Hot and Sour Soup (The Easiest Recipe Ever) - Rasa Malaysia (2024)

FAQs

What is the broth made of in hot and sour soup? ›

The soup broth

Chinese Hot and Sour soup broth is made with chicken stock which is flavoured with typical Asian ingredients such as soy sauce, sugar, pepper and ginger. The soup is thickened slightly using cornstarch/cornflour – I love how the glossy broth coats the ingredients when you scoop it up!

Hot And Sour Soup Helps In Decreasing Inflammation In The Body. Consuming hot and sour soup helps in preventing the movement of the white blood cells which are responsible for inflammation. This further helps in providing relief from common health issues like cold, cough, mucus among others.

The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.

Dried Chinese black fungus. Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)

3 eggs – Eggs make the beautiful silky egg ribbons that is a signature of Hot and Sour Soup!

Egg Drop Soup

Of the soups commonly found on Chinese restaurant menus, egg drop is the healthiest. Totally starving when you walk into a Chinese restaurant? Order soup as an appetizer, and egg drop is tops. "It's really made with eggs, so it does offer quite a bit of protein," says London.

Is hot and sour chicken soup healthy? Yes, homemade hot & sour chicken soup can be very healthy as you control the ingredients. Optimize nutrition by minimizing added starch, using lean protein, and avoiding adding sugar.

Hot and sour soup supports healthy Liver function. The taste of sour resonates directly with the Liver and helps promote flow. Once you learn how to make the base of the soup, try using different ingredients.

If your soup is too sour, you can try balancing out the acidity by adding a pinch of sugar or a splash of cream. You can also add more broth or water to dilute the sour taste.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

What makes a broth soup? ›

A traditional broth, on the other hand, is the liquid in which meat has been cooked. It has basically the same vegetables as stock, but it is usually seasoned. A broth may be served as-is, in which case it is then officially a soup. Consommé is an example.

Hot from the chili sauce and sour from the rice vinegar. This soup usually has a slightly gelatinous texture due to the added cornstarch or tapioca starch and an abundance of texture from the tofu, vegetables and scrambled egg strands.

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients. Place the chicken slices into a bowl and toss with the sesame oil to coat.

Bouillon is made by removing the water from chicken broth, leaving all the flavor of the broth without the volume. Bouillon is typically sold as a loose powder or compact cube, which can be redissolved in boiling water to create an instant broth. One benefit of using chicken bouillon is its shelf stability.