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Hot and Sour Soup

Portion: 4 Serves Preparation: 10 min Cooking: 20 min
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Hot and sour soup is indispensable for the winter months, more like a juicy and vegetable version of the Chinese noodles that we prepare rather than soup. Especially if you have a sore throat, a broken body, a fever or not... If you are cold, it is a complete healing source that gives you enough energy to warm your bones at once. according to me.

far east cuisine

As I said in the ingredients, if you use chicken or vegetable broth while making this soup, you will get a much better result, as in any soup.

The most important thing to remember is to remove the seeds of the peppers you will use, if you do not remove them, they may be so hot that you cannot drink them. Also, pay attention to the amount of salt, as soy sauce is salty, do not add it unless necessary.


Ingredients for Hot and Sour Soup Recipe

  • 4 boneless chicken thighs (cubed or sliced)
  • 250 gr noodles
  • 4 tablespoon of olive oil
  • 3 tablespoons fresh ginger (finely chopped)
  • 2 chili peppers (seeds removed and finely chopped)
  • 6 chestnut mushrooms (thinly sliced)
  • 5 tablespoons soy sauce
  • 4 tablespoons of rice vinegar (or apple cider vinegar)
  • 1,5 tablespoons of starch (opened with 3 tablespoons of water)
  • 1,5 handfuls of soybean sprouts
  • 4 spring onions (finely chopped)
  • 1 medium carrot
  • 4-5 leaves of white cabbage
  • 2 cloves of garlic
  • Salt (may not be needed due to soy sauce)
  • 1200 ml of hot vegetable or chicken stock

How to Make Hot Sour Soup Recipe?

  1. Finely chop the green leaves of the spring onions. Finely grind the ginger and then the Mexican pepper in the blender.
  2. Then chop the carrots julienne with a chopper. Immediately afterwards, finely chop the white cabbage and mushrooms with the help of a robot.
  3. In a bowl, cook the noodles according to the directions on the package. Rinse with cold water, lubricate a little and divide into the bowls you will serve.
  4. Heat the wok and add the oil. When the oil is hot, add the ginger and chili pepper. Fry for 3-5 seconds.
  5. Add the chickens to this and fry for 5 more minutes, when the chickens turn brown, add the garlic and sauté for 1 minute. Add hot vegetable or chicken stock and bring to a boil.
  6. Turn down the heat and add the carrots, then the cabbage, mushrooms, soy sauce and rice vinegar.
  7. Increase the fire again, when it starts to boil, add the starch. Stir until it thickens and thickens.
  8. Check the taste at this stage, add some salt if necessary. Add the soy sprouts and 3/4 of the finely chopped fresh onion and mix.
  9. Pour the soup over the noodles, garnish with the remaining spring onions and serve.
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