Craving that perfect balance of fiery heat and tangy zest?
Homemade Chinese (Szechuan) hot and sour soup hits the spot every time and all the time during cold, wintry days.
This authentic Hot and Sour Soup is packed with tender tofu, earthy mushrooms, and a rich, velvety broth that comes together in just under 30 minutes.
Why is it “Hot and Sour” soup
The base for the soup is chicken stock.
Vinegar (black vinegar is usually used in Chinese cooking) is added to create that sour taste.
In this recipe, I used apple cider vinegar.
And for the ‘hot’ or heat, either white pepper powder or Sichuan pepper, chili oil, dried red chilies, or chili garlic sauce is added to the chicken stock.
Ingredients for Hot and Sour Soup
Firm tofu, earthy fungi and mushrooms, ginger for extra heat, carrots, peas and bamboo shoots are also added to the Hot and Sour soup.
Soak Mushrooms and fungi overnight, and thinly slice.
How to cook Chinese Hot and Sour Soup?
Follow the steps in the recipe below.
FAQ
What makes hot and sour soup sour?
Vinegar is added to make the soup sour.
How do you thicken hot and sour soup?
Cornstarch or cornflour slurry is added to make the soup thicken, smooth, and silky.
Posted on 23rd May 2014
This week has gone by very quickly.
It flew by even quicker when I had one child down with a cough and cold. It is always this time of the year 🙁
…and the worrying part is—- she is having her EXAMS, starting this week, starting TODAY!!!! English is her first paper.
Perhaps stress is another contributing factor 🙁 … my poor girl
Hot and sour soup is one of our favorite soups, the other is Chicken and Sweetcorn Soup.
Perhaps I should cook for her this soup again to combat the winter chill 🙂
What is your comfort food in winter or when you are in need of some TLC?
I am in need of some TLC… I am down with a sniffle too 🙁
