How To Make Pleasurable Hot and Sour Soup Recipe Easily?

This hot and sour soup recipe is simple to prepare and has an excellent taste and mouthfeel! It tastes superior to takeout and is sharp, hot, and flavorful! 

What is A Hot and Sour Soup Recipe?

A traditional Chinese cuisine that is acidic, delicious, fiery, and full of mouthfeel is this hot and sour soup recipe. It is delicious and quite addicting to eat since it has a variety of textures in addition to its strong flavor. 

It goes well with soup on the side, as a snack, or by itself.

It is made up of tasty and slightly thickened broth with mushrooms, bamboo shoots, tofu, and velvety strips of beaten eggs.

Not only is hot and sour soup a common takeaway item but it’s also served at practically every Chinese restaurant.

This is one of our most popular dishes, and I’ve finally figured out how to make the greatest quick and simple hot and sour soup by finding the ideal equilibrium between flavor and clarity and the right mix of ingredients!

Could I even suggest that it’s superior to takeout?

The Ingredients

1. Chicken Broth
2. Mushrooms
3. Bamboo Shoots 
4. Tofu 
5. Cornstarch Slurry 
6. Eggs 
7. Sesame Oil 
8. Green Onions 

Other Seasonings:

1. Vinegar 
2. Pepper 
3. Soy Sauce 
4. Sugar 

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Steps To Make

Try this dish whenever you’re in the mood for hot and sour soup rather than ordering takeout! It’s as tasty as takeout, if not more so, and only requires 20 minutes of preparation! You can quickly enjoy this mainstay of Chinese takeaway after obtaining every component since it can be made in a few simple steps.

I’ll take you step-by-step through making this homemade hot and sour soup recipe so you can simply make it at home and sate your hunger!

• Step 1

Beat all the eggs in a tiny container. Put it away afterward. Mix the solution of cornstarch with icy water to form a slurry in a different small dish. After thoroughly combining, set away. Adding dry cornstarch powder straight to hot liquids might cause it to become clumpy. For this reason, we prepare a cornstarch slurry to make it simpler to mix in and integrate easily with the broth. If you didn’t get everything already cut, carefully slice the tofu, bamboo shoots, mushrooms, and green onions. 

• Step 2

Pour the chicken stock into a medium-sized saucepan and place over medium heat. Stir in the tofu, bamboo shoots, and mushrooms. Add sugar, standard and dark soy sauces, white pepper, and chili flakes to the soup to flavor it. Then, over a low flame, bring the liquid to a rapid boil.

• Step 3

Just before adding the cornstarch slurry to the liquid, thoroughly mix it one more. Transfer the combination of cornstarch slurry into the simmering broth. If the stock is not sufficiently warm, the soup is unlikely to solidify.

Stir the cornstarch into the boiling liquid continually as you pour it to ensure that it is evenly distributed and prevent it from clumping.

The soup will thicken after a few minutes of boiling. The texture has to be shiny and somewhat thick, but not gravy-thick.

• Step 4

Turn down the heat to a gentle simmer when the soup has thickened.

The egg will not create gorgeous, silky ribbons but will instead break into little fragments and get hazy if the soup is boiling too quickly.

Using a cooking spoon or chopsticks, give the soup a vigorous swirling motion. Gradually pour the whisked eggs into the twirling liquid. The eggs will boil through quickly, creating soft, silky ribbons. 

To effectively split the eggs and form thin strands, give them a quick, gentle stir. But if you stir too quickly or too forcefully, the soup may get hazy and the eggs can break up too much. On the other hand, if you don’t mix the eggs sufficiently, they will gather together.

Keep a watch on it and adjust the stirring pace to get the desired texture.

Allow it to boil gently for one to three minutes to allow the egg ribbons to set and finish cooking.

• Step 5

Finally, remove from the fire and stir in the green onions, vinegar, and sesame oil. To optimize taste and strength, these substances are added last. 

They get softer when cooked. Mix gently to integrate. Try it out and tweak it to your preference. Relish the hot and sour soup recipe after ladling it into bowls!

How To Store & Reheat

Do you have any hot and sour soup remainder? Not a problem! Put the soup in a closed container and refrigerate to maintain its freshness. Soups that are hot and sour can be refrigerated for up to four days. Reheat the soup slowly over low heat on the stovetop when you’re prepared to eat. Another option if you’re pressed for time is to use the microwave. To prevent transpiration, heat it gently while covering it enough to enable it to escape.

Though the exact amount of time is contingent on the equipment and technique, a few minutes should be plenty. While the soup will still taste excellent when warmed, it will lose its thick viscosity.