Hot and Sour Soup
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Brand
Deliver a signature dish that balances bold spice and tangy notes with Hot and Sour Soup—a classic favorite enhanced by the rich umami of Maggi® Professional Magic Sarap. This soup’s distinctive flavor profile comes from a precise blend of vinegar, white pepper, and chili garlic sauce, creating a comforting yet exciting option for your menu.
Highly adaptable, Hot and Sour Soup allows culinary teams to customize ingredients to align with their menu concepts and operational needs. Add vegetables like bell peppers, carrots, or mushrooms to build texture and complexity, or incorporate proteins such as chicken, shrimp, or tofu to offer a more substantial meal choice.
Designed for flexibility in service formats, this soup suits everything from plated appetizers in fine dining to grab-and-go portions in quick-service environments. Elevate presentation by garnishing with fresh green onions or cilantro for added freshness and visual appeal.
- water 1000 ml
- MAGGI® Professional Chicken Stock 2 tbsp (30 ml)
- preserved mustard vegetables 20 g
- bamboo shoots 15 g
- mushroom dried 2 pcs
- dried black wooden mushroom 10 g
- bean curd or soft tofu 60 g
- pork lean meat (cooked and julienne) 40 g
- red vinegar or black vinegar 2 tbsp (30 ml)
- white pepper powder 1/4 tsp (0.25 g)
- chili garlic sauce 1 tbsp (15 ml)
- MAGGI® Professional Supreme Seasoning 1 tsp (4 g)
- cornstarch dissolved in 1/4 cup water 2 tbsp (7.5 g)
- egg 1 pc
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1Bring water and MAGGI® Professional Chicken Stock to boil.
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2Add the preserved vegetables, bamboo shoots, dried mushrooms, tofu, and cooked pork to the soup and simmer for 5 minutes.
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3Prepare the Vinegar Mixture. In a bowl, mix the vinegar, white pepper powder and chili sauce. Set aside.
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4Season the soup with MAGGI® Professional Supreme Seasoning. Thicken the soup with cornstarch mixture.
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5Gradually add the beaten egg while continually stirring the soup to create egg drop effect.
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6Add the vinegar mixture last, simmer for 1 minute without stirring and serve the soup hot.
