Hot and Sour Soup (The Easiest Recipe Ever) - Rasa Malaysia (2024)

FAQs

What is the broth made of in hot and sour soup? ›

The soup broth

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

Wood ear mushrooms - A classic in hot and sour soup! It's got a crunchy texture and sometimes known as black fungus and cloud ear mushroom. Wood ear mushroom is normally sold dry and require rehydrating with hot water before use.

Hot and sour soup is rich in manganese which is great for our overall health. This nutrient helps in bone development. Also, it helps in boosting the metabolic rate of the body. The soup also has many other essential nutrients like vitamin B-6, phosphorus, iron, and magnesium.

Learn how to make this classic Chinese soup that's equal parts soothing and stimulating!

Chinese cloud ears are a fungi that is also pre soaked and finely shredded to add oomph to hot and sour soup. They have a chewy, jelly-like texture and compliments the other ingredients.

3 eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!

Dried Chinese black fungus. Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)

Hot-and-sour soup is a Chinese takeout staple, but one that's especially easy and tasty when made at home. Chinkiang black vinegar gives the soup its trademark sour flavor, so it's worth seeking out. If you can't find it, substitute 1 tablespoon red wine vinegar and 1 tablespoon balsamic vinegar.

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere 'treat' and does not qualify for a regular diabetic menu.

Leftover hot and sour soup will last in an airtight container in the fridge for up to 3 days. I don't recommend freezing it because the texture of both the eggs and the tofu will be affected.

What is another name for hot and sour soup? ›

Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤).

Hot, Sour, and Thick

In certain Chinese traditions, hot and sour soup is thickened with blood from either a chicken or a pig. Not only is blood not easy to come by in the US, it's also not high on most folks' lists of "things I love to eat," including mine.

Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common.

Beaten eggs – One or two beaten eggs are added at the very end of cooking. The eggs are poured very slowly into the soup while quickly whisking clockwise. This will create tiny ribbons of cooked egg in the soup.

Bone broth is a clear soup made from bones (from any animal) with connective tissue and some meat, which are naturally high in collagen, the protein gelatin is derived from. The longer bones are simmered, the greater the concentration of collagen in the broth.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.