Chinese Hot And Sour Soup Lite Food

CHINESE HOT AND SOUR SOUP

Steps:

• In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
• In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
• Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.

CHINESE HOT & SOUR SOUP

Steps:

• Combine chicken broth, wine and sauces in large pan until boiling.
• Stir in blended cornstarch and water slowly.
• Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
• Add vinegar and sesame oil to pot.
• Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
• Add spring onions, shrimps and beancurds. Simmer for 1 minute.
• Scoop into soup bowls and serve hot.

CHINESE HOT AND SOUR SOUP LITE

Steps:

• Using an 8-qt dutch oven, bring 8 cups of fat-free chicken broth to a simmer.
• Add the soy sauce, mushrooms and chile paste and simmer for about 10 minutes.
• Add the vinegar, julienned bamboo shoots, sliced water chestnuts, and tofu and simmer for an additional 10 minutes.
• In a separate container, mix the 3 Tbsp of cornstarch with the remaining 2 cups of broth.
• When cornstarch and broth are throughly combined, STIR in the cornstarch mixture into your hot soup (WARNING: Do this SLOWLY as the cornstarch has a tendency to"clump" once it makes contact with the hot soup).
• Bring back to simmer and then pour the Egg Beaters thinly over the soup to create an"egg drop soup" effect.

HOT AND SOUR SOUP

Steps:

• (Ingredient A) Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil, and cornstarch for 15 minutes.
• (Ingredients B) Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne. Cut three slices of ginger and set aside. Cut the carrots into julienne. Cut the tofu into strips.
• Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
• Add ingredients (C) to the above.
• (Ingredients D) Thicken the soup with the cornstarch slurry (corn starch mix with water), Then follow by adding the beaten egg.
• Remove from heat. Add ingredients in (E). Mix well and serve.