Need Something To Warm Up To? Have our Spicy and Sour Soup

Like any Chinese restaurants in the city, Hot and Sour soups are a plenty. But our homemade Spicy and Sour Soup? Now that’s a bow-full you’ll need this rainy weather. It’s your leveled up Chinese soup favorite but made more spicy and flavorful with hot pepper sauce. Keep a batch ready in your ref and have it on days when the rains hit hard and you need something flavorful, peppery, and fulfilling.

Makes 5-6 servings

½ cup Ground pork or ground chicken

1 tsp Soy sauce

½ tsp salt

¼ tsp Ground white pepper

1 tsp Cornstarch

1 tsp Water

1½ Tbsps Canola or vegetable oil

1 Small onion, chopped

3 stalks Onion leeks, sliced

6 cups Chicken stock (6 cups water + 2 chicken broth cubes or 3 Tbsps chicken powder)

½ cup Sliced carrots

½ cup Canned bamboo shoots, sliced

1 cup Fresh oyster mushrooms, sliced

1 cup Sliced firm tofu

½ Tbsps Red cane vinegar

2 tsps Tabasco Pepper Sauce

Salt, to season

½ tsp Ground white pepper

Cornstarch slurry (1/2 cup cornstarch + ¼ cup water)

2 Eggs beaten with 1 tsp water

2 Tbsps Chopped spring onions

1. In a small bowl, combine the ground meat with soy sauce, salt , white pepper, cornstarch, and water. Mix well and set aside.

2. In a saucepot, heat oil over medium heat. Sauté onion and leeks, until soft and fragrant.

3. Next add seasoned ground meat. Stir until meat is cooked, about five minutes.

4. Pour in chicken stock and bring mixture to a boil. Add in the carrots, bamboo shoots, oyster mushrooms, and tofu.

5. Season soup with soy sauce, red cane vinegar, Tabasco Pepper Sauce, salt and ground white pepper. Simmer mixture for 15-20 minutes over low heat.

6. Add cornstarch slurry and simmer for another five minutes until soup has thickened. Taste and correct seasoning. When done transfer soup into serving bowls and top with spring onions. Serve hot.

Rainy weather is best enjoyed with these comfort food:

Quick French Onion Soup

Leveled-Up Tinola

Thick Tomato Soup with Basil Pesto

Recipe by Nina Daza Puyat
Photographed by Miguel Abesamis of Studio 100