This is hot and sour soup

  • Stiffy@lemmy.world
    2·
    8 hours ago

    soupppppp

    mmmmm hot and sour I love that soup. My best friend growing up was Chinese and her mom made a KILLER hot and sour soup. She was so nice. She didn’t speak very much English but was very sweet and always had something nummy to eat when I came over. She gave me 12 whole BOXES of spring rolls and my gods they were so good. anyway that’s my 2 cents on hot and sour soup. also get better fast bitch the world needs ya!!!

  • Maestro@fedia.io
    20·
    2 days ago

    Looks delicious! I totally misread the title and wondered why you’d keep making soup if you’re sick of doing so 😄

  • MinnesotaGoddam@lemmy.world
    4·
    1 day ago

    i hope you get feeling better soon! hot and sour soup is my “i am sick” soup too. or it used to be. my favorite chinese restaurant closed and i haven’t found one that i really like their hot and sour soup yet, and i have not taught myself the recipe because then i would have to cook it when i am sick.

    • idunnololz@lemmy.worldOP
      5·
      8 hours ago

      Here’s the recipe I used

      https://docs.google.com/document/d/1TcF_bgHwwQQ_HUblSQpWcalAy3FtFrxx2y64vQUlobk/edit?usp=sharing

      Here’s the markdown, inline version:

      Hot and Sour Soup

      Ingredients

      • 8 cups chicken broth or vegetable broth
      • 225g shiitake mushrooms, thinly sliced
      • 225g cremini mushrooms, thinly sliced
      • wood ear (remember to presoak if using), thinly sliced
      • 1 (225g) can bamboo shoots, drained (optional)
      • ¼ cup white vinegar
      • 2 tsp sugar
      • ¼ cup low-sodium soy sauce
      • 0.5 cm slice of ginger
      • 1 tsp chili garlic sauce
      • ¼ cup cornstarch
      • 2 large eggs, whisked
      • 225g soft tofu cut into 1 cm cubes
      • 4 green onions, thinly sliced
      • 1 tsp sesame oil
      • white pepper
      • salt

      Note: The recipe contains three different fungi. All 3 fungi are optional, however you should add at least one. Preference is Shiitake > Cremini > Wood ear. Ideally, you should at the very least add Shiitake or Cremini. If you can add all three, add all three.

      Instructions

      1. In a large stock pot, combine the broth, mushrooms, bamboo shoots (if using), ginger. Bring to a boil over medium-high heat. Lower heat and simmer for 10 minutes.

      2. Remove ginger. Add white vinegar, sugar, soy sauce, and chili garlic sauce.

      3. In a small bowl, whisk ¼ cup of water with the cornstarch until smooth. Once the soup is simmering, stir in the cornstarch mixture and cook for about 1 minute, until the soup thickens.

      4. Bring soup back to a rolling boil. While stirring the soup in a circular motion, slowly drizzle in the whisked eggs to create delicate ribbons.

      5. Stir in most of the green onions (reserve a little for garnish), sesame oil, and tofu. Add a pinch of white pepper. Taste the soup. Adjust:

        • Salt for saltiness/flavor.
        • White pepper for spiciness or chili garlic sauce to make it a lot more spicy.
        • Sugar if too sour.
        • Vinegar if not sour enough.

      6. Ladle into bowls and garnish with the remaining green onions. Serve immediately.

      Disclaimer: although no recipe I share will ever explicitly say to add msg just know I always add a little bit (usually at the end, during the tasting and salting phase) to whatever I make.

      • spazzman6156@sh.itjust.works
        2·
        1 day ago

        I just made something very similar 3 weeks ago! I have 2 recommendations:

        1. if you have a pressure cooker, make the chicken broth yourself with either chicken bones or chicken feet. The protein-rich broth will make the soup richer, and you might be able to use less starch.

        2. instead of white vinegar, try to find chinkiang vinegar at an Asian market. It’s a dark Chinese vinegar with a distinctive flavor

        • idunnololz@lemmy.worldOP
          2·
          1 day ago

          Yeah I have chinese vinegar. A while back I made it both ways and I couldnt tell a difference which is why these days I just use white vinegar since its cheaper and so I can save the chinese vinegar for more important things like dumplings :D

    • toomanypancakes@piefed.worldEnglish
      6·
      1 day ago

      Lots of them are pretty simple. When you’re feeling brave, you should find a recipe for a soup you like and just give it a shot! You might be surprised how easy it was :)

      My biggest tip is get all your ingredients prepped and ready before you start the cooking part, it’ll make the whole affair a lot easier and less stressful.