What makes hot and sour soup hot and sour?

Hot and sour soup gets its heat from ground white pepper. The sour comes from Chinkiang vinegar, though many in the US use red wine vinegar.

Where is hot and sour soup from?

Hot and sour soup orignated in China and is claimed by Beijing. However there are many hot and sour soups all over Asia .

Why is hot and sour soup thick?

Hot and sour soup becomes thick by mixing a cornstarch slurry into the broth, which also means hot and sour soup is gluten free. Chinese versions often do not contain the same amount of cornstarch and therefore are not as gelatinous as the American-Chinese versions sold in your neighborhood Chinese restaurant.

Is hot and sour soup a cure-all for colds and flu?

That would be hard to say. However during the Han Dynasty, hot and sour soup was used to treat colds and flu.

Why do some consider hot and sour soup slippery?

Texture or mouthfeel is an important part of Chinese cooking which is clearly evidenced in this simple soup. If you think about it the black fungus and mushrooms provide chewiness, the bamboo shoots crunch, the soup itself is gelatinous and slippery and all that is addition to the flavor.

Can hot and sour soup be made vegetarian?

Absolutely! Leave out the pork and use vegetable stock!

How To Make: Chinese Hot and Sour Soup Recipe

Description

Hot and sour soup gets its heat from white pepper and its sour from vinegar. With a few Chinese ingredients and some chicken broth, you can make this delicious authentic recipe tonight!

Ingredients

Units Scale

2 large dried black mushrooms

6 tree ear mushrooms or a small handful of black fungus

6 dried tiger lily stems

1 T peanut or canola oil

1/4 c or 2 oz of a boneless pork chop julienned

1 T light soy sauce

1/2 c finely julienned bamboo shoots (about 4 oz)

5 c low sodium chicken broth

Salt to taste

3 T red wine or Chinkiang vinegar

1 t dark soy sauce

2 T cornstarch whisked together with 3 T cold water

1 c firm tofu cut into thin strips

2 eggs lightly beaten

1 T sesame oil

1 t or more of finely ground white pepper

2 T chopped scallions and cilantro

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Instructions

First things first: Make sure all your ingredients are ready to go before beginning cooking!

Place the mushroom, fungus and lily stems in a bowl and cover with very hot water. Weight well so ingredients stay submerged. Soak for about 20 minutes to an hour or until fully reydrated. Cut off and discard the stems and any hard parts. Slice the mushrooms and fungus into thin slices. Shred the tiger lily stems with your fingers by pulling them into fine shreds.

Slice the pork into thin shreds and soak in the light soy sauce.

Heat a wok or large pot over medium-high heat. Add the shredded pork and stir to seperate the strands. Add the mushrooms, balck fungus, tiger lily stems and bamboo shoots. Stir about 1 minute and add the chicken broth, vinegar, dark soy sauce and salt to taste. Bring to a simmer.

Stir the cornstarch slurry into a simmering broth. Let simmer until slightly thickened. Add the tofu, bring to a boil and turn off the heat for 30 seconds. This is so the eggs won't overcook when stirring into the soup.

Stir in the sesame oil and pepper. Gradually pour the eggs into the soup in a thin stream while whisking in a circular motion. Sprinkle with scallions and cilantro before serving.

Notes

Hot and Sour soup can be kept in an airtight container for a few days in the fridge. Reheat gently in the microwave until hot.