Spring Hot-and-Sour Soup (2024)

FAQs

What is Hot and Sour Soup broth made of? ›

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!

Hot and sour soup is rich in manganese which is great for our overall health. This nutrient helps in bone development. Also, it helps in boosting the metabolic rate of the body. The soup also has many other essential nutrients like vitamin B-6, phosphorus, iron, and magnesium.

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

One serving of Hot and Sour Soup gives 142 calories. Out of which carbohydrates comprise 61 calories, proteins account for 10 calories and remaining calories come from fat which is 73 calories.

Recipe: Hot and Sour Soup

It gets its heat (spiciness) from freshly ground pepper. Tradition calls for white pepper, but you can substitute black. The “sour” part comes from vinegar, specifically black (Chinkiang) vinegar.

Classic Hot and Sour Soup 🥣 This is a very popular soup from Northern China where my parents are from, especially during the long cold winter. It is served very hotly and the spices will warm your heart, clean your sinuses, and make you sneeze.

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.

Leftover hot and sour soup will last in an airtight container in the fridge for up to 3 days. I don't recommend freezing it because the texture of both the eggs and the tofu will be affected.

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

What to use black vinegar with? ›

Seasoning and dipping: Use black vinegar to add tanginess and depth of flavor to dishes like dumplings, noodles or cold appetizers. Stir-frying: Add black vinegar toward the end of stir-frying to preserve its flavor. Soups and braises: Use black vinegar in soups or braised dishes to add a tangy note.

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 ).

Chinese Restaurant Hot And Sour Soup (1 cup) contains 10.1g total carbs, 9g net carbs, 2.8g fat, 6g protein, and 91 calories.

Hot and sour soup contains 95 calories per 244 g serving. This serving contains 3 g of fat, 6.3 g of protein and 11 g of carbohydrate. The latter is 1 g sugar and 1.2 g of dietary fiber, the rest is complex carbohydrate.

Simmering chopped up chicken carcass and chicken feet with classic Chinese aromatics and smoked ham produces a superior stock rich with gelatin in just about an hour. Using a judiciously small amount of cornstarch adds body to the soup and helps the solid elements stay suspended.

Traditionally, Tom Yum (or Tom Yam) soup is studded with lemongrass, galangal, bird's eye chili, fish sauce, and a protein like shrimp. It has an amazing balance of spicy, sour, sweet, and umami notes.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Add more white pepper if you like it hot and add more vinegar if like it sour! White pepper gives the soup its signature heat, and the vinegar levels can be adjusted according to how sour you like your hot and sour soup.