Chinese Hot and Sour Soup (酸辣湯) can be made at home, and it is so much better than takeout! Make this restaurant favourite today. I made this soup regularly during the lockdown period.
Hot and Sour Soup
® This is a RAS signature Recipe©
♦Prep time:10min ♦Cook time:10min ♦Yield:6-8Servings.
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Hot and Sour Soup (Chinese)
Description
Sūanlà tāng 酸辣湯 is one of the most famous and beloved soups in Chinese cuisine, known in English as Hot and Sour Soup.酸(Suān): Sourness, typically achieved through the use of Chinese black vinegar, often Chinkiang vinegar (Zhenjiang vinegar).
辣(Là): Spiciness or Heat, traditionally derived from white pepper. Chili oil or chili paste (like doubanjiang is also added for an extra kick.
Ingredients:
Instructions
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Marinate the chicken, cut into small strips with Light soy sauce, Cornstarch and Asian sesame oil. Set aside.
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Cut the tofu into rectangular slices and set aside.
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Lightly beat the eggs in a small bowl. Don't overbeat.
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Place the stockpot on the heat. Add the oil. As it heats up, add the sliced mushrooms first. Sauté the mushrooms slowly on medium heat for 3-4 minutes, until considerably reduced in volume.
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Next, add the marinated chicken and fry this for about 2 minutes on a higher heat, till cooked.
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Add 1 1/2 generous Tbsp of the Chilli Bean sauce first and stir through for just under a minute, till the chicken is coated and it's nice and aromatic. You can add more sauce later to taste.
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Add the white portion of the spring onion shoots, as well as minced ginger and garlic. Sauté for another minute or so till the raw smell of ginger and garlic is completely gone.
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Add all of the stock and allow it to come to a boil.
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Add soy sauce, depending on the saltiness of the stock. Also, add sugar to balance flavours.
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Now taste the soup and add more chilli bean sauce to taste. I added 2 1/2 Tbsp total.
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Once the soup has come to a boil, add the cornflour slurry ( made by mixing together 3 1/2 Tbsp cornflour with 5 Tbsp water, till completely dissolved).
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After adding the slurry, wait for the soup to thicken slightly.
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Add the tofu slices and spring onion greens now.
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Now, take a long wooden ladle and stir the soup in circular motions - in one direction to create a whirlpool effect.
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Then reduce the heat to a very gentle simmer, and pour in the lightly beaten eggs in a circle over the soup.
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Stir again with the ladle, gently and slowly in one direction. The raw eggs will cook almost instantaneously as they 'spread and feather' into ribbons. Don't cook too long. As soon as the eggs set. TURN OFF the heat.
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Now, for seasoning, add the Black Vinegar(2 Tbsp) and White pepper powder(1/2 tsp) into the hot soup.
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Give it a stir, taste and adjust the flavours. Want it spicier? Add more white pepper. Want it sourer? Add more Black Vinegar.
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At the very end, just before serving, add toasted sesame oil or Szechuan Chilli oil over the top.
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Enjoy this delicious, Comforting Chinese Hot and Sour Soup!
Note
- Chilli Bean Sauce (Toban Djan -I use Lee Kum Kee) is a Szechuan-style sauce
- Dried mushrooms may be used if you like. Rehydrate them and use.
- Light Soy sauce is added for salt and flavour, but different brands vary. Add according to how salty your stock was to begin with. Careful not to add too much soy sauce.
- White Pepper powder must be used for this recipe. Using black pepper powder does not create the same authentic flavour.
- Key Ingredients for Chinese Hot and Sour Soup: Chicken, Tofu, Mushrooms, Eggs, Ginger, Garlic, Spring Onion, Cornflour, Egg, Soy Sauce, Black Vinegar, White Pepper, and Sesame Oil.
