Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Quick Hot and Sour Soup
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 619 mg
Hot and sour soup is all about balance — savory depth, bright acidity and just enough heat to wake everything up. This quick version delivers that classic takeout flavor with a clean, streamlined method that uses pantry staples and a fast simmer to build a rich, glossy broth.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 98
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 619 mg
Ingredients
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Directions
- Add the 8 cups (1.9 liters) water to a pot and bring the water to a gentle simmer over medium heat; look for small bubbles around the edges rather than a rolling boil. Whisk in the chicken powder, ginger, scallion knot, oyster sauce, sesame oil, sugar and salt until fully dissolved.
- Add the bamboo shoots, mushrooms and chili flakes. Simmer until the vegetables are tender and the broth is aromatic, about 5 minutes. Stir in the Chinkiang black vinegar and white vinegar.
- Mix the cornstarch with the remaining 1/2 cup (120 milliliters) water, then slowly pour the slurry into the soup while stirring constantly. Return the soup to a gentle simmer and cook until lightly thickened and glossy, 1 to 2 minutes.
- Taste and adjust the salt, acidity or heat as needed. Finish with chili oil and serve hot sprinkled with the sliced scallion.
Cook’s Note
Keep the soup at a gentle simmer and add the vinegars near the end. This keeps the broth clear and preserves the bright acidity.
