Collection: Hot And Sour Soup
This chef-curated Collection: Hot And Sour Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 27g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 414 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Collection: Hot And Sour Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Collection: Hot And Sour Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Collection: Hot And Sour Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
- Date: Thu, 28 Oct 1993 17:34:17 PST
- previously posted to the net...
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
------------------------------------------------------------------------------- HOT and SOUR RICE SOUP: (Serves 6) 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 C broth 1/4 lb boneless pork (cut into matchsticks) 1/2 C slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 C rice, cooked 1/4 C rice or white vinegar 2 T cornstarch 2 T soy sauce 2 T water 1/2 t white pepper 1 egg, beaten 1 t sesame oil 2 green onions, thinly sliced 1/2 t hot pepper sauce In 4-quart Dutch oven, heat broth to boiling on medium heatStep 2: Technique & Execution
Add pork, mushrooms, bamboo shoots, and carrotsStep 3: Technique & Execution
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauceStep 4: Technique & Execution
Return to a boil, reduce heat, and simmer 3 minutesStep 5: Technique & Execution
In a cup, stir together cornstarch and water until smoothStep 6: Technique & Execution
Gradually stir it into the soupChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 414 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 27g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 40g | Complex, slow-digesting dietary fiber |
| Fat | 21g | Wholesome dietary lipids for micronutrient absorption |
Collection: Hot And Sour Soup
This chef-curated Collection: Hot And Sour Soup offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: ------------------------------------------------------------------------------- HOT and SOUR RICE SOUP: (Serves 6) 6 dried black mushrooms (soaked, drained and sliced thin) 5.5 C broth 1/4 lb boneless pork (cut into matchsticks) 1/2 C slivered Bamboo shoots 1/2 small carrot (cut into matchsticks) 1.5 C rice, cooked 1/4 C rice or white vinegar 2 T cornstarch 2 T soy sauce 2 T water 1/2 t white pepper 1 egg, beaten 1 t sesame oil 2 green onions, thinly sliced 1/2 t hot pepper sauce In 4-quart Dutch oven, heat broth to boiling on medium heat
Technique & Execution: Add pork, mushrooms, bamboo shoots, and carrots
Technique & Execution: Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce
Technique & Execution: Return to a boil, reduce heat, and simmer 3 minutes
Technique & Execution: In a cup, stir together cornstarch and water until smooth
Technique & Execution: Gradually stir it into the soup
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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