Recipe: Tasty Easy hot and sour soup

Easy hot and sour soup. This Indo Chinese fusion spicy and tangy soup is very easy to make and also tastes great. It's a quick and very flexible recipe as you can use variety of. This restaurant-style Hot and Sour Soup recipe is the best!!

This homemade version turned out to be so stinking amazing - so easy and so much faster than delivery. The Szechuan hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. You can have Easy hot and sour soup using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Easy hot and sour soup

1. You need 1 quart of chicken broth (I use low sodium).
2. It's 4 oz of shiitake mushroom, thinly sliced.
3. It's 8 oz of (1 small can) thinly sliced bamboo shoot, drained.
4. You need 12 oz of (or 1 box) firm tofu, cut in small cubes or 1/4" strips.
5. You need 4 cloves of garlic grated/minced.
6. Prepare 1 tbsp of minced/grated ginger.
7. It's 2 tbsp of balsamic vinegar.
8. You need 3 tbsp of rice vinegar.
9. You need 1.5 tbsp of sriracha.
10. You need 3 tbsp of soy sauce.
11. Prepare 2 tsp of brown sugar.
12. You need 2 tbsp of corn starch mixed with 2tbsp pf cold water.
13. It's 2 of eggs, lightly beaten.
14. It's 1 tbsp of sesame oil.
15. Prepare of White pepper, to taste (I added A LOT as I like it lol).
16. It's of (Option) green onions.

The time required varies from an hour to two or three hours, as it depends on the thickness of the mushrooms. Is hot and sour soup health? I like Panda Express Hot and Sour Soup so here are the secrets techniques and tips that yield Chinese restaurant's results: Do not use whisk. Hot and Sour soup is a Chinese soup that's savoury, spicy and tangy.

Easy hot and sour soup step by step

1. Add 1 tsp sesame oil and add mushroom to a big sauce pan over medium high heat. Stir fry for 1 minute. (I added some onion, but not necessary).
2. Add ginger and garlic and stir fry for another 30 seconds..
3. Add bamboo shoot and stir fry for another 30 seconds..
4. Add all the rest of the ingredients from the top up to brown sugar to the pan and mix well..
5. Turn the heat down after it starts to boil. Simmer for 5 minutes..
6. Add corn starch mixture and stir, simmer until the soup is slightly thicken, about 2 minutes..
7. Slowly stir in the egg to the soup..
8. Add white pepper and sesame oil and green onion. Simmer for another 1 minute..
9. Remove from heat and serve :).
10. You can pair with fried/steamed dumplings or some stir fry veggies to make a full dinner :D.

The broth is thickened and it's filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite! Our classic hot and sour soup recipe comes from our family's days running a Chinese restaurant. Learn how to make authentic, restaurant-quality hot and sour soup at home! I love hot n sour soup especially if I have one of those really bad sinus or chest colds.