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By Steph Gigliotti
One of the most-loved Chinese appetizers, Hot and Sour soup is a rich balance of spices and vegetables for strong flavors to keep you warm on winter nights. This traditional Chinese origin recipe has garnered global love and today can be found around the world, relished as an energizing and nutritious delight.
30 minutes or less
Christmas, New Year, Thanksgiving
Amrut Black Pepper PowderFor 50 GM
24 Mantra Organic Sesame OilFor 1 LTR
24 Mantra Organic SugarFor 4 LB
Baby CarrotFor 1 LBS
Coriander Bunch (Cilantro)For 2 PCS
The hot and Sour soup recipe is a Chinese-origin dish made using fresh vegetables, herbs, and spices with beneficial health-improving properties. Finely chopped carrots, spring onion, ginger, mushroom, bamboo shoots, and more are finely diced and cooked in a thickened broth. Seasoned with spices and chilies, the Chinese delight is a mass favorite not only for its punch of great-tasting flavors but its great immunity-boosting properties. Contrary to what you see on the European tables, where soup is often served at the end of the meal after rice or noodles, Chinese savor soup in-between meals or as a starter and is prepared in large quantities. The thick broth is a must-have dish at every Chinese feast or party. With a few ingredients, you can relish this favorite winter soup right from your home. Cook nutritious hot and sour soup to serve a happy bowl of deliciousness to your friends and fam.
The energizing and nutritious broth contains immunity-supporting nutrients to help you cope with cold & fevers, helps you stay warm in chilly winters, and more. Read along to explore.
Preparation Method for Hot & Sour Soup Recipe
Soak mushrooms in slightly warm water for 30 minutes. Wash and drain.
Boil the chicken pieces in salted boiling water over medium to high heat for 15-20 minutes. Drain the chicken & filter the broth using a colander. Place it aside and let it cool. (If you are preparing a vegetarian soup, you can replace the chicken with tofu/ paneer and follow the same process.)
Dice chicken, mushrooms, tofu, carrots, spring onion, and bamboo shoots.
Mix the cornstarch in a portion of the cold broth and mix well.
Boil the remaining broth.
On medium heat, add oil to a cooking vessel and sautee finely diced carrots and spring onion.
Add mushrooms, tofu/chicken pieces, soy sauce, and ginger, and cook on medium heat. Stir for 30 seconds.
Add rice vinegar, chili pepper paste, & a pinch of sugar to the above mixture.
Keep stirring and gradually add the cornstarch paste and cook for 1 minute.
Add the beaten egg gently while stirring continuously for another 1 minute.
Finally, add freshly grounded black pepper and sesame oil and stir well for 15 seconds.
Turn off the heat and garnish with cilantro/coriander leaves. Add a teaspoon of vinegar.
Carbohydrates : 5 gm
Calcium : 48.1 mg
Phosphorus : 95 mg
Vitamin A : 15.1 mcg
Protein : 8.9 gm
Iron : 1 mg
Zinc : 1 mg
Vitamin B1 : 0.2 mg
Fat : 5.4 gm
Magnesium : 17.9 mg
Copper : 0.1 mg
Vitamin B2 : 0.2 mg