Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Hot and Sour Soup
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 953 mg
Tangy, peppery hot and sour soup is quick and easy to make and packed with flavor and texture for a soul-warming bowl. The soup has its roots in China, but this version is based on the popular Chinese American dish that’s won fans for decades. The hallmarks of the soup are a silky texture that comes from cornstarch, a generous amount of vinegar for mouthwatering sourness and a combination of red and white pepper for balanced heat. We add a swirl of egg, a popular crossover element similar to its cousin egg drop soup; beating the eggs with a splash of water makes it easier to stream them into the soup slowly and evenly. Crunchy bamboo shoots, chewy wood-ear mushrooms and soft strips of tofu add heartiness. Chinkiang vinegar gives the soup its signature rich brown color in addition to tang; look for it in Asian grocery stores or online. And remember, one of the joys of making this soup at home is adjusting the spice and sourness to your exact taste.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 146
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 953 mg
Ingredients
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Directions
- Place the dried mushrooms and 2 cups hot water in a medium bowl and soak until the mushrooms are softened and doubled in size, about 15 minutes. Trim any hard stem from the mushrooms and thinly slice the caps. Set aside.
- Meanwhile. whisk the cornstarch and 1/4 cup cold water in a medium bowl until smooth. Set aside.
- Place the eggs and 2 tablespoons cold water in a small bowl and beat with a fork or chopsticks just until fairly smooth with a few streaks left. Set aside.
- Bring the broth to a boil over medium-high heat in a large saucepan. Add the tofu, bamboo shoots, reserved mushrooms, Chinkiang vinegar, light soy sauce, dark soy sauce, red pepper flakes, white pepper, sesame oil, sugar and 1 teaspoon salt. Bring back to a boil and whisk in the cornstarch mixture until the soup is slightly thickened and glossy. Taste and add more salt if needed.
- Stir the soup with a rubber spatula while slowly drizzling in the egg so ribbons of egg form. Divide the soup among 4 bowls and garnish with scallions if using.
Cook’s Note
Chinkiang vinegar can be purchased online or in an Asian grocery stores.
