Hot & sour soup

Name: Hot & sour soup
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 chicken breast; 6 cups water; 10 black pepper corns; To taste, salt; 2 carrots, grated; 1 cup cabbage, chopped; 3 tbsp. soy sauce; 2 tbsp. vinegar; 1 tsp. hot sauce; 1 tsp. brown sugar; 2 tbsp. corn flour/starch; To taste, pepper powder; As required, slurry (3 tsp. corn starch/flour + 4 tbsp. water); 2 eggs,beaten; As required, green onion, chopped

Sarvat Hanif @sarvathanif

Canada

I usually don’t make Hot & Sour Soup as it ranges in quality and flavour from awesomely delicious to lukewarm, tasteless, and gloopy. I stick to my chicken corn soup.
On chilly autumn evenings like this one that we’re having here in Mississauga, I decided to make this as I had everything on hand. Just a little something from the usual one.

This Hot & Sour Soup was actually incredibly easy to make and it is also incredibly easy to customize to your taste. Like it extra hot? Add in more chilli sauce. Like it extra sour? Add in more vinegar. Like it vegetarian? Make it with tofu. Like the meat version? Just add in some chicken.
Hot and Sour soup is a Chinese soup that’s savoury, spicy and tangy. Traditionally, the broth is thickened and it’s filled with mushrooms, tofu, bamboo shoots and silky egg ribbons. The flavour and textures in this soup are an addictive combination, making it a firm Chinese restaurant favourite!

This particular recipe is for an Indo Chinese or Pakistani restaurant style hot and sour soup with chicken, vegetables and silky egg ribbons all combined together in a spicy tangy broth.
I made the broth with chicken which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and hot sauce. The soup is thickened slightly using cornstarch/cornflour slurry so the broth is beautifully glossy.
The soup is guaranteed to warm you up in the most delicious of ways.
Leftovers will keep well in the fridge for up to 3 days.

Sarvat Hanif @sarvathanif

Saved

Ingredients

30 minutes

4 servings

1chicken breast
6 cupswater
10black pepper corns
To taste, salt
2carrots, grated
1 cupcabbage, chopped
3 tbsp.soy sauce
2 tbsp.vinegar
1 tsp.hot sauce
1 tsp.brown sugar
2 tbsp.corn flour/starch
To taste, pepper powder
As required, slurry (3 tsp. corn starch/flour + 4 tbsp. water)
2eggs,beaten
As required, green onion, chopped

Saved

Steps

30 minutes

1

Clean and dice the chicken into small cubes.
2

In a pot add water, chicken, pepper corns and salt. Mix and bring to a boil, about 10 minutes.
3

In a small bowl combine, soy sauce, brown sugar, vinegar, hot sauce and corn flour/starch.
4

Add the pepper powder and mix.
5

Once the broth comes to a boil, add the prepared sauce. Mix and simmer for 5 minutes.
6

Add the slurry and cook to desired thickness..
7

Drizzle in the eggs gently to create the egg "ribbons". Do not stir for 2-3 minutes in order to create ribbons.
8

Mix and cook till eggs are cooked.
9

Serve garnished with green onions.