Hot and Sour Vegetable Soup Recipe (2024)

FAQs

What are the main ingredients in hot and sour soup? ›

What is the black stuff in Chinese soup? You might be seeing wood ear mushrooms in your soup. They're black and can be found in Chinese soups, adding an umami punch of flavor.

Hot and sour soup is usually very high in sodium and might be helpful for those suffering from sodium deficiency. However, consuming excess sodium can be harmful to those who suffer from high blood pressure. If you are preparing the soup at home, make sure you check the quantity of salt added to the soup.

The soup broth

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

Vegan Hot and Sour Soup Ingredients

Bamboo shoot – fresh or in a can or chili oil. Water – Yes, you only need water, but feel free to use vegetable stock that is usually lighter than broth and has less celery taste. Seasoning – vinegar, Shaoxing wine, soy sauce, mushrooms seasoning, or vegetable bouillon.

The key ingredient in those hotties is capsaicin. It's what you experience as “hot”. Your mouth and throat react to these hot/spicy ingredients by thickening your saliva to protect your mouth and throat. The mucus-like saliva causes that throat-clearing response.

Form the egg ribbons

Slowly pour in the beaten egg in a thin stream while simultaneously mixing the soup and egg with a ladle or spoon in a circular motion. If done correctly, you will begin to see the egg form silky egg ribbons throughout the soup that gives Hot and Sour soup its signature look!

Luosifen is nicknamed a "bioweapon" by some due to its fecal-like odor, while enthusiasts believe that the scent gives the soul to the soup.

How can I get more Flavour in my vegetable soup? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤).

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities.

Hot and Sour Soup can be kept in a sealed airtight container in the fridge for up to 4 days, but it does taste best when it's freshly made. I don't normally freeze this soup because it doesn't taste as hot and tangy when you reheat it.

Why is it called hot and sour soup? The "hot" in hot and sour soup means spicy-hot, not temperature-hot, referring to the kick from the white pepper powder. Then it's sour from the vinegar.

Mix in a small spoonful of sugar into lighter soups.

Stir the sugar thoroughly into your container of soup, then taste test it. If the soup still tastes a bit acidic, stir in another small spoonful of sugar into the dish. This solution works better with dishes that have lighter flavors, like lemon. Don't overdo it!

Hot and sour soup is made with soy sauce, which contains some gluten due to the inclusion of fermented wheat. If you're making it yourself, just use a gluten-free soy sauce.