CHINESE HOT AND SOUR SOUP
This is posted for a request. It's from a favourite cookbook, Asian Soups. I love hot and Sour Soup, and this is a pretty good recipe. Prep time includes soaking times for mushrooms and noodles.
Provided by JustJanS
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock in large saucepan over medium heat.
- Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
- Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
- Drain, slice thinly and add to the stock.
- Add diced chicken, bamboo shoots and ginger and stir to combine.
- Cook until chicken is tender, 3-4 minutes.
- Stir in remaining ingredients and cook for 1-2 minutes more.
- Taste and adjust seasonings by adding a little more vinegar or chili as desired.
- Serve immediately, ladled into bowls.
Nutrition Facts : Calories 321.6, Fat 10.7, SaturatedFat 2.9, Cholesterol 37, Sodium 793.7, Carbohydrate 35, Fiber 1.8, Sugar 11.7, Protein 20.9
CHINESE HOT AND SOUR SOUP
Make and share this Chinese Hot and Sour Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Chinese
Time 42m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
- In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
- Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
CHINESE HOT-AND-SOUR SOUP
Provided by Bruce Cost
Categories Soup/Stew Mushroom Pork Appetizer Tofu Winter Gourmet Sugar Conscious Dairy Free Tree Nut Free
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 21
Steps:
- Toss pork with dark soy sauce in a bowl until pork is well coated.
- Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
- Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
- Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
- Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
- Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
- Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
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- Soothe Cold. The main famous benefit of the soup is to help soothing the cold symptoms. It can help to flush out all the sweat out of the body during cold.
- Avoid Fever. Not only can help to soothe the cold, it also a good way to avoid fever. As the soup are rich with vitamins and minerals, this soup also can help to make the fever away in sudden.
- Increase Immunity. The vitamin inside the soup is another good way to increase the body immunity. Not to mention all the minerals of the soup that can supply enough body strength.
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HOT AND SOUR SOUP | RECIPETIN EATS
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- Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)
- Place chicken broth, ginger, soy sauces, chilli, sugar, pepper and sesame oil in a large pot over medium high heat.
- Add vinegar, shiitake, wood ear mushrooms, bamboo shoots, tofu and shredded chicken into the soup.
RESTAURANT STYLE CHINESE HOT AND SOUR SOUP - THE DARING ...
From daringgourmet.com
- Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
- While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
- While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
HOT & SOUR SOUP | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
- Peel, finely chop and add the ginger, then bash until broken down and combined.Finely slice the mushrooms and bamboo shoots.
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- Chinese Vegetable Soup. Chinese vegetable soup is proof that clean eating can taste great. This detoxifying soup is low in calories and big on fresh veggies.
- Chinese Rice Cake Soup. Rice cake soup, or niángāo tāng, is thought to be a popular Korean soup. But it’s big in China, too! Commonly eaten during the lunar new year, rice cakes have a light and chewy texture.
AUTHENTIC HOT AND SOUR SOUP (酸辣汤) - OMNIVORE'S …
From omnivorescookbook.com
- Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Reserve the marinating water from lily flower and shiitake mushrooms, 2 cups in total
- Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
- Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
CHINESE HOT AND SOUR SOUP RECIPE - V FOR VEGGY
From vforveggy.com
- Add 4 tablespoon soy sauce, black vinegar, ground pepper, and crushed red chili pepper into the soup. Taste test and add more soy sauce if needed. Cook for 3 minutes.
- Mix together cornstarch and water, and pour into the soup. Stir until the soup has thickened, about 2 minutes.
HOT AND SOUR SOUP: JUST LIKE THE RESTAURANTS MAKE IT - …
From thewoksoflife.com
- Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
- Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
CHICKEN HOT AND SOUR SOUP – INDO-CHINESE STYLE RECIPES
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From letsdishrecipes.com
- In a large pot or Dutch oven, bring chicken broth to a boil. Add the mushrooms, carrots, and bamboo shoots. Continue boiling for about 5 minutes.
- In a small bowl, stir together the soy sauce, black vinegar, rice vinegar, pepper, cornstarch and water. Reduce broth to a simmer and whisk the vinegar mixture into the soup. Simmer for a few minutes more, until soup thickens slightly. Season with salt, to taste.
- Turn off heat and swirl the beaten egg into the soup using a pair of chopsticks. Stir in the green onions, and add chili oil, to taste. Garnish with additional green onions, if desired, and serve immediately.
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CHINESE HOT AND SOUR SOUP WITH RAMEN - ONE POT COMFORT FOOD!
From myfoodstory.com
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
- While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.
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- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
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- In a large sauce pan, combine chicken broth, chicken, bean curd, mushrooms and bamboo shoots.
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- Heat a large pot over medium high heat. Add the stock and bring it to a simmer. Once it simmers, add the mushrooms, bamboo shoots, and all the ingredients for the hot and sour soup seasoning. Bring it back to a simmer.
- Once the soup simmers, add the cornstarch and water mixture to the pot. Be sure to give the mixture a stir before adding it as the cornstarch can settle. The soup will thicken up as it simmers.
- To add the beaten eggs, stir the soup in a circular motion and slowly drizzle in the beaten eggs. Stirring the soup will create thin egg ribbons that cook while being added.
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- In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
- Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.
- Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.
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- In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
- Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
- Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
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