This hot-and-sour soup recipe is a cure-all for cold days

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Takeout-Style Hot-And-Sour Soup

50 minutes

4 to 6 servings (makes about 7 1/2 cups)

Hot-and-sour soup is a Chinese takeout staple, but one that's especially easy and tasty when made at home.

Recipe notes: This soup can be made vegetarian by replacing the chicken with more tofu. If you like your soup particularly hot or sour, add more chile oil or vinegar to taste.

Store the soup for up to 3 days in the refrigerator.

Ingredients

1/2 ounce dried shiitake mushrooms (about 6)

1/2 ounce dried wood ear mushrooms (about 3)

2 cups warm water, plus 4 cups cool water

8 ounces boneless chicken, cut into thin strips

3 tablespoons cornstarch combined with 1/4 cup water, plus 1 1/2 teaspoons cornstarch

1 1/2 teaspoons apple juice or white grape juice

1 1/4 teaspoons salt

5 tablespoons Chinkiang black vinegar (see headnote), or more as needed

2 teaspoons chile oil, plus more for optional garnish

1 teaspoon ground white pepper

10 thin slices fresh ginger

2 tablespoons regular or low-sodium soy sauce

1/4 cup canned bamboo shoots, drained and cut into matchsticks

8 ounces firm tofu, cut into 1/2-inch cubes

2 large eggs, lightly beaten

2 to 3 scallions, thinly sliced

Steps

Gently rinse the dried shiitake and dried wood ear mushrooms with tap water. In a medium bowl, soak the mushrooms in the 2 cups warm water until softened, about 20 minutes. Squeeze the excess water out of the mushrooms and reserve the water. (Strain the mushroom water through a fine-mesh strainer if it looks too gritty.) Discard the stems from the shiitake mushrooms and slice the caps into strips. Discard the tough ends of the wood ear mushrooms before chopping into bite-size pieces.

In a medium bowl, combine the chicken, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Mix until the chicken is evenly coated, and let it marinate on the counter for 10 to 15 minutes.

In a small bowl, stir together the black vinegar, chile oil and pepper.

In a medium saucepan over medium-high heat, combine the mushroom water, 4 cups cool water and sliced ginger and bring to a boil. Cook for 2 to 3 minutes, then, using a slotted spoon, remove and discard the ginger. Add the soy sauce, followed by the rehydrated mushrooms and bamboo shoots, and simmer for 5 minutes. Give the cornstarch mixture a quick stir to recombine and gradually stir into the soup. The soup will become slightly thickened.

Add the chicket, including the marinade, to the soup, stirring to separate any pieces that stick together. Continue to simmer until the chicken is no longer pink, about 2 minutes. Carefully add the tofu, so the broth does not splash. Stir in the remaining 1 teaspoon salt.

Slowly pour the eggs into the soup in a steady stream while stirring continuously with a long spoon or chopstick. The eggs should cook immediately and look like long yellowish-white strands. Turn off the heat once you see the strands, so the eggs do not overcook, and stir in the black vinegar mixture.

Serve hot, garnished with scallions and additional chile oil, if desired.

Nutrition (based on 6 servings) | Calories: 180; Total Fat: 8 g; Saturated Fat: 2 g; Cholesterol: 95 mg; Sodium: 550 mg; Carbohydrates: 11 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 14 g.

Source: www.thepeninsulaqatar.com

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