Homemade Hot And Sour Soup Recipes

Steps:

• Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
• Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
• Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Steps:

• Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
• Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
• bring back to a simmer and pour the eggs in a very thin stream over the surface.
• Let stand for 10 seconds before gently stirring in the sesame oil.
• Serve with a garnish of chopped scallions.

Steps:

• In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Steps:

• In a large pot, combine broth, soy sauce, pepper, and water.
• Bring to a boil over medium heat.
• Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
• Meanwhile, whisk together vinegar and cornstarch in a small bowl.
• Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
• Add egg through a slotted spoon while stirring.
• Stir in tofu.
• Remove from heat, cover, and let stand for 1 minute.
• Press ginger through a small sieve to release juice into the soup. Discard solids.
• Sprinkle with scallions and serve.

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

Steps:

• Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
• In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
• Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
• Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately

Steps:

• Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
• Preheat a fryer to 400 degrees F.
• In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.

Steps:

• Heat the sesame oil in a large saucepan, over medium heat. Add the ginger and garlic and saute until you can smell the aroma of the garlic, about 20 seconds. Add the broth to the saucepan with the water, vinegar, soy sauce, sugar and mushrooms. Cover and bring the liquid to a boil over high heat. Reduce to a simmer and cook over moderate heat until the mushrooms are tender, about 5 minutes. Add the bamboo shoots and chicken to the broth, bring the liquid back to a simmer and cook, over low heat until the chicken is cooked through. Add the peas and simmer 3 minutes longer or until heated through. Season to taste with salt and serve the hot sauce on the side if you wish.

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.

Steps:

• Heat vegetable oil over medium-high heat in saucepan until hot.
• Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
• Add the chicken stock and bring to a simmer.
• Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
• Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
• Reduce heat to medium and simmer for an additional 5 minutes.
• In a small bowl, whisk the eggs until blended.
• While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
• Bring soup back to a simmer.
• Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.

Steps:

• Soak wood ear mushrooms in hot water for 30 minutes.
• Drain and julienne the mushrooms after removing tough center/core of each mushroom.
• In a wok, over medium heat, add oil.
• Season pork with salt and pepper.
• When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
• Add all mushrooms, bamboo shoots and bean curd.
• Season with salt and pepper.
• Sauté for 2 minutes.
• Add the stock and bring to a boil.
• Reduce to a simmer and cook for 5 minutes.
• Dissolve the cornstarch in water.
• Stir the cornstarch mixture into simmering liquid.
• Bring back to a boil and cook for 2 to 3 minutes.
• Reduce the heat to a simmer and add the soy sauce and rice vinegar.
• In a wide circle, stir in the beaten eggs.
• Stir gently until the eggs are cooked.
• Season the soup with Tabasco sauce to desired hotness.
• Reseason soup with salt and pepper to taste.
• Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
• Notes------------.
• The Tabasco provides the hot, adjust quantity added according to taste.
• More can be added at the table to allow for additional heat as desired!
• The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
• The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results.
• White pepper can be substituted for the black pepper.
• Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
• Can be made vegetarian by eliminating the pork strips.

Steps:

• Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
• Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
• Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
• Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
• Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
• Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

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.