Chinese Hot and Sour Soup
This recipe takes its cue from the authentic Chinese Hot and Sour soup + the Indo-Chinese style Hot and Sour Soup. It features sliced veggies, chicken in a flavorful soy-based broth, perfect for winter.
Ingredients
Soup Base
- 6 cups chicken stock
- 1 garlic chopped finely chopped
- ½ cup shredded chicken
- ¼ cup sliced cabbage
- 1 shredded carrot
- 1 cup mushrooms cremini, shiitake and oyster combination
- ¼ cup firm tofu, chopped optional, add as much as you like
- 1 beaten egg increase it to 2 if you like it
Sauce
- ¼ cup soy sauce
- 1 tablespoon dark soy sauce this will add the dark color
- ½ tablespoon sambal or chili paste or decrease to 1 teaspoon to make it less spicy
- 2 tablespoon ketchup add more to balance out the spice if needed
- 1 tsp oyster sauce
- 1 ½ tablespoon brown sugar
- ¾-1 teaspoon white pepper
- 1 tablespoon rice vinegar or regular white vinegar
- ½ teaspoon chicken bouillon powder optional
Cornstarch Slurry
- 2 tablespoon cornflour
- 4-5 tablespoon water or until the slurry is running
Garnish
- green onions only green part chopped
- 1-2 teaspoon sesame oil
- 1 green chili let it sit in vinegar
Instructions
- In a pot, sautee ½ of the mushrooms with a little oil till they release their aroma about 4-5 minutes, then stir in chopped garlic for another minute. Then add the chicken stock along with the remaining mushrooms,
- Prepare your sauce by combining all the ingredients listed under "Sauce" and pour it into the soup. Let it come to a a simmer then add the cabbage, carrots and tofu. Let the soup simmer for 2-3 minutes.
- To thicken the soup, mix corn flour with water until a running consistence is achieved and slowly pour it into the soup till you reach your desired consistence. Add more to make the soup thick or less or keep it more runny.
- Next add the vinegar and the chicken bouillon.
- Beat an egg in a bowl and slowly pour it into the soup on low heat. As you pour, run your spatula gently around to create egg ribbons that are charateristic of the Chinese Hot and Sour Soup.
- Finish with a few teaspoons of sesame oil and chopped green onions.
Notes
If you find that your soup is too spicy, then simply adjust and counter the flavors by adding a bit more ketchup and brown sugar. You'll be able to play around with the acidic, sweet and spicy elements pretty easily at the end as well.