My personal hot and sour soup recipe

Hot And Sour Soup

Serves: 4
Time to Table: About 20 minutes

6 cups vegetable stock
1 package of whole button mushrooms, cut into halves
1 block of firm tofu, cubed
1 can water chestnuts, drained (should find these in your local grocery store)
1 can bamboo shoots, drained (should find these in your local grocery store)
1/4 cup minced scallions
1 tablespoon soy sauce
2 tablespoons white or rice vinegar
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon salt (optional)
1 tablespoon corn starch mixed with two tablespoons water (optional)
1 tablespoon sesame oil
1 tablespoon of Tabasco sauce (habanero sauce for extra spiciness)

Bring the broth to boil in a deep saucepan.

Add everything except the corn starch, hot sauce, sesame oil and salt to the pan. Taste and season more as necessary. Bring back to a boil.

Add the corn starch mixture if you would like a thicker soup.

Add the hot sauce a little bit at a time until you find your desired spice level. Add sesame oil.

Serve with a bowl of steamed rice and enjoy! :slight_smile:

Additional notes:

This soup is very easy to expand upon. Shitake mushrooms make an excellent substitution for part of the button mushrooms. Squeeze a small amount of ginger through your garlic press directly into the soup - this gives it a unique, slightly spicy taste. Other veggies can also be added
into the soup with no problem, bell peppers tend to be popular. Chopped scallions make
a pretty garnish as well. This recipe is very easy, VERY good and is almost non-fat. This recipe will please any non-vegetarian.

This is a video recipe of hot and sour soup.

Just testing how the youtube video mod, I just made, is working on :wink:

easy hot and sour soup…

4 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)
3 tablespoons soy sauce
1/4 cup cooked shredded chicken or pork
1/2 cup mushrooms, diced
1/2 tablespoon garlic chili sauce
1/4 teaspoon ground white pepper
1/4 cup white vinegar
1/3 cup canned bamboo shoots, julienned
3 oz block of tofu, cut into 1/4 inch dice
2 tablespoons cornstarch and 2 tablespoons cold water
1 egg, beaten
2 green onion stalks, diced (including tops)
1/2 teaspoon toasted sesame oil

  1. Bring chicken broth to a simmer in a 2-quart saucepan.
  2. Add soy sauce, shredded meat, mushrooms and garlic red chili paste.
  3. Simmer for five minutes.
  4. Add white pepper, white vinegar, bamboo shoots, tofu.
  5. Simmer for five minutes.
  6. Combine two tablespoons of cornstarch with two tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.
  7. Simmer for five minutes until soup is thickened.
  8. Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times.
  9. Wait 30 seconds.
  10. Add green onions and sesame oil to soup. Stir well. Remove from heat.
  11. Serve hot.

best singapore restaurants