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 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 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 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 AND SOUR SOUP
This healthy Hot and Sour Soup recipe is busting with authentic Chinese flavor but is easy to make at home with pantry friendly ingredients. It's a meal-in-one that tastes like you've slaved away for hours but literally requires less than 15 minutes on the stove! This Hot and Sour Soup recipe is warm and satisfying, laced with peppery, vinegar, soy, garlic, ginger undertones bursting with juicy pork, delicate tofu, meaty mushrooms, mildly crunchy bamboo shoots and wispy eggs. It is easy to customize to your own tastes by swapping the pork for chicken, swapping the veggies and/or making it more or less "hot" or "sour." Now get ready for restaurant delicious Hot and Sour Soup all cooked in one pot for an easy meal any day of the week!
Provided by Jen
Categories Main Course
Time 30m
Number Of Ingredients 21
Steps:
- PORK: Whisk soy sauce, cornstarch and sesame oil together in a medium bowl. Add pork, stir to coat; let rest while you prep the tofu and veggies (up to 30 minutes).
- TOFU: Meanwhile, place the tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes while you finish prepping the ingredients and begin cooking the soup.
- MUSHROOMS AND AROMATICS: Heat oil in a Dutch oven or soup over medium-high heat. Add the mushrooms and sauté 3 minutes. Add the pork, white part of green onions, chili paste and bamboo shoots; cook and stir for 1 minute. Add ginger, and garlic and cook for additional 1 minute.
- SIMMER: Add broth, soy sauce and a pinch of sugar; cover and bring soup to a boil; uncover and simmer for 5 minutes. Meanwhile, chop tofu into 1/2-inch cubes.
- THICKEN: After 5 minutes, whisk in the cornstarch slurry, followed by tofu, green onions and sesame oil; simmer until thickened, about 2 minutes.
- EGGS: Reduce heat to a gentle simmer. Begin stirring the soup in one direction to create a "whirlpool" effect. Slowly drizzle the whisked eggs into the soup while continuing to stir the soup in the same direction. The eggs will spread and feather into ribbons; remove from heat.
- VINEGAR ANAD PEPPER: Just before serving, stir in vinegar and pepper.
- ADJUST SEASONINGS: Taste soup, if you'd like a more "sour" soup, add additional vinegar, for a spicier soup, add additional chili sauce or white pepper.
HOT AND SOUR POTATO NOODLES
One of the most famous Sichuan style hot and sour sweet potato noodles. This hot and sour sweet potato noodle is the most common and super yummy Chinese street food.
Provided by Elaine
Categories staple
Time 35m
Number Of Ingredients 15
Steps:
- Soak the sweet potato noodles with enough water until soft. Transfer out and set aside.
- In the serving bowls and mix all the seasonings. Heat up peanuts oil in pan to stir-fry the mashed garlic until aroma. Mix the garlic oil with Sichuan pepper, red oil, Chinese five spice powder, green onion, coriander, light soy sauce, black vinegar and salt in serving bowls.
- Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!
Nutrition Facts : Calories 367 kcal, Carbohydrate 49 g, Protein 5 g, Fat 17 g, SaturatedFat 2 g, Sodium 421 mg, Fiber 3 g, ServingSize 1 serving
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
SPICY HOT AND SOUR SOUP WITH PORK
Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.
Provided by Bakabeth
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium-high flame.
- Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
- Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
- Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
- Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
- Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
- If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
- Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
- Add scallions and enjoy!
Nutrition Facts : Calories 257.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 101.1, Sodium 1868.7, Carbohydrate 11.3, Fiber 2.1, Sugar 2.7, Protein 22.1
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
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.
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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