One of my favorite Asian soups, is hot and sour soup. Such a perfect blend of mushrooms, tofu, onion, vinegar and soy sauce. Combine this with some white rice or dumplings and you have a meal made in heaven!
What you will need:
- Onions, ginger, and crushed red pepper – all act as a base for the soup
- Green onion
- Vegetable stock
- Tofu – browned before adding to soup
- shiitake mushrooms
- soy sauce, rice vinegar, sesame oil, chili garlic sauce – for flavoring the soup
Keys to Making a Delicious Hot and Sour Soup
- Saute the onions, crushed red pepper, and ginger first, ensuring they are fragrant.
- When adding the eggs, whisk the eggs in a separate bowl. Begin to stir the soup, and slowly pour the eggs over it, so that it will form a spiral. The eggs will cook rather quickly in the bowling soup.
- For a spicier soup – add extra chili garlic sauce.
- For a sourer soup – add extra rice vinegar.
- Mix the cornstarch with water separately, and slowly add to the soup. This is used to thicken up the soup.
- This is a great soup to make in a Wok. Since Wok’s are so large, you can saute the ginger, onion, and red pepper. Then continue making the soup all in one pot!
As with most soups, the ingredients in hot and sour soup can be easily increased to feed larger groups. You just may need a very large sauce pot.
Hot and Sour Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
Ingredients
Scale
- 4 stalks green onion (diced)
- 1 tbs ginger minced
- 1 tsp crushed red pepper
- 8 oz. tofu (firm) sliced into small cubes.
- 4 c. vegetable stock
- 1 tbs chili garlic sauce
- 8 oz shiitake mushrooms
- 2 tbs cornstarch (mixed with 1/4 c. water)
- 1/4 c. soy sauce
- 2 tbs rice vinegar
- 1 tbs sesame oil
- salt and pepper to taste
- 2 eggs
Instructions
- Begin by heating a large sauce pot over medium heat.
- Add a little sesame seed oil, and saute the green onion, ginger, and crushed red pepper, until soft and fragrant. ~8 min.
- Add the tofu, and continue cooking until the sides are browned.
- Slowly pour in the vegetable stock, and bring to a boil.
- Reduce heat to a simmer.
- Add chili garlic sauce, soy sauce, sesame oil, shiitake mushrooms, and vinegar. Cook for another 2-3 minutes.
- In a separate bowl, mix the cornstarch with 1/4 cup of water. Slowly pour this in the soup mixture. Let simmer for 10 min.
- Whisk eggs in a separate bowl, and slowly pour the egg mixture in the soup, while stirring, so the egg gets cooked in narrow spirals.
- Simmer the soup for another 5 min. adding salt and pepper to taste. Remove from heat, and serve immediately.
Notes
- When adding the eggs, make sure the soup is being stirred, and slowly pouring eggs in.
- Browning/seering the tofu locks in the flavors, and keeps the tofu together.
- Make sure all the cornstarch is mixed in the water before adding to soup, otherwise you will get white lumps.
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