Hot and sour soup
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| Type | Soup |
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| Hot and sour soup | |||||||||||||||||||||
| Traditional Chinese | 酸辣湯 | ||||||||||||||||||||
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| Simplified Chinese | 酸辣汤 | ||||||||||||||||||||
| Literal meaning | "Sour and spicy soup" | ||||||||||||||||||||
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| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | suān-là tāng |
| Wade–Giles | suan1-la4 t'ang1 |
| IPA | [swánlâ tʰáŋ] |
| Yue: Cantonese | |
| Yale Romanization | syūn-laaht tōng |
| Jyutping | syun1-laat6 tong1 |
| Southern Min | |
| Tâi-lô | sng-lua̍h thng |
Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.
Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button mushrooms and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch. This soup is usually considered a healthy option at most Chinese establishments and, other than being high in sodium, is a very healthy soup overall.
"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.
In Japan, ramen noodles are usually added to hot and sour soup to make sanratanmen or "hot and sour soup noodles".
In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup.
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Wikipedia