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!

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.

Dried Chinese black fungus. Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)

A little bicarbonate of soda (baking soda) to reduce the sourness or. add a little sugar to balance the acid in the tomato. Add a little lemon juice, vinegar or hot sauce and just go with a sour stew.

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.

Hot and sour soup or egg drop soup

Both soups are low in calories — containing only 65–90 calories per 1-cup (240 mL) serving — and you can make them even healthier by avoiding the fried lo mein noodles that are often offered as a topping ( 2 , 3 ).

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).

Editor: That ham bone — or rather, what's still attached to that ham bone — is what's causing the thick layer that looks like Jell-O on top of your soup. As the soup cooks, any of the connective tissue still attached to the ham bone breaks down into gelatin — the same ingredient that gives Jell-O its wiggle.

Add more broth to help dilute the spices.

If it still tastes too spicy, keep adding more broth until you're satisfied with the flavor. You can put additional broth in any kind of soup. If you don't have any broth, you can also add water instead. You may need to add more salt to reseason your soup.

What makes Chinese soup gloopy? ›

To make a thick Chinese soup, all of the ingredients required tend to be added into a pan at once and cooked slowly, allowing the flavours to infuse each other. The soup is further thickened by adding in a thickener such as tapioca starch or cornstarch.

Homemade Hot and Sour soup, prepared with Wood ear (black fungus) and shiitake mushrooms, soft tofu, black vinegar and soup stock.

3 eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!

Fat choy (traditional Chinese: 髮菜; simplified Chinese: 发菜; pinyin: fàcài; Jyutping: faat³ coi³; Nostoc flagelliforme) is a terrestrial cyanobacterium (a type of photosynthetic bacteria) that is used as a vegetable in Chinese cuisine. When dried, the product has the appearance of black hair.

Broth is traditionally made by simmering meat in water, often with vegetables and herbs. This flavored liquid is then used for a variety of culinary purposes. In the past, the term “broth” was only used to refer to meat-based liquids. Today, however, vegetable broth has become very common.

Any marrow or connective tissue can be used, including feet, beaks, gizzards, spines, legs, hooves, hocks, whole carcasses, or fins. Summary. Bone broth is made by simmering animal bones and connective tissue. The resulting nutrient-dense liquid is used for soups, sauces, and health drinks.

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.