With the chilly fall evenings upon us, having a cup of hot soup is a great way to warm up! Instead of opting for some humdrum chicken noodle soup out of a can though, why not branch out and make a “Chinese classic”, hot and sour soup.
Hot and sour soup is a popular choice at many Chinese restaurants because of its unique, and delicious flavor. It’s surprisingly easy to make, and light on calories too!
The Scoop met up with restaurant owner Simon Chao who has been a professional Chinese chef since 1990.
What you’ll need:
- 1 1/2 cup chicken broth
- 1/2 tsp soy sauce
- 1 tsp vinegar
- dash of salt
- dash of black pepper
- 1 tsp red chili paste
- 1 tbsp corn starch
- dash of MSG
- 1/4 cup tofu
- 1/8 cup carrot
- 1/8 cup pea
- 1/4 cup Napa
- 1 sliced mushroom
- 1 egg
Serves 1-2.
Directions:
- Cook chicken broth, soy sauce, tofu, and veggies on medium for 30 minutes.
- Bring to boil
- Add salt, black pepper, vinegar, MSG, and corn starch.
- Stir for 2 minutes, or until soup is thick enough
- Add egg, and red chili paste. Stir for 2 minutes
- Serve in large bowl with crunchy noodles
If you love the soup you can double the recipe to share with friends, or to heat up in the microwave for later.
Photos by: Danika Dickerson
