Hot & Sour Soup

A homemade version of the classic restaurant-style Hot & Sour Soup with a spicy kick and tangy flavor.

By @foodfusionpk

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 litres Chicken Stock
• 350 g Boneless chicken (boiled)
• 1 tsp Iodized Himalayan pink salt
• 0.5 tsp White pepper powder
• 0.5 tsp Black pepper powder
• 0.5 tbs Dark soy sauce
• 4 tbs Chili sauce
• 1.5 tbs Soy sauce
• 3 tbs Vinegar
• 4.5 tbs Tomato Ketchup
• 1 Chicken cube
• 2 tsp Sugar
• 0.5 cup Carrot
• 0.5 cup Capsicum
• 0.5 cup Mushroom
• 0.75 cup Cabbage
• 5 tbs Cornflour
• 0.5 cup Water
• 1 Egg
• 1 tsp Sesame oil
• 0.5 cup Spring onion

Instructions

1. In a large pot, add 1.5 litres of chicken stock and bring it to a boil.
2. Add boiled boneless chicken to the pot.
3. Season the soup with 1 tsp of iodized Himalayan pink salt, ½ tsp of white pepper powder, and ½ tsp of black pepper powder.
4. Add ½ tablespoon of dark soy sauce, 4 tablespoons of chili sauce, 1½ tablespoons of soy sauce, 3 tablespoons of vinegar, and 4-5 tablespoons of tomato ketchup to the pot.
5. Add 1 chicken cube and 2 teaspoons of sugar to the soup.
6. Add ½ cup of diced carrot, ½ cup of diced capsicum, ½ cup of diced mushroom, and ¾ cup of cabbage to the pot and let it cook.
7. In a small bowl, mix 5 tablespoons of cornflour with ½ cup of water until smooth, then add to the soup to thicken it.
8. Beat 1 egg and slowly pour it into the soup while stirring to create egg ribbons.
9. Drizzle 1 teaspoon of sesame oil into the soup for added flavor.
10. Garnish the soup with ½ cup of chopped spring onion before serving.