Easy Hot & Sour Soup Broth
It’s not a soup, it’s a soup broth that can be used with noodles or serve with dumplings. Even though it’s delicious enough on its own, the punch of flavors is a bit much to drink on its own in my opinion.
Servings: 2 servings
Ingredients
- 3-6 dried whole chili cut into small sections, seeds removed
- 2 tsp Szechuan peppercorn whole
- 1 tbsp minced garlic
- 2 stalks green onions finely chopped, whites and greens separate
- 1 splash cooking wine
- 2 bowls hot water
- 3 tbsp soy sauce
- 1 tbsp chekiang dark vinegar can substitute w balsamic
- 1 tbsp sugar
- sesame oil
- hot chili oil optional
Instructions
- On low heat, add 3T vegetable oil, and add Szechuan peppercorn and 3-5 dried whole chili cut into sections. Adjust the spiciness with the number of chilis, include the seeds if you want burn-your-tongue hot
- Once the chili turns to a dark red, remove the peppercorns and chili for later use
- Turn the heat to medium, add minced garlic and the finely chopped whites of the green onion
- Once the garlic and onions are fragrant, add a splash of cooking wine
- Add 2 bowls of hot water and wait it comes to a boil
- Turn off the heat, add soy sauce, vinegar, sugar, and sesame oil, taste and adjust accordingly.
- Cook your noodles or dumplings in a separate pot of water, as it becomes almost cooked, you can cook it the rest of the way in the hot & sour soup broth
- Finely cut the now crunchy Szechuan peppercorn and chili, top the bowl with this, with a bit of hot chili oil and the greens of the green onion.