Hot Sour Soup is almost as easy to make as its first cousin, Miso Soup.
This is where you watch those umami Asian seasonings do their magic in no time. Hot sour soup has only the added initial step where you coat the chicken and stir-fry it before adding all remaining ingredients, and even that step disappears when you make a vegetarian hot and sour soup with tofu, or a fish hot and sour soup. In fact I am including the Miso Soup link in this recipe, for all variations. Just as long as you leave the eggs and the vinegar in the dish, you can play with as many ingredients and varieties as those I have listed in the miso soup.
Hot Sour Soup is another whole-meat-in-a-bowl winner!
All variations are in the Miso Soup Link!
This is where you watch those umami Asian seasonings do their magic in no time. Do not forgo the super quick initial step where you coat and stir-fry the chicken strips, as it adds a whole wonderful layer of flavor and texture!
This is one more exciting chicken soup to add to your repertoire!
Get familiar with arrowroot, the noble thickener, my favorite!
Vegetarian? Don’t let it stop you from enjoying hot and sour soup! Just as long as you leave the eggs and the vinegar in the dish, two important trademarks of the soup, you can play with as all the varieties I have listed in the miso soup linked above, and use, fish or tofu, rice noodles etc…
- 1 tablespoon arrowroot
- 6 chicken cutlets, cut into thin strips and blotted thoroughly dry with paper towels
- 1/4 cup toasted sesame oil
- 3 quarts (12 cups) water
- 2 pouches Levana Nourishments Mushroom Medley
- 3 cups sliced shitaki mushrooms caps
- 2 cups frozen corn kernels
- 1/4 cup rice vinegar
- 1/4 cup bottled hot sauce, or to taste
- 2 tablespoons arrowroot, diluted in a little cold water
- 1/2 cup white miso paste
- 3 eggs, beaten
- 6 scallions, sliced very thin
- 4-5 sprigs cilantro, tough stems discarded, minced
Mix the cornstarch and chicken strips and set aside.
Heat the oil in a heavy Pot. Add the chicken mixture and saute, stirring quickly, just a minute or two, until the strips are no longer pink. add the water and bring to a boil. Add the mushroom and corn, and cook for 10 more minutes. Add the vinegar, hot sauce, cornstarch mixture and miso, and cook five more minutes. Turn off the heat and slowly pour the eggs into the soup, mixing constantly. Stir in the scallions and cilantro.
Use all variations listed in my Miso Soup recipe