Chinese Hot & Sour Soup (酸辣湯) Show
552 ratings · 30 minutes · Gluten free · Serves 4 Check out this easy Hot & Sour Soup by Daddy Lau, a Chinese chef with over 50 years of experience. This soup is incredibly delicious, easy to make, and perfect for cold winter nights! #hotandsoursouprecipe #hotandsoursoupeasy #howtomakehotandsoursoup #homemadehotandsoursoup #healthyhotandsoursoup #simplehotandsoursoup #restaurantstylehotandsoursoup #vegetarianhotandsoursoupCheck out this easy Hot & Sour Soup by Daddy Lau, a Chinese chef with over 50 years of experience. This soup is incredibly delicious, easy to make, and perfect for cold winter nights! #hotandsoursouprecipe #hotandsoursoupeasy #howtomakehotandsoursoup #homemadehotandsoursoup #healthyhotandsoursoup #simplehotandsoursoup #restaurantstylehotandsoursoup #vegetarianhotandsoursoup
2 pieces Chili peppers, dried 2 oz King oyster mushroom 3 pieces Shiitake mushroom 1/4 oz Wood ear mushroom, dried Hot and sour soup (Suan La Tang) is a common dish popular in China especially in cold winter. It is firstly invented for poor people who need to warm their body up. So lots of white pepper used. It has different versions in China. In Sichuan area, hot and sour soup is called as Suan La Tang which is mainly cooked with chicken and pork stock while in Northern areas, it is called as Hu La Tang and usually
with beef or lamb stock. Although there are some differences in texture including the color and flavors, they share lots of similarities too. There are lots of similar mixed dishes in China. In Chinese cuisine,
we want to eat as more types of vegetables in one meal. That’s a theory about balance and diversion. There are lots of similar dishes for example eight treasure rice, eight treasure congee, and Buddha's delight. Dried shiitake mushroom Dried shiitake mushroom is much better than fresh mushrooms because of its flavor. The sun drying process makes the ribonucleic acid much easier to
release and hydrate. But it has stronger flavors compared with fresh shiitake mushroom and is less smooth in texture. So the principles Wood ear mushroom provides a lovely black color and a crunchy texture of the soup. If you want a beautiful appearance of the soup, cut the wood ear mushrooms into smaller pieces. Tofu performs to create a melt in mouth and super soft texture. So soft tofu will be the first choice for this soup. ProteinYou can use pork shreds, chicken shreds, cooked beef or lamb, seafood as protein. In addition, ham, spam and other already processed protein is also great for hot and sour soup. If you get high quality ham, your soup will be quite amazing. If all of the processed protein is not by hand or not accepted, I suggest using coated pork shreds. In Sichuan cuisine, we have a very popular local snack named as “水滑肉” literally mean sliding meat in water. It has a very lovely texture, super tender inside and smooth for the shell. I will introduce the authentic version later. But you can have some basic idea about how the meat can be after making this hot and sour soup. Cook’s Note
Traditional Chinese hot and sour soup Print Recipe Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Course Soup Cuisine Sichuan cuisine Servings 4 Making 4 bowls Calories 199 kcal
Pork marinating
Starch water
Calories: 199kcalCarbohydrates: 9gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 116mgSodium: 1488mgPotassium: 227mgVitamin A: 160IUVitamin C: 0.5mgCalcium: 63mgIron: 1.3mg More recipes you may enjoy
Reader InteractionsWhat is Thai hot and sour soup made of?Tom Yum is a simple, but flavorful, soup made with fresh lemongrass, kaffir lime leaves, fish sauce, chiles, and protein… Usually shrimp. And in Thailand, it's everywhere.
What is veg hot and sour soup made of?Vegetarian Chinese Hot and Sour Soup is a delicious, meat-free alternative to a takeout favorite. What is this? Shiitake mushrooms, tofu and vegetables are bathed in a delicious vegetable broth flavored with soy sauce, rice vinegar and chili sauce for perfectly balanced flavors.
What are the black stringy things in hot and sour soup?Shitake mushrooms and black ear mushroom strips (aka: black fungus) straining after rehydrating in boiling water. To begin making your hot and sour soup, rehydrate the mushrooms in boiling water for at least 30 minutes or until softened. Drain them, allow them to cool and cut them into thin strips.
Is Thai hot and sour soup healthy?Hot and sour soup is rich in manganese which is great for our overall health. This nutrient helps in bone development. Also, it helps in boosting the metabolic rate of the body. The soup also has many other essential nutrients like vitamin B-6, phosphorus, iron, and magnesium.
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