Although Hot and Sour Soup is not an Italian recipe — it’s a great soup to make during this cold weather.
Its warmth comforts while its spiciness heats you up from the inside out.
Hot and Sour Soup is light in taste
The chicken broth makes our Hot and Sour Soup a very light soup, and it’s the Asian chili sauce (sambal oelek) that gives it a spicy punch.
We enjoy this soup often throughout the year. We certainly don’t wait for just cold weather.
Minestra – soup was a staple in our household, and today both my Honey and I still derive a great deal of satisfaction from making and eating soup.
Whoever makes soup knows that it is practically impossible to make a small batch. By the time you put a little of this and a little of that into it, you’ve got a pot-full.
Inexpensive ingredients make up the soup
You don’t need a lot of fancy expensive ingredients for this soup. Most of the items you can purchase in the grocery store.If you have an Asian market nearby, you can find the ingredients even cheaper there. As you can see we prepare the ingredients ahead of time — it’s so much easier because you don’t have to measure, dice or search for an ingredient.
Hot and Sour Soup is a spicy comfort food
We’ve mentioned this a time or twenty — we like spicy and hot!! This soup is a little deceptive when you take your first sip. The kick of the heat hits after you swallow. You may have to mop your brow a bit, but it is oh so good you won’t want to stop eating. You can add less of the Asian chili sauce. It all depends on your heat tolerance. 🙂 This is a great recipe to make your way. We love trying new and different dishes — do you??
Mangiare è un’avventura — Eating is an adventure.
Tutti a tavola è pronto!
YOU MAY NEED…
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Hot and Sour Soup - All Our Way
- 2 boneless skinless chicken breasts
- 2 quarts + 3 cups chicken broth
- 3 stalks celery diced
- 5 green onions sliced including the green
- 2 teaspoons Asian chili sauce like sambal oelek
- 2 Tablespoons dark sesame oil
- 6 Tablespoons soy sauce
- 4 pinches white pepper
- 1 Tablespoon honey
- 8 dried black mushrooms -- more if you like. Slice once they have been softened.
- 4 Tablespoons rice vinegar
- 1/2 cup bamboo shoots
- 1/2 cup sliced water chestnuts
- 1 nest Asian egg noodles
- 2 Tablespoons cornstarch
- Tofu - extra firm 14 ounces cubed
- Cook the 2 chicken breasts in 2 cups of chicken broth letting the breasts gently simmer for 15 to 20 minutes until cooked through. Let cool then shred with fork. Save the chicken broth to add to the soup.
- Mix cornstarch with 2 tablespoons of soy sauce, set aside.
- Soak black mushrooms for 20 minutes in 1 cup of chicken stock. I use a French press to keep the mushroom submerged in the liquid.
- In a Dutch oven or deep pot saute the diced celery in the 2 tablespoons sesame oil until soft. Add the green onions and saute for 15 seconds pour the broth and reserved liquids into the pot and bring to a boil.
- Add the chicken, sliced mushrooms, bamboo shoots, water chestnuts, tofu cubes, chili paste, honey, vinegar, pepper, 4 tablespoon soy sauce and bring to a simmer. Stir and let cook for 2 minutes.
- Stir in the cornstarch soy sauce mixture along with the Asian egg noodle nest. Simmer for 2 minutes.
- We like our soup spicy but you can increase or decrease the seasonings to your taste.
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