BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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- Опубліковано 27 лис 2018
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Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share my version and I also going to show you how to make it authentic.
🥢 RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Main Ingredients
- 2 pieces of dried shitake mushroom [Amazon link: geni.us/XAbMOL]
- few pieces of dried black fungus [Amazon link: geni.us/AAsg8]
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: geni.us/wABlLXf]
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce: geni.us/T4vy]
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar镇江香醋：geni.us/Bqw98A]
Ingredients to add before serving
- 1 tsp of sesame oil [Amazon Link: geni.us/iU9qKF]
- cilantro and spring onion for garnish
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done. - Навчання та стиль
I made this for my mother and she shyly asked me to make it every week after her second bowl.
Lmao
Bs
That's the best compliment
❤
Unfortunately, I can’t find these ingredients here in Europe, and sadly I never had the chance to try it in China. It looks delicious, though!
I love how easy it is to follow along with her so calm and good at expaining everything , my favorite youtube instructor
I just made it! My bf said best hot and sour soup he’s ever had from anywhere! Thank you, super easy to follow the recipe and so so delicious and warming!
This was the best hot and sour soup I've ever made! I've tried a few other recipes but was never satisfied. They all called for chicken stock and I've always been partial to the beef stock variety. This was just spot-on. You are completely right that you must use Chinese dark vinegar and not to add it to the end. I can't wait to try your other recipes.
Good to hear. Will be making one of these tomorrow.
Marshall Smith - Boy, how I miss the real TRUE taste of Chinese Hot and Sour soup ever since we left nyc and headed for the Pennsylvania mountains 11 years ago! I’ve tried the soup from every Chinese restaurant I could find within a 60 mile radius around us ........and haven’t found a single one that I like! They don’t taste sour or spicy hot. Some taste like watery brown gravy! GROSS! And most use the white button mushrooms...👎🏻 I’ve resorted to adding a splash of vinegar and chili oil once I get the soup home when I’m desperate ....but it never tastes the same as I remember. I’m glad to hear that you tested and approve of this recipe. I know I will face challenges trying to find the authentic ingredients from my location....but thank goodness for Amazon! I always thought the heat in the soup came from some sort of chili pepper.....but I guess it’s just the white pepper?!? Hmmmm! Think I will give this a go .......thanks for your comment......it was encouraging for me.
Hey man, I’m not a cook. I would like to dumb it down. I think she uses two different soy sauces. Do you think it would be OK to just use the dark soy sauce? Thanks again
@@codaues It will probably be just fine. I followed the recipe to the letter because I've tried so many of these in the past and they didn't come out as expected. If I had to choose 1 I would also go with dark.
Drew Peacock LOL!! Perfect!
I just made this tonight, and it was phenomenal. I made it with all the white pepper like you did, and I was blown away by how different it is from anything else I've had. It really is a great winter soup!
What a great teacher! Useful insights and wonderful demystification of Chinese cooking. Brava! Thin shreds of bamboo shoots make a great addition - totally agree with other commenters. Thank you so much for this video.
Rehydrated lilly and or kelp shreds are good too.
Except she needs to update her printing of ingredients that the liquid is about 3- 4 cups of beef or other stock.
I don't know if I've already commented on this video or not, but we LOVE THIS SOUP. I usually double the recipe and it comes out perfect every time. Thank you for making these recipes to share with the world ❣️❣️❣️
Thanks for the heads up. I'll try this recipe. My first was a disastor.
@@textech4056 just follow the video and you won't be disappointed!! soooo good! 👏🏽👍🏼
Made this today, June 14, 2019, and it was just phenomenal. Thanks for sharing your recipes with us.
Every time I make this soup I'm just in love with it all over again. The Chinese black vinegar makes such a difference, as do the dried mushrooms and the large amount of white pepper. And as you said, timing is everything - the taste is perfection right at serving time.
Thanks, Mandy!
Can't wait to try this out, maybe tomorrow! Thank you for your clear instructions and notes as well as the recipe card at the beginning. Very helpful and look forward to making this!
I made this tonight - It was excellent! Thank you so much for teaching us! I will definitely be making this on a regular basis. I have never cooked before, and now that I’m retired, I decided to learn to cook, so you are one of my first teachers. And with the pandemic, we can’t go to the Chinese restaurants we like, so I decided to start with Chinese food.
I love your channel. This tutorial in particular is one I keep returning to in my every day cooking. I cook this soup once a month. Thank you so much for such a clear, concise and happy little video. Your hard work and natural talents are much appreciated. 🤩😋
Can’t wait to make this! Really appreciate the authentic version. I am happy to see your channel has been growing a lot. Well deserved.
This young lady really pays attention to detail. For example, here she says use less pepper for children. I have had it really hot, like cleaning out my nostrils. In addition, vinegar is supposed to be very good for your health. Hence, it's my favorite thing to eat when I have a cold.
Lmao
In a Mexican family, we have everything hella hot even as a kid... I was eating the hottest salsa when I was 4-5 years old
I tried this with ground pork (the market had such a good sale on it that I couldn't resist) and used some wild mushrooms I dried last year and,,,,,you're good. You're really, really good. lol
My favorite soup..on this weekend's menu to try your version. Ty!
Oh my goodness! What a fantastic recipe!!! Sooooo delicious!!! Thank you for sharing your wonderful recipe!!!! I just made it tonight for the first time and it will definitely not be the last time!!!
I love this soup. If i lived alone i would have it everyday in winter. Just the thing to keep you warm and cozy.
I just got done making this soup.. It is seriously DELICIOUS! Thank you so much for making and sharing this video.
Wonderful! Thank you for taking the time to make this video.
Thanks for sharing this, it's my go to when I've got a cold.
I fell in love with your recipe and the way you show is all so doable at home. Fell in love with your cooking program 🥰😍😘
Thank U so much for being so detailed. I love learning that dried produce for this soup is better. I had no idea.
Thank you for sharing this recipe it's one of my favorite soups.
Wow, you're really pro at this. And giving dish history while cooking is awesome too.
When my mom was pregnant with twins (aka me and my sister), she would crave this soup everyday! So me and my sister are going to surprise her with this soup when she comes back from work! 😄
Our most favorite soup, thank you
Thank you SOO much for sharing this recipe. It’s my favorite! Probably like most people, I judge Chinese restaurants based on how good their hot & sour soup is. I must say that this recipe is spot on! I’ve made this 3 times already. I love all the detailed explanations that you share as well :) So glad I found your channel!
I've made this soup 3 times! Thank you for this easy recipe.
I'm eating a huge bowl of this recipe as I write this. This is, by far, the best hot and sour soup I've ever had. The Chinese black vinegar adds more than just sourness/tartness. I can't explain it, but the flavor is much more complex. I actually had to add white vinegar to add more tartness. I added black pepper as well to increase the "peppery flavor." I now know that a lot of takeout places skimp on the premium black vinegar and white pepper.
Your instructions were very clear and your precision is amazing. Your channel is like a graduate course in Chinese cuisine. I added extra of each ingredient so now I'll have hot and soup for lunch for the rest of the week.
Lucky me :)
Thank you so much!
This recipe is outstanding. It came out amazing even when I had to substitute several ingredients. I can finally make my childhood soup by myself. Thank you!
Thank you for the recipe and for highlighting the importance of following the proper steps to get that authentic Chinese hot & sour soup taste. :)
I’m so happy you gave us this recipe!
This is a wonder winter time soup and summer time with less pepper in it. Thank you so much Alan Merrill
This is now my favorite technique for preparing what has always been my favorite dish.
You’re a wonderful cook. Your direction is very thorough, I can’t wait to make it!! ❤️
You're great, love your videos and recipes and I appreciate all the info. Keep it up! :)
You're lovely, and the soup looks amazing, can't wait to try it... after a trip to the market! Thanks 😊
Ok, this recipe looks seriously amazing! Can't wait to try it!
Yay thank you so much. I've been waiting for this recipe. This is my favorite soup.
A wonderful soup recipe and even though there a lot of ingredients, once you do the prep on those it comes together quickly. Perfect for the cold winter months, another soup recipe to add to my list of recipes to try. Thank you.
This is an awesome soup and I use stuff that I have on hand in place of some of the more seriously Chinese ingredients like the Shitake mushrooms and black fungus. However, it is worth your while to get the dark soy sauce and the black vinegar.
'Perfect for the cold winter months' Nah, sorry have to disagree. It's perfect for ANY month! Love this soup so much that even in summer here in Sydney Australia we have to have a regular 'fix'
Perfect for a cold San Francisco Spring quarantine.
👌💪🇺🇸
Thank you for taking the time to post this video! The soup is absolutely delicious! I made it with 2 tsp pepper and mushroom flavored dark soy sauce - it turned out GREAT!
This looks great, and I will try it later this week. Really a great looking soup - thank you for taking the time to put this together and to share it. Chinese food is awesome! I appreciate you making it easy for us to learn how to make it at home. You are wonderful!
Ooooo! Can’t wait to try.
My favorite soup💕
This is far superior to any restaurant soup I’ve ever had. I’ve made this a few times and the most recent was when I was sick. I eliminated the pork and tofu and it made it so easy. The flavor is still so good and you get that warm hug with less work. It’s not as balanced with protein but accessible when you’re not feeling well.
This was so delicious! Directions were spot on and easy to follow.. Thank you for sharing !
My favorite soup. It warms me up and makes me feel good.
I love this soup a lot. Thank u for sharing the recipe 😘
This looks exactly like the sweet and sour soup I used to get at two locations when I lived in New York. One was a typical Chinese restaurant that was mostly take out. The other was a nice Szechuan restaurant with potent drinks. Both tasted exactly the same, and looked exactly the same, and they also looked exactly like yours. I would have to buy pretty much everything to make this recipe (other than the basic spices and such). I'm hoping I can talk my family into try this.
Just made this, my first go at making my favorite soup, came out great!! I left out the pork, don’t eat it, and doubled the amount of vinegar. Thanks so much for the great recipe!
This is my all time favorite recipe. It’s easy and I love the chef’s personality. I’m sick and making this again for comfort food. Thank you!!!
Those black mushrooms are called "sky-øre-svampe" in Danish - it means "cloud ear mushrooms" ☁️👂🏼🥰
I prepared that dish today and it tasted so good and I love it. I will do this again by time. Thank you a lot for sharing this recipe!
Did u use chicken or beef stock?
Finally made this today! Awesome authentic recipe!
You have done it again. You have made the complex look simple (and delicious). Thank you. 🤤
This is my favorite soup when I have a cold or just want something inexpensive. I've been lucky in the past to get good soup with lots of wood ears in it (I like the texture) and a nice amount of protein. Legit meal in a bowl. Where I live now the soup is too thin. With your help I know how to do it right.
In the Philippines, wood ear mushrooms are called "tenga ng daga" which translates to "mouse ear". It has a very subtle flavor and keeps forever once it is dried. If julienned, they lend a nice dark color to a dish and crunchiness too.
I had been looking at other people making this dish and thought, too much work for freaking soup but this lady showed it in a simplistic way so as with all her recipes she took the fear out of trying it... heh heh heh I'm trying it
I just made this and it's possibly one of the most delicious soups I've ever had!! I have been making many of your dishes and they are so wonderful!! Thank you so much!!
I just love this girl. She makes cooking so enjoyable. Love her accent too.
This is *always* my go-to at the local takeaway. As easy as you made this look, I've no idea why I'm not making this at home every week!
This soup is great and you can use stuff you already have on hand. And make sure you follow the directions about adding the vinegar and white pepper.
Hot n sour soup is my favorite
Thanks for sharing Chef....
I just made this and ... WOW
Definitely a new favourite of mine!
Wow, looks really good. Thanks for sharing!! Gonna try this ☺💗
Thanks! A great recipe and so organized and easy to follow. I added bamboo shoots and soaked lily buds, because that’s how my favorite restaurants serves it. Also I added the mushroom/fungus soaking liquid with the stock, but followed the rest of your recipe to the letter. It takes just a bit of preparation but it’s not difficult. Thank you again for another great recipe.
That is what I am talking about!
This is my go to soup when I am sick. Now I can make it at home.
Just tried this recipe and it is GREAT! Thank you, this was always one of my holy grail's of cooking!!!!
This is the first Chinese dish I make. Your instructions were so easy to follow. My husband is from Liaoning province, China and he was amazed at the good taste of it. Took picture and sent it to all his family! LOL. I don’t cook often but your video really inspired me to try more recipes.
I’m back. Made this soup tonight. Easy and wonderful taste. Went to my local grocery store on Hester street to pick up wooden ear, shitaki and I added lily flowers. The black vinegar was the one thing that I’d not yet used. Made it nicely sour. Your tofu slicing technique worked perfectly. 3.5 tsp white pepper was right at the edge of pain and pleasure. Thanks again.
Looks so good. Have to try this as I love Hot and Sour Soup the best!
Thank you for doing one of my favorite soups ever!
Sounds great! Actualy, all of her recipes sound great and the ones I've tried have been!
Thanks for the video. This is very similar to the recipe I used today to make a pot! However, mine calls for corn starch and bamboo shoots. I suppose there are many variations.
Hint... Don't throw out the water in which you soaked the black fungus and mushrooms! Use it as part of the 'water' in the soup! The extra umami makes a big difference.
The hot and sour soup is one of my favorite things while going to a local Chinese food place. Thanks for sharing your recipe. Subbed to your channel! I am really hungry now and haven't had dinner.
I enjoyed the history behind this soup. It is my favorite soup when I eat at Chinese restaurants.
Thank you so much for posting this. I'm addicted to this kind of soup. I was always curious what all the ingredients were. I'll just go to the restaurant and order mine. That's too much prep work for just one person for my patience level.
I judge every Chinese restaurant by their hot and sour soup. It's my favorite soup next to kimchi jigae. I will be making this recipe soon. :)
Same here, Egg Roll also
randolphd1200 same
How was it?
Agreed. If the hot and sour soup is good, it's pretty much a given that the rest of the menu is of good quality.
ive just said the same thing to my friend then i seen your comment!! im from leicester england a very multicultural city 100s of chinese takeaways and restaurants but only a hand full get it right. i always ask for it extra hot.
Look delicious! Can’t wait to cook for dinner tonight.
@@matthewberkin2274 what are you talking about
I know this is an older video but after looking at many this is the one I like the most - especially the timing of ingredients - Thank you!
Yes!!! This is the best tasting soup. If I had to pick between American chicken noodle soup, this recipe for hot and sour soup, and my family's Puerto Rican fideo soup, or salchichon soup....I would disappoint my own grandmother and grandfather and say this is the soup I could live off of forever. I've been looking for this recipe my whole life 😆....its all about the soy sauce, dark soy sauce, Chinese black vinegar...(the star of the dish), and white pepper...nothing else compares. This is the winner!!!
my sister loves this stuff! can't wait to try to make it for her :)
I cam smell it from here ...... South Carolina January 2019!!! Saved this recipe!
I'm so happy you made this video and you did it within great detail, thank you! I can't wait to try it.
This is seriously my favorite Chinese soup. I get this first thing when it’s offered. Yum.
This looks absolutely amazing
Mmmm, I LOVE hot and sour soup! I always order it at restaurants with a side of mushrooms and white rice!
Thank you soooo much! My very favorite soup - going to the store right now to get the ingredients. Perfect, clear instructions. You should be on the Food Network!
Made this for dinner and it was spot on, better than local take-out, thanks! I added bamboo shoots and the water from the mushrooms to the pot, also hot chili oil to top off once plated.
I just made this soup and it's ΑΜΑΖΙΝG! Thank you Mandy, this is probably going to become one of my favourite comfort foods so good and nutritious (:
You're so cute and I love LOVE your recipes! I haven't tried to make any yet, but as soon as I'm able, I definitely will!!
I love this soup and can’t imagine not having it. Thank you for the recipe.👍🏾
Thanks for this recipe and video. I’ve made this soup twice now and love it!
Oh boy! Fabulous recipe, thank you!
Awesome!! Wish I had a bowel of this now. Thank you.
Lovely and tasty. Great for winter weather. Thank you.
Thank you so much, I have cooked your recipe and it turned out amazing 😊
Love this recipe, Mandy! 😃👍
Love how detailed your videos are. Delicious food made simple!
Every time I make this soup I am amazed by how delicious it is!! Thank you so much for this recipe ❤️❤️❤️
I made this today for the family and it was amazing👌, Thank you so much