酸辣湯
Spice Up Your Life with Hot and Sour Soup!
Craving a flavorful and comforting soup that’s both tangy and a little bit spicy? Look no further than classic Hot and Sour Soup! This vibrant Chinese soup is a delightful balance of textures and tastes – tender mushrooms, crisp carrots, savory pork, and a wonderfully complex broth. It’s the perfect appetizer or light meal, especially on a chilly day.
Hot and Sour Soup isn’t just about the heat and tang; it’s about the harmony of ingredients. The combination of wood ear mushrooms (for a delightful crunch), bamboo shoots, and shiitake mushrooms creates a unique textural experience. The pork adds a savory depth, while the vinegar and white pepper deliver that signature kick.
This recipe is surprisingly easy to make at home, and you can adjust the spice level to your liking. Don’t be afraid to experiment with different types of mushrooms or add a touch of chili oil for an extra boost of heat!
What makes this Hot and Sour Soup special?
- Flavorful Broth: The base of the soup is a rich chicken broth, enhanced with soy sauce, rice vinegar, and white pepper.
- Textural Variety: The combination of mushrooms, bamboo shoots, carrots, and pork creates a delightful mix of textures.
- Easy to Customize: Adjust the spice level and ingredients to suit your preferences.
Tips for the Best Hot and Sour Soup:
- Soak the Wood Ear Mushrooms: This step is crucial for rehydrating the mushrooms and achieving the right texture.
- Julienne the Carrots: Thinly sliced carrots add a beautiful color and crispness to the soup.
- Don’t Overcook the Pork: Cook the pork just until browned to keep it tender.
- Slowly Drizzle the Eggs: This creates delicate ribbons of egg in the soup.
Frequently Asked Questions:
Q: What are wood ear mushrooms?
A: Wood ear mushrooms (also known as black fungus) are a type of edible fungus with a slightly crunchy texture. They are commonly used in Asian cuisine.
Q: Can I use different types of mushrooms?
A: Yes! Feel free to experiment with other mushrooms like oyster mushrooms or enoki mushrooms.
Q: How spicy can I make this soup?
A: You can adjust the spice level by adding more or less white pepper, or by adding a dash of chili oil or chili flakes.
Q: Can I make this soup vegetarian?
A: Yes! Simply omit the pork and use vegetable broth instead of chicken broth. You can also add tofu for extra protein.
Q: How long does this soup keep?
A: Leftover Hot and Sour Soup can be stored in the refrigerator for up to 3 days. The texture may change slightly, but it will still be delicious.
Get ready to enjoy a bowl of comforting and flavorful Hot and Sour Soup! It’s a dish that’s sure to impress your family and friends.
Hot and Sour Soup
Ingredients
- 6 cups Chicken broth
- 4 oz Wood ear mushrooms soaked and sliced
- 4 oz Bamboo shoots sliced
- 1 cup Shiitake mushrooms sliced
- 1 cup Carrots julienned
- 4 oz Pork thinly sliced
- 1/2 cup Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp White pepper
- 2 tbsp Cornstarch
- 2 large Eggs beaten
- 1 tsp Sesame oil
- 2 green onions Green onions chopped, for garnish
Instructions
- Bring chicken broth to a boil in a large pot.
- Add wood ear mushrooms, bamboo shoots, shiitake mushrooms, and carrots. Simmer for 10 minutes.
- Add pork and cook until browned.
- Stir in soy sauce, rice vinegar, and white pepper.
- In a small bowl, mix cornstarch with 1/2 cup of cold water to create a slurry.
- Slowly pour the cornstarch slurry into the soup while stirring constantly. Bring to a simmer.
- Slowly drizzle the beaten eggs into the soup while gently stirring in one direction.
- Stir in sesame oil.
- Garnish with chopped green onions and serve hot.
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