Hot and Sour Soup
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Date: 2021-01-27
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Comments and reviews: 9
ByngerX
If anyone is like me, I can provide a couple additions/suggestions. 1 is to add chili oil to the soup. 2. before adding the eggs, add the cornstarch slurry, and let thicken. Next, bring the soup to a boil, then shut off the heat and stir the soup until it will stir itself. Stop stirring, and pour your eggs in medium speed. Not to fast not too slow. Once the egg is in, just cover the pot and let sit for up too 5 minutes. You will end up with larger ribbons of egg throughout your soup, which have an amazing texture and are delicious. Lastly I will leave a couple additional tips/suggestions. Add your sesame oil after the soup is done, as excessive heat breaks it down. Additionally, if you did find or do have Chinese black vinegar, rather then adding it to the pot, place it on your table along with the white pepper and let each individual add both to their own bowls to their tastes. Cooking the black vinegar will muddle its flavour. Add a splash to your bowl just before you dig in. Anyways great recipe and my favourite soup for at least 2 decades.
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If anyone is like me, I can provide a couple additions/suggestions. 1 is to add chili oil to the soup. 2. before adding the eggs, add the cornstarch slurry, and let thicken. Next, bring the soup to a boil, then shut off the heat and stir the soup until it will stir itself. Stop stirring, and pour your eggs in medium speed. Not to fast not too slow. Once the egg is in, just cover the pot and let sit for up too 5 minutes. You will end up with larger ribbons of egg throughout your soup, which have an amazing texture and are delicious. Lastly I will leave a couple additional tips/suggestions. Add your sesame oil after the soup is done, as excessive heat breaks it down. Additionally, if you did find or do have Chinese black vinegar, rather then adding it to the pot, place it on your table along with the white pepper and let each individual add both to their own bowls to their tastes. Cooking the black vinegar will muddle its flavour. Add a splash to your bowl just before you dig in. Anyways great recipe and my favourite soup for at least 2 decades.
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The
If you wanted to do vegan you could use vegetable or mushroom stock. but then you couldn't use eggs. so never mind.
Uhm. Hi. vegetarian here. There are way more of us than vegans but since we don't make a religion out of it, we're quieter and we CAN (mostly) eat eggs and milk.
We're also kind of tired of being forced to eat vegan crap all the time. Seriously - have you TRIED a vegan pizza? It's to die for - by which I mean, you'll wish you were dead after eating one.
This lowest common denominator 'meatless' approach is why at Disney, vegetarians have two choices: Dole whip or unbuttered popcorn.
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If you wanted to do vegan you could use vegetable or mushroom stock. but then you couldn't use eggs. so never mind.
Uhm. Hi. vegetarian here. There are way more of us than vegans but since we don't make a religion out of it, we're quieter and we CAN (mostly) eat eggs and milk.
We're also kind of tired of being forced to eat vegan crap all the time. Seriously - have you TRIED a vegan pizza? It's to die for - by which I mean, you'll wish you were dead after eating one.
This lowest common denominator 'meatless' approach is why at Disney, vegetarians have two choices: Dole whip or unbuttered popcorn.
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Docktor
I love this soup I always get this when I order Chinese food and I order like 6 lol, only thing I see is the soup you make with the egg part is I little spread out, it's supposed to be long strands of egg by pouring it in in a circle on high heat no stirring, after 40 secs you turn off heat and take a fork and from the center of the pot you take the fork and move towards the edge of the pot in eight different spots only one time ea h spot to make the thick strands of eg in it.
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I love this soup I always get this when I order Chinese food and I order like 6 lol, only thing I see is the soup you make with the egg part is I little spread out, it's supposed to be long strands of egg by pouring it in in a circle on high heat no stirring, after 40 secs you turn off heat and take a fork and from the center of the pot you take the fork and move towards the edge of the pot in eight different spots only one time ea h spot to make the thick strands of eg in it.
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WarmWoolSox
Thicken with slurry first and then add the beaten eggs as described. You ll get a much better looking and textured soup, egg in long thin ribbons and with a very silky texture. Slurry first here, which seems odd, but provides the very slight rafting effect required to make a clear, and delicious hot and sour soup.
Thanks Chef.
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Thicken with slurry first and then add the beaten eggs as described. You ll get a much better looking and textured soup, egg in long thin ribbons and with a very silky texture. Slurry first here, which seems odd, but provides the very slight rafting effect required to make a clear, and delicious hot and sour soup.
Thanks Chef.
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Serendipity
1) Very rare to hear Chef John eschewing cayenne.
2) I'm in NYC so I'd much rather buy this soup as takeout, even if I had to work my way through a few restaurants to find a really good (thick and spicy) one. But this recipe may be a godsend if you don't live near good Chinese takeout.
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1) Very rare to hear Chef John eschewing cayenne.
2) I'm in NYC so I'd much rather buy this soup as takeout, even if I had to work my way through a few restaurants to find a really good (thick and spicy) one. But this recipe may be a godsend if you don't live near good Chinese takeout.
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ndzapruder
I've noticed a trend lately of American chefs opting for the decidedly British bring to the boil. Curious! Not hating on it, but I've always thrown my voice to say it. Best Gordon Ramsay: Hot pan. Olive au. Garlic, in. Thyme. Fry, fry that thyme. Stock, in. Bring to the boil.
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I've noticed a trend lately of American chefs opting for the decidedly British bring to the boil. Curious! Not hating on it, but I've always thrown my voice to say it. Best Gordon Ramsay: Hot pan. Olive au. Garlic, in. Thyme. Fry, fry that thyme. Stock, in. Bring to the boil.
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Pale
If you think the egg in the video is too shredded, drizzle in the egg after the starch slurry. They will come out like the egg ribbons you get in your friendly neighbourhood Chinese restaurant hot and sour soup. And the soup will be clear.
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If you think the egg in the video is too shredded, drizzle in the egg after the starch slurry. They will come out like the egg ribbons you get in your friendly neighbourhood Chinese restaurant hot and sour soup. And the soup will be clear.
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Magius61
I personally prefer wood ear mushrooms to shiitake. Both are pretty common. Black vinegar is pretty much ubiquitous at any asian market catering to Chinese customers but you d probably never see it in a western grocery store.
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I personally prefer wood ear mushrooms to shiitake. Both are pretty common. Black vinegar is pretty much ubiquitous at any asian market catering to Chinese customers but you d probably never see it in a western grocery store.
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SoNGY
pro tip:
1. add the egg AFTER the cornstarch for that silky smooth egg texture
2. add the vinegar later( preferably right before adding the cornstarch and egg, since vinegar evaporate if you boil it too long
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pro tip:
1. add the egg AFTER the cornstarch for that silky smooth egg texture
2. add the vinegar later( preferably right before adding the cornstarch and egg, since vinegar evaporate if you boil it too long
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