Ingredients with Measurements:
- 1/2 cup black sesame seeds
- 4 cups vegetable broth
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced bamboo shoots
- 1/2 cup sliced water chestnuts
- 1/4 cup sliced scallions
- Salt and pepper to taste
Special Equipment Needed:
- Blender or food processor
- Large pot
Step-by-Step Instructions:
1. Toast the black sesame seeds in a dry pan over medium heat until fragrant and lightly browned, about 5 minutes.
2. In a blender or food processor, grind the toasted sesame seeds until they form a paste.
3. In a large pot, combine the vegetable broth, rice vinegar, soy sauce, chili garlic sauce, honey, and grated ginger. Bring to a boil.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the pot and stir until the soup thickens.
5. Add the sliced shiitake mushrooms, bamboo shoots, water chestnuts, and scallions to the pot. Simmer for 5-10 minutes, until the vegetables are tender.
6. Season the soup with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Serve hot.
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 6g
Sodium: 900mg
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Apple cider vinegar can be used instead of rice vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
- Sriracha can be used instead of chili garlic sauce.
- Agave nectar or maple syrup can be used instead of honey.
- Button mushrooms can be used instead of shiitake mushrooms.
- Canned baby corn can be used instead of bamboo shoots.
- Canned sliced water chestnuts can be used instead of fresh water chestnuts.
- Red onion or shallots can be used instead of scallions.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Use different vegetables, such as bok choy, snow peas, or bell peppers.
- Add a beaten egg to the soup for an egg drop effect.
- Garnish with cilantro or sesame seeds.
Tips and Tricks:
- Be careful not to burn the sesame seeds when toasting them.
- Use a high-powered blender or food processor to ensure the sesame seeds are ground into a smooth paste.
- Adjust the amount of chili garlic sauce to your desired level of spiciness.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested Side Dishes:
- Steamed vegetables, such as broccoli or carrots.
- Asian-inspired salad, such as a cucumber and sesame salad.
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, whisk together more cornstarch and water and add it to the pot.
Food Safety Advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Hot and sour soup is a popular dish in Chinese cuisine. It typically contains ingredients such as mushrooms, bamboo shoots, and tofu, and is flavored with vinegar and chili paste.
Flavor Profiles:
This soup is hot and sour, with a nutty flavor from the black sesame seeds.
Serving Suggestions:
Serve hot and enjoy as a comforting meal on a cold day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese