Chinese Spicy Hot And Sour Soup Recipes

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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



Chinese Spicy Hot And Sour Soup image

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

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

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



Chinese Hot and Sour Soup image

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.

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce (to taste)

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



Chinese Hot & Sour Soup image

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

8 dried Chinese mushrooms, drained, stem removed and sliced thinly
1/2 lb shrimp, cooked, shelled and deveined
7 cups chicken broth
1/2 cup Chinese wine
4 teaspoons light soy sauce
1/2 teaspoon chili sauce
3 tablespoons cornstarch
1/4 cup water
1/4 lb cooked ham, finely sliced
4 ounces water chestnuts, drained, sliced (optional)
1/2 red bell pepper, finely sliced (optional)
2 teaspoons vinegar
1 teaspoon sesame oil
1 egg
1 tablespoon water
8 spring onions
1/2 lb bean curd, cubed (optional)

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