HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
HOT AND SOUR SOUP
An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
- Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.
EASY HOT AND SOUR SOUP
Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.
Provided by Miraklegirl
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze all excess water from mushrooms and discard hard stalks.
- Thinly shred the mushrooms, chicken, tofu and bamboo.
- Bring the stock to a boil in a wok and add the shredded ingredients.
- Bring back to a boil and simmer for about 1 minute.
- Add seasonings to taste and bring back to the boil once more.
- Thicken with cornstarch paste.
Nutrition Facts : Calories 121.7, Fat 4.5, SaturatedFat 1.2, Cholesterol 17.4, Sodium 479.2, Carbohydrate 11.2, Fiber 0.9, Sugar 3.7, Protein 8.2
SIMPLE HOT AND SOUR SOUP
This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
- Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
- Mix vinegar and white pepper together in a bowl.
- Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
- Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
- Stir vinegar-pepper mixture into soup and drizzle in sesame oil.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 19.4 g, Cholesterol 101.1 mg, Fat 8 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.2 g, Sodium 573.5 mg, Sugar 2.2 g
EASY HOT AND SOUR SOUP
After scouring most of the well known food web sites for an 'easy' hot and sour soup, I found this one. It also got over 50 great reviews. I'm posting it here for safe-keeping. For the purists out there, this hot and sour soup may not be 'authentic', but 'french fries' aren't French either.
Provided by arroz241_11561377
Categories Clear Soup
Time 35m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2 qt saucepan. Add soy sauce, chili paste, shredded meat and mushrooms. Simmer for 5 minutes.
- Add white pepper, vinegar, bamboo shoots and Tofu. Simmer 5 minutes.
- Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes.
- Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg.
- After 30 seconds add green onion and sesame oil, stir well and remove from heat. Serve hot.
- Note: Chili paste, vinegar and sesame oil can be adjusted to taste. Can also use mushrooms of choice, or whatever is available. The original recipe calls for 'garlic chili paste', but 'Food's' computer would not recognize that.
Nutrition Facts : Calories 82.4, Fat 3, SaturatedFat 0.8, Cholesterol 35.4, Sodium 1020.7, Carbohydrate 5, Fiber 0.6, Sugar 1.3, Protein 8.4
HOT AND SOUR SOUP - EASY VERSION
This is a very simple and quick version of a hot and sour soup. It contains many less ingredients than a traditional hot and sour soup, but is great nevertheless.
Provided by Just Call Me Martha
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, tomato juice, soya sauce, bamboo shoots, mushrooms, red pepper, hot pepper sauce and pepper flakes.
- Bring to boil, reduce heat and simmer uncovered for 10 minutes.
- Add vinegar, green onion and chicken.
- Simmer for 1 minute longer.
- Combine cornstarch with 1/4 cup water; mix well and stir into soup.
- Simmer until mixture is slightly thickened.
- Slowly add beaten egg in a continuous stream while soup is boiling.
- Continue stirring until egg is cooked and looks like threads throughout the soup.
- Serve.
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HOT AND SOUR SOUP (THE EASIEST RECIPE EVER) - RASA MALAYSIA
From rasamalaysia.com
Reviews 125Calories 114 per servingCategory Chinese Recipes
- Add the chicken or vegetable broth and water to a medium-sized soup pot on medium heat. Bring it to boil. Add the tofu and white button mushrooms, cook for 2 minutes. Add the soy sauce, vinegar, dark soy sauce, and black pepper. Stir to combine well. Add in the cornstarch mixture, stir continuously to thicken the soup. Turn off the heat.
- Swirl the beaten eggs into the soup, count to 10, and then use a pair of chopsticks to stir in a clockwise direction, for 3 times. This will form the silken egg threads in the soup that look very pretty. Add the chili oil and chopped scallions, if using.
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