If you love soup, you’ll love this one-potwonder. Let’s make our HOT ANDSOUR SOUP RECIPE.
Thishomemade soup was created by two dear friends, Emily Richards and Sylvia Kong, for their cookbook BEST OF BRIDGE: DONE IN ONE. This HOT AND SOUR SOUP RECIPE first got my attention because it all comes together in just onepot, and minimal clean-up always gets two thumbs up. Other noteworthy things about this soup: it’s easy to make andtastesas good, if not better, than a takeaway from a favouriteChinese restaurant.
Soup is one of those meal items that always works, and if that’s what attracted you to this post, you’ve come to the right place. Some of our most popular soup recipes include CREAM OF ASPARAGUS, this delicious CORN CHOWDER, our fabulous HOMEMADE TOMATO SOUP and one of my favourites, this TURKEYPOTPIE SOUP. Click HERE for a full list of all our homemade soup and stew recipes.
Links to the full recipe,ingredients, directions and related VIDEO are all listed down below.
Here are some additional tips for you to make this mighty tasty HOT ANDSOUR SOUP RECIPE:
INGREDIENTS
Yes, there are more than a dozen ingredients, but please don’t let thatput you off. All of them are readily available at your local grocery store, and the only things perhaps unusual for your fridge, freezer or pantry are shrimp,firm tofuandbamboo shoots. Add those to your shopping list.
SHRIMP
Fresh or frozen? Hurray, either works! Although you can use fresh, we do recommend using frozen, which is easy. Simply defrost a 375-gram bag of deveined shrimp, and if need be, peel away the shells. Then just add them straight into the soup.
One additional detail is about sizing. When buying shrimp, you’ll often see them labelled with numbers: extra large 16/20, large 21/30, medium 31/35 and small 36/45. These refer to the approximate number of shrimp per pound. Want lots of shrimp in your soup? Pick a smaller size. Feel like enjoying bigger shrimp, aim for the 21/30 to 16/20 range.
MUSHROOMS
Emily and Sylvia created this HOT ANDSOURSOUP RECIPE using oyster mushrooms. If you’ve never tried them before, this is a great recipe to start. They mention, “If oyster mushrooms are unavailable, you cansubstitutecremini mushrooms.” Well, that tip seemed open to interpretation, so I ended up making the soup with both oyster mushrooms andfresh shiitake mushrooms. The two varieties, cut intothin strips,worked perfectly and gave the soup a pleasing, umami flavour.
THICKENING
To achieve the slightly thickened consistency of a traditional HOT ANDSOURSOUP, whisk cornstarch together with water and add it to thepot; it will thicken as it comes to temperature. This helps with the presentation, which everyone who tries this soup comments on, as the lighteringredientsfloat in the soup, suspended in the thickened broth. So appetizing.
ONEPOT
As I mentioned at the top, we love one-potrecipes. In this case, everything happens in a souppot,meaning a quick and easy cleanup once the soup has been dished out and enjoyed. Don’t forget to check out all the recipes in Emily and Sylvia’s latest cookbook, Best of Bridge: Done In One. Their recipes take the work out of weeknight meals.
ADDEGG
The final step in this recipe is to addeggto the soup right before you serve. The process is simple: take abeaten egg,pourit into thepot,stirand leave it undisturbed for three minutes to set. This way of addingeggto a soup is akin to a classiceggdrop soup, but somehow theegg ribbonsin this soup seem more pronounced. This soup flavoured witheggand amixtureof garlic,gingerand soy is way more flavourful.
SERVE
After ladling the soup into bowls or soup plates, add a sprinkle of choppedgreen onionsand serve. We all agreed that the soup is quite filling and you need nothing else to enjoy. Of course, this recipe can be tweaked totaste.Vegetarianscan remove the shrimp and add a variety of mushrooms. Meat lovers can swap the shrimp out for cooked groundpork. Feel free to make this recipe your own, you won’t be disappointed.
This simple, homemade Chinese soup recipe is so tasty, we suggest youPINit to a favourite soup or light meal board onPINTERESTorBOOKMARKthis tab for easy access.SHAREit with friends so they can make it too. We’d also appreciate seeing pics of all the deliciousdishesyou’re making these days. Use#weekendatthecottagewhen you post those pics onFacebookandInstagram. Thanks!
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Hot and Sour Soup Recipe
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Ingredients
- 6 cups ready-to-usevegetable brothorchicken stock
- 1 shallot, thinly sliced
- 2 teaspoonsminced freshginger
- 2 small garlic cloves, minced
- 1 ½ cups thinly sliced mushrooms - oyster, cremini orshiitake mushrooms
- 1 cup dicedfirm tofu
- 1 can (198 g) slicedbamboo shoots, drained
- ¼ cuprice vinegar
- 3 tablespoons soy sauce
- ¼ teaspoonchili flakes
- ¼ cupcorn starch
- ¼ cup water
- 1 pound (454 g) large raw shrimp, peeled and deveined
- 1 large egg, beaten
- chopped green onions
Directions
- In a souppot, bring broth, shallot,gingerand garlic to asimmer.Stirin mushrooms, tofu andbamboo shootsand return to asimmerovermedium heat.
- In asmall bowl, whisk togetherrice vinegar,soy sauceand chili flakes.Stirinto the soup. In the same bowl, whisk togethercornstarchand water.Stirthecornstarchslurry into soup and return to asimmeruntil starting to thicken.Stirin shrimp andsimmergently for 3 minutes.
- Gently drizzle theegginto the soup while stirring, thensimmerfor about 2 minutes or until the soup is thickened and theeggis set. Ladle into bowls and sprinkle withgreen onionsto serve.
- Tip: For a spicier version, increase the chili flakes by ½teaspoons.
- Note: If oyster mushrooms are unavailable, you cansubstitutecremini mushrooms or shiitake mushrooms.
Related by Recipe Type
- Dinner
- Lunch
- Soups
Related by Ingredient
- Bamboo Shoots
- Chicken Stock
- Chili Flakes
- Corn Starch
- Eggs
- Extra Firm Tofu
- Garlic
- Ginger
- Green Onions
- Oyster Mushrooms
- Seasoned Rice Wine Vinegar
- Shallots
- Shiitake Mushrooms
- Shrimp (16-20)
- Soy Sauce
- Water
