Hot And Sour Soup Recipe Chili Oil Veil With Scallion Threads

Name: hot and sour soup recipe Chili Oil Veil With Scallion Threads
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 cups chicken or vegetable broth, low-sodium; 8 oz boneless, skinless chicken breast, thinly sliced (or extra firm tofu, pressed and diced, for a vegetarian option); 8 oz firm tofu, pressed and diced; 0.5 oz dried shiitake mushrooms; 0.25 oz dried wood ear mushrooms, rehydrate in warm water for 20 minutes; 1 (8 oz) can sliced bamboo shoots, drained; 0.25 cup low-sodium soy sauce (use tamari for a gluten-free option); 0.25 cup rice vinegar; 1 Tbsp white pepper; 1 tsp toasted sesame oil; 2 Tbsp cornstarch; 0.25 cup cold water (for slurry); 2-3 Tbsp quality chili oil; 0.25 cup fresh scallions, thinly sliced

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I’ve found few things as satisfying as recreating a beloved takeout dish at home, especially when it’s quick and hearty. Our easy hot and sour soup recipe delivers big flavor fast, creating that perfect balance of tang and heat. The aromatic steam alone will draw you in, before you even glimpse the stunning Chili Oil Veil With Scallion Threads. This satisfying bowl is perfect for busy weeknights or when you need a comforting, family-friendly meal to warm everyone up.

hot and sour soup recipe Chili Oil Veil With Scallion Threads

Key Ingredients and Flavor Foundations

Crafting this delicious soup begins with choosing quality ingredients that build deep, complex flavors. Each component plays a vital role in achieving that authentic taste profile.

Broth: 4 cups (960ml) chicken or vegetable broth (low-sodium is my preference for better flavor control)
Protein: 8 oz (225g) boneless, skinless chicken breast, thinly sliced (or extra firm tofu, pressed and diced, for a vegetarian option)
Tofu: 8 oz (225g) firm tofu, pressed and diced (provides a wonderful texture and added protein)
Dried Mushrooms: ½ oz (14g) dried shiitake mushrooms and ¼ oz (7g) dried wood ear mushrooms (rehydrate in warm water for 20 minutes; these add essential umami depth)
Bamboo Shoots: 1 (8 oz/225g) can sliced bamboo shoots, drained (adds a delightful crunch)
Soy Sauce: ¼ cup (60ml) low-sodium soy sauce (use tamari for a gluten-free hot and sour soup recipe option)
Rice Vinegar: ¼ cup (60ml) rice vinegar (provides the signature tang)
White Pepper: 1 Tbsp white pepper (essential for the ‘hot’ kick; you can always add more to taste)
Sesame Oil: 1 tsp toasted sesame oil (finishing touch for aroma)
Cornstarch Slurry: 2 Tbsp cornstarch mixed with ¼ cup (60ml) cold water (our thickening agent; ensure it’s pure for GF)
Chili Oil Veil: 2-3 Tbsp quality chili oil (for the stunning Chili Oil Veil With Scallion Threads finish)
Scallion Threads: ¼ cup fresh scallions, thinly sliced (for the ‘threads’ and fresh garnish)

Smart swaps and add-ins: Boost protein with sliced shrimp or extra tofu. Increase your veggie intake with additions like napa cabbage, carrots, or spinach. Opt for fresh shiitake mushrooms if available for a slightly different texture, though dried varieties offer a deeper, more concentrated umami flavor to this family-friendly dish.

Cooking Method Made Simple

Getting this nourishing soup on the table is surprisingly straightforward. My simple method ensures maximum flavor in minimal time, making it an ideal choice for healthy weeknight meals.

Prep steps (15 mins)

Begin by rehydrating your dried shiitake and wood ear mushrooms in a bowl of warm water; they should soften nicely in about 15 minutes. While they soak, thinly slice your chicken breast and dice the pressed firm tofu. Chop your scallions and have all other ingredients measured and ready. This mise en place makes the cooking process much smoother.

Quick cook process (20 mins)

Heat a large 4-quart pot or Dutch oven over medium-high heat. Add your sliced chicken or tofu and sauté until lightly browned and cooked through, about 3-5 minutes. Add the broth, rehydrated mushrooms (sliced if large), and drained bamboo shoots. Bring the mixture to a simmer, allowing the flavors to meld for 10 minutes. I’ve found that a good simmer really helps develop the base of this hot and sour soup recipe.

Finishing touches

Once the soup has simmered, slowly whisk in the cornstarch slurry until the soup visibly thickens and coats the back of a spoon, about 1-2 minutes. If it’s not thickening, ensure your soup is at a rolling simmer when you add the slurry. Stir in the soy sauce, rice vinegar, and white pepper. Taste and adjust to your preference; you might want more vinegar for tang or more white pepper for heat. Just before serving, ladle the hot and sour soup into bowls. For the full experience, drizzle a generous amount of chili oil in a spiral pattern over the top, creating that beautiful Chili Oil Veil With Scallion Threads, then scatter the fresh scallion threads across the top. This truly elevates the presentation of your family-friendly meal.

Quick variations: For a delicious vegetarian hot and sour soup, simply omit the chicken and use vegetable broth. For a gluten-free version, swap the soy sauce for tamari or coconut aminos, ensuring your cornstarch is pure. Remember, the key to a great hot and sour soup recipe is adjusting the balance of sour and hot to your personal liking!

Ideal Serving Moments and Pairings

This ‘hot and sour soup recipe Chili Oil Veil With Scallion Threads’ is incredibly versatile for any family meal. It’s a fantastic choice for a healthy weeknight dinner or a comforting lunch, and it truly shines as a warming starter for bigger family gatherings.

Weeknight Winner: When time is tight, this soup comes together quickly, offering a hearty, satisfying meal without much fuss.
Lunchtime Lift: Make a big batch at the start of the week for easy meal prep ideas, providing nutritious lunches for days.
Gathering Starter: Its impressive flavor and visual appeal, thanks to the Chili Oil Veil, make it a delightful appetizer for guests.

For a complete meal, I often serve this hot and sour soup recipe alongside other Asian-inspired dishes. Consider these pairings:

Potstickers or spring rolls
Steamed rice
Simple stir-fried greens

Leftovers store beautifully in airtight containers in the fridge for 3-4 days. For longer storage, you can freeze it for up to 3 months, though the tofu texture might change slightly upon reheating. Gently warm it on the stovetop over low heat or in the microwave until hot.

Nutrition, Wellness & Everyday Benefits of Hot and Sour Soup

Our ‘hot and sour soup recipe Chili Oil Veil With Scallion Threads’ isn’t just delicious; it’s also a balanced and energizing meal. It packs lean protein from chicken, tofu, or shrimp, along with fiber from the mushrooms and bamboo shoots.

This recipe fits various trending lifestyles, making it a truly family-friendly option:

Gluten-Free: Easily swap traditional soy sauce for tamari.
Low-Carb: Increase your protein and vegetable content while slightly reducing cornstarch for thickening.
Plant-Based: Omit meat entirely and use vegetable broth, making it a hearty vegetarian hot and sour soup.

It’s a fantastic way to enjoy healthy weeknight meals, offers easy meal prep ideas, and stands as a budget-friendly recipe that tastes far better than takeout.

Recipe Advantages for Different Needs

Embrace homemade goodness with this versatile hot and sour soup recipe:

Budget-Friendly: Making this soup at home is much more affordable than ordering takeout, saving your family money without sacrificing quality or flavor.
Time-Saver: Ready in about 35 minutes from start to finish, it’s perfect for those busy schedules when you need a quick, hearty meal solution.
Healthier Choice: You have full control over the ingredients, allowing you to reduce sodium and avoid unhealthy additives often found in restaurant versions. This makes it a great choice for healthy eating.
Customizable: Adjust the spice, sourness, and even the protein or vegetable additions to suit everyone in the family’s preferences, ensuring it’s truly family-friendly.

Expert Tips, Flavor Boosts, and Adaptations

Elevate your ‘hot and sour soup recipe Chili Oil Veil With Scallion Threads’ with these simple techniques:

Texture Upgrades: For extra silky tofu, make sure to press it well before dicing. To achieve perfect, delicate egg ribbons, drizzle whisked egg slowly into the simmering soup while stirring continuously.
Presentation Points: The Chili Oil Veil With Scallion Threads is your signature finish! Drizzle quality chili oil in a spiral pattern over the soup just before serving, then scatter fresh scallions for a professional, inviting look.
Kid-Friendly Adaptation: Before adding extra chili oil or white pepper, ladle out a milder portion for the kids. You can also add extra cooked chicken or shrimp to make it more appealing for them.
Allergy-Friendly Swaps: For a soy-free option, use coconut aminos in place of soy sauce. Always ensure your chosen broth is free from any specific allergens your family needs to avoid.

Common Questions About Hot and Sour Soup

Can I make hot and sour soup ahead for meal prep?

Yes, this hot and sour soup recipe stores exceptionally well in the fridge for up to 4 days, making it an excellent candidate for easy meal prep ideas. Just reheat gently on the stovetop or in the microwave.

What’s the healthiest way to prepare hot and sour soup?

To maximize health benefits, use a low-sodium broth, lean protein like chicken or shrimp, and plenty of fresh vegetables. You can also control the amount of chili oil if you’re watching calories or fat intake.

Which stores or online shops carry quality hot and sour soup ingredients?

Most major supermarkets stock essential ingredients like broth, tofu, and rice vinegar. For specialty items such as dried shiitake and wood ear mushrooms, or specific chili oils, check your local Asian markets or online grocery stores.

Is hot and sour soup naturally gluten-free?

No, traditional hot and sour soup recipes typically use soy sauce, which contains wheat. To make it gluten-free, simply swap the regular soy sauce for tamari or coconut aminos.

What kind of vinegar is best for this hot and sour soup recipe?

For an authentic tang and depth in your hot and sour soup recipe Chili Oil Veil With Scallion Threads, rice vinegar is widely preferred. Chinkiang (black rice) vinegar also works wonderfully, offering a slightly richer, more complex flavor profile.

Can I make this hot and sour soup recipe vegetarian or vegan?

Absolutely! Simply omit the chicken or other meat, use a good quality vegetable broth, and ensure that your chosen chili oil is vegan-friendly. The mushrooms and tofu will provide plenty of hearty texture.

How spicy should hot and sour soup be?

The ideal spiciness is a personal preference! For this hot and sour soup recipe, start with less white pepper and chili oil, then taste and add more gradually until you reach your desired level of warmth and heat. I often add a bit more white pepper at the end for an extra ‘kick.’

Conclusion

Get ready to ditch the takeout menu! This easy hot and sour soup recipe Chili Oil Veil With Scallion Threads brings authentic, comforting flavors right to your home, perfect for healthy eating and quick meals. Make it tonight for a family dinner, then bookmark this recipe on Pinterest for your next craving!