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Hot And Sour Soup

Hot and Sour Soup recipe image
This comforting Hot and Sour Soup strikes the perfect balance between tangy vinegar and spicy heat, creating a deeply satisfying bowl of warmth. The rich umami flavor comes from a combination of soy sauce, sesame oil, and savory broth, while fresh ginger and garlic add an aromatic kick. Tender chunks of chicken breast simmer gently with earthy mushrooms and crisp bamboo shoots, providing a delightful variety of textures in every spoonful. Bright green peas add a pop of color and sweetness. Ideal for chilly evenings or when you need a quick, nourishing meal, this soup comes together in under 40 minutes. Serve it hot with a dash of chili paste for extra heat, making it a favorite for weeknight dinners or light lunches.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 66.3
Description
This comforting Hot and Sour Soup strikes the perfect balance between tangy vinegar and spicy heat, creating a deeply satisfying bowl of warmth. The rich umami flavor comes from a combination of soy sauce, sesame oil, and savory broth, while fresh ginger and garlic add an aromatic kick. Tender chunks of chicken breast simmer gently with earthy mushrooms and crisp bamboo shoots, providing a delightful variety of textures in every spoonful. Bright green peas add a pop of color and sweetness. Ideal for chilly evenings or when you need a quick, nourishing meal, this soup comes together in under 40 minutes. Serve it hot with a dash of chili paste for extra heat, making it a favorite for weeknight dinners or light lunches.
Ingredients
  • 2 tablespoon Sesame oil
  • 1 Quartersize Slice fresh
Directions
  1. 1
    Heat the sesame oil in a large saucepan over medium heat.
  2. 2
    Add the minced ginger and garlic, sautéing until fragrant, about 20 seconds.
  3. 3
    Pour in the chicken or vegetable broth, water, rice vinegar, soy sauce, sugar, and sliced mushrooms.
  4. 4
    Cover the pan and bring the liquid to a boil over high heat.
  5. 5
    Reduce the heat to maintain a simmer and cook until the mushrooms are tender, about 5 minutes.
  6. 6
    Add the bamboo shoots and cubed chicken breasts to the broth.
  7. 7
    Bring the liquid back to a simmer and cook over low heat until the chicken is cooked through.
  8. 8
    Stir in the frozen peas and simmer for 3 minutes longer, or until heated through.
  9. 9
    Season with salt to taste and serve hot, offering hot sauce or oriental chili paste on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Ingredient Notes:** The original ingredient list mentions "1 Quartersize Slice fresh" which typically refers to fresh ginger root in this context. Ensure you peel and mince it before cooking.

**Protein Swap:** While the directions call for chicken breasts, you can use tofu cubes for a vegetarian version or shrimp for a seafood variation. Adjust cooking time accordingly.

**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat.

**Spice Level:** Adjust the heat by adding more or less hot sauce/oriental chili paste to suit your preference.

Keywords: hot and sour, chicken soup, asian inspired, quick dinner, comfort food, mushroom, bamboo shoots, ginger, garlic, soy sauce, rice vinegar, sesame oil, weeknight meal, easy recipe, family friendly
Read it online: https://www.chefs-mate.com/recipe/hot-and-sour-soup-3/