Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hot and sour asian soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I will visit my local asian market to see if I can find the missing ingredients before I make again. Also, I used extra firm tofu as suggested but will try silken tofu next time for the softer texture. I will also add small shrimp as I usually see those in Hot & Sour soup in Chinatown. Chinese hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
Hot and Sour Asian Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Hot and Sour Asian Soup is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have hot and sour asian soup using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hot and Sour Asian Soup:
- Make ready 1 14 ounce container of extra firm tofu cut into pieces
- Prepare 1 Half cup of sliced shitake mushrooms
- Get 1 Half cup of sliced oyster mushrooms
- Get 1 8 ounce can of bamboo shoots
- Make ready 2 cup of bean sprouts
- Take 1 Quarter cup of corn starch
- Prepare 1 tbsp of cold water
- Make ready 1 container of Swanson brand hot and sour Asian infused chicken broth
- Take 1 Half of cup of chopped green onions
- Prepare 2 eggs slightly beaten
Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy. Good restaurant Chinese hot and sour soup has a very distinct flavor that can be challenging to replicate. And not all restaurant hot and sour soups are created equal either - not by a long shot. Though you may not be able to pinpoint the difference, you can tell when shortcuts have been taken.
Instructions to make Hot and Sour Asian Soup:
- First you want to mix the cornstarch and the cold water stirring until smooth set aside.
- Next combine the chicken broth bamboo shoots mushrooms and bean sprouts in a large stock pot. Add in the cornstarch mixture.
- Once the soup mixture has come to a slight boil, reduce heat to a simmer and add the tofu. Simmer for 5 to 10 minutes.
- Next take your beaten egg an drop into the soup. Remove from heat let set 5 to 10 minutes and add your chopped green onions.
And not all restaurant hot and sour soups are created equal either - not by a long shot. Though you may not be able to pinpoint the difference, you can tell when shortcuts have been taken. One of my favourite Chinese take out dishes is the hot and sour soup and a few years ago I shared a traditional Chinese hot and sour soup recipe but it required a few ingredients that you could only get on a trip down to Chinatown or a well stocked local Asian grocery store so I decided to come up with a more accessible or pantry friendly. White pepper gives the soup its signature heat, and the vinegar levels can be adjusted according to how sour you like your hot and sour soup. Keep the soup simmering (it should be bubbling before you add the egg, or the soup will turn cloudy when the egg is added), and begin stirring in a circular motion with your ladle once again.
So that is going to wrap it up for this exceptional food hot and sour asian soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
