Restaurant-Style Hot and Sour Soup: A Tangy and Spicy Delight
35 minutes
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About Restaurant-Style Hot and Sour Soup: A Tangy and Spicy Delight
Craving that tangy, spicy kick of authentic Hot and Sour Soup? Skip the takeout and dive into this invigorating recipe that delivers restaurant-quality flavor right in your own kitchen.Imagine tender vegetables swimming in a rich, savory broth, perfectly balanced with the bright tang of white vinegar and the warming spice of white pepper. It's a symphony of textures and tastes that will tantalize your taste buds.Easy to follow and perfect as a starter or a light meal, this Hot and Sour Soup recipe is sure to warm you from the inside out.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Aromatics
- 1 cup Onion thinly sliced
- 2 clove Garlic minced
- 3 tbsp Spring Onions for garnish, thinly sliced
Vegetables
Broth
- 500 ml Vegetable Stock
Seasoning
- 1-4 tsp Chillies finely chopped (adjust to taste), green
- 1 tbsp Vinegar white
- 1 tsp Sugar
- 1 1/2 tsp Salt or to taste
- 1/2 - 1 tsp Pepper Powder or to taste, white
Thickener
- 2 tbsp Corn Flour
- 1/4 cup Water
Fat
- 1 tbsp Butter
- 1 tbsp Vegetable Oil
Instructions
- In a large pot or Dutch oven, heat the butter and oil over medium-high heat. Add the onions and sauté until softened and translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant. This releases the garlic's full flavor.
- Add the carrots, green beans, and cabbage to the pot. Stir and cook until slightly softened, about 3-5 minutes.
- Pour in the vegetable stock. Bring the soup to a boil, then reduce heat and simmer for 10 minutes to allow the vegetable flavors to meld.
- Stir in the green chilies, white vinegar, sugar, salt, and white pepper. Adjust seasonings to your preference.
- In a small bowl, whisk together the cornstarch and water until smooth. This slurry will thicken the soup.
- Slowly drizzle the cornstarch mixture into the simmering soup, stirring constantly to prevent lumps. Continue stirring until the soup thickens to your desired consistency.
- Remove the soup from the heat and garnish with fresh spring onions. Serve hot and enjoy!
Recipe Notes
Good To Know
- Use leftover chopped vegetables like celery leaves and potatoes to create a flavorful vegetable stock.
- Boil the vegetables for 45 minutes to 1 hour, or pressure cook them for 6-7 whistles and then simmer for 15 minutes.
- Strain the stock and store it for later use in soups.
- This stock can be made in advance and stored in the refrigerator.
- For a richer flavor, consider adding finely shredded shiitake mushrooms or bamboo shoots to the stock while it simmers.
- If you prefer a thicker soup, dissolve 1-2 teaspoons of cornstarch in a little water and stir it into the simmering soup near the end of cooking.
- Add cubed silken or firm tofu in the last few minutes of cooking for a vegan protein boost.
- Garnish with toasted sesame oil and freshly ground white pepper before serving.
Expert Tips
- Adjust the cooking time for the vegetables based on their density. Harder vegetables like carrots and potatoes may require longer cooking times than leafy greens.
- Don't overcrowd the pot when boiling the vegetables. This can lower the temperature of the water and result in uneven cooking.
- Taste and adjust the seasoning of your soup after adding the vegetable stock. The saltiness of the stock can vary depending on the vegetables used.
Storage Instructions
- Allow the vegetable stock to cool completely before storing.
- Store the stock in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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Recipe Nutrition
Calories: 323kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gCholesterol: 2mgSodium: 570mgFiber: 2gSugar: 19g
subhashni venkatesh
Articles: 12
5 Comments
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This looks perfect! Thanks for posting.
Great recipe! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
I’m excited to make this at home!
I’m excited to make this at home!