Hot and sour soup is not a Chinese snack soup, but an original soup popular in northern and western China. Every family has its own recipe for it. Some like it a little spicy, others a little more sour. However, each version has one thing in common: the warming effect that sour and hot soup promises.
Originally, sour and spicy soup was a common poor man’s food. Especially during very harsh winters, the soup will warm you from the inside. Instead of pepper, however, there is a good chunk of white pepper. This type of pepper is very popular in Asian cuisine and is often preferred over black pepper. Hotness and flavor are often two subjective perceptions, but I generally find white pepper to be slightly spicy, but the flavor somewhat mild. White pepper is a must if you love Chinese and/or Vietnamese cooking.
Unfortunately, we have to endure the cold season for quite some time before the first warm rays of the sun greet us. Until that happens, we sweeten the waiting time with one soup or another. So feel free to check out our collection of recipes, where you can find a variety of soups from around the world.
And to ensure they’re all perfect, EAT CLUBBERIN Olivia gives you 5 innovative tips for cooking soup.
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With a warming effect: sour and hot soups
The name says it all: a hot and sour soup with lots of flavor.
Soak the mushrooms in hot water and cut the shiitake mushrooms into thin strips. Peel the ginger and carrot and cut into strips.
Heat little oil in a pan. Add the vegetables and fry briefly. Deglaze with broth and bring to a boil. Simmer for 15 minutes. Season with soy sauce and salt.
Cut the tofu into strips and add. When the soup comes back to a boil, stir in the cornstarch solution to thicken the soup a bit. Beat an egg and carefully pour it. Stir the soup slowly. Season with black vinegar and white pepper and remove from heat. Garnish the finished soup with chopped spring onions.