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Traditional Chinese Hot & Sour Soup
Ingredients:
6 cups chicken broth
1 cup shredded cooked chicken (optional)
1/2 cup sliced shiitake mushrooms
1/2 cup bamboo shoots, julienned
1/2 cup firm tofu, cut into strips
1/4 cup white vinegar
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 teaspoon white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 eggs, lightly beaten
2 green onions, sliced
2 tablespoons sesame oil
Salt to taste
Instructions:
In a large pot, bring the chicken broth to a boil.
Add the shredded chicken, mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes.
Add the vinegar, soy sauce, chili garlic sauce, and white pepper. Stir to combine.
Slowly stir in the cornstarch mixture until the soup thickens.
Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.
Turn off the heat and stir in the green onions and sesame oil.
Adjust salt to taste and serve hot.
Vegetarian Hot & Sour Soup
Ingredients:
6 cups vegetable broth
1 cup sliced shiitake mushrooms
1/2 cup bamboo shoots, julienned
1/2 cup firm tofu, cut into strips
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon chili paste or chili garlic sauce
1 teaspoon white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 eggs, lightly beaten (or use a vegan egg substitute)
2 green onions, sliced
2 tablespoons sesame oil
Salt to taste
Instructions:
In a large pot, bring the vegetable broth to a boil.
Add the mushrooms, bamboo shoots, and tofu. Simmer for 5 minutes.
Add the rice vinegar, soy sauce, chili paste, and white pepper. Stir to combine.
Slowly stir in the cornstarch mixture until the soup thickens.
Slowly pour in the beaten eggs (or vegan egg substitute) while stirring the soup to create ribbons.
Turn off the heat and stir in the green onions and sesame oil.
Adjust salt to taste and serve hot.
Thai Hot & Sour Soup (Tom Yum)
Ingredients:
6 cups chicken broth
1/2 lb shrimp, peeled and deveined
1 cup sliced button mushrooms
1 stalk lemongrass, cut into 2-inch pieces and smashed
3 kaffir lime leaves, torn into pieces
3-4 Thai chilies, smashed
2 tablespoons fish sauce
1/4 cup lime juice
1 tablespoon Thai chili paste (Nam Prik Pao)
1-2 teaspoons sugar
Fresh cilantro, chopped
Instructions:
In a large pot, bring the chicken broth to a boil.
Add the lemongrass, kaffir lime leaves, and Thai chilies. Simmer for 5 minutes to infuse the flavors.
Add the mushrooms and simmer for another 3 minutes.
Add the shrimp and cook until pink and opaque, about 2-3 minutes.
Stir in the fish sauce, lime juice, Thai chili paste, and sugar. Adjust to taste.
Remove from heat and garnish with fresh cilantro.
Serve hot.
Tips for Perfect Hot & Sour Soup
Adjust the level of sourness and spiciness to your preference by varying the amounts of vinegar and chili sauce.
For a richer flavor, consider adding a dash of Chinese black vinegar or rice wine vinegar.
Fresh ingredients like mushrooms, bamboo shoots, and tofu are key to achieving the best texture and taste.
The addition of white pepper provides a unique heat that complements the sourness well. Adjust according to taste.
These recipes offer a range of hot and sour soups, from traditional Chinese styles to the vibrant flavors of Thai cuisine. Enjoy making and savoring these flavorful soups!