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Peking Hot And Sour Soup Recipe

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Hot and Sour Soup Gimme Some Oven
Hot and Sour Soup Gimme Some Oven from www.gimmesomeoven.com

Description

Peking hot and sour soup is a classic Chinese soup that is beloved around the world. It is a soup that has a perfect balance of heat and sourness, and it is packed with vegetables and protein. This soup is a perfect dish for those who are looking for a light and healthy meal that is easy to make.

Prep Time

The prep time for this recipe is around 20 minutes. You will need to chop the vegetables, soak the mushrooms and prepare the chicken or tofu.

Cook Time

The cooking time for this recipe is around 30 minutes. This includes the time it takes to cook the vegetables and the time it takes to prepare the soup.

Ingredients

  • 2 ounces dried shiitake mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon cornstarch
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup shiitake mushrooms, sliced (from soaking)
  • 1/2 cup shredded chicken or diced tofu
  • 2 eggs, lightly beaten
  • 1/2 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Bowl for soaking mushrooms
  • Whisk

Method

  1. Soak the shiitake mushrooms in a bowl of hot water for 20 minutes. Drain and slice the mushrooms.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the ginger and garlic and sauté for 1-2 minutes.
  3. Add the chicken or vegetable broth, soy sauce, rice vinegar, and chili garlic sauce. Bring to a boil.
  4. In a small bowl, whisk together the cornstarch with 1/4 cup of water. Add to the broth and stir until thickened.
  5. Add the sliced shiitake mushrooms (from soaking), bamboo shoots, and carrots. Simmer for 5-7 minutes.
  6. Add the shredded chicken or diced tofu and simmer for another 5 minutes.
  7. Slowly pour the beaten eggs into the soup while stirring to create egg ribbons.
  8. Add the green onions and cilantro. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Notes

For a vegetarian version of this soup, use vegetable broth and tofu instead of chicken.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 172
  • Carbohydrates: 14g
  • Protein: 13g
  • Fat: 6g
  • Saturated Fat: 1g
  • Cholesterol: 79mg
  • Sodium: 1421mg
  • Potassium: 461mg
  • Fiber: 2g
  • Sugar: 4g
  • Vitamin A: 2614IU
  • Vitamin C: 7mg
  • Calcium: 49mg
  • Iron: 2mg

Recipe FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and reheat it when you are ready to serve.

What can I substitute for shiitake mushrooms?

You can substitute any type of mushroom that you like.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months.

Recipe Tips

  • For a spicier soup, add more chili garlic sauce.
  • If you don't have shiitake mushrooms, you can use any type of mushroom that you like.
  • If you want a thicker soup, you can add more cornstarch.
  • For a vegetarian version of this soup, use vegetable broth and tofu instead of chicken.

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