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!

Hot and sour soup is a popular example of Chinese cuisine. Although it is said to be originated in Sichuan, this is actually a variant of hulatang or "pepper hot soup" (胡辣汤) with with added vinegar to enhance the sourness.

Hot And Sour Soup Helps In Decreasing Inflammation In The Body. 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.

What are the dark things in hot and sour soup? The dark things you may find in hot and sour soup is black fungus, also known as wood ear mushrooms. These mushrooms have a dark and black appearance. It's crunchy in texture and adds a unique earthy flavor to the soup.

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

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.

If you've enjoyed hot and sour soup (another Chinese restaurant favorite), you'll definitely relish this manchow soup. While both soups employ similar elements, manchow contains more of stir-fried vegetables and is less sour.

Mix in a small spoonful of sugar into lighter soups.

Stir the sugar thoroughly into your container of soup, then taste test it. If the soup still tastes a bit acidic, stir in another small spoonful of sugar into the dish. This solution works better with dishes that have lighter flavors, like lemon. Don't overdo it!

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.

Can diabetics eat hot and sour soup? ›

It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere 'treat' and does not qualify for a regular diabetic menu.

If your soup is too sour, you can try balancing out the acidity by adding a pinch of sugar or a splash of cream. You can also add more broth or water to dilute the sour taste.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

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.

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.

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.