Better Than Takeout Chinese Hot and Sour Soup! | SOUP SEASON

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Ever had that famous Hot and Sour soup in Chinese restaurants in the West? With its silky mouthfeel holds a soft spot in our hearts! Try this easy and delicious recipe to fill your soup season needs. Thank you Steph & Chris for letting me show you some of their footage! Their video: ► Become a Patron and support this channel! ❤️ ► Andong on Instagram 📷 ► Hot and Sour Soup Recipe Into a pot on high heat: 2 Tbsp cooking oil 3 scallions, white part only, in fine rings 5 ​​big slices of ginger, finely julienned 150g minced pork, or protein of your choice 50g (1/4 cup) lentils 500ml water 1 tsp salt 1/2 tsp sugar 1/2 tsp msg 100g tofu, finely diced 15g dry wood ear mushrooms, rehydrated, julienned 5 button mushrooms, quartered 1, shredded 100g bamboo shoots, julienned 1L water 4 Tbsp corn starch 3 Tbsp soy sauce 1 Tbsp dark soy sauce 3 Tbsp vinegar 1 tsp white pepper 2 eggs, lightly beaten 1 tsp sesame oil Top with: Very finely sliced ​​scallion greens Cilantro, finely minced ► Twitter 🐦 Written & Directed by Andong Camera & Editing by Eypee Kaamiño Research & Production Support by Grace Phan-Nguyen 0:00 Introduction to Hot And Sour Soup 0:25 Hot and Sour Soup Background 1:05 Versions of Hot and Sour Soups 3:00 Hot and Sour Soup Recipe 5:51 Types of Chinese Dark Vinegars 7:38 Tasting .

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  1. Hey gang! For those who are wondering: Soup Season will soon be coming to a close. We have one more for you guys coming in a few weeks, but then we're ready to finish this first season. Take a guess which country the last soup is from. Hint: The name of the country is hidden inside this comment.

  2. I make this with Great wall Black vinegar. It has such a unique flavour! My meat of choice is a mix of chopped up beef and shrimps. I also add chili/garlic paste, bamboo, green peas, shiitake and of course egg. Before adding the egg, I always turn of the heat COMPLETELY until the soup stops bubbling. Drop the egg in the soup and let it be for 40 seconds, THEN stir SUUUPER GENTLY. That way the egg looks more silky clean in the soup and doesn't "cloud" the soup as much. My FAVORITE soup of all time! Great pick for your soup series!

  3. Your commitment is deeply appreciated. I love going on a journey with soup, because it feels a lot simpler than a lot of other fancy cooking and there's something really nurturing and normalizing about it that matters so much in this pandemic. This is the second of these I'm making now and I'm working my way through all of them. It's everything I need right now.

  4. A lot of "Chinese" dishes popular in the West are of Taiwanese origin. General Tso's chicken, for one. Mongolian BBQ is of Taiwanese origin.

    Here in Taiwan, or China for the Timid as I like to call it, the Hot and Sour soup is chiefly available at the Guotie places. Although, Knorr makes a soup packet for it and you can buy a vegetarian version in a can. Most places add coagulated blood to it, too. If you cannot find black vinegar, you can use Worcestershire sauce in a pinch.

    I would say that Hot and Sour soup is the comfort soup of Taiwan in the same way that Tomato soup or Lonac is for me or whatever soup lifts your mood.

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