Restaurant-Style Hot and Sour Soup

Authentic Restaurant-Style Hot and Sour Soup by Chef Poonam Bindra

There are five perfect flavours you always look forward to having in your Hot and Sour Soup whenever you try it at a restaurant. Now, you can achieve that exact professional, balanced taste at home. This comforting bowl is loaded with crunchy vegetables, earthy mushrooms, and the perfect balance of heat and tang. By starting your flavour base with SAACOOR Cold Pressed Groundnut Oil, you allow the fresh ginger, garlic, and chilies to bloom beautifully without any heavy, greasy aftertaste.

15 Mins Prep Time
10 Mins Cook Time
2 Wraps Servings
Easy Difficulty
Restaurant-Style Hot and Sour Soup

Instructions

A great Hot and Sour Soup relies on building layers of umami and acidity quickly. The addition of Shiitake mushrooms brings a rich, earthy depth, while the dark soya sauce provides that classic, appetizing color.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Yield: 2 to 3 Servings

120 Calories/Bowl
3g Protein
18g Carbs
4g Fat

Method

  1. Heat 2 teaspoons of SAACOOR Cold Pressed Groundnut Oil in a wok or deep pan over medium-high heat.
  2. Add the chopped garlic, ginger, and crushed green chilies. Sauté briefly until aromatic.
  3. Toss in the carrots and French beans, followed by the regular mushrooms and Shiitake mushrooms. Sauté for a couple of minutes to let the mushrooms release their moisture.
  4. Add the shredded cabbage and give everything a really nice mix.
  5. Pour in the 4 cups of vegetable stock (or water) and bring the soup to a gentle boil.
  6. Stir in the light soya sauce, dark soya sauce, chili sauce, vinegar, sugar, pepper, and salt to taste.
  7. Gradually pour in the cornflour slurry while stirring continuously until the soup reaches your desired perfect, thick texture.
  8. Crucial Step: Using a ladle, carefully remove and discard the scum that floats to the top of the simmering soup. This ensures a clean, professional finish.
  9. Turn off the heat. Garnish generously with fresh coriander and chopped spring onions before ladling into bowls.

Chef's Tips

  • Never skip the sugar: Adding just 1 teaspoon of sugar is the secret to balancing all the bold, spicy, and sour flavours in this recipe.
  • Skim the Scum: Skimming the foamy impurities off the top right before serving is completely important for a clear, appealing restaurant-quality presentation.
  • Stock vs. Water: While water works perfectly fine, using a fresh vegetable stock will give your soup a much richer, deeper flavour profile.

Frequently Asked Questions

Can I skip the Shiitake mushrooms?

Yes, using Shiitake mushrooms is completely optional, but they do provide an incredible natural umami boost that makes the soup taste highly authentic.

How can I make this soup spicier?

If you prefer more heat, instead of adding more crushed chilies, try finishing the served bowls with a small spoonful of SAACOOR Gourmet Chilli Oil. It adds both spice and incredible aromatics.