Hot and Sour Soup (The Easiest Recipe Ever) - Rasa Malaysia (2024)

FAQs

What is the broth made of in hot and sour soup? ›

The soup broth

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

You might be seeing wood ear mushrooms in your soup. They're black and can be found in Chinese soups, adding an umami punch of flavor.

Consuming hot and sour soup helps in preventing the movement of the white blood cells which are responsible for inflammation. This further helps in providing relief from common health issues like cold, cough, mucus among others.

Hot from the chili sauce and sour from the rice vinegar. This soup usually has a slightly gelatinous texture due to the added cornstarch or tapioca starch and an abundance of texture from the tofu, vegetables and scrambled egg strands.

If your soup is too sour, you can try balancing out the acidity by adding a pinch of sugar or a splash of cream. You can also add more broth or water to dilute the sour taste.

Luosifen is nicknamed a "bioweapon" by some due to its fecal-like odor, while enthusiasts believe that the scent gives the soul to the soup.

Form the egg ribbons

Slowly pour in the beaten egg in a thin stream while simultaneously mixing the soup and egg with a ladle or spoon in a circular motion. If done correctly, you will begin to see the egg form silky egg ribbons throughout the soup that gives Hot and Sour soup its signature look!

Above all, the soup should taste fresh. It is delicious: umami from the mushrooms and soy sauce, naturally sweet from the pork and veggies, sour from the vinegar, salty from the soy sauce and hot from the pepper.

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities.

Do Chinese people eat hot and sour soup? ›

Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤).

Add a little lemon Juice. You might need to add a little bit of sugar to counteract the sour from the lemon. But just keep tasting with the lemon juice and sugar until you can't taste the pepper as much anymore.

1. Chicken Herbal Soup. The Chicken Herbal Soup stands out as one of the healthiest options in the realm of Chinese soups. This soup combines the goodness of lean chicken with a variety of Chinese herbs that are believed to have therapeutic properties.

Hot, Sour, and Thick

In certain Chinese traditions, hot and sour soup is thickened with blood from either a chicken or a pig. Not only is blood not easy to come by in the US, it's also not high on most folks' lists of "things I love to eat," including mine.

Bone broth is liquid made from boiling animal bones and connective tissue. Chefs use stock as a base for soups, sauces, and gravies. Some people drink it on its own. People have been making bone broth since the beginning of humankind.

Bone broth is a clear soup made from bones (from any animal) with connective tissue and some meat, which are naturally high in collagen, the protein gelatin is derived from. The longer bones are simmered, the greater the concentration of collagen in the broth.