Sour Soup

Sour Soup Recipe - Pakistani Cuisine

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sour soup is a popular dish in many Asian countries, known for its tangy and savory flavors. This soup is a perfect balance of sourness and spiciness, making it a comforting and satisfying meal.

History

Sour soup has been a staple in Asian cuisine for centuries, with each region adding its own unique twist to the recipe. The sourness in the soup usually comes from ingredients like vinegar or tamarind, while the spiciness can be adjusted based on personal preference.

Ingredients

50 g of tofu, cut into cubes
50 g of sliced mushrooms
50 g of sliced bamboo shoots
50 g of sliced cabbage
50 g of carrots, cut into matchsticks
100 g of minced chicken
1 liter of chicken soup
6 tbsp of soy sauce
2 tbsp of vinegar
1 tsp of red chili sauce
4 tbsp of corn flour
salt to taste
A pinch of pepper
1 beaten egg

How to prepare

Bring the soup to a boil.
Fry the tofu, mushroom, bamboo shoot, cabbage, carrots, and minced chicken for two minutes.
Add them to the stock along with soy sauce, red chili sauce, and vinegar.
Mix the corn flour with a little water to form a smooth paste.
Add the paste to the boiling soup in a thin stream.
Pour in the egg and stir until it separates into shreds.
Add salt and pepper to taste.

Variations

Use shrimp or tofu instead of chicken for a vegetarian option.
Add lemongrass or kaffir lime leaves for a citrusy flavor.

Cooking Tips & Tricks

Make sure to fry the tofu and vegetables before adding them to the soup to enhance their flavors.

- Adjust the amount of red chili sauce based on your spice tolerance.

- Be careful when adding the corn flour paste to the soup, as it can thicken quickly.

Serving Suggestions

Serve the sour soup hot with a side of steamed rice for a complete meal.

Cooking Techniques

Frying the tofu and vegetables before adding them to the soup helps enhance their flavors.

- Adding the corn flour paste slowly to the boiling soup ensures a smooth and thick consistency.

Ingredient Substitutions

Use vegetable broth instead of chicken soup for a vegetarian version.

- Substitute soy sauce with tamari for a gluten-free option.

Make Ahead Tips

The soup can be prepared ahead of time and reheated before serving. Just make sure to adjust the seasoning before serving.

Presentation Ideas

Garnish the sour soup with fresh cilantro or green onions for a pop of color and freshness.

Pairing Recommendations

Pair the sour soup with a light and refreshing cucumber salad or a side of stir-fried vegetables.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, especially vitamin C from the vegetables and protein from the chicken.

Alergens

This recipe contains soy and eggs.

Summary

Sour soup is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins.

Summary

Sour soup is a delicious and comforting dish that is perfect for any occasion. With its tangy and savory flavors, this soup is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was given to me by a dear friend who had learned how to make it from her grandmother. The recipe was for Sour Soup, a traditional dish from my friend's homeland. I had never tasted anything like it before, and I was eager to try my hand at making it myself.

My friend explained that the key to making Sour Soup was the balance of flavors. The soup had to be tangy, savory, and slightly sweet all at once. It was a delicate dance of ingredients that had to be executed just right. I took notes as my friend walked me through the recipe, making sure to pay attention to every detail.

The first step was to prepare the broth. I started by boiling a pot of water and adding in a combination of vegetables, herbs, and spices. The aroma that filled my kitchen was intoxicating, and I knew I was off to a good start. I let the broth simmer for hours, allowing the flavors to meld together and deepen.

Next, I focused on the sour aspect of the soup. I added in a generous amount of tamarind paste, which gave the soup its signature tanginess. I also added a splash of vinegar for an extra kick. The soup was starting to take shape, and I couldn't wait to see how it would turn out.

As the soup continued to simmer, I prepared the other ingredients. I sliced up some tofu and mushrooms, which would add heartiness and texture to the dish. I also chopped up some fresh herbs and green onions to garnish the soup with. Everything was coming together beautifully, and I could feel my excitement growing.

Finally, it was time to assemble the soup. I added the tofu and mushrooms to the broth, allowing them to soak up all the flavors. I gave the soup a final taste test, adjusting the seasonings as needed. And then, it was time to serve.

I ladled the soup into bowls, garnishing each one with a sprinkle of fresh herbs and green onions. The aroma that wafted up from the bowls was heavenly, and I couldn't wait to dig in. I took my first spoonful, savoring the complex flavors that danced on my tongue. The soup was everything I had hoped for and more.

As I enjoyed my bowl of Sour Soup, I couldn't help but feel grateful for the friends and family who had shared their recipes with me over the years. Each dish was a piece of their story, a taste of their heritage. And now, Sour Soup had become a part of my own culinary repertoire.

I continued to make Sour Soup for years to come, tweaking the recipe here and there to suit my own tastes. But no matter how many times I made it, the soup always brought me back to that first moment of excitement when I saw the recipe for the first time. It was a reminder of the joy that cooking could bring, and the connections that food could forge between people. And for that, I would always be grateful.