Hot and Sour Soup Recipe

The Chinese restaurant classic! Spicy, Savory, and a little sour. It is most
definitely an acquired taste, but once you develop your palate for this soup you
will find yourself craving it on cold winter days! Tasting Guidelines: Taste is
spicy, savory, and sour. Weight is medium. Texture is soft and soupy. Best
categorized as Chinese American.

Servings: 6 People

Author: Chef Ryan Callahan

Prep Time
10 minutes

Cook Time
45 minutes

Course:

Soup

Cuisine:

Chinese

Keywords:

soup Spicy soup hot and sour soup Chinese Soup

Instructions

1 In a large spaghetti pot bring water to a boil. Add all flavor balancers and
return to a boil. Add mushrooms, bamboo shoots, and carrots. Return to a boil,
and allow to boil together about 30 minutes. Taste soup for flavor. Soup should
be savory, spicy, and sour with a touch of sweetness to mellow the soup. If
flavor is correct, stir in the cornstarch slurry, and return to a boil for 5 min
to thicken the soup. Reduce heat to medium-low and slowly stir in tofu, cover
with a lid and allow to simmer 15 additional minutes. Remove pot from heat. Put
eggs into a liquid measuring cup with a pour spout. Slowly pour scrambled eggs
into broth. The key is to create thin long ribbons of eggs. This is achieved by
pouring the eggs out slowly in a long ribbon-like motion. Start at one end of
the pot, begin to slowly pour and move your hand to the other side of the pot.
Then stop pouring at the other end. Use a fork or preferably, chop sticks to
slowly move ribbons of egg through the soup. Do not whisk, Do not return to a
boil. Repeat this motion allowing the egg to cook for about 30 seconds
in-between ribbons. After egg has been added and cooked, give it a good stir and
it is ready to serve!

Hot and Sour Soup Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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