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Video:Hot and Sour Soup

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Hot and sour soup is a Chinese staple that's full of flavor and easy to prepare. This video will teach you the recipe for hot and sour soup.See Transcript

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Transcript:Hot and Sour Soup

Hi! I'm Chef Brian Tsao, executive chef of Mira Sushi & Izakaya in New York City. I'm here for About.com to show you how to make hot and sour soup. 

Hot and Sour Soup Ingredients

To make hot and sour soup, you'll need:

  • 3 c. of vegetable or chicken stock
  • 1/4 c. of julienned tofu
  • 1/4 c. of chopped wood ear mushrooms
  • 1/4 c. of chopped cremini mushrooms
  • 1/4 c. of julienned bamboo shoots
  • 1/4 c. of soy sauce
  • 1/4 c. of white vinegar
  • 1 tbsp. of sugar
  • 1 tsp. of ground white pepper
  • 1 tsp. of salt
  • 1 tsp. of sesame oil
  • 1 large egg
  • 1/4 c. of cornstarch
  • 1/4 c. of water

Prepare Egg and Slurry

We are going to crack our egg into a bowl and whip it up. We are going to reserve this for later. 

We are going to take your 4 tablespoons of cornstarch, put it into a bowl and add more water and mix until you get a heavy cream consistency. Once you've mixed your cornstarch and water, it now becomes what's known as a slurry. We are going to just reserve the slurry and use it just in a moment. 

Mixing All Hot and Sour Soup Ingredients

In a pot, we are going to combine our stock, tofu, wood ear mushrooms, cremini mushrooms, bamboo, soy sauce, white vinegar, sugar, white pepper and salt, and we are going to cook this on high to a boil. 

Once all your ingredients have come to a boil, slowly stream in your slurry. I like to put in half first and let it thicken up. Once it comes back to a boil, you should instantly see it thicken. If not enough, just add in a little more slurry. 

Once your thickened soup has come back to a boil, slowly stream in your egg. This is very important to get that thin, leaflet egg texture. 

Serving Hot and Sour Soup

Now, your hot and sour soup is ready to eat. Garnish with a little bit of scallion and now you're ready to serve. 

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