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Hot and Sour Soup SERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES
Developed in the Sichuan province of China this soup is both
Spicy and Sour.
As soups go this one is a must as it combines most of the elements to creating that perfect mouthful. Crunchy vegetables, succulent meats, a sharp twang from the vinegar and the subtle warmth of chilli.
This soup was one of the contributing factors of putting my Dad's newly opened Cantonese restaurant on the map in Leicester. Customers would travel far and wide to try this mouth sensation from the Far East. Dad often talks about customers would return again and again and each time ask for their soup to be spiced up which the chef did by adding freshly chopped birds eye chillies into the soup.
Preparation is the key to success in any Chinese kitchen, ensure you gather all of your ingredients and have everything chopped ready for the wok before you begin to cook.
Once all of your ingredients are chopped you've then got to get your wok hot!
Equipment needed
Wok or a large Saucpan
Chopping Board
Sharp Knife or Chopper
Wooden Spoon
Serving Bowl
Hot and Sour Soup Video
I have an entire series of Chinese Takeaway Cookalong videos on my YouTube Channel, CLICK HERE and don't forget to hit that Subscibe Button
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Hot and Sour Soup SERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 10 MINUTES
This soup is the Wan Families favourite, I cook it at least once a month and always take a takeaway container full over to Mum and Dad's house for their lunch.
This dish serves 4 as part of a starter.
INGREDIENTS
½ tbsp. Dark soy
1 tbsp. Soy sauce
6 tbsp. Rice Vinegar
½ tbsp. Sesame Oil
6 tbsp. Corn flour, mixed with 12 tbsp. Water to make a corn flour slurry
Specific Recipe Ingredients List
2 dried Chillies, finely chopped
¼ Cup Chinese Char Siu Pork, cut into matchsticks
¼ Cup Shrimps, peeled and cooked
¼ Cup soaked Wood Ear mushrooms, cut into matchsticks
¼ Cup Firm Tofu, cut into 1cm cubes
¼ Cup Bamboo Shoots, cut into matchsticks
¼ Cup Carrot, cut into matchsticks
¼ Cup of Peas
2 Eggs, beaten
1.8 ltrs. Chicken Stock
½ tsp. White Pepper
1 ½ tsp. Salt
2 tsp. Sugar
4 tbsp. Tomato Sauce
1 tsp. Tomato Puree
Kwoklyn's Pro Tip:
What is really important when you follow any of my recipes is that you tweak out the ingredients to suit your own taste buds. For example if you like more spice add more chilli, if like me you like more twang (sourness) add more vinegar. The recipe is purely a guide and it is so imporatnt you make this dish exactly how you like it.
METHOD
Add all of the ingredients into a large wok or saucepan (except corn flour slurry, sesame oil and eggs). Slowly bring to the boil, turn down to simmer for 3 minutes. Give the corn flour slurry a good mix, turn heat up to medium and slowly add the mixture to the soup until you reach the desired consistency ensuring you mix at the same time. Turn off the heat and slowly pour in the beaten egg, stirring as you pour. Finally add sesame oil and serve.
This recipe is from my Chinese Takeaway Cook Book which is sold signed by myself from this website (just click the link above) or you can buy it from Amazon or any good book store.
Happy Wok'ing
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Huge thanks to two amazing photographers
Duncan Cuthbertson (Steph's Packed Lunch) and Sam Folan (Quadrille Publishing)
Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook
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