, finely chopped, for garnish
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