Authentic Chinese Hot and Sour Soup Recipe
40 minutes
761 reads
About Authentic Chinese Hot and Sour Soup Recipe
Warm up with this authentic Chinese Hot and Sour Soup recipe! This vibrant soup perfectly balances spicy heat and tangy sourness, making it a delicious and comforting meal any time of year. It's packed with fresh vegetables like carrots, peas, and cabbage, offering a nutritious and flavorful experience.Easy to follow instructions guide you through each step, from sautéing aromatics to creating a perfectly thickened broth. This recipe is perfect for a cozy weeknight dinner or a flavorful lunch. Get ready to awaken your taste buds with this classic Chinese dish! It's sure to become a family favorite.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Aromatics & Vegetables
- 1 tbsp Vegetable Oil
- 2 clove Garlic minced
- 1 inch Ginger minced
- 1/2 cup Peas fresh or frozen, green
- 1/2 cup Carrot finely chopped
- 1/2 cup Corn frozen
- 1/2 cup Beans green, trimmed and thinly sliced
- 1/2 cup Cauliflower finely chopped
- 1 cup Cabbage thinly sliced
- 1 Mushroom large, such as shiitake or cremini, thinly sliced
- 1 cup Spring Onions divided, finely chopped
Broth & Seasoning
- 6 cup Vegetable Broth or water
- 2 tbsp Soy Sauce or to taste
- 1-2 tbsp Rice Vinegar or to taste
- 1-2 tbsp Chili Garlic Sauce adjust to your spice preference, or to taste
- 1/2 tsp Pepper black, or to taste
- 1 tbsp Corn Flour mixed with 2 tbsp cold water to create a slurry
- 1/2 tsp Salt or to taste
Instructions
Prepare the Vegetables
- Chop all vegetables and set aside.
Sauté Aromatics and Vegetables
- Heat oil in a large pot or Dutch oven over medium heat. Add minced garlic and ginger; sauté for 30 seconds until fragrant. Add corn, green beans, peas, carrots, cauliflower, and cabbage. Sauté for 1-2 minutes until slightly softened.
Simmer the Soup
- Pour in vegetable broth (or water). Add salt and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add Mushrooms and Seasoning
- Add sliced mushrooms and half of the chopped spring onions. Stir in soy sauce, rice vinegar, and chili garlic sauce. Bring back to a simmer.
Thicken and Finish
- In a small bowl, whisk together cornstarch and 2 tablespoons of cold water until smooth. Slowly pour the slurry into the simmering soup, whisking constantly. Cook for 1-2 minutes, or until the soup has thickened to your desired consistency. Garnish with remaining spring onions and serve hot.
Recipe Notes
Expert Tips for the Best Hot and Sour Soup
- For a deeper flavor, use a combination of vegetable broth and water.
- Adjust the amount of chili garlic sauce to control the spiciness level. Start with less and add more to taste.
- Don't overcook the vegetables; you want them to be tender-crisp.
- If you prefer a smoother soup, you can blend a portion of the soup with an immersion blender before adding the cornstarch slurry.
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Recipe Nutrition
Calories: 48kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gFiber: 1gSugar: 2g
Sahana Pai
Articles: 13
9 Comments
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This looks so good! Can’t wait to cook it.
This looks delightful! Thanks for the recipe.
Looks incredible! Thanks for the details.
This looks so appetizing! Thank you.
Looks Yummy. Trying Soon 🙂
Delicious
delicious
Easy and quick to prepare 🙂 Good to eat in Cold weather like Bangalore! 🙂
Awesome….simply superb