Thursdays Are For Cooking…. Soup!!

| September 16, 2021

I love hot & sour soup and have been looking for an easy way to make it. So far, this is the easiest and quickest recipe I’ve found, so if you like this dish, give this one a try.

Hot and Sour Soup from Gimme Some Oven

https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

Hot and Sour Soup Ingredients:

To make this hot and sour soup recipe, you will need:

  • Broth: Either chicken or veggie stock (or half each of both) will do.
  • Mushrooms: I recommend using shiitake mushrooms, but baby bella or even button mushrooms would also do.
  • Rice vinegar, soy sauce, chili garlic sauce, ground gingerTo flavor the broth.
  • Cornstarch: To thicken the broth. Go easy on this as it takes very little cornstarch to thicken liquids. It thickens quickly.
  • 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.
  • Green onions: To stir into the soup and also sprinkle on top as a garnish.
  • Toasted sesame oil: An essential flavor in the soup, which we will drizzle at the very end.
  • Salt and pepper: Hot and sour soup is traditionally made with white pepper, which (heads up!) has a different and much stronger flavor than black pepper. I recommend adding in a pinch, and then you can always add in more later. Or if you don’t have white pepper, black pepper will also do.
  • Optional: Many restaurant versions of hot and sour soup are also made with bamboo shoots. I’m personally not a fan of them, but you are welcome to add some in if you would like.

How To Make Hot and Sour Soup:

To make this hot and sour soup recipe, simply…

  1. Make your cornstarch slurry. Whisk together 1/4 cup of the stock and cornstarch until combined. Set aside. Should be like think gravy.
  2. Bring the soup to a simmer. Add the remaining stock, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and cook until the soup reaches a simmer. Stir in the cornstarch slurry and continue cooking for a minute or so, until the soup has thickened.
  3. Drizzle in those beautiful egg ribbons! While stirring the soup in a circular motion with one hand, use your other hand to slowly drizzle the whisked eggs into the soup.
  4. Season the soup. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and pepper (black or white pepper, your choice) to taste.
  5. Serve.  Ladle up your servings while the soup is nice and hot, garnished with extra chopped green onion pieces.

Note: I will post more soup recipes down the road. It’s a chilly day here in my kingdom, and this soup was my first thought for today’s cooking column.

Category: Cooking, Economy

Comments (9)

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  1. KoB says:

    Welp, that is different, I’ve give it that. Kept looking for that step where you added the dragon fly…you know…for the protein. Wondering what else corn starch may thicken?

    For those that need something to actually sink their teeth into and chew on, here’s a little something. KoB going TAD (Traipsing Around, Drinking) this weekend upcoming so he is preparing 3 days of cooked, packed rations. Crockett pot percurlating lowly with a London Broil cut of beef beast, liberally sprinkled with some of that Good Sh^t Seasoning from The Big Cock Ranch in Texas. The beef beast is surrounded with taters and carrots. Crockett pot # 2 is filled with a porked loin beast, infused with a good portion of the Special Sh^t Seasoning. A peanut Butter pie is chillin’ as we speak. All of that will go in the big cooler with a sufficient supply of that Elixir of the Gods, Frosty Cold Yuenglings.

    Tanks Ex, Let’s sup some soup!

    • Tallywhagger says:

      They make some good seasonings at the Big Cock Ranch and the containers are delightfully entertaining.

      Post a link, if you can or share an image… way funny sh!t!

      • KoB says:

        Here ya go Tally, just for you My Brother. Eleven (11) minute video, well worth the time. This Sh^t was discovered by my Boy on his drive out to relocate in San Diego a few years back and he hooked a Papa up. I keep some of all six (6) variaties on hand.

        Note to Our Mi’Lady Ex. If there was some meat on them dragon fly wings…? You need to winter at Firebase Magnolia, no snow to shovel. Bring OAM wid ya.

    • Ex-PH2 says:

      Nah, I put the dragonfly in the column because summer is fading away and nights are really chill now.

      Expect a chilly winter, if not much snow, and stock accordingly. This soup does warm you up after a session of shoveling snow off the front steps so that you can feed the birds.

  2. Sparks says:

    Thank you Ex! I am going to have my son who is visiting make this. He was formerly a chef so I will leave the cooking to him.

    • Ex-PH2 says:

      When you do that, Sparks, if you can’t handle a whole lot of heat from the chili garlic sauce, ask him to tone it down a bit. He’ll know what I mean in regard to “heat”, which is something you find in tabasco.

      Oh, geezo Pete, remember the tabasco commercial with thue exploding mosquito and the guy eating pizza and adding tabasco with each bite? That’s what I’m talking about.

  3. Ex; I bet you can market your product and then have some nice Soupy Sales revenue coming in.