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
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.
CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE
There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing.
Provided by sifuz
Categories Szechuan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
- As that sits reconstitute the dried black mushrooms and black fungus.
- Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
- Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
- Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
- If you have not mixed the corn starch and water do so in a small bowl.
- Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
- Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
- Add in the 4 cups of chicken broth and bring to a boil.
- Add in the tofu.
- Add in the vinegar mixture.
- Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
- Lower the heat.
- Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
- Add in the chile and garlic paste.
Nutrition Facts : Calories 200.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 105.8, Sodium 2177.6, Carbohydrate 13.1, Fiber 1.5, Sugar 4.4, Protein 11.8
CHINESE HOT & SOUR SOUP
Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.
Provided by Cook Food Mood
Categories Ham
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken broth, wine and sauces in large pan until boiling.
- Stir in blended cornstarch and water slowly.
- Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
- Add vinegar and sesame oil to pot.
- Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
- Add spring onions, shrimps and beancurds. Simmer for 1 minute.
- Scoop into soup bowls and serve hot.
Nutrition Facts : Calories 191.7, Fat 7, SaturatedFat 2.2, Cholesterol 126.6, Sodium 1233.3, Carbohydrate 10.2, Fiber 1.2, Sugar 2.5, Protein 20.9
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 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.
CHINESE TAKE OUT HOT-AND-SOUR SOUP
Hot-and-Sour soup is one of those dishes (like a consomme) that is perfect on a cold day. It is quick to prepare, low in fat, and warms you up from the inside out. We like to keep a container of this soup in the freezer for those times when someone we know might need a bit of added warmth. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices.
- Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste.
- Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently.
- Do not boil.
- Serve hot, garnished with green onions.
- The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.
Nutrition Facts : Calories 223.6, Fat 8.2, SaturatedFat 2.1, Cholesterol 78.8, Sodium 1136.2, Carbohydrate 18.9, Fiber 1.5, Sugar 6.1, Protein 18.4
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
More about "chinese hot sour soup recipes"
CHINESE HOT AND SOUR SOUP 酸辣湯 - TASTE OF ASIAN FOOD
CHINESE HOT AND SOUR SOUP IN 30 MINUTES | EAT, LITTLE BIRD
From eatlittlebird.com
CHINESE HOT AND SOUR SOUP 酸辣湯 | CHINESE RECIPES AT ...
From thehongkongcookery.com
5 TIPS TO A GREAT CHINESE HOT AND SOUR SOUP (INCLUDING 7 ...
From homemade-chinese-soups.com
CHINESE HOT AND SOUR SOUP RECIPE - CHINA TRAVEL AGENCY ...
From travelchinaguide.com
HOT AND SOUR SOUP RECIPE - RESTAURANT STYLE EASY HOT AND ...
From foodviva.com
HOT AND SOUR SOUP: JUST LIKE THE RESTAURANTS MAKE IT - …
From thewoksoflife.com
AUTHENTIC HOT AND SOUR SOUP (酸辣汤) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
HOT AND SOUR SOUP | TRADITIONAL SOUP FROM SICHUAN, CHINA
From tasteatlas.com
HOT AND SOUR SOUP | RECIPETIN EATS
From recipetineats.com
BEST EASY HOT AND SOUR SOUP WITH SHANGHAI NOODLES RECIPES ...
From foodnetwork.ca
HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
From chinasichuanfood.com
HOT AND SOUR SOUP (THE EASIEST RECIPE EVER) - RASA MALAYSIA
From rasamalaysia.com
HOW TO MAKE AUTHENTIC CHINESE HOT AND SOUR SOUP
From foodrepublic.com
HOT AND SOUR SOUP - CURIOUS FLAVORS | RECIPE IN 2022 | HOT ...
From pinterest.com
9 HOT AND SOUR SOUP RECIPES THAT ARE BETTER ... - FOOD & WINE
From foodandwine.com
10 IMPRESSIVE HEALTH BENEFITS OF CHINESE HOT AND SOUR SOUP ...
From drhealthbenefits.com
HOT AND SOUR SOUP 酸辣湯 - CHINESE FOODY
From chinesefoody.com
DELICIOUS HOT AND SOUR SOUP | MISS CHINESE FOOD
From misschinesefood.com
CALORIES IN CHINESE HOT AND SOUR SOUP - CALORIE, FAT, CARB ...
From sparkpeople.com
CHINESE HOT AND SOUR SOUP - DRIVE ME HUNGRY
From drivemehungry.com
CLASSIC HOT AND SOUR SOUP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
KNORR - CHINESE HOT & SOUR VEG SOUP CALORIES, CARBS ...
From frontend.myfitnesspal.com
AUTHENTIC TAIWAN HOT AND SOUR SOUP RECIPE - EATING CHINA
From eatingchina.com
QUICK HOT AND SOUR NOODLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
SOUR PLUM SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOT AND SOUR SOUP CHINESE STYLE | EASY HOT AND SOUR SOUP ...
From victoriahaneveer.com
CHINESE HOT AND SOUR SOUP - CANADIAN LIVING
From canadianliving.com
CHINESE HOT AND SOUR SOUP - DEVOUR.ASIA
From devour.asia
RESTAURANT STYLE CHINESE HOT AND SOUR SOUP - THE DARING ...
From daringgourmet.com
18 CHINESE RESTAURANT-STYLE SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
17 SIMPLE CHINESE SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BEST CHINESE HOT AND SOUR SOUP RECIPES - FOOD NETWORK
From foodnetwork.ca
CHINESE HOT AND SOUR SOUP [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
HOT & SOUR SOUP (CHINESE TAKEAWAY STYLE) - KENNY MCGOVERN
From kennymcgovern.com
THE EXTREMELY EASY HOT AND SOUR SOUP ... - MISS CHINESE FOOD
From misschinesefood.com
CHINESE STYLE HOT AND SOUR SOUP - CANADIAN LIVING
From canadianliving.com
CHINESE HOT AND SOUR SOUP WITH RAMEN - ONE POT COMFORT FOOD!
From myfoodstory.com
CHINESE RESTAURANT-STYLE HOT AND SOUR SOUP RECIPE - SECRET ...
From secretcopycatrestaurantrecipes.com
You'll also love