Hot and Sour Soup Recipe

A Flavorful Journey: Hot and Sour Soup Recipe

Are you ready to embark on a culinary adventure filled with bold flavors and enticing aromas? Look no further than this delightful Hot and Sour Soup recipe! Bursting with marinated chicken, hearty vegetables, and a tantalizing blend of spices, this soup is sure to tantalize your taste buds and warm your soul. Whether you’re craving a comforting bowl of soup on a chilly day or looking to impress guests with a restaurant-quality dish, this recipe has you covered. Join us as we explore the art of making Hot and Sour Soup, complete with step-by-step instructions, cooking tips, and keto-friendly variations.

Frequently Asked Questions (FAQs)

Q: What is Hot and Sour Soup? A: Hot and Sour Soup is a traditional Chinese soup known for its bold flavors and contrasting textures. It typically features a savory broth infused with vinegar, soy sauce, and spices, along with a variety of ingredients such as chicken, tofu, mushrooms, and vegetables.

Q: Is Hot and Sour Soup spicy? A: Yes, Hot and Sour Soup is known for its spicy and tangy flavor profile. The level of spiciness can be adjusted according to personal preference by varying the amount of white pepper and crushed red pepper flakes.

Q: Can I make Hot and Sour Soup vegetarian? A: Absolutely! You can omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of Hot and Sour Soup. You can also add extra tofu or mushrooms for added protein and flavor.

Q: Is Hot and Sour Soup keto-friendly? A: Yes, Hot and Sour Soup can be made keto-friendly by omitting or reducing the amount of sugar in the recipe and using low-carb alternatives to cornstarch for thickening the soup.

Ingredients:

Marinated Chicken:

  • 1 medium chicken breast, finely minced (about 1/2-1 pound)
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon white pepper

Other Ingredients:

  • 1 ounce dried woodear mushrooms (dried black fungus, rehydrated)
  • 6 cups chicken broth
  • 1 cup sliced carrots, julienned or sliced
  • 1 cup finely sliced bamboo shoots
  • 1 cup sliced Shiitake mushrooms (dried mushrooms, rehydrated)
  • 7 ounces Enoki mushrooms
  • 1 1/2 tablespoons minced garlic
  • 1/2 tablespoon fresh ginger, grated
  • 3 stalks finely sliced green onions (about 1/4-1/3 cup)
  • 9 1/2 ounces Silken tofu, sliced into long, skinny rectangles
  • 2 eggs
  • 3 tablespoons sesame oil

Cornstarch Slurry:

  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 2 teaspoons white pepper
  • 1 teaspoon sugar
  • 1/4 cup cornstarch

Toppings Per Bowl, to taste:

  • Sesame oil
  • Finely sliced green onions
  • White pepper
  • Crushed red pepper flakes

Instructions:

  1. Marinate the Chicken: In a bowl, combine the minced chicken breast with cornstarch, soy sauce, mirin, and white pepper. Mix well and set aside to marinate while you prepare the other ingredients.
  2. Prepare the Mushrooms: Rehydrate the dried woodear mushrooms and Shiitake mushrooms by soaking them in hot water for about 20-30 minutes. Once rehydrated, drain and slice the mushrooms as desired.
  3. Prepare the Soup Base: In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat. Add the sliced carrots, bamboo shoots, rehydrated mushrooms, minced garlic, grated ginger, and sliced green onions. Cook for about 10 minutes until the vegetables are tender.
  4. Add the Marinated Chicken: Once the vegetables are tender, add the marinated chicken to the pot. Stir gently to distribute the chicken evenly.
  5. Add the Tofu: Carefully add the sliced Silken tofu to the pot, taking care not to break up the tofu too much. Allow the soup to simmer for another 5-7 minutes until the chicken is cooked through.
  6. Prepare the Cornstarch Slurry: In a small bowl, whisk together the soy sauce, white vinegar, white pepper, sugar, and cornstarch until smooth. Gradually pour the slurry into the soup, stirring constantly to prevent lumps from forming. Continue to cook for another 2-3 minutes until the soup thickens slightly.
  7. Add the Eggs: In a slow, steady stream, pour the beaten eggs into the soup while stirring gently in a circular motion. This will create delicate egg ribbons throughout the soup.
  8. Season to Taste: Taste the soup and adjust the seasoning as needed with additional soy sauce, white vinegar, white pepper, or sugar according to your preference.
  9. Serve: Ladle the hot and sour soup into bowls and garnish each serving with a drizzle of sesame oil, finely sliced green onions, white pepper, and crushed red pepper flakes for added flavor and spice.
  10. Enjoy: Serve the Hot and Sour Soup immediately while it’s hot and flavorful. Enjoy the comforting warmth and vibrant flavors of this classic Chinese soup!

Cook’s Notes and Variations:

  • Vegetarian Version: Omit the chicken and use vegetable broth instead of chicken broth to make a vegetarian version of Hot and Sour Soup. You can also add extra tofu or mushrooms for added protein and flavor.
  • Spice Level: Adjust the amount of white pepper and crushed red pepper flakes to control the spiciness of the soup. Add more for a hotter kick or reduce for a milder flavor.
  • Protein Options: Feel free to customize the soup with your favorite protein options such as shrimp, pork, or beef instead of chicken. Cook the protein separately before adding it to the soup.
  • Extra Vegetables: Add extra vegetables such as sliced bell peppers, snow peas, or baby corn for added texture and flavor.
  • Garnish Ideas: Get creative with your soup garnishes! Try adding crispy fried wonton strips, chopped cilantro, or a drizzle of chili oil for an extra burst of flavor.

Keto Version and Low Carb Options:

  • Low-Carb Thickener: Substitute the cornstarch with xanthan gum or glucomannan powder for a low-carb thickener that’s keto-friendly.
  • Sweetener Options: Use a keto-friendly sweetener such as erythritol or monk fruit sweetener instead of sugar in the cornstarch slurry.
  • Low-Carb Vegetables: Choose low-carb vegetables such as cauliflower florets, zucchini noodles, or sliced bell peppers to reduce the carb content of the soup.
  • Healthy Fats: Boost the fat content of the soup by adding a dollop of coconut cream or MCT oil for a keto-friendly option.
  • Portion Control: Keep track of your serving sizes to ensure you stay within your daily carb limits while enjoying this delicious Hot and Sour Soup.

Indulge in the rich flavors and comforting warmth of Instant Pot Hot and Sour Soup with this easy-to-follow recipe. Whether you’re craving a cozy bowl of soup on a chilly day or looking to impress your family and friends with a homemade Chinese delicacy, this recipe is sure to satisfy. With its versatile ingredients and customizable options, you can tailor this soup to suit your taste preferences and dietary needs. So fire up your Instant Pot, gather your ingredients, and get ready to savor the irresistible flavors of this classic soup!