Taiwanese Hot and Sour Soup

Taiwanese Hot and Sour Soup Recipe - Authentic and Flavorful

Region / culture: Taiwan | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Taiwanese Hot and Sour Soup is a flavorful and aromatic dish that combines the perfect balance of spicy and tangy flavors. This soup is a popular choice for those looking for a comforting and satisfying meal.

History

Taiwanese Hot and Sour Soup has its roots in traditional Taiwanese cuisine. It is believed to have originated in Taiwan and has since become a popular dish in many Asian countries. The combination of hot and sour flavors in this soup is a reflection of the diverse culinary influences in Taiwanese cuisine.

Ingredients

chicken broth
lemongrass
2 tbsp of louisiana hot sauce
julienne strips of white chicken meat, sliced mushrooms, pea pods, scallions, and a small amount of bean sprouts

How to prepare

To prepare this recipe, start by heating chicken broth until it is hot. Then, add lemon grass and let it steep in the broth, similar to making tea. While the grass is steeping, add one or two tablespoons of Louisiana Hot Sauce for some heat. Once the broth has cooled down, strain it and return it to the pot. Meanwhile, julienne strips of white chicken meat, slice mushrooms, pea pods, scallions, and a small amount of bean sprouts. Reheat the broth until it boils, then immediately remove it from the heat and add the remaining ingredients. In less than a minute, the soup will be ready to serve. Season with salt to taste.

Variations

Add tofu cubes for a vegetarian version of this soup.
Use shrimp or pork instead of chicken for a different flavor profile.

Cooking Tips & Tricks

Be sure to steep the lemongrass in the hot chicken broth to infuse the soup with its aromatic flavor.

- Adjust the amount of Louisiana Hot Sauce according to your spice preference.

- Be careful not to overcook the vegetables, as they should remain crisp and fresh in the soup.

Serving Suggestions

Serve Taiwanese Hot and Sour Soup as a starter or as a main dish with steamed rice or noodles on the side.

Cooking Techniques

The key cooking technique for this recipe is steeping the lemongrass in the hot chicken broth to infuse the soup with its aromatic flavor.

Ingredient Substitutions

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

- Substitute sriracha sauce for Louisiana Hot Sauce for a different level of spiciness.

Make Ahead Tips

You can prepare the broth ahead of time and store it in the refrigerator until ready to use. Simply reheat the broth and add the remaining ingredients before serving.

Presentation Ideas

Garnish the soup with fresh cilantro leaves and a squeeze of lime juice for a pop of color and flavor.

Pairing Recommendations

Pair Taiwanese Hot and Sour Soup with a side of steamed dumplings or a crispy spring roll 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 the soup on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 3g per serving

Proteins

Proteins: 15g per serving

Vitamins and minerals

This soup is rich in vitamins and minerals, including Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

This recipe contains chicken broth and bean sprouts, which may be allergens for some individuals.

Summary

Taiwanese Hot and Sour Soup is a nutritious and balanced meal option, providing a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Taiwanese Hot and Sour Soup is a delicious and comforting dish that is easy to prepare and full of flavor. With the perfect balance of spicy and tangy 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 a chilly winter day and I was visiting a dear friend of mine who had just returned from a trip to Taiwan. As we sat in her cozy kitchen sipping on tea, she started to tell me about the amazing culinary experiences she had while exploring the bustling markets and small street vendors in Taipei.

One dish that particularly caught her attention was the Taiwanese Hot and Sour Soup. She described it as a perfect balance of tangy and spicy flavors, with a medley of ingredients that created a unique and comforting broth. As she spoke, my mouth began to water and I knew I had to try making it myself.

My friend graciously shared the recipe with me, a handwritten note filled with a list of ingredients and detailed instructions on how to prepare the soup. I thanked her profusely and promised to give it a try as soon as I returned home.

When I got back to my kitchen, I was eager to start cooking. I gathered all the necessary ingredients - dried mushrooms, bamboo shoots, tofu, pork, and the key element: black vinegar. As I chopped and sliced, I could almost imagine myself back in Taiwan, surrounded by the sights and sounds of the bustling food stalls.

The aroma that filled my kitchen as the soup simmered on the stove was intoxicating. The tangy scent of the black vinegar mixed with the earthy mushrooms and savory pork created a tantalizing combination that made my stomach growl with anticipation.

Finally, it was time to taste the fruits of my labor. I ladled a steaming bowl of the Taiwanese Hot and Sour Soup into a ceramic bowl and took a tentative sip. The flavors exploded on my taste buds, the tanginess of the vinegar balanced perfectly with the heat from the chili peppers. It was like nothing I had ever tasted before, a symphony of flavors that danced on my palate.

I knew then that this recipe would become a staple in my kitchen. Over the years, I have made the Taiwanese Hot and Sour Soup countless times, tweaking and perfecting the recipe to suit my own tastes. Each time I cook it, I am transported back to that first winter day in my friend's kitchen, filled with excitement and anticipation.

As I grew older, I shared the recipe with my children and grandchildren, passing on the tradition of making this delicious soup. It has become a cherished family recipe, a reminder of my love for cooking and the joy of discovering new flavors and cuisines.

I am grateful to my dear friend for introducing me to the wonders of Taiwanese cuisine and for sharing this recipe with me. It has brought me countless hours of joy in the kitchen, experimenting with different ingredients and techniques to create the perfect bowl of hot and sour soup.

And so, as I sit here now, reflecting on the many years I have spent cooking and sharing my passion for food with those I love, I am filled with a sense of contentment. The Taiwanese Hot and Sour Soup will always hold a special place in my heart, a reminder of the joy that good food can bring and the memories that it can create.