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Hot And Sour Soup In A Can

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Does anyone out there know if someone makes a canned version of Hot And Sour Soup? I don't know if it's posible to replicate the type found in Chinese Restaraunts.

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  1. It's a Thai version, but this is as close as you'll probably get from a can.
    http://www.amazon.com/Thai-Kitchen-So...

    1 Reply
    1. re: ipsedixit

      Here's another option...

      http://www.shopwiki.com/_Hot+%26+Sour...&

    2. I truly do not know if such a product exists or not, but I have seen dry packets of Hot & Sour soup available in almost any Chinese grocery store in the soup sections. Maggi and Knorrs both have them if not mistaken....and I'm sure there are others as well. You can add fresh items to enhance, but I think only a beaten egg is called for to complete the soup after adding water.

      1 Reply
      1. re: fourunder

        The Maggie Hot & Sour packets are surprisingly well-balanced in terms of hot vs. sour. Be warned, though they have tons of sodium.

        Also, I learned the hard way that you have to follow the instructions on the packet (put in cold water and stir frequently in the beginning) or you get a clumpy, inedible mess.

      2. It is possible to make from scratch, and surprisingly easy. Let me know if you want a recipe that uses easy to find (even in the middle of nowhere, TX) ingredients.

        7 Replies
        1. re: shanagain

          I would love your recipe!

          1. re: beany

            This is kind of the "basic pantry" version - perk it up with whatever you're used to seeing in "your" hot & sour - tiger lily buds, shitakes, woodear mushrooms, bean sprouts, etc.)

            4 cups chicken broth (boxed low sodium is fine)
            2 cups sliced fresh mushrooms, whatever you prefer
            1/2 cup sliced bamboo shoots, drained & julienned
            4 slices fresh ginger root, roughly quarter size, chopped
            2 cloves garlic, crushed/chopped
            2 teaspoons soy sauce
            1 - 1 1/2 T chili garlic paste (good old Huy Fong)
            leftover chicken or roast pork, to taste (optional)
            tofu - about a 1/4 cup, maybe?drained & large julienne
            3 tablespoons rice wine vinegar
            2 tablespoons cornstarch
            1 egg, beaten
            2 green onions, chopped

            Heat broth, mushrooms, ginger, garlic, bamboo shoots & soy sauce to a boil, reduce heat, simmer while prepping tofu (I use extra firm) and whatever meat, if any, you're putting into the soup.

            Bring back to a boil & stir pot to get a good "swirl" going. Drizzle in fine stream of beaten egg. Stir together vinegar and corn starch, stir into pot. Bring back to a gentle boil to thicken, adding tofu and whatever meats you prefer just long enough to warm. Garnish with green onions.
            Depending upon your vinegar, you may need to tinker a bit at the end to get the "sour" right for your tastes, ditto for the chili paste and soy. So, as always, adjust as necessary.

            1. re: shanagain

              This is a nice recipe and thank you for sharing.....but I have to ask.....

              What, no mustard pickle nor white pepper?

              :-)

              1. re: fourunder

                I'm with you. Hot and Sour soup gets the hot from white pepper not chili paste. But no mustard pickle at least my mom never puts it in her version.

                1. re: fourunder

                  It's one of those things that just works as is. Also, note that I said it's sort of the (middle-American) pantry version, where mustard pickle isn't easy to find.

                  White pepper is, of course, but if you try it this way, you might be surprised that it's still a really REALLY good version. (Note: The hot & sour I grew up with was that served in the Washington, DC metro area & then NY & CT. The hot & sour in my current area... I wouldn't want to replicate.)

                  1. re: shanagain

                    That is an odd recipe, esp. when you say it's "middle American".

                    I would assume, perhaps incorrectly, that in middle America it would be easier to source white pepper than Huy Fong chili paste.

                    But then, what do I know ...

                    Cheers.

                    1. re: ipsedixit

                      What's odd? I mean, other than the chili paste (which is readily available even at the WalMart where I shop)?

                      I use and keep white pepper on hand - and note I never said that it was hard to find, just that this version works, and I like it.

                      But I understand that sometimes it's just too tempting to jump on someone's recipe.

          2. you can get the soup base at Asian shops .tastes alot better then canned

            1. It comes in a glass jar but the one offered at William Sonoma is pretty great. You just add chicken broth and tofu. i was pretty impressed.

              1. Trader Joe's used to have a good jarred version. Not sure if they still carry it, but it was one of SO's favorites before we went to only homemade soups.

                1 Reply
                1. re: mojoeater

                  They discontinued it a couple of years ago, and I still haven't forgiven them. That stuff was great, better than many restaurant versions I've had. Its only flaw was that the texture of the tofu would get a little grainy, but in terms of flavor and consistency it was superb - especially when topped up with a little extra hot sesame oil!

                  I contacted them after they stopped carrying it and asked who their supplier was - I was willing to buy it by the case, from anywhere in the world, and import it myself - and they told me it was made specially for them and available nowhere else. I nearly cried.