Hibiscus Hot & Sour Soup | No Sauce, Simple, Healthy & Tasty Hibiscus Soup Recipe
Hibiscus - a large and beautiful flower with a complete package of good nutrients. These attractive blooms can help in weight loss, help regulate blood pressure and blood sugar levels, promote liver and heart health, lend glowing skin and silky hair, and gift you many more health returns.
When he is interestingly bulk in goodness, what's wrong with indulging him in the popular cuisine? If you are unaware of my old post on Hibiscus Tea & Hibiscus Sharbat, I recommend visiting those truly flavoursome and healthful beverages. Okie-Dokie, what about trying Hibiscus Soup? That too, think about Hot & Sour soup. Why can't we pair up Hibiscus with soul-warming hot & sour soup? Yup! it works pretty well even while kicking out the sauces from the game. This Hibiscus Soup not only is very simple & healthy but also can end up super delicious without any Chinese sauce interruption.
But, without adding sauces, how could it be Hot & sour soup? The heat and the tart would be real in the soup with the natural and easy ingredients, and that will comfort and warmth the recipe consumers without any doubt. The hibiscus is a slightly tarty floral that I pair with a slice of lemon to get the perfect sourness in the soup. And, the black pepper powder takes care of the perfect heat that we expect from the soup.
Know the best features of my Hibiscus Soup:
- The authentic Hot & Sour soup does call for soy sauce, chilli sauce and vinegar. But, there is no need for any of them in my version of Hibiscus Hot & sour soup.
- A few chopped garlic and onion along with a few Hibiscus, seasoned with the right amount of black powder and lemon juice is just enough to end up with a perfectly soothing soup of all seasons.
Fresh or Dried Hibiscus?
- The fresh hibiscus floral works best and I love to use them straight away from the tree to the pan. The fresh petals steep very easily and best seep out their colour and flavour.
- If using dried hibiscus flowers, add more. You need about one-third cup of tightly packed dried flowers in the place of 3 fresh hibiscus flowers.
The sourness would be filled in the chopped teeny tiny bits of garlic & onion and will traverse & relish the taste buds on bites. The chopped fresh petals add an extra tartness to the soup. The soothing black pepper and the zingy fresh coriander becomes the fulfilling finishing notes of the Hibiscus Hot & Sour soup.
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⏲ Cooking Time: 10 minutes
The soothing hot & sour soup prepared out of fresh or dried hibiscus flowers with simple ingredients without any sauce.
Hibiscus Hot & Sour Soup
- Fresh hibiscus flowers - 12 (or dried hibiscus flowers - 1& 1/2 to 2 cups)
- Water - 4 cups
- Gingelly oil - 2 tbsp
- Garlic cloves - 5 (finely-chopped)
- Onion - 1 (medium-sized)(finely-chopped)
- Green chilli - 1 (finely chopped)
- Crystal salt - 1 tbsp or adjust to taste
- Corn flour - 1 tbsp + water - 1/4 cup (for corn slurry)
- Black pepper powder - 2 tsp
- Lemon juice - 1 tbsp
- Chopped fresh hibiscus flower - 2 tbsp
- Chopped fresh coriander leaves - 2 tbsp
- Wash the hibiscus flowers and discard the green and centre part of them.
- Add them into a pot of water and bring to boil. Once comes to boil, close with a lid and allow to steep for 5 minutes.
- Meanwhile, add gingelly oil to a pan and saute garlic, onion and green chillies.
- Add in the steeped filtered hibiscus liquid into the sauteed veggies.
- Season with the needed salt and bring to boil.
- Make corn slurry, add to the soup and allow to cook for 2 more minutes.
- Add in the black pepper powder and lemon juice.
- Garnish with chopped fresh hibiscus flowers and fresh coriander leaves.
- Serve the Hibiscus Hot & sour soup very hot.
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Step-by-Step Procedure with Pictures
How to Make?
- Discard the green and centre part of the hibiscus flowers, wash thoroughly and get them ready.
- Bring 4 cups of water to a pan.
- Add in the washed hibiscus flowers and bring the water to boil. You can add dried hibiscus flowers at this stage instead of fresh flowers. Turn off the flame, close with a lid and let it steep for about 5 minutes..
- In a pan, add in the gingelly oil and saute well the chopped garlic, green chilli and onion.
- Once sauteed well, filter the steeped hibiscus water and add it into the pan.
- Season with salt and let the soup boil. I use crystal salt here.
- Make corn slurry by mixing a tablespoon of corn starch with a quarter cup of water. Add in the corn slurry and cook for a minute or two.
- Season the soup with black pepper powder. Squeeze in a wedge of lemon and add to the soup.
- Mix well and garnish with freshly chopped hibiscus petals and freshly chopped coriander leaves.
- Serve the Hibiscus Hot & Sour soup very hot and enjoy each sip!
- The thin soup would be great and so, do not add more corn slurry. You can completely omit corn slurry and put more hibiscus flowers to get steeped which in turn paves the way for the dense soup.
- Do not boil the soup for a long time after adding the lemon juice as the soup may taste bitter.
- Though any oil or even butter could be added, gingelly oil adds more flavour to the soup.
- Never forget to add a few freshly chopped hibiscus petals at last as they add perfect tartness to the soup.