Shanghai-style Spicy Sour Soup

Shanghai-style Spicy Sour Soup Recipe - Hong Kong | Ingredients: black fungus, mushrooms, doufu, bamboo shoots, and more

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Shanghai-style Spicy Sour Soup is a popular dish in Chinese cuisine known for its bold flavors and unique combination of ingredients. This soup is a perfect balance of spicy, sour, and savory flavors that will tantalize your taste buds.

History

This recipe has its origins in Shanghai, a bustling city in China known for its diverse culinary scene. The combination of spicy and sour flavors in this soup is a reflection of the city's rich culinary history and the influence of various regional cuisines.

Ingredients

100 g shredded meat
4 pieces dry black fungus
5 pieces dry black mushrooms
1 piece shredded doufu
0.5 can shredded bamboo shoots
0.5 cup shredded solid pig blood
1 tbsp shredded red carrot
1 piece egg
1 stalk spring onion
3 tbsp cornflour

Sauce 1

2 tbsp light soy sauce
2 tbsp red vinegar
1 tbsp sugar

Sauce 2

2 tbsp sesame oil
0.5 tbsp spicy red pepper oil
some pepper
0.5 tbsp salt
some Chinese parsley

How to prepare

Soak the dried fungus and mushrooms, then clean and wipe them dry. Shred them.
Whisk the egg with 3 tbsp of water and a little cornflour.
Stir-fry the spring onion and mushrooms with 2 tbsp of oil.
Add 6 cups of water (approximately 0.5 liters) and bring to a boil.
Shred the spring onion and add all the shredded ingredients to the soup.
Add sauce (1) and the cornflour solution. Stir well and bring to a boil.
Pour in the egg solution and stir gently until the egg floats on the surface.
Add sauce (2) and mix well. Let it boil for 1 minute, then serve.

Variations

Add tofu or shrimp for additional protein.
Use different types of mushrooms for a variety of flavors.
Adjust the level of spiciness by adding more or less spicy oil.

Cooking Tips & Tricks

Make sure to soak the dried fungus and mushrooms in water before using them in the soup to rehydrate them.

- Whisking the egg with water and cornflour before adding it to the soup will help create a silky texture.

- Stir-frying the spring onion and mushrooms before adding them to the soup will enhance their flavors.

Serving Suggestions

This soup can be served as a starter or as a main dish with steamed rice or noodles on the side. Garnish with fresh cilantro or green onions for added flavor.

Cooking Techniques

Soaking the dried fungus and mushrooms before using them in the soup will help rehydrate them and enhance their texture.

- Stir-frying the spring onion and mushrooms before adding them to the soup will help develop their flavors.

Ingredient Substitutions

Substitute chicken or tofu for the shredded meat.

- Use vegetable broth instead of water for a richer flavor.

- Replace the red carrot with bell pepper for a different taste.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve this soup in individual bowls garnished with a sprinkle of Chinese parsley and a drizzle of sesame oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with steamed rice, noodles, or a side of stir-fried vegetables. Enjoy with a cup of hot tea or a cold beer for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

One serving of Shanghai-style Spicy Sour Soup contains approximately 250 calories. This makes it a relatively low-calorie option for a satisfying and flavorful meal.

Carbohydrates

This soup is a good source of carbohydrates, with approximately 20 grams per serving. Carbohydrates are essential for providing energy to the body and are an important part of a balanced diet.

Fats

The fats in this soup come from ingredients like sesame oil and spicy oil. While fats are high in calories, they are also important for absorbing certain vitamins and providing energy to the body.

Proteins

This soup is a good source of protein, with approximately 15 grams per serving. Protein is essential for building and repairing tissues in the body and is an important part of a healthy diet.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C from the red carrot and Chinese parsley. These nutrients are important for supporting the immune system and overall health.

Alergens

This recipe contains soy sauce, which may contain gluten. It also contains sesame oil, which may be a common allergen for some individuals. Please be mindful of any food allergies or sensitivities when preparing this dish.

Summary

Overall, Shanghai-style Spicy Sour Soup is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious option for a satisfying meal that is both healthy and delicious.

Summary

Shanghai-style Spicy Sour Soup is a delicious and nutritious dish that is perfect for warming up on a cold day. With its bold flavors and unique combination of ingredients, this soup is sure to become a favorite in your household. Enjoy this flavorful and satisfying dish with your family and friends!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot and humid summer day in Shanghai, and I had just finished exploring the bustling markets of the city. As I wandered through the narrow alleyways filled with exotic spices and vibrant vegetables, a delicious aroma caught my attention.

I followed the scent to a small food stall where a kind elderly woman was stirring a large pot of bubbling soup. The fragrant steam wafted towards me, and I couldn't resist asking her what she was cooking.

She smiled warmly and told me that she was making Shanghai-style Spicy Sour Soup, a traditional dish that has been passed down through generations in her family. Intrigued, I asked if she would be willing to share the recipe with me. To my surprise, she agreed.

As I watched her work her magic in the kitchen, I took notes and asked questions about the ingredients and techniques she used. She explained that the key to a good Spicy Sour Soup lies in the balance of flavors - the spicy heat from the chili peppers, the tangy sourness from the vinegar, and the savory umami from the mushrooms and tofu.

I was captivated by her skill and passion for cooking, and I knew that I had stumbled upon a culinary treasure. After tasting the finished soup, I was hooked. The complex flavors danced on my taste buds, leaving me craving more.

I thanked the woman profusely for sharing her recipe with me and promised to cherish it forever. She simply smiled and wished me luck in recreating the dish at home.

Back in my own kitchen, I gathered the ingredients I had purchased at the market and set to work. I chopped the mushrooms, tofu, and vegetables with care, remembering the woman's careful instructions. I simmered the broth with the chili peppers and vinegar, adjusting the seasoning until it was just right.

Finally, I ladled the steaming soup into bowls and garnished it with fresh cilantro and green onions. As I took my first spoonful, I was transported back to that bustling alley in Shanghai, surrounded by the sights and sounds of the city.

Since that fateful day, Shanghai-style Spicy Sour Soup has become a staple in my repertoire. I have shared the recipe with friends and family, passing on the tradition that was gifted to me by that kind woman in the food stall.

Every time I make this dish, I am reminded of the power of food to connect us to the world around us. It is a reminder of the generosity and warmth of strangers, and the joy that comes from sharing a delicious meal with loved ones.

As I sit down to enjoy a bowl of Spicy Sour Soup, I am filled with gratitude for the experiences that have shaped me as a cook and a person. And I am grateful to that woman in Shanghai who opened her heart and her kitchen to me, sparking a love affair with a dish that will always hold a special place in my heart.