Hunan Hot and Sour Soup 🍲
Preparation Time: 15 minutes
Cooking Time: 6 minutes
Total Time: 21 minutes
Servings: 4
Description:
This Hunan Hot and Sour Soup recipe is a delightful fusion of flavors, perfect for those craving a taste of the exotic. Originally inspired by Mean Chef (IHHDRO), it promises a tantalizing experience for your taste buds. Bursting with the essence of Hunan cuisine, this soup is a hearty blend of savory, sour, and spicy notes, with a generous serving of wholesome ingredients. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress with its rich depth of flavors and simplicity in preparation.
Ingredients:
- 6 garlic cloves
- 2 inches of gingerroot
- 1/2 teaspoon black pepper
- 2 tablespoons tamari
- 4 shiitake mushrooms
- 1/2 cup button mushrooms
- 1/2 block firm tofu
- 1 cup Napa cabbage, shredded
- 1 carrot, thinly sliced
- 1/3 cup frozen peas
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon cornstarch
- 3 cups vegetable or chicken stock
- 1-2 eggs, beaten
- 1/2 cup green onions, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup cooked pork, shredded (optional)
- 1 tablespoon chili sauce or paste, to taste
Instructions:
| Step | Description |
|---|---|
| 1 | In a 2 1/2- to 3-quart saucepan, bring the vegetable or chicken stock to a boil over medium-high heat. |
| 2 | Add minced garlic, grated ginger, black pepper, and tamari to the boiling stock. |
| 3 | Reduce the heat and let the soup simmer for about 1 minute to allow the flavors to meld. |
| 4 | Add sliced shiitake mushrooms, button mushrooms, diced tofu, shredded Napa cabbage, thinly sliced carrots, frozen peas, and shredded cooked pork (if using) to the soup. Stir well. |
| 5 | Continue simmering the soup for approximately 5 minutes, or until the vegetables are tender yet still crisp. |
| 6 | In a small bowl, mix together rice vinegar, mirin, and cornstarch until the cornstarch is dissolved. Pour this mixture into the soup, stirring constantly. |
| 7 | Let the soup cook for another minute or until it has thickened slightly. |
| 8 | Adjust the heat level by adding chili sauce or paste according to your taste preferences. Stir well to incorporate. |
| 9 | Remove the soup from the heat source. |
| 10 | Slowly pour the beaten eggs into the soup in a thin stream while stirring gently in a circular motion. This will create delicate egg ribbons in the soup. |
| 11 | Garnish the soup with chopped green onions and cilantro. |
| 12 | Serve the Hunan Hot and Sour Soup immediately, piping hot, and enjoy the explosion of flavors with each comforting spoonful. |
Nutritional Information (Per Serving):
- Calories: 181.3
- Fat: 6.4g
- Saturated Fat: 1.6g
- Cholesterol: 42.6mg
- Sodium: 604.5mg
- Carbohydrates: 10.1g
- Fiber: 2.7g
- Sugar: 2.9g
- Protein: 21.6g
Recipe Notes:
- Feel free to customize this recipe to your liking by adding or substituting ingredients such as bamboo shoots, wood ear mushrooms, or even seafood like shrimp or crab meat.
- For a vegetarian version, omit the pork and use vegetable stock instead of chicken stock.
- Adjust the sourness and spiciness of the soup by varying the amounts of rice vinegar and chili sauce/paste.
- Serve this soup as an appetizer or pair it with steamed rice or noodles for a satisfying meal.
