15-Minute Chinese Hot and Sour Soup
User Reviews
4.9
15-Minute Chinese Hot and Sour Soup
Description
This Hot and Sour Soup blends chicken stock with shredded boiled chicken and crunchy vegetables like carrot, green bell pepper, cabbage, and spring onion. The broth is seasoned with soy sauce, dark soy (optional), sriracha, white vinegar, chili garlic sauce, white pepper, brown sugar, and sesame oil to achieve a complex flavor profile combining savory, spicy, and tangy notes. A slurry of cornstarch thickens the soup to a smooth consistency.
Whisked egg is added near the end and allowed to sit undisturbed before gently stirring to form delicate egg ribbons. The soup is served hot, often accompanied by additional soy sauce, sriracha, and vinegar-chili mix for personal seasoning. The vegetables retain some crispness, and the soup offers a balanced interplay of heat and acidity.
This recipe allows easy adaptation using store-bought stock and is suitable for quick preparation. It accommodates dietary changes, such as omitting chicken for a vegetarian version. Proper stirring of the cornstarch slurry and timing to add the egg ensures the desired texture.
Ingredients
- 4 cups chicken stock see note 1
- 125 g chicken boiled and shredded
- ¾ cup carrot sliced thinly
- ¾ green bell pepper sliced thinly
- ½ cup cabbage optional
- 2 spring onions sliced
- 2 tablespoon soy sauce regular
- 1 teaspoon dark soy sauce optional
- 2 tablespoon sriracha or chili sauce
- 2 tablespoon white vinegar
- 1 tablespoon Chili garlic sauce
- 1 teaspoon white pepper
- 2 teaspoon brown sugar
- 1 teaspoon sesame oil
- salt if required, to taste
- 1 egg whisked
- 4 tablespoon corn starch mixed with ¼ cup water, aka cornflour
Instructions
- In a pot, on medium heat bring the stock to a simmer. Add in the regular soy sauce, dark soy sauce, sriracha sauce, vinegar, chili garlic sauce, white pepper, brown sugar and sesame oil. Taste for salt, usually the stock and soy sauces make the soup salty enough.
- Then put in the chicken, carrot, bell pepper, cabbage and white part of spring onion.
- Bring the water to a boil. Then gradually pour the cornflour/cornstarch slurry (cornflour mixed with water) while stirring the soup. Don't add all at once, stop adding when you reach your desired soup consistency.
- Lower the heat, add the egg and let it sit in the pot for 1 minute. Then stir and simmer the soup for 2-3 minutes.
- Turn off the heat and add the green part of the spring onion.
- Serve hot with additional soy sauce, sriracha sauce and vinegar and chili mix on the side.
Notes
- Make your own chicken stock by dissolving 2-3 chicken stock cubes in 4 cups of water and adjust salt as needed due to varying saltiness.
- For a vegetarian version, omit the chicken and rely on vegetable stock.
- Avoid overcooking vegetables to keep them crisp and maintain texture.
- This recipe serves approximately 4-6 people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 19.2g | 6% |
| Protein | 17.8g | 36% |
| Fat | 6.3g | 10% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 72mg | 24% |
| Sodium | 788mg | 33% |
| Potassium | 531mg | 11% |
| Fiber | 1.9g | 8% |
| Sugar | 9.5g | 19% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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