Hot And Sour Soup Betty Foo Hunan Restaurant Recipes

Steps:

• Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
• Add garlic, ginger, black pepper, and tamari.
• Reduce heat and simmer 1 minute.
• Add mushrooms, tofu, cabbage, carrots, peas and meat.
• Stir and let simmer 5 minutes or until vegetables are tender.
• Stir in vinegar, mirin and cornstarch mixture.
• Continue cooking until soup is thickened, about 1 minute.
• Add chile paste/sauce to taste.
• Remove soup from heat.
• Slowly pour in beaten egg and stir.
• Garnish with green onions or cilantro and serve immediately.

Steps:

• Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
• Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
• Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
• Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
• Pour into bowl and sprinkle sliced onion on top.
• ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

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.