Simmering Hot And Sour Soup Recipes

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:

• Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
• Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
• Serve hot; garnish with cilantro.

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:

• 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:

• In a large pot, saute mushrooms and garlic in hot oil over medium heat for 4 minutes, stir frequently.
• Add in broth, vinegar, soy sauce, and red pepper flakes; stir; bring to a boil.
• Add in chicken and cabbage; lower heat and simmer, uncovered, for 5 minutes.
• In a little bowl, add the cold water and cornstarch; stir to combine.
• Add to the soup; simmer for 2 minutes or until thickened.
• Remove from heat; stir in sesame oil.

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.