Trust me when I tell you that this Hot & Sour soup is something you are going to love making and eating. It’s packed with goodness and perfect when you are feeling under the weather and need a pick me up!
Hakka Indo-Chinese hot and sour soup is a unique fusion dish that blends Chinese culinary traditions with Indian flavors. This style of cooking was developed by the Hakka Chinese community that migrated to India, particularly Kolkata, and later spread across the country. It has since become a staple in Indian-Chinese cuisine, known for its bold, spicy, and tangy flavors.
Origins & Influences
- Hakka Influence: The Hakka people are a subgroup of Han Chinese, known for their flavorful and hearty dishes. Their adaptation of Chinese cooking in India led to what is now called Hakka Indo-Chinese cuisine.
- Indian Adaptations: Indian spices, chilies, and a preference for more intense heat and acidity influenced the traditional Chinese hot and sour soup, making it spicier and more vibrant.
Key Features of Hakka Indo-Chinese Hot and Sour Soup
- Spicy & Tangy: The soup is both hot (spicy) and sour (vinegary), with a strong umami depth.
- Ingredients:
- Vegetables: Cabbage, carrots, capsicum (bell pepper), spring onions
- Mushrooms: Shiitake or wood ear (optional)
- Proteins: Chicken, prawns, or tofu
- Spices & Sauces: Ginger-garlic, soy sauce, vinegar, green chilies, and chili sauce
- Cornstarch: Used to thicken the soup slightly
- Hakka Twist: Sometimes includes Indian condiments like green chili sauce or a dash of garam masala for extra warmth.
How It Differs from Traditional Chinese Hot and Sour Soup
| Feature | Traditional Chinese | Hakka Indo-Chinese |
|---|---|---|
| Spice Level | Mild to moderate | High (with chilies & chili sauce) |
| Vinegar Type | Black vinegar | White vinegar or synthetic vinegar |
| Protein Choices | Pork, tofu | Chicken, prawns, tofu |
| Flavors | Balanced umami | Spicier, punchier, tangier |
Popularity in India
Hakka hot and sour soup is widely available in Indian Chinese restaurants and street food stalls. It is often served as a starter in Indo-Chinese meals, accompanied by dishes like Hakka noodles, chili chicken, and Manchurian.
Would you like a step-by-step recipe for the Hakka-style hot and sour soup? Or maybe recommendations on how to make it more authentic at home? 🍜🔥
Hot & Sour Soup
Ingredients
- 100 gms boneless Chicken optional
- 2 tbsps finely chopped Garlic
- 2 tbsps finely chopped Ginger
- 1/4 cup sliced Spring Onion bulbs
- 1/4 cup Celery
- 1/4 cup Carrot
- 1/4 cup regular Mushrooms
- 1/4 cup Green Pepper
- 1/4 cup green Beans
- 1/4 cup Seafood Mushrooms – these are a version of the Enoki
- 1/4 cup Shiitake Mushrooms
- 4 cups – 1 litre stock 21 gms Bullion into 4 cups of hot water
- 2 tbsps Chilli Garlic sauce or Sambal Oelek
- 2 tbsps dark Soya Sauce
- 1 tbsp Chilli Vinegar
- 1 cup Water
- 1/4 cup Spring Onion leaves
- 1/4 cup Coriander leaves and stems
- 1 – 2 tbsps of Cornstarch mixed in with water
Instructions
- Prepare all your ingredients ahead of time, most of the vegetables need to be diced fine
- Soak the shitake mushrooms in water for an hour or so, squeeze the excess water and slice
- Prepare the stock by dissolving the bullion cubes in hot water
- Saute the chicken
- Add the garlic, ginger and all the other vegetables
- Add the stock and bring to the boil
- Add the chilli garlic sauce, soya sauce and vinegar
- Add the spring onion and coriander leaves
- Thicken with the cornstarch slurry as needed
- While this soup is great to eat in the next couple of days or even to freeze, it’s best served and eaten right away while the veggies still maintain their vibrant colours and crunch. Enjoy!
