Hot and Sour Soup

Why Make This Recipe

Hot and Sour Soup is perfect for anyone who loves a burst of flavors. This soup combines the heat from chillies and the tang of vinegar to create a delicious experience. It’s not only tasty, but it’s also comforting and warming, making it a great choice for chilly evenings or when you need a little pick-me-up. Plus, it’s packed with vegetables and chicken, giving you a nutritious meal in a bowl.

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How to Make Hot and Sour Soup

Ingredients:

• 200 g Chicken breast
• 3 litres of water
• 4 garlic cloves
• 1 sprig of spring onion
• 1 tablespoon black peppercorns
• 10 dried red chillies
• 1/4 cup cabbage, julienne cut
• 1/4 cup carrots, julienne cut
• 1/4 cup mushrooms, cut into sticks
• 1/4 cup red bell pepper, cut into small cubes
• 2 tablespoons dark soy sauce
• 3 tablespoons white vinegar
• 2 tablespoons hot sauce
• 2 teaspoons salt
• 2 teaspoons MSG
• 1 teaspoon white pepper
• 1/4 cup cornflour slurry
• 2 eggs
• Spring onion, chopped, for garnish

Directions:

1. In a deep pot, place the chicken breast pieces. Next, create a spice ball using the dried red chillies, garlic cloves, and black peppercorns. Add this spice ball into the pot along with one sprig of spring onion.
2. Pour in 3 litres of water to the pot, ensuring the ingredients are fully submerged.
3. Cover the pot and bring it to a gentle simmer. Allow the chicken to cook until it becomes tender, which should take about 20-25 minutes.
4. Once the chicken is cooked, carefully take it out of the pot and set it aside. Allow it to cool slightly, then cut it into small cubes.
5. Use a sieve to strain the broth into a separate bowl, discarding the spice ball and any solids. Return the clear broth to the pot.
6. Prepare your vegetables by cutting the cabbage, carrots, mushrooms, and red bell pepper as specified. Add these chopped vegetables to the pot with the broth.
7. Add the dark soy sauce, white vinegar, hot sauce, salt, MSG, and white pepper to the pot. Stir well to combine the flavors, then bring the soup to a boil.
8. Prepare the cornflour slurry by mixing cornflour with an equal amount of water. Gradually add this slurry to the boiling soup while stirring continuously. Continue until the soup reaches your desired thickness.
9. In a separate bowl, crack the eggs and whisk them until well combined. Slowly drizzle the whisked eggs into the soup. Wait for about 10 seconds, then gently stir the soup to create delicate ribbons of egg.
10. Once the soup is ready, ladle it into bowls and garnish with chopped spring onion. Enjoy your hearty and flavorful chicken soup!

How to Serve Hot and Sour Soup

Serve Hot and Sour Soup hot in bowls and garnish with chopped spring onion on top. You can enjoy it alone or pair it with some steamed rice for a complete meal. This soup also goes well with fried snacks or spring rolls.

How to Store Hot and Sour Soup

To store Hot and Sour Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.

Tips to Make Hot and Sour Soup

• Adjust the heat by adding more or fewer dried red chillies according to your taste.
• You can add or replace vegetables with your favorites, like bell peppers or zucchini.
• For extra flavor, consider adding a splash of sesame oil right before serving.
• Use fresh chicken for the best broth flavor.

Variation

You can make a vegetarian version of Hot and Sour Soup by replacing the chicken with tofu. Use vegetable broth instead of chicken broth and add tofu cubes for protein.

FAQs

1. Can I use fresh vegetables?
Yes, fresh vegetables work great in this recipe. You can use any vegetables you like.

2. Is it necessary to use MSG?
No, MSG is optional. You can skip it if you prefer or are sensitive to it. The soup will still be delicious without it.

3. Can I make this soup in advance?
Absolutely! Hot and Sour Soup can be made a day ahead. Just store it in the refrigerator and reheat before serving.

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