Hey gang! For those who are wondering: Soup Season will soon be coming to a close. We have one more for you guys coming in a few weeks, but then we're ready to finish this first season. Take a guess which country the last soup is from. Hint: The name of the country is hidden inside this comment.
My wife just said "He's a bad man. He makes me hungry each time you watch his videos~" and is sulking because we can't get the ingredients for this until tomorrow. Thanks for the inspiration! :P
This actually explains something that was baffling me for a long time. I lived in China for a while and tried the hot and sour soup quite a bit. It wasn't bad but it never measured up to the "Asian restaurant in the mall's food court ran by Vietnamese migrants in the middle of Europe" version. Now I kinda understand why lol
I found that my hot & sour soup would always turn watery once ladled into a bowl. Turns out, most starches can't handle acidity. So normally you would add the starch slurry and then as last ingredient the white pepper and vinegar and ladle it out. The vinegar breaks the starch bonds which is why it's suddenly watery again. Arrowroot and Tapioca starch do not have the acidity penalty, so my soup now stays nice and silky even with the vinegar added. Edit: I use arrowroot unless you don't mind the sheen that Tapioca adds.
If you look up Souped Up Recipes and check out her hot and sour soup recipe. She specifies when ingredients go into the mix and specifies that the vinegar and white pepper go in last.
@@westernrider100 Yes, I've seen her video. I don't cook by exact measurements, I just eye-ball it according to taste. My point was that a lot of common starches are not acidity stable. So if your soup is nice and velvety from corn starch, once you pour in the vinegar and white pepper, the vinegar will break the starch bonds and your soup is as watery as it was before adding starch. Of course this depends on how much starch and how much vinegar you added. Less vinegar or more starch will keep the soup with a nice thick mouth feel. My amounts of starch/vinegar tend to negate each other. I posted this for people having the same problem and the solution is to use a different starch like arrowroot (kinda expensive) or tapioca which is cheap but produces a eerie shine and the soup kinda looks like chunky tapioca pudding. Still, both these starches are acid stable, so you can add the desired amount of vinegar without having to fear that your soup ends up watery.
This has massive Dad energy in all of the right ways. The absolute absurdity of filming the eating of the soup in a public park in that hat is off the charts, but it fits so well in the aesthetic that I can't complain. I hope that when I have kids, I can convey at least half of the Dad energy that this video exhibits. This is, in no way, a complaint. In fact, just the opposite. I love the nonchalance of the consumption of the soup in all of these Soup Season videos. I aspire to the level of insouciance and passion in these videos. Much love from the (American) midwest, Andong. I can't believe how much you remind me of my father.
For everyone in Germany who wants to substitute the meat, use the 'sensational burger' from the brand 'garden gourmet'. The tecture and umami flavour are perfect for soups! Just rip it into small pieces and fry it in a pan before using it in the soup. Don't use the vegetarian ground 'meat' for this purpuse, the taste and tecture are different. Enjoy!
@@nguyenchau2765 the animal meat is kinda connected to plenty of both. So.... I think supporting Nestle with Veggie meat might be the lesser of 2 evils. Tho it's usually possible to support a different business.
Andong! PLEASE! Make a video about "ČESNEČKA" - its a Czech garlicy\cheesy soup and its delicious! A specially in the cold days! Обожаю твои видео, у тебя самые интересные, познавательные, смешные и самое главное вкусные видео которые каждый раз вдохновляют меня на готовку таких крутых блюд, спасибо!
Andong, hot spicy oil into your eating bowl makes for incredible mouthfeel and heat in this dish. Love the lip burn and endorphin rush it delivers. Great recipe and thank you!
I make this with Great wall Black vinegar. It has such a unique flavour! My meat of choice is a mix of chopped up beef and shrimps. I also add chili/garlic paste, bamboo, green peas, shiitake and of course egg. Before adding the egg, I always turn of the heat COMPLETELY until the soup stops bubbling. Drop the egg in the soup and let it be for 40 seconds, THEN stir SUUUPER GENTLY. That way the egg looks more silky clean in the soup and doesn't "cloud" the soup as much. My FAVORITE soup of all time! Great pick for your soup series!
Hey Andong! Thank you for these series (and in general). I was inspired by your work and currently eating different soups for a few weeks (despite being a non-believer prior to that). Actually, I've been making a soup right when you've published this video!
Finally a soup I can eat!!! (I have Crohn’s and can’t have things like dairy, legumes, or lentils, and this is the first one that isn’t based around those ingredients) I’m so excited to try this 🥰
@@TheNickness yes, but it is not based around the lentils. 4/5 of the other soups, that was the base component. Here, it is easily removed without changing the dish's identity.
Man, this is my first comment on your posts and to be honest this is the best me and my wife (Malaysian) found so far :) i really love the humour and the fact that you do your very best to suit all type of cuisine. I would really love to meet you once we get a chance to visit Berlin. Understood you are a celebrity and time is scarce. In any case keep up the awesome content. And by the way i hated that dish in Asia but i will try yours ^^
I came from Nanjing, but I only tried 1 or 2 times of this soup before I came to America LOL. It seems that hot and sour soup is much more popular in America than in my hometown.
Your commitment is deeply appreciated. I love going on a journey with soup, because it feels a lot simpler than a lot of other fancy cooking and there's something really nurturing and normalizing about it that matters so much in this pandemic. This is the second of these I'm making now and I'm working my way through all of them. It's everything I need right now.
Quick tip - if you thicken with potato starch the soup texture/thickness doesn't change - the vinegar 'kills' the corn starch as a thickener, so the soup gets thin, meaning you use more corn starch to start with and the tail chasing never ends!
Well done Good Sir, well done. As a Polish bloke I'm a huge soup aficionado (living in UK where sadly soups are criminally underrated). Hot'n'Sour is up there in my Top10 and you've pulled a proper one ✌️
A lot of "Chinese" dishes popular in the West are of Taiwanese origin. General Tso's chicken, for one. Mongolian BBQ is of Taiwanese origin. Here in Taiwan, or China for the Timid as I like to call it, the Hot and Sour soup is chiefly available at the Guotie places. Although, Knorr makes a soup packet for it and you can buy a vegetarian version in a can. Most places add coagulated blood to it, too. If you cannot find black vinegar, you can use Worcestershire sauce in a pinch. I would say that Hot and Sour soup is the comfort soup of Taiwan in the same way that Tomato soup or Lonac is for me or whatever soup lifts your mood.
Man, I don't have have any Chinese restaurants that serve "real" Asian food around me (all too Americanized), but I'm definitely gonna order some pho after this as a substitute. You know a food video is good when it makes you crave something! Awesome job! PS: I love, love, love soup and my bf and friends always tease me about it, so this series is giving me validation lol. Not to mention cooking inspiration
I love the addition of the lentils. Great source of fibre and it makes it possible to stretch the budget for those wanting some meat in their dishes but needing to feed a large family. I hope there is a Soup Season 2. You’re welcome to film on location in Canada in the future ;) You’ll definitely have snow on the ground and a nip in the air in most of the country.
Haha interesting varient... I have my own opinions like everyone of course but I really think you shouldn't omit the lily flowers, they add a really unique flavor. I also made an interesting discovery recently by accidentally freezing some soft tofu: when you thaw it and crush it up into the soup it very much mimics the egg ribbons (I'm vegan so it definitely makes me flex my creativity when working on traditional/conventional recipes.) All in all your soup looks delicious and the HOT and the SOUR is really the key to get through those rough winter months! Glad I found your channel :)
about chinese vinegar: chinkiang(zhenjiang) is a town name, and famours for making vinegar，they are now is considered as a brand name for good vinegar, they have nomal one and also a matured one
Thank you SO much for sharing the recipe. I was always intimidated by Chinese inspired cuisine but this is really easy and super delicious! I will now definitely try your other soup recipes!
I really hope you can cover a special kind of hot pot that is unique in my hometown. Its name is “豆米火锅”. The hotpot features a thick bean soup as the base of the pot. The best part is this kind of hotpot can be easily made with ingredients from normal supermarket and Asian supermarket. I made the hotpot last Thanksgiving in the US and me and my roommate had a great time eating it.
Andong inspired me. Also, I watched this while hungry. I made a version of this soup today, using only stuff I already had in the kitchen, and really needed to use up before they went bad. It's not strictly "hot and sour", it's more my own nondenominational "dumpitallin" meal. I subbed tempeh for tofu (bad idea, texture-wise), morel for wood ear (neutral), water chestnut for bamboo shoot (neutral), instant ginger drink mix for fresh ginger (and did not add any other sugar, and yeah, use fresh ginger), lupin beans for lentils (too time consuming to shuck them, but they hold their chew), strawberry vinegar, and tapioca flour. I did use beef, but if I had no meat at all, I'd probably add extra mushrooms, like lions mane or chanterelle. Something very meaty tasting without being a processed food. There is so much going on in this soup you can play around with flavours, but texture and mouth feel are very important.
Hi, that looks great. I believe that everyone needs to learn how to make the perfect French onion soup, given your outdoor presentation you may need a small propane torch to finish it off. Also, as an aside for the onion soup; 40 years ago a very French old couple had a very small French restaurant in a very small farming community in central California, Kingsburg. She had her very unique French lettuce soup, I have never seen lettuce ever again. It would be a nice segway into proper French soups that can amaze at a price significantly less than in the restaurant. In your video just to add content to it, but tie things together. Great job as always, nice producer and camera guy action. They add content.
Made this soup straight away last weekend... is was lovely! I'm not too keen on the lentils, I don't think they go well with Chinese cooking. Skipped the MSG. And I put in some garlic for extra umami and sliced red pepper for extra colour. When I was a student there was a cheap Chinese food stall next door and I ate a lot of Beijing soup for 2,50 DM a bowl there. This soup reminds me... only much better. Thanks for the inspiration Andong!
Ugh this sounds delicious! Sadly I got my sense of smell _destroyed_ by the covid and most savoury stuff smells so weird it gives me nausea, but this looks like a keeper. Saving it for next winter
@@Ermude10 aww thanks! I got it in the summer, its just that my nose didn't really recover :( but I have hope, doctors say if it's gonna improve, it maight take around 2 years. so.
Don‘t end soup season!!! I think you should keep going throughout the year and all seasons! You could publish a soup recipe every week on top of your weekly“regular” recipe ...😍
Great episode as always! For the 2nd season of soup season me and my girlfriend would love to see you make the vietnamese soup Pho Bo! Thank you for making us hungry every now and then!
Can you please make a video about Georgian Kharcho? Delicious thick spicy-sour beef, tomato and rice soup. Georgian food is the best in the former Soviet Union
Hey friend, I don't know how commonly available it is in Europe, but a great pork alternative for Americans is ground turkey. It's extremely flavorful and it goes really well with the taste of vegetables. (I like ground turkey better than roast whole turkey in fact.)
if you want to preserve more flavor from white pepper, you can leave them inside the bowl you are going to serve, and pour hot soup on top of it. same with dark vinegar. ohhh, don’t forget chopped coriander in the end.
Haha! Die kleine Tüte Weißpfeffer vom Gewürzregal bei Ostmann am Schluss - so deutsch! Andong, Alter, Deine Ideen und Rezepte mögen wohl international sein, aber Du bleibst Deiner Berliner Umwelt treu! ❤️ Bis zur nächsten Folge der „Soup Season”, Eòghann P.
Hey Andong! Great video as always! I love your whole channel and I look forward to your videos every time. I was wondering since you live in Berlin, have you ever thought about making a cooking video with Lefloid?
tfw watch soup season episode while eating homemade chili. the recipe has actually been in my family for a few generations, I'd love to see a chili episode for this season since that's what we like in winter to stay warm.
This is awesome! I really appreciate the step-by-step guidelines with the stories! One question: what is the casserole information that you use to prepare the soup? A link would be fantastic. :)
andong, please try sinigang! it's a much loved filipino dish (probably adobo's rival for the title of national dish) that will make your face scrunch up in its sourness, but it's really great!
