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Chinese Hot & Sour Soup | 酸辣湯

Updated: May 22

I personally find that Chinese soup is very complex and not to my liking. It is either too many herbs or too bitter and sometimes I can't take the smell of chicken or pork soup. Maybe it is just me. But somehow, I began to appreciate this soup more every time I cook it.


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I discard the dogma of preparing this soup with a meat base and used mushrooms for my base. This is my Chinese version of mushroom soup, you can call it that way. This soup is also 100% vegetarian. You can make this vegan by omitting the egg.


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Another reason why I appreciate this soup so much as it is spicy, sour, savory (even tho there's no meat) and hearty at the same time. This will definitely keep me warm in those cold weather and season. I hope it will keep you cozy this festive season as well.


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Ingredients:

(Serve 8)

  • Mushrooms:

  • Water, 1 TSP

  • Cornstarch, 2 TSP

  • ShaoXing / Hua Tiao / Sherry Wine, 2 TSP

  • Soy Sauce Preferably Kikkoman, 2 TSP

  • Granulated Sugar, Pinch

  • Shiitake Mushrooms Finely Sliced, 200g

  • Sesame Oil, 2 TSP

  • Base:

  • Fresh Coriander Finely Chopped, A Handful

  • Black Vinegar, 1.5 TBSP

  • Apple Cider Vinegar, 2 TSP

  • White Pepper, Pinch

  • Chili Oil, 2 TBSP (Adjust to Preference)

  • Sesame Oil, 2 TSP

  • Soup:

  • Chinese Dried Black Fungus, A Handful

  • Chinese Dried Mushrooms, 4

  • Good Quality Olive Oil, 2 TBSP

  • Ginger Finely Minced, 1 Inch

  • Garlic Finely Minced, 3 Cloves

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Bamboo Shoots Fresh or Preserved, A Handful

  • Miso Paste, 1 TBSP

  • Chili Oil, 1 TBSP (Adjust to Preference)

  • Dark Soy Sauce, 1 TSP

  • Light Soy Sauce, 2 TSP

  • Slurry, 40g Cornstarch + 50ml Water

  • Eggs, 2

  • Pressed Tofu Sliced Into Strips, 300g

  • Mushroom Powder, Pinch

  • Dried Coriander, For Garnishing

  • Sesame Oil or Black Vinegar, For Drizzling

Equipment:

  • Sauce Pot

  • Large Heavy Pot

Directions:

  1. Please visit my "How To Make Chili Oil" page for the recipe.

  2. Marinate the Mushrooms

  3. In a small bowl, mix cornstarch and water until smooth.

  4. Stir in ShaoXing wine, soy sauce, and sugar.

  5. In a large bowl, toss mushrooms with the slurry until well coated.

  6. Cover and chill for at least 30 minutes.

  7. Prepare the Base

  8. In a large serving bowl, mix all base ingredients together.

  9. Set aside.

  10. Hydrate the Dried Ingredients

  11. Soak dried fungus and mushrooms in hot water for 30 minutes.

  12. Slice rehydrated ingredients coarsely.

  13. Pour the soaking liquid into a pot and top up with water to 1.2 liters.

  14. Bring to a boil.

  15. Cook the Soup

  16. In a heavy pot over medium heat, heat olive oil.

  17. Sauté ginger and garlic until fragrant.

  18. Add marinated mushrooms and season with salt and pepper.

  19. Cook until lightly caramelized.

  20. Stir in rehydrated fungus, mushrooms, and bamboo shoots.

  21. Add the boiling liquid to deglaze. Stir well.

  22. In a bowl, combine miso, chili oil, dark soy sauce, and light soy sauce.

  23. Add miso mixture to the soup and bring to a simmer.

  24. Reduce heat to low. Add cornstarch slurry and stir until thickened (2–3 minutes).

  25. Stir in eggs for 20 seconds.

  26. Increase heat to medium, add tofu, and simmer 1–2 minutes more.

  27. Taste and adjust with mushroom powder, salt, and pepper.

  28. To Serve

  29. Add some of the base mixture to each serving bowl.

  30. Ladle soup over the top.

  31. Optional: Drizzle extra black vinegar to taste.

  32. Garnish with dried coriander and sesame oil.

  33. Serve immediately.


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An umami bomb...

Recipe Video:




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