Sams Sweet And Hot Soup Recipes
HOT AND SOUR DUMPLING SOUP
A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
- In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
- Divide soup among bowls and garnish with scallions and chiles. Serve hot.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams
SAM'S SWEET-AND-HOT SOUP
Provided by Molly O'Neill
Categories one pot, appetizer
Time 10m
Yield 8 appetizers
Number Of Ingredients 15
Steps:
- Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
- Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1272 milligrams, Sugar 13 grams, TransFat 0 grams
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