Vietnamese Hot And Sour Soup Recipes

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VIETNAMESE HOT AND SOUR SOUP

Delicious soup. Sweet, sour with some heat. Yum

Provided by barbara lentz

Categories     Other Soups

Time 20m

Number Of Ingredients 12



Vietnamese Hot and Sour Soup image

Steps:

  • 1. Add oil to large pot. Saute the shallots for 2 minutes. Add the garlic and saute 1 minute. Add the mushrooms and cook about 4 minutes. Add the crushed tomatoes, and stock. Bring to a boil.
  • 2. Stir in the brown sugar, sambal oleck, rice vinegar and Tamarind paste. Add the tofu. Reduce heat and simmer for 3 minutes. Taste and adjust the seasonings adding salt or more vinegar to taste.
  • 3. Ladle into bowls and top with cilantro and scallions

1 medium shallot diced
4 clove garlic minced
1 Tbsp oil
4 c chicken or vegetable stock
2 c sliced shiitake mushrooms
1 c crushed tomatoes
1/4 c brown sugar
1 Tbsp sambal oleck
1 Tbsp rice vinegar
2 Tbsp tamarind paste
8 oz firm tofu cubed
1/4 c each cilantro and scallions for garnish

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



Hot and Sour Tofu Soup (Suan La Dofu Tang) image

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

4 cups vegetable broth
1 (12 ounce) package silken tofu, diced
2 green onions, chopped
1 eggs, beaten
1 portobello mushroom, halved and sliced
2 cups chopped cabbage
1 tablespoon Thai chile sauce
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon citric acid powder

VIETNAMESE HOT AND SOUR SOUP

This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.

Provided by PanNan

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Vietnamese Hot and Sour Soup image

Steps:

  • In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
  • Add shrimp, fish sauce and lime juice to the pot.
  • Cook until shrimp is opaque (1 - 2 minutes).
  • Add rice noodles and heat another minute.
  • Serve in soup bowls with garnishes as desired.

4 ounces rice noodles, cooked, rinsed and drained as directed on package
5 cups chicken broth or 5 cups vegetable broth
2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
1 cup shiitake mushroom, sliced (or button mushrooms)
1/2 cup onion, thinly sliced
1/2 lb medium shrimp, cleaned and deveined
1 tablespoon fish sauce (or slightly more to taste)
2 1/2 tablespoons fresh lime juice
1 cup fresh bean sprout, trimmed and rinsed
2 green onions, thinly sliced
2 fresh jalapeno chilies, seeded and thinly sliced
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons fresh basil, roughly chopped

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