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.
- 6 cups Saffron Road Classic Culinary Low-Sodium Chicken Broth
- 2 tablespoons minced ginger, plus more for finishing
- 3 teaspoons sea salt, or to taste
- 2 teaspoons raw cane sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch +1 tablespoon warm water
- 8 ounces soft tofu
- 1 tablespoon rice vinegar
- ½ cup chopped scallions
- 1 teaspoon red chili flakes
- 3 eggs, whisked
- Soy sauce
- 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.
- Add the ginger mixture to the broth. Pour in the cornstarch and whisk vigorously to completely dissolve. Reduce heat to medium high.
- Add the tofu, chili, vinegar and scallions and red chili flakes.
- Pour the whisked eggs directly into the pan while beating vigorously with a fork at the same time.
- Simmer for about five minutes.
- 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.
- 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.