HEARTY HOT AND SOUR SOUP
Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.
[cooked-sharing]
4 cups of boiling water
2 Tablespoons of oil
2 stalks of celery, julienne
3 mushrooms, sliced
1 teaspoon of salt
1 teaspoon of mushroom powder
1 teaspoon of rice wine
2 Tablespoon of rice or cider vinegar
hot sauce to taste
2 Tablespoons of sweet potato powder
1 egg, beaten
splash of toasted sesame oil
tofu slices (optional)
bean sprouts (optional)
2
Meantime, add oil and salt to a wok and heat.
3
Sauté celery, and mushrooms for 1 minute.
4
Add veggie mixture to the boiling water and add mushroom seasoning. Boil for 3 minutes.
5
Add wine, vinegar and hot sauce. Adjust flavors to your taste.
6
In a separate bowl mix potato starch with 3 tablespoons of water. Mix thoroughly and slowly add to boiling water.
7
Add tofu strips if desired.
8
Beat egg in a separate bowl and add to soup mixture in a steady stream.
9
If desired, add a handful of bean sprouts.
10
Top off with sesame oil.
Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.
Ingredients
4 cups of boiling water
2 Tablespoons of oil
2 stalks of celery, julienne
3 mushrooms, sliced
1 teaspoon of salt
1 teaspoon of mushroom powder
1 teaspoon of rice wine
2 Tablespoon of rice or cider vinegar
hot sauce to taste
2 Tablespoons of sweet potato powder
1 egg, beaten
splash of toasted sesame oil
tofu slices (optional)
bean sprouts (optional)
Directions
2
Meantime, add oil and salt to a wok and heat.
3
Sauté celery, and mushrooms for 1 minute.
4
Add veggie mixture to the boiling water and add mushroom seasoning. Boil for 3 minutes.
5
Add wine, vinegar and hot sauce. Adjust flavors to your taste.
6
In a separate bowl mix potato starch with 3 tablespoons of water. Mix thoroughly and slowly add to boiling water.
7
Add tofu strips if desired.
8
Beat egg in a separate bowl and add to soup mixture in a steady stream.
9
If desired, add a handful of bean sprouts.
10
Top off with sesame oil.
HEARTY HOT AND SOUR SOUP
FAQs
Dried black fungi. Chinese cloud ears are a fungi that is also pre soaked and finely shredded to add oomph to hot and sour soup. They have a chewy, jelly-like texture and compliments the other ingredients.
What are the stringy things in hot and sour soup? ›
3 eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!
Is hot and sour soup healthy or bad for you? ›
With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it's hearty, savoury, sour – and as spicy as you want it to be.
What is the broth made of in hot and sour soup? ›
Hot and Sour Soup Ingredients:
Broth: Either chicken or veggie stock (or broth) will do. Mushrooms: I highly recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do. Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth. Cornstarch: To thicken the broth.
Does hot and sour soup go bad? ›
Leftover hot and sour soup will last in an airtight container in the fridge for up to 3 days. I don't recommend freezing it because the texture of both the eggs and the tofu will be affected.
Why does hot and sour soup make me cough? ›
When consumed, capsaicin can irritate the respiratory tract, particularly the throat and airways. This irritation triggers the body's natural defense mechanism, leading to coughing as an attempt to clear the airway and alleviate the discomfort caused by the spicy sensation.
Is hot and sour soup eaten in China? ›
"Hot and sour soup" is claimed by the cuisine of Beijing. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.
What are the brown things in hot and sour soup? ›
Dried Wood Ear Mushroom: A classic ingredient in Chinese hot sour soup. Since these are dried they also need to be rehydrated before cooking. Soak them for at least 30 minutes before cooking. You can find them online or at your local Asian grocery store like 99 Ranch or Hmart.
Why is hot and sour soup called hot and sour? ›
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.
Is hot and sour soup inflammatory? ›
Hot And Sour Soup Helps In Decreasing Inflammation In The Body.
High in Sodium
The only drawback of consuming Hot and Sour Soup is that it is high on sodium as it contains around 837 milligrams of sodium which is a bit too high and can lead to high blood pressure.
Is hot and sour soup good for your liver? ›
Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.
What are the black strips in hot and sour soup? ›
Dried Chinese black fungus. Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
What country is hot and sour soup from? ›
What are the black stringy things in Chinese food? ›
Fat choy (traditional Chinese: 髮菜; simplified Chinese: 发菜; pinyin: fàcài; Jyutping: faat³ coi³; Nostoc flagelliforme) is a terrestrial cyanobacterium (a type of photosynthetic bacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair.
What are the black spots in chicken noodle soup? ›
It's a reaction of two of the minerals, sulfur and copper, that react in high heat during the canning process. The heat during the canning process is to ensure the meat is safe to eat, and during this process, the sulfur and copper react which creates black specks.
Why is chicken soup black? ›
Benefits of Black Chicken According to TCM
According to Traditional Chinese Medicine, this black chicken soup recipe tonifies (balances, stabilizes, or unblocks) qi/energy in the body. It is also believed to strengthen the liver and kidneys, nourish the blood, and improve immunity and overall energy.
