Want to make Hot & Sour Soup at home that tastes just like your favorite restaurant? Asad Memon is sharing his tips and tricks to help you get that perfect spicy kick, tangy flavor, and restaurant-style texture. Make this winter favorite at home and enjoy a warm, comforting bowl whenever the craving hits! #FoodFusion #HappyCookingToYou #HotAndSourSoup #HotAndSourSoupRecipe #RestaurantStyleSoup #AsadMemon #WinterSpecial #SoupRecipes #CookingTips
Ingredients:
-Boneless chicken (boiled) 350g
-Chicken Stock 1.5 litres
-Iodized Himalayan pink salt 1 tsp or to taste
-Safed mirch powder (White pepper powder) ½ tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dark soy sauce ½ tbs
-Chilli sauce 4 tbs or as required
-Soy sauce 1 & ½ tbs
-Sirka (Vinegar) 3 tbs
-Tomato Ketchup 4-5 tbs
-Chicken cube 1
-Sugar 2 tsp
-Gajar (Carrot) diced ½ Cup
-Shimla mirch (Capsicum) diced ½ Cup
-Mushrooms diced ½ Cup
-Band gobhi (Cabbage) ¾ Cup
-Cornflour 5 tbs
-Water ½ Cup
-Anda (Egg) 1
-Til ka tel (Sesame oil) 1 tsp
-Hara pyaz (Spring onion) chopped ½ Cup
Direction:
-In a bowl, add boiled chicken, shred it with the help of a hand beater & set aside.
-In a cooking pot, add chicken stock and bring it to a boil.
-Add pink salt, white pepper powder, black pepper powder, sugar, dark soy sauce, chilli sauce, soy sauce, vinegar, ketchup; mix well.
-Add carrot, capsicum, mushrooms; mix well, cook on medium flame for 1-2 minutes, add cabbage, mix well.
-In a bowl, add cornflour, water; mix well. Now add it to the soup while mixing continuously; cook until the soup thickens.
-Add the whisked egg, rest for a second, then gently mix well.
-Add sesame oil and spring onion, mix well; hot & sour soup is ready!
-Serve with fish crackers, pickled chillies, soy sauce, chilli sauce & vinegar!
