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!

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

The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.

Why is it called hot and sour soup? The "hot" in hot and sour soup means spicy-hot, not temperature-hot, referring to the kick from the white pepper powder. Then it's sour from the vinegar.

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.

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.

Cornstarch Slurry: Cornstarch acts as a thickener, giving the soup that signature thick and glossy consistency.

What are the black stringy things in Chinese food? It is seaweed that is usually used in home made soups such as tofu and seaweed soup or egg drop and seaweed soup. It comes in a dried cake form and is called zicai (紫菜).

Hot and sour soup (Suan La Tang) is a spicy Chinese soup popular across the country, especially in cold winter. It is a savory soup made with ingredients such as bamboo shoots, mushrooms, tofu, and egg and seasoned with peppers and black vinegar.

Despite the speed and simplicity of its preparation, egg drop soup can pack a powerful nutritional punch. It is: Rich in Protein: Eggs, the main ingredient in egg drop soup, are an excellent source of high-quality protein, as is bone broth (homemade or store-bought), which usually contains 8-10 g protein per cup.

What does Chinese hot and sour soup taste like? ›

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

The key difference between these two soups is that hot and sour soup has ketchup added to it for that particular sour taste whereas there is no ketchup in manchow soup. Also, manchow soup is traditionally accompanied by fried noodles whereas there are no such accompaniments with hot and sour soup.

In general, authentic Chinese hot and sour soup usually contains wood ear mushrooms, bamboo shoots, tofu, and black dry Chinese mushrooms. Some like to add meat and egg.

Hot and Sour Soup Ingredients:

Rice vinegar, soy sauce, chili garlic sauce, ground ginger: To flavor the broth. Cornstarch: To thicken the broth. Eggs: Which we will whisk, and the drizzle into the soup to make those lovely egg ribbons. Firm tofu: Which we will cube and add to the soup.

When consumed, capsaicin can irritate the respiratory tract, particularly the throat and airways. This irritation triggers the body's natural defense mechanism, leading to coughing as an attempt to clear the airway and alleviate the discomfort caused by the spicy sensation.

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.

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.

Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth. One benefit of using chicken bouillon is its shelf stability.