Hot and Sour Soup

It's no secret that I love Asian soups, and this hot and sour soup is my go-to quick and easy recipe for lunch. It's delicious and nutritious and has so many vegetables, which helps me achieve my daily veg intake goal. Plus, it takes less than 30 minutes to make, and it happily lasts in the fridge for up to 5 days.

It's time to tackle the beloved hot and sour soup, a staple in Chinese cuisine that many of you have been eager to master at home. Making hot and sour soup at home is not only simple, but it's also incredibly adaptable to your taste preferences. For example, I like it slightly spicier than my husband so I just add an extra chilli in my bowl.

So if you are in the mood for something with a bit more kick or leaning towards a tangier experience, this recipe allows you to adjust the heat and sourness to your liking. This particular soup is fully vegan, and you can add some extra source of protein with a few tofu cubes in there. Or just add the protein of your choice.

This is one of those soups that proves restaurant-quality meals can be recreated in the comfort of your own kitchen. Did I mention that you will get it done in less than 30 minutes?

Hot and sour soup ingredients

Vegetable Broth: Combine 6 cups of boiling water with your chosen vegetable stock for the base. I opt for low-sodium stock cubes for simplicity.

Ginger: Adds a cozy warmth to the soup.

Lemongrass: Offers a burst of aromatic flavors, enhancing the soup's natural taste.

Garlic: Boosts the overall flavor profile.

Pak Choi: The go-to green for this soup, though other Asian greens make suitable substitutes.

Shiitake Mushrooms: Essential for their unique blend of oniony and subtle garlic tastes.

Shallots: Two, halved and sliced thinly.

Chillies: One, deseeded and cut into thin slices for a touch of heat.

Carrots: Two medium-sized, sliced thinly for a bit of crunch.

Spring Onions: A quarter cup, chopped for freshness.

Vinegar: Two tablespoons to add a tangy kick.

Cilantro: One cup, freshly chopped for a burst of flavor.

Soy Sauce: Two tablespoons for that essential umami depth.

How to make the hot and sour soup

This is so fast to make, make sure to not blink, or you'll miss it.

1. Make the broth. In a large pot, combine the vegetable stock broth, lemongrass, garlic and sliced ginger. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
2. Remove the aromatics. Using kitchen tongs, remove the ginger slices and lemongrass from the pot.
3. Add the vegetables. Add the pak choi, mushrooms, shallots, chilli, carrot, spring onions, soy sauce and vinegar. Simmer for 10 minutes.
4. Taste. Adjust the seasoning if needed.
5. Serve. Serve hot, with chopped cilantro as garnish.

This recipe has been adapted from How Not To Diet book by Michael Greger.

Hot and Sour Soup

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• Prep Time: 5 mins
• Cook Time: 25 mins
• Total: 30 mins
• Serves 4 people

Categories: Soup Cusine: Chinese, Korean, Thai, Vietnamese

Description

This hot and sour soup is of those dishes that proves restaurant-quality meals can be recreated in the comfort of your own kitchen.

Ingredients

(USA / Metric)

• 6 cups vegetable stock
• 5 slices (1" dia) ginger
• 1 stalk lemongrass, crushed
• 3 cloves garlic, minced
• 1 1/2 cup, shredded pak choi
• 4 cups shiitake, thinly sliced
• 2 shallot shallot, halved and thinly sliced
• 1 pepper chillies, deseeded and thinly sliced
• 2 medium carrot, thinly sliced
• 1/4 cup, chopped spring onion
• 2 tbsp vinegar
• 1 cup cilantro, fresh and chopped
• 2 tbsp soy sauce

Instructions

• 1. In a large pot, combine the vegetable stock broth, lemongrass, garlic and sliced ginger. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  2. Using kitchen tongs, remove the ginger slices and lemongrass from the pot.
  3. Add the pak choi, mushrooms, shallots, chilli, carrot, spring onions, soy sauce and vinegar. Simmer for 10 minutes.
  4. Taste and adjust the seasoning if needed.
  5. Serve hot, with chopped cilantro as garnish.

Notes

For vinegar, I use apple cider vinegar. I tried this recipe with rice vinegar and it's just as excellent.
If you don't like coriander, you can use Thai basil instead.
If you want this recipe spicier, use 2 chillies.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 97
% Daily Value*
Total Fat 1 g			1%
	Saturated Fat 0 g		1%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 0 g
	Monounsaturated Fat 0 g
Cholesterol 0 mg			0%
Sodium 1624 mg			71%
Total Carbs 19 g			7%
	Dietary Fiber 4 g		16%
	Sugar 8 g		15%
Protein 5 g			11%
Vitamin A 45% Vitamin C 57% Calcium 8% Iron 12% Vitamin D 2% Magnesium 11% Potassium 17% Zinc 12% Phosphorus 22% Thiamin (B1) 12% Riboflavin (B2) 23% Niacin (B3) 25% Vitamin B6 43% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 4% Vitamin K 43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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