Hot and Sour Soup Recipe

 Hot and sour soup is a spicy, tangy delicacy that can be served in a bowl or enjoyed with a side of rice noodles. This dish originates from China and has found its way into the mainstream American dining scene. In this blog post, we'll look at what hot and sour soup is made of and how to make it at home.


Hot and Sour Soup Recipe


Ingredients:

2 tablespoons vegetable oil

1/4 teaspoon minced fresh ginger

2 garlic cloves

1/4 teaspoon red pepper flakes

3 medium red bell peppers, 3 scallions (spring onions)

8 cups low-sodium vegetable broth

2 tablespoons soy sauce or tamari sauce (gluten-free if necessary)

salt to taste.

5 quarts water.

2 cups dried shiitake mushrooms (or soaked dried brown mushrooms) 

1 cup rice noodles or vermicelli pasta 

Oil for coating the bowls and Mongolian grilled baskets

Salt and ground black pepper for seasoning.

2 teaspoons Chili Garlic Sauce

1/4 cup green onions, finely chopped for garnishing 

Toasted white and black sesame seeds for garnishing.

1 avocado/guacamole 



Directions:

In a large pot or bowl place oil, ginger, garlic, and red pepper flakes; whisk until well combined. Add bell peppers and scallions (spring onions); stir to combine. Add the broth; bring to boil over high heat. Once it boils reduce the heat to low; simmer the vegetable mixture for 10 minutes or until vegetables are softened but still bright in color. Remove the pan from the heat. Using a slotted spoon transfer the vegetable mixture into a blender or food processor; blend until smooth. Return the vegetable puree to the pot; stir in soy sauce and salt.

Using a small strainer separate out the mushrooms from their soaking liquid and re-discard the liquid; set aside. Bring water to a boil in a large pot over high heat. Add rice noodles or pasta; cook until al dente or according to package directions.. Remove noodles from the water with tongs and place them in a medium bowl that is generously coated with oil; set aside.

In two large soup bowls place mushroom caps (use a spoon to scrape out any remaining bits of gills). Pour 1 cup of boiling broth into each bowl containing mushrooms; cover and let stand 5 minutes or until broth is absorbed and mushroom caps are softened.

Place 1/4 cup of vegetable broth into each bowl of noodles where the mushrooms were served. Drizzle with chili garlic sauce and green onions for garnish; serve hot with garnishes, avocado, and sesame seeds.


Hot and Sour Soup Recipe