Home | Directory | Contact | FAQ | Recipes | Restaurants | Vietnamese Recipes | 100 Vietnamese Foods | Subscribe
Saturday, March 10, 2007
Search
Chinese Hot and Sour Soup Hot and sour soup is a mainstay of Americanized Chinese restaurants that seem to hawk Mandarin or Szechwan/Szechuan (these days spelled Sichuan) cuisine. It's often given as a freebie with your meal. I love its sour tang. The "hot" part comes from white pepper, or in some cases, chili pepper, and the "sour" part comes from Chinese black vinegar.
Etsy
wanderingchopsticks
Prepared at home, you can splurge on earthy shiitake mushrooms and crunchy lily buds and bamboo shoots. It's a quick easy soup that satisfies my sour tastebuds and love of textures. It's also great for when I was feeling under the weather.
Chinese Hot and Sour Soup AdChoices
For a 2-quart pot: 1/2 cup of minced or thinly sliced shrimp, chicken, or pork 6 shiitake mushrooms, soaked, stems removed, and sliced into thin strips 1/4 cup Tree Ear Fungus, soaked 1/4 cup lily buds, soaked and strands separated 1/2 cup bamboo shoots, cut into strips 1/2 package of tofu, sliced into strips 2 eggs 1 tblsp corn starch About 2 tblsp soy sauce About 1/2 cup Chinese black vinegar (or substitute with rice vinegar or red wine vinegar) About 2 tblsp rice vinegar About 2 tsp sesame oil About 1 tsp ground white pepper (or substitute with ground black pepper or chili pepper)
Editor's Note: Spacing has been wonky on random posts, jumbling words into big blocks of text. If you come across any like that, please comment on the post to let me know so I can fix them. Thanks!
Chinese Takeaway Soup Noodle
Blogs I Read
Blazing Hot Wok Click on Arrows for a Dropdown List of All Archived Posts
Brand Eating Destination Eats Eating Club Vancouver Five o'Clock Teaspoon
2016 (1)
For the Love of a House
2015 (12)
Gourmet Pigs
2014 (41)
I Nom Things
2013 (56)
Javaholic
2012 (47)
La Vie Cevenole
2011 (117)
Mmm-yoso!!! Mochachocolata-Rita
2010 (261)
Monster Munching
2009 (365)
More Stomach
2008 (366)
Nikki Polani: As It Happens
t 2007 (362)
Open Mouth, Insert Fork
December (31) November (30)
Pink Candles at Ridgemont High Posie Gets Cozy
October (31) September (30) August (31)
Radiused Corner Rambling Spoon Seeking Food
July (31)
SinoSoul
June (30)
Tongue in Cheek
May (31)
Unique Schmuck
April (30)
Wok and Spoon
t March (31)
Shiitake mushrooms, tree ear fungus, and lily buds need to be soaked for at least 20 minutes to be rehydrated. You can speed up the process by soaking them in boiling water. Don't worry if they're not completely softened, a little time in the soup pot will take care of that.
...And Out Like a Lamb March Comes In Like a Lion... Cobb Salad
Fill your pot about halfway with water and set it to boil.
Balsamic Vinaigrette
Peel shrimp and toss the shells into the water to flavor the broth. If you're using chicken or pork, slice them first, and saute the meat in a small drizzle of sesame oil in the pot until almost cooked and then add water. You can omit meat entirely if you're vegetarian as the vinegar and soy sauce will give the soup plenty of flavoring. Now go about mincing and slicing. You can buy many of the ingredients pre-sliced for ease. From the top middle and going clockwise: tofu, tree ear fungus, bamboo shoots, shrimp, lily buds, and shiitake mushrooms.
Assembling Your Quilt: Cutting, Measuring Margins,... Start Quilting: Choosing a Design and Buying Suppl... Sinh To Bo (Vietnamese Avocado Shake) Saigon Bistro Again Pan-Seared Scallops Marinated with Ginger and Oran... Bruschetta al Pomodoro (Tomato Bruschetta) Pho Bo (Vietnamese Beef Noodle Soup) Beet. Beet. Borscht! Kishi Japanese Restaurant - Upland Luscious Dumplings Inc. - San Gabriel Okonomiyaki (Japanese "As You Like" Savory Pancake... The One Where I Attempt to Answer Your Questions Brasserie Astuce Restaurant - Pomona (Closed) Fried Rice with Chinese Sausage, Mixed Frozen Vege...
When the water has boiled, scoop out the shrimp shells and add in all the ingredients you've just minced and sliced. Add more water to the pot if the ingredients make the soup too dense. Beat two eggs in a bowl and slowly pour eggs into the pot, stirring all the while to create rivulets of "egg drops." Do this before adding in the vinegar or the egg won't form rivulets and will just turn the broth murky. Turn heat down to medium-low to let the soup simmer. Dissolve 1 tblsp of cornstarch to a bit of cold water and add that to the pot to thicken the soup. Add just a drizzle of sesame oil. Then start adding in various amounts of soy sauce, vinegar, and pepper to your taste. Chinese black vinegar is milder than other varieties but doesn't have a harsh aftertaste.
Ca Phe Sua Da/Ca Phe Sua Nong (Vietnamese Iced Mil... Move Over V-8, Make Room for Sinh To Ca Chua (Viet... Bo Bia (Vietnamese Spring Rolls with Chinese Sausa... Chinese Hot and Sour Soup Waldorf Salad
Allow the soup to simmer for about 10 minutes so the flavors can meld before you taste it again and decide to add in more seasoning. I ended up using roughly 1/2 cup of Chinese black vinegar and a few tblsp of rice vinegar, and several tblsps of soy sauce. It seems like a lot of vinegar, but this is actually the norm to achieve the right degree of sourness for this soup. As for the white pepper, you want to just be able to taste it, but don't actually want it to be spicy. As always, adjust according to your tastes.
Mushroom Risotto with Jasmine Rice Pad See-Ew (Thai Stirfried Soy Sauce Rice Noodles... Blood Orange Grapefruit Juice Update of Sushi/Dim Sum Quilt Carne Asada (Mexican Grilled Meat) J. Paul Getty Center and Museum (Winter) Los Ang... Feta Cheeseburgers with Baked Garlic Fries Basic Vietnamese Marinade for Chicken or Pork February (24) January (32) 2006 (95)
Indexes
Enjoy!
Who made my recipe for Chinese hot and sour soup? Lisa of U-Handbag said, "...works a treat. Yum!" All Text and Photos Copyright © 2006-2018 by Wandering Chopsticks. Posted by Wandering Chopsticks at 6:59 AM
Categories: Chinese, Recipes, Soups Stews and Curries
10 comments: Rasa Malaysia March 11, 2007 at 5:39 AM Wow, you used lily buds...that's truly authentic! The flavor does make the hot and sour soup better. My mother used them to cook some sort of Malaysian version of Buddha Delight... Reply Replies Kim Greetham April 26, 2014 at 12:45 PM Haven't tried this yet but looks amazing. Trying to find a recipe similar to the hot and sour soup I got at Golden Dragon 10+ years ago that got me thru some pretty bad chemo days, when this was all I could tolerate. Reply
Popular This Week
Deb March 11, 2007 at 1:25 PM
Canh Chua Ca
OMG that looks sooooo good right now!!!!! Reply
Wandering Chopsticks
March 12, 2007 at 7:41 PM
RM, I love munching on lily buds and put in lots! My mom ties them into knots and adds them to bean thread vermicelli with dried shrimp and tree ear fungus.
(Vietnamese Sour Fish Soup) Thit Heo Kho Trung
Deb, Hot and sour soup is great for when I'm feeling under the weather. I think it's all that vinegar. (Vietnamese Braised Pork With Eggs)
Reply
Pho Ap Chao Bo
Tastes of Home March 27, 2008 at 5:24 PM hey WC, this looks great - I love soups but have mostly made only Cantonese soups, I think I will give this recipe a try! I love sour stuff too.. Reply
(Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Pauline March 27, 2008 at 9:54 PM
On Chao Ga
that soup looks really good! Reply
Wandering Chopsticks
(Vietnamese Chicken Rice Porridge) and Whether Food Equals Love
March 29, 2008 at 6:34 PM
ToH, I hope you make it. It's really quite easy.
How to Make a Homemade 3-Tiered Cupcake Stand
Pauline, Thanks! Reply
Ca Phe Sua Da/Ca Phe Sua Nong
Olga February 17, 2009 at 12:43 PM This is one of my favorite soups! It totally awakens the taste buds. Where do they give it for free with the meals? :) I'm willing to travel.
(Vietnamese Iced Milk Coffee/Vietnamese Hot Milk Coffee)
Reply
Bun Bo Hue
Sojourner February 17, 2009 at 7:21 PM Thanks for this recipe! It gave me an excuse to use all kinds of things I'd never heard of before. Definitely going to make it again sometime. Reply
(Vietnamese Hue-Style Beef Noodle Soup)
Wandering Chopsticks
Cha Gio/Nem Ran
February 19, 2009 at 1:06 AM
Olga, They give it away at quite a few Chinese restaurants in SoCal. :) Sojourner, It's a great chance to wander the aisles of an Asian grocery store and experiment with ingredients.
(Vietnamese Spring/Egg Rolls) Bo Kho
Reply
(Vietnamese Beef Stew) Nuoc Rau Ma
(Vietnamese Pennywort Juice)
Thank you for stopping by. I try to respond in a timely manner, but am not always able to do so. If you're awaiting a response, check the post in which the comment is made or click the "Notify me" option. If you're not a blogger and you'd like to leave a comment, you can do so using your Google/Gmail account. I welcome questions, discussions, and feedback, but please be mindful that this is my home online. I reserve the right to delete any comment that is anonymous or unknown, rude, promotional, or has a link. Thank you for reading! Newer Post
Home
Older Post
14,357 Pageviews Feb. 15th - Mar. 15th
Subscribe to: Post Comments (Atom)
Total Posts: 1723 Total Comments: 13129
Follow Me
Since Jan 25, 2007
COPYRIGHT © 2006-2018 WANDERING CHOPSTICKS. ALL RIGHTS RESERVED. All content, including images and text, may not be republished without prior written permission. Privacy Policy.
AdChoices
Chinese Take Out Menus
Chinese Cooking Recipe
Recipe for Chicken And
View all Wandering Chopsticks Flickr photos or click on a photo below for a link to the original post.
AdChoices
Chinese Take Out Menus
Recipe for Chicken And
Food with Soup
Click on Link to View All Posts in That Category
15 Seconds of Fame (32) Afternoon Tea (29) American (309) Appetizers and Side Dishes (136) Chopsticks (15) Bakeries (23) Baking (71) Barbecue Grill and Rotisserie (74) Beef (125) Books (13) Breakfast or Brunch (15) British (15) Chinese (226) and Discounts (12) Crafting (36)
Desserts and Sweets (163) Dim sum (25) Dining (466)
Ask Wandering Coupons
Dining: By City - Alhambra (60) Dining: By City - Garden Grove (13) Dining: By City - Los Angeles (57) Dining: By City - Monterey Park (31) Dining: By City - San Gabriel (51) Dining: By City - Westminster (31) Dining: By Cuisine - Chinese (112) Dining: By Cuisine - Korean (34) Dining: By Cuisine - Vietnamese (84) Dining: Family (75) Dining: NorCal (28) Dining: Oregon (31) Dining: Outside SoCal (71) Dips Dressing Sauces and Spreadables (40) Drinks and Shakes (90) Dumplings (27) Explore SoCal (41) Fondue Hot Pot and Shabu Shabu (12) Freebies (72) French (44) Frozen Yogurt Gelato Ice Cream and Shaved Ice (36) Fun Food (59) Fusion (81) Gardens (160) Gifts (32) Giveaways (12) Guides and How Tos (61) Hong Kongese (16) Icelandic (12) Indexes (62) Indonesian (22) Italian (72) Japanese (86) Korean (59) LA County (324) Lil' Sis (248) Malaysian (16) Mexican (51) Noodles and Pasta (140) Orange County (66) Peek in My Kitchen (41) Pork (101) Poultry (162) Random Musings (73) Random Musings About Family (and Sometimes Me) (92) Recipes (675) Recipes: Best of ... (13) Recipes: Picture Indexes (14) Recipes: Vietnamese (229) Rice and Rice Dishes (40) Salads (53) Sandwiches and Burgers (57) Seafood (135) Series: A Month of Mostly Photos (31) Series: Europe (32) Series: How to Start a Food Blog (12) Series: NorCal (34) Series: Oregon (85) Series: West (26) Snacks (69) Sooo SoCal (28) Soups Stews and Curries (158) Spanish (13) Taiwanese (21) Thai (37) Travels: Abroad (50) Travels: Outside SoCal (139) Vegetarian (255) Videos (50) Vietnamese (416) Weekend Wokking (34)
Powered by Blogger.