Chinese · soup
Chinese Hot And Sour Soup
Chinese Hot And Sour Soup reads umami 7.3, fruity 5.1 and sourness 4.5 on Palate's 0–10 flavor X-ray — a Chinese soup, about 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.0 / 10
- Sweet & Fruity — 6.4 / 10
- Sour & Bright — 4.5 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 4.6 / 10
- Aromatic & Spice — 2.6 / 10
The measured notes (of 18)
Umami 7.3 · Fruity 5.1 · Sourness 4.5 · Sweetness 4.5 · Salinity 4.3 · Richness 3.8 · Nutty 2.6 · Funk & Ferment 2.4 · Heat 2.3 · Earthy 2.1 · Floral 1.7 · Warm Spice 1.4 · Bitterness 0.8
What's in it (14)
- 1/4 c. dried cloud ears
- 1/4 c. lilybuds
- 1/4 c. Chinese mushrooms
- 1 cake tofu (optional)
- 3 c. beef stock
- 2 Tbsp. cornstarch
- 1/2 c. cold beef stock
- 1 Tbsp. soy sauce
- 1/2 tsp. black pepper
- 1 egg
- 1 tsp. water
- 2 Tbsp. vinegar
- 1/2 tsp. sesame oil
- 1/2 tsp. chili oil
Time & effort: about 35 min (20 min active) · effort: involved
Nutrition (per 100 g, engine-estimated): 53.1 kcal, 3.6 g protein, 1.6 g fat, 6.6 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (10 steps)
- Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry.
- Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds.
- Bring to a boil; simmer 10 minutes.
- Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear.
- Add soy sauce, pepper and vinegar.
- Set aside until ready to serve.
- Heat to simmering.
- Mix egg with water and pour into soup.
- Float oils on top of soup.
- Serve immediately.
Dishes with a similar flavor shape
- Naengmyeon (냉면) — Korean
- Paksiw Na Pata (Braised Pork Hocks) — Filipino
- Asado Negro — Venezuelan
- Pasteles de Masa — Puerto Rican
- Texas Hash — Tex-Mex
Keep reading: what umami, fruity, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.