HOT AND SOUR SOUP (酸辣汤)
Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. I've included lots of notes so you can tweak the recipe with the ingredients you have on hand, plus how to make this dish vegetarian. {Vegetarian adaptable}
Provided by Maggie Zhu
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- Gently rinse dried shiitake mushrooms, dried wood ear mushrooms, and lily flowers with tap water. Soak each of them with 1.5 to 2 cups warm water in three big bowls. Rehydrate for 30 minutes to 1 hour, until tender. Slice mushrooms into strips. Snip off the tough ends of lily flowers and discard. Remove tough ends of wood ear mushrooms, then chop into bite-sized pieces. Reserve the marinating water from lily flower and shiitake mushrooms, 2 cups in total
- Combine pork, Shaoxing wine, salt and cornstarch in a bowl. Mix well by hand. Marinate for 10 - 15 minutes.
- Add Chinkiang vinegar and white pepper into a small bowl. Mix well until the white pepper is completely dissolved.
- Add water or chicken stock, ginger, and green onion into a pot and heat over medium-high heat. If you reserved the marinating liquid from step one, you can add it plus 4 cups water or chicken stock.
- Add rehydrated wood ear mushrooms, shiitake mushrooms, lily flowers, and tofu to the pot. Cook until bringing to a simmer. Add soy sauce and turn to medium-low heat.
- Mix the cornstarch with 1/4 cup of water in a bowl until cornstarch is fully dissolved. Slowly swirl the cornstarch slurry into the soup. Stir to thicken the soup.
- Add the pork from step one into the soup, stirring several times to prevent the pork strips from sticking together. Add the salt. Slowly swirl in the beaten egg and stir well. The egg should be scattered and not clotted.
- Remove the pot from stove. Add the vinegar and pepper mixture and stir to mix well.
- Garnish with cilantro and drizzle with sesame oil. Give it a final stir. Taste the soup and add more salt if needed.
- Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 216 kcal, Carbohydrate 9.1 g, Protein 19.9 g, Fat 11.1 g, SaturatedFat 3.3 g, Cholesterol 112 mg, Sodium 883 mg, Fiber 1.3 g, Sugar 1.6 g
CHINESE HOT AND SOUR SOUP
Make and share this Chinese Hot and Sour Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Chinese
Time 42m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 14
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 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
CHINESE HOT AND SOUR SOUP WITH RAMEN
Incredibly delicious Chinese Hot and Sour Soup with Ramen is the perfect comfort food that's ready in under 30 minutes! It's a hearty meal, full of veggies, tofu, mushrooms and chicken.
Provided by Richa
Categories Soups
Time 35m
Number Of Ingredients 17
Steps:
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
- While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.
Nutrition Facts : Calories 339 kcal, Sugar 7 g, Sodium 1796 mg, Fat 16 g, SaturatedFat 8 g, Carbohydrate 37 g, Fiber 7 g, Protein 15 g, Cholesterol 41 mg, ServingSize 1 serving
HOT & SOUR SOUP
With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup
Provided by Jamie Oliver
Categories Mains Vegetables Dinner Party Chinese Tofu Starters
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
- Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
- Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
- Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.
Nutrition Facts : Calories 99 calories, Fat 6.0 g fat, SaturatedFat 0.9 g saturated fat, Protein 7.2 g protein, Carbohydrate 3.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 1.1 g salt, Fiber 1.5 g fibre
QUICK HOT AND SOUR NOODLE SOUP
Make your own version of this Chinese hot and sour noodle soup. It's a generous main course with noodles and chicken.
Provided by Ching-He Huang
Categories Main course
Yield Serves 2
Number Of Ingredients 17
Steps:
- For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
- For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.
CHINESE HOT-AND-SOUR SOUP
Provided by Bruce Cost
Categories Soup/Stew Mushroom Pork Appetizer Tofu Winter Gourmet Sugar Conscious Dairy Free Tree Nut Free
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 21
Steps:
- Toss pork with dark soy sauce in a bowl until pork is well coated.
- Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
- Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
- Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
- Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
- Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
- Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
CHINESE HOT AND SOUR SOUP
Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
Provided by Garrett McCord
Categories Dinner Soup Quick and Easy Restaurant Favorite Chinese Soup
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Prepare the dried mushrooms: Pour boiling water over the mushrooms to cover and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak.)
- Prepare the lily buds: Pour boiling water over the lily buds to cover and allow to sit for 15 minutes. Cut the buds crosswise, then tear them up into a few bunches.
- Prepare the remaining ingredients: Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
- Build the soup: Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat.
- Pour the egg into the broth: Pour the egg in a slow steam while stirring the soup allowing it to instantly cook and feather into the soup.
- Add the scallions, white pepper, sesame oil, and chili oil (if using): Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro (if using) to garnish and for added flavor. Serve immediately.
CHINESE RESTAURANT-STYLE HOT AND SOUR SOUP RECIPE
Make our Chinese Restaurant-Style Hot and Sour Soup Recipe at home. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs and is just as delicious made at home.
Provided by Mark
Categories Soup
Time 35m
Number Of Ingredients 19
Steps:
- In a large sauce pan, combine chicken broth, chicken, bean curd, mushrooms and bamboo shoots.
- In a small bowl, combine salt, sugar, soy sauce, rice vinegar, red wine vinegar, lemon juice, fish sauce, water, corn starch, peppercorns and sesame oil. Mix well.
- Place sauce pan over medium high heat and bring to a boil.
- When the base comes to a boil, add seasonings. Continue to boil for 2 - 5 minutes as soup thickens slightly.
- Add beaten egg slowly, stirring to create ribbons.
- Remove from heat.
- Spoon into serving bowls. Garnish with minced green onions.
- Serve hot.
CHINESE HOT AND SOUR SOUP
This is posted for a request. It's from a favourite cookbook, Asian Soups. I love hot and Sour Soup, and this is a pretty good recipe. Prep time includes soaking times for mushrooms and noodles.
Provided by JustJanS
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.6, Fat 10.7, SaturatedFat 2.9, Cholesterol 37, Sodium 793.7, Carbohydrate 35, Fiber 1.8, Sugar 11.7, Protein 20.9
AUTHENTIC CHINESE HOT AND SOUR SOUP
Jam-packed with flavor, this thoroughly authentic Hot and Sour Soup rivals your very favorite restaurant version!
Provided by Kimberly Killebrew
Categories Soup
Time 30m
Number Of Ingredients 20
Steps:
- Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
- While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
- While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
- Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
- Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
- Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
- Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
- Add the sesame oil and green onions.
Nutrition Facts : Calories 148 kcal, Carbohydrate 7 g, Protein 14 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
HOT AND SOUR SOUP
Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
Provided by KP Kwan
Categories Soup
Time 25m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 300 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 3 servings, Sodium 2055 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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5/5 (258)Calories 189 per servingCategory Soup
- Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
- Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
- Bring the chicken stock to a boil in a wok or pot. If the pork has clumped and stuck together, it is best to add another tablespoon of water to loosen it up before adding it to the soup.
HOT AND SOUR SOUP CHINESE STYLE | EASY HOT AND SOUR …
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- Bring the stock to a simmer in a pot, then add the soy sauce, mushrooms and garlic chili paste and simmer for 10 minutes.
- Add the meat, bamboo shoots, water chestnuts, corn, tofu and black pepper, and simmer for 10 minutes.
- Bring the soup back to a simmer and drizzle the beaten egg over the surface. It will cook in strands immediately.
HOT AND SOUR SOUP | SPICY VEG HOT N SOUR SOUP » …
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HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
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5/5 (8)Total Time 20 minsCategory SoupCalories 199 per serving
- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
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10 IMPRESSIVE HEALTH BENEFITS OF CHINESE HOT AND SOUR SOUP ...
From drhealthbenefits.com
Estimated Reading Time 5 mins
- Soothe Cold. The main famous benefit of the soup is to help soothing the cold symptoms. It can help to flush out all the sweat out of the body during cold.
- Avoid Fever. Not only can help to soothe the cold, it also a good way to avoid fever. As the soup are rich with vitamins and minerals, this soup also can help to make the fever away in sudden.
- Increase Immunity. The vitamin inside the soup is another good way to increase the body immunity. Not to mention all the minerals of the soup that can supply enough body strength.
- Anti Bacteria. Another benefit of this soup including to help as an anti bacteria. Therefore, it will avoid the possibility of bacteria infection into the body.
- Warm The Stomach. The health benefits of Chinese hot and sour soup also to warm the stomach. Therefore, it will help to clam down the stomach problems.
- Source Of Vitamin C. The soup made of various spices including some chili and pepper. Therefore, this soup is a good natural source of high vitamin C for the body.
- Wellness. Consume the soup also can help to bring wellness into the body. Therefore, it is a common choice for ancient people mainly in Chinese to have the soup to bring a better body.
- Better Respiratory. By eating the soup it can help to make the respiratory gets better. It will avoid any cough and phlegm so that it will help a better respiratory system.
- Detoxification. The soup can help to be a natural way to detox the body from unwanted poison. As it works to help the body get sweat. This is the same health benefits apple cucumber juice that can help to detox the body too.
- Calming Mind. Another benefit of the soup including to calm the feeling and mind. The soup might contain ingredients with high protein which help to optimize thinking.
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5/5 (1)Total Time 1 hr 30 minsServings 1Calories 244 per serving
- In a bowl, toss pork with 1/4 cup soy sauce and ginger. Marinate 20 minutes. In another bowl, stir together remaining 2 tbsp. soy sauce, rice vinegar, cornstarch, sugar, and salt; set aside.
- Heat peanut oil in a large pot (at least 5 qts.) over medium-high heat, then add pork and marinade. Cook, stirring constantly, until pork loses its pink color, about 4 minutes. Stir in bamboo shoots and cook 1 minute.
- Increase heat to high, add broth, and bring to a boil. Add mushrooms, reduce heat to a simmer, and cook about 20 minutes. Add tofu and simmer 5 minutes. Add soy-vinegar mixture and simmer 5 minutes more; the liquid will thicken.
- In a small bowl, beat eggs with sesame oil. Slowly pour eggs into soup in a thin stream while stirring soup very slowly in one direction. Add pepper, stir briefly, then simmer 5 minutes. Serve with cilantro and green onions.
17 SIMPLE CHINESE SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-09-30Category Recipe Roundup, Soup
- Chinese Noodle Soup. With Chinese noodle soup, you get a nutrient-rich bowl that’ll quickly satisfy a hungry belly. Tender ramen noodles, blanched bok choy, shredded chicken, and scallions cook in a perfectly seasoned broth.
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- Mushroom Noodle Soup. Tender Chinese noodles and fresh umami flavors make this soup more than slurp-worthy. It’s rich in mushrooms, oyster sauce, light soy sauce, dark soy sauce, and a handful of green onions for freshness.
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CHINESE HOT AND SOUR SOUP - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (1)Total Time 30 minsCategory SoupsCalories 117 per serving
- In a large pot or Dutch oven, bring chicken broth to a boil. Add the mushrooms, carrots, and bamboo shoots. Continue boiling for about 5 minutes.
- In a small bowl, stir together the soy sauce, black vinegar, rice vinegar, pepper, cornstarch and water. Reduce broth to a simmer and whisk the vinegar mixture into the soup. Simmer for a few minutes more, until soup thickens slightly. Season with salt, to taste.
- Turn off heat and swirl the beaten egg into the soup using a pair of chopsticks. Stir in the green onions, and add chili oil, to taste. Garnish with additional green onions, if desired, and serve immediately.
CHINESE HOT AND SOUR SOUP - DRIVE ME HUNGRY
From drivemehungry.com
Ratings 59Category Appetizer, SoupsCuisine Asian, ChineseTotal Time 15 mins
- Heat a large pot over medium high heat. Add the stock and bring it to a simmer. Once it simmers, add the mushrooms, bamboo shoots, and all the ingredients for the hot and sour soup seasoning. Bring it back to a simmer.
- Once the soup simmers, add the cornstarch and water mixture to the pot. Be sure to give the mixture a stir before adding it as the cornstarch can settle. The soup will thicken up as it simmers.
- To add the beaten eggs, stir the soup in a circular motion and slowly drizzle in the beaten eggs. Stirring the soup will create thin egg ribbons that cook while being added.
CHINESE HOT AND SOUR SOUP RECIPE - V FOR VEGGY
From vforveggy.com
Ratings 10Author BianaCuisine ChineseCategory Soup
- Add 4 tablespoon soy sauce, black vinegar, ground pepper, and crushed red chili pepper into the soup. Taste test and add more soy sauce if needed. Cook for 3 minutes.
- Mix together cornstarch and water, and pour into the soup. Stir until the soup has thickened, about 2 minutes.
- Turn off heat. Slowly pour beaten egg in a thin stream, wait about 5 seconds, then slowly stir so the egg become fluffy like egg drop soup.
HOT-AND-SOUR SOUP - FOOD & WINE
From foodandwine.com
Category SoupTotal Time 40 mins
- In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. Cut off and discard the tough tips. In another small bowl, cover the dried tree ear fungus with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
- Meanwhile, in a large saucepan, bring the broth to a boil. Add the vinegar, soy sauce and salt. In a small bowl, whisk the cornstarch with 3 tablespoons of water, then add the mixture to the boiling broth, stirring constantly. Let the broth return to a simmer and cook until soup thickens, about 3 to 4 minutes.
- Beat the eggs with a pinch of salt. Bring the soup to a full rolling boil, and using a circular motion, pour the beaten eggs into the soup. Wait 5 seconds, then turn off the heat and stir the pot to distribute the eggs throughout the soup.
- Add the lily buds, tree ear fungus, bamboo shoots, chicken, tofu and white pepper. Simmer over medium heat until the flavors meld, about 2 minutes. Season with soy sauce, vinegar and salt.
CHINESE HOT AND SOUR SOUP - THE STAY AT HOME CHEF
From thestayathomechef.com
4.5/5 (13)Total Time 6 hrs 10 minsCategory DinnerCalories 73 per serving
- Pour chicken broth into a 5 to 8 quart slow cooker. Stir in soy sauce, rice vinegar, bamboo shoots, mushrooms, ginger, sriracha, white pepper, sugar and tofu.
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From devour.asia
Cuisine ChineseCategory SoupServings 8Total Time 30 mins
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Servings 2Estimated Reading Time 1 minCategory Soup Porridge
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From untoldrecipesbynosheen.com
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From iheartumami.com
Ratings 7Calories 260 per servingCategory Soup
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From recipes.net
Cuisine CTotal Time 1 hr 13 minsCategory SoupCalories 224 per serving
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