Easy Hot and Sour Soup (Hakka)
A Hakka Hot and Sour Soup that's got BIG flavour!
- Prep time
- 13 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp oil
- 2 tsp crushed garlic
- 2 tsp grated ginger
- 1 green chili (optional)
- 1/2 lb chicken (250 g, less works too)
- 1+1/2 cup coleslaw mix or shredded cabbages
- 1 green pepper thinly sliced
- 1 red pepper thinly sliced
- 1/2 3/4 cup mushrooms quartered or cut into sixths
- 1/2 cup julienned carrots
- 6 cup Broth (any)
- 3 tbsp Soy Sauce
- 2 tbsp Dark Soy Sauce
- 1.5 tbsp Vinegar
- 2-3 tbsp Asian Style Chili Sauce (I use Sriracha)
- 5 tbsp cornstarch plus 1/3 cup water
- 2 egg whites lightly beaten
- 1/2 cup soft or medium tofu cut into 1 cm pieces
- 1/2 cup julienned bamboo shoots
- 8-10 green chilies thinly sliced
- 1 cup vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- 1
Bring vinegar to a simmer in a small saucepan along with the sugar and salt
- 2
Snip your green chilies right into it with kitchen shears, simmer for 3-4 minutes and turn off the stove.
- 3
Warm the oil in a heavy bottomed soup pot on medium high heat
- 4
Add the ginger and garlic, let it cook for 30 seconds along with the green chili (if using)
- 5
Now add the chicken and saute till it all changes color
- 6
Stir in your vegetables and saute for 4-6 minutes until tender crisp
- 7
Meanwhile mix your broth together with the other ingredients under Flavored Broth Mix - you can also add it all straight to the pot if that's easier.
- 8
Simmer for another five minutes
- 9
With the soup on a gentle boil whisk in the cornstarch slurry and turn the heat all the way down stirring while it thickens.
- 10
Once it thickens you can turn off the stove and whisk the egg whites in and they'll cook in the residual heat.
- 11
Stir in your tofu and bamboo shoots if using and adjust seasoning - you want a spicy kick, sour notes, and that rich umami
- 12
Serve with Chili Vinegar