How To Make King Prawn Butterfly

 How to make Hot and Sour Soup

One of my favorite Chinese restaurant soups is hot and sour soup. This soup is savory, tangy, and hearty, and it's packed with nutritious ingredients. In less than 20 minutes, you may have a delicious meal.

• I'd always wanted to make this popular takeout soup at home, and I'd finally succeeded. When the weather becomes chilly, all we want is something warm and comforting to eat.

•  Soups are one of our favorite things to prepare in the winter This is the perfect soup to try if you have a cold or a lack of appetite.

•  A warm cup of hot and sour soup is comforting and filling, and it just takes a few minutes to prepare. What I like most about this soup is that I can toss in all of my favorite meats and veggies in a pot of chicken stock and let it boil away.

What is the best way to cook a hot and sour soup?

Chicken stock, shredded chicken, mushrooms, bamboo shoots, and egg drops are the main ingredients in this savory soup. The flavor is spicy, acidic, and savory, with a thick, glossy texture. Everyone likes to add their own unique touch to hot and sour soup, thus there are many distinct variations. You may also make your soup your own by adding whatever protein, veggies, and spices you choose.

I'm sharing a recipe for a simple and tasty hot and sour soup that I cooked at home. I hope you like it, and do let me know what you think if you try it at home.

Ingredients you'll need

Protein: For this dish, I used chicken breast, but you may use chicken thigh, prawns, shellfish, steak, or any other soft meat you choose. Feel free to add any leftover pre-cooked or boiled chicken to the soup.

To make the silky egg ribbons, you'll need one beaten egg. When pouring the egg, be sure to pour slowly and whisk softly in one direction in a circular motion.

Dried shiitake mushroom or wood ear mushroom, bamboo shoots, tofu, and spring onions are all traditional components in this soup. You may add whatever fresh mushrooms or veggies you choose, including additional needle mushrooms (enoki) and shredded carrots. Firm tofu is recommended for this dish since soft tofu might get mushy in the broth when stirred.

Seasonings for the Soup: The main flavors in this soup are soy sauce, vinegar, and white pepper. In this recipe, I use Chinkiang vinegar, a Chinese black vinegar, but if you can't get your hands on it, white vinegar or rice wine vinegar would suffice. In a separate bowl, combine corn starch and water; add after the vegetables.

To save time on hectic days, you may simply use store-bought reduced sodium chicken stock or vegetarian stock If you already have homemade chicken stock, you may use that.

Option for vegetarians:

This soup is really tasty without the meat since it contains so many nutritious veggies and tofu. You can easily make a vegetarian hot and sour soup by replacing the chicken stock with vegetable stock.

If you enjoy this soup, try my Tom Yum Soup & Noodles, Wonton Noodle Soup, and Chicken Corn Soup recipes.