This step is important to allow each ingredient to slowly release its own aroma. Take your time in sautéing – As you may have seen in my videos and recipes, I like to sauté the spices or mushrooms first, then vegetables instead of adding all ingredients at once. Ladle the soup to a bowl and add a swirl of vinegar, toasted sesame oil, or chili oil. Stir in the cornstarch slurry to thicken the soup. Then, add a swirl of soy sauce to season the ingredients.Īdd the water and the rest of the ingredients and bring the mixture to boil. Add the oil and sauté mushrooms and carrot until the mushrooms release their aroma.Ĭontinue to sauté the wood ear mushrooms and bamboo shoot. To make the soup, heat a 5-quart pot over medium heat. For other ways to prepare the tofu, please see below. Then, remove the tofu from its packaging and cut it into thin slices. Second, soak the mung bean thread in room temperature water until soft and pliable. For the wood ear mushrooms, soak until soft then remove the tough ends before slicing. The next morning, squeeze out the water but reserve the Shiitake mushroom water for later. I usually prepare the dried Shiitake mushrooms the night before. This is step can be done a day before so you can have this soup in no time the next day.įirst, soak dried Shiitake and wood ear mushrooms in water until soft. I did make the wonton strips ahead of time but if you prefer to keep this soup gluten-free, please use crispy toppings that you like. All you need is a pot that you can sauté the ingredients with, water, and seasoning. This recipe is really as simple as it can be. White pepper – the most important ingredient for the peppery heat.Seasoning – vinegar, Shaoxing wine, soy sauce, mushrooms seasoning, or vegetable bouillon.
#Hot and sour soup free#
Water – Yes, you only need water, but feel free to use vegetable stock that is usually lighter than broth and has less celery taste.Bamboo shoot – fresh or in a can or chili oil.Wood ear mushrooms – I love this for the crunch.Dried Shiitake or fresh shiitake – If you are using dried Shiitake mushrooms, do reserve the water that you used to soak them in.This recipe is inspired by my Venerables and chef James (YouTube). That being said, if you are not a big fan of spicy food, you will still be able to enjoy this soup with the pepper heat and not the spicy heat from the chili. When white pepper is added and cook along with other ingredients, the peppery taste will slowly immerse into the broth and give you the ‘heat’.īut, many added a swirl of chili oil towards the end for an extra spicy punch. While I don’t know the origin of this soup but I sincerely love the thickness and the vinegary taste of it.ĭo you know the hot part of this soup does not come from chili? It actually comes from a good amount of white pepper added while making the soup. Holding that warm bowl in cold Oklahoma weather was definitely satisfying and a great memory. I first tasted a vegetarian hot and sour soup at my professor’s home in Oklahoma.
#Hot and sour soup how to#
This soup can be easily veganized while keeping the delicious flavor and you can see how to do this today. It’s often served with crispy wonton strips and a side of extra vinegar or chili oil. You may be familiar with this soup especially if you have dined at a Chinese restaurant before. Hot and sour soup or 酸辣汤 (Suān là tāng) is typically made with a variety of vegetables such as mushrooms, carrots, bamboo shoots, and often with pork, then thickened with cornstarch slurry.
She told me I always like to drink my soup first before my meal. Do you know you can make this hot and sour soup, 酸辣汤 (Suān là tāng) vegan at home with just a few ingredients? This recipe will surely satisfy any cravings for soup.Īre you a soup lover? I am! Since young, my nanny liked to call me ‘soon wong’ which means ‘soup king’ in Hakka.
0 kommentar(er)
