Someone asked... here's my take on hot n sour soup. Instead of "stock" I use broth. If I want Seafood Hot n Sour Soup I add a handful of peeled/de-veined shrimp and either fish or oyster sauce.
Also, the corn starch slurry... I sometimes mix it with a whole cup of chicken broth if I want more soup.
Shrimp - I toss my shrimp in a small bowl of water during prep so it's thawed slightly when I add it to the soup. Bringing it back to a simmer is all the cooking the shrimp needs, you'll see the orange/red color when the shrimp is done.
This recipe is based on Jett Tila's asian cookbook I posted in the library. It's forgiving as to changes of ingredients... Except...
When using red pepper flakes or hot garlic paste. It's easy to get the soup to hot!
Also... its easy to get the soup too salty. I always use low sodium soy sauce and low sodium broth when cooking. This leaves me a little room to add salt if needed.
Hot and Sour Soup Total Time: 20 mins
Ingredients:
Mix in cornstarch slurry and add shrimp/pork stirring constantly until soup thickens.
As soon as it reaches a simmer I turn off the heat.
Then add egg slowly while stirring in figure 8 pattern until ribbons form.
Serve hot, add garnish and add white pepper. (fresh ground is best)
Also, the corn starch slurry... I sometimes mix it with a whole cup of chicken broth if I want more soup.
Shrimp - I toss my shrimp in a small bowl of water during prep so it's thawed slightly when I add it to the soup. Bringing it back to a simmer is all the cooking the shrimp needs, you'll see the orange/red color when the shrimp is done.
This recipe is based on Jett Tila's asian cookbook I posted in the library. It's forgiving as to changes of ingredients... Except...
When using red pepper flakes or hot garlic paste. It's easy to get the soup to hot!
Also... its easy to get the soup too salty. I always use low sodium soy sauce and low sodium broth when cooking. This leaves me a little room to add salt if needed.
Hot and Sour Soup Total Time: 20 mins
Ingredients:
- 2 cups chicken or vegetable stock
- 2 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced no stems
- 1 ounce of bamboo shoots, drained
- 1/2 Tsp red pepper flakes Or 1/4 Tsp chili garlic sauce
- 1/4 Tsp white pepper
- 1/4 Tsp white sugar
- 1/2 Tsp salt
- 1 Tbsp red wine vinegar or more to taste
- 1/2 Tsp soy sauce/ or low sodium
- 2 Tsp ground ginger/fresh root
- 1/4 Tsp chili garlic sauce
- 1/4 Tsp toasted sesame oil
- 8 oz fried pork or shrimp (w/shrimp add 1/4 Tsp oyster or fish sauce)
- 1/2 egg, whisked
- 1 Tbsp cornstarch in 1Tbsp stock
- 2 green onions (scallions), thinly sliced for garnish
Mix in cornstarch slurry and add shrimp/pork stirring constantly until soup thickens.
As soon as it reaches a simmer I turn off the heat.
Then add egg slowly while stirring in figure 8 pattern until ribbons form.
Serve hot, add garnish and add white pepper. (fresh ground is best)
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