Chinese Hot & Sour Soup

I love really good, authentic Chinese food- don’t you? As with all restaurants that aren’t committed to serving halal dishes, if you dine at one you’ll have to ask a zillion questions about the ingredients to find out if there are any questionable or clearly non-halal ingredients. If you only eat dhabiha (slaughtered according to Islamic requirements) meats and their by-products, chicken or meat broth in foods may pose an issue for you, too. That’s why I love to learn to make my own globally-inspired recipes and share them here.

Another important addition is the broth.

I don’t recommend skipping the broth because I feel it needs some depth to it. You could try a vegetable broth, too, but chicken broth really works best in my opinion because it contains that healthy fat that gives the soup a silky taste. Use the halal-certified low sodium broths by Saffron Road and you’ve got a totally halal version of this restaurant-style soup. 

This recipe for Chinese Hot & Sour Soup has turned into a family favorite soup when we’re craving Chinese food and want to create the restaurant-style experience at home with the other Chinese recipes I’ve got under my belt.  What about you- what’s your favorite Chinese recipe you’d like to see made halal?

Check out the recipe below.

Chinese Hot & Sour Soup

2015-04-29 14:50:05

Serves 6

Enjoy Chinese restaurant style at home with this Hot & Sour Soup recipe you'll make over and over again to enjoy before your favorite Chinese main dish.

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Ingredients

1. 6 cups Saffron Road Classic Culinary Low-Sodium Chicken Broth
2. 2 tablespoons minced ginger, plus more for finishing
3. 3 teaspoons sea salt, or to taste
4. 2 teaspoons raw cane sugar
5. 1/2 teaspoon white pepper
6. 1 tablespoon cornstarch +1 tablespoon warm water
7. 8 ounces soft tofu
8. 1 tablespoon rice vinegar
9. ½ cup chopped scallions
10. 1 teaspoon red chili flakes
11. 3 eggs, whisked
12. Soy sauce

Instructions

1. In a medium size sauce pan, bring the broth to a boil. While that's warming up, mix the ginger, salt, sugar and pepper. Dissolve the cornstarch in warm water.
2. Add the ginger mixture to the broth. Pour in the cornstarch and whisk vigorously to completely dissolve. Reduce heat to medium high.
3. Add the tofu, chili, vinegar and scallions and red chili flakes.
4. Pour the whisked eggs directly into the pan while beating vigorously with a fork at the same time.
5. Simmer for about five minutes.
6. Serve hot, topped with fresh ginger, scallions and soy sauce on the side, A nice hot pot of green tea for drinking, if desired, too.

Notes

1. If you're concerned about the ingredients in soy sauce, use a halal-certified variety (such as La Choy) instead of the naturally fermented variety since the fermentation leaves alcohol residue.

Yvonne Maffei https://myhalalkitchen.com/