TOFU HOT-AND-SOUR SOUP
Red pepper sauce and rice vinegar accent this tofu and vegetable soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
- Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg
HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)
Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.
Provided by Cressida
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 25.5 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 5.8 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 2390.1 mg, Sugar 12.9 g
HOT AND SOUR SOUP WITH TOFU
In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
- In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
- Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.
Nutrition Facts : Calories 109 g, Fat 3 g, Protein 9 g
HOT AND SOUR TOFU SOUP
Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes.
Provided by Hadice
Categories Soy/Tofu
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
- Add water, vegetable stock, and soy sauce.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
- Blend cornstarch with 3 tablespoons water.
- In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
- Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
- Again cover, and cook for about 5 minutes or until thick and bubbly.
- Turn off the heat.
- Adjust salt and pepper to taste, serve immediately.
Nutrition Facts : Calories 125, Fat 8.1, SaturatedFat 1.2, Sodium 266.3, Carbohydrate 8.8, Fiber 2.1, Sugar 2.2, Protein 5.9
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
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
TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER
Provided by Ming Tsai
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
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.
HOT AND SPICY TOFU SOUP
Make and share this Hot and Spicy Tofu Soup recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 40m
Yield 4-6 portions, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Press the water out of the tofu.
- Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
- Remove the tofu from the refrigerator and let thaw in hot water.
- Cut tofu into small 1/2-inch square cubes.
- In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
- Add remaining ingredients and simmer on low for 30 minutes.
- Add cooked noodles prior to serving.
Nutrition Facts : Calories 160.6, Fat 10.1, SaturatedFat 1.6, Sodium 1020.1, Carbohydrate 11.1, Fiber 2.8, Sugar 3.8, Protein 9.7
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