Healthy Sweet Sour Soup Food

HOT AND SOUR SOUP

Steps:

• Set aside ¼ cup of the chicken or vegetable broth for later use.
• Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
• While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
• Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you'd like a more "sour" soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you'd like a spicier soup, add in more chili garlic sauce.
• Serve immediately, garnished with the extra green onions.

SWEET AND SOUR CABBAGE SOUP

Steps:

• Combine the beef shanks and water in a large stock pot. Bring to a boil and reduce the heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add the carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
• Strain the stock. Discard the vegetables but reserve the meat. Allow the stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When the beef shanks are cool, remove the meat from the bones. Discard bones and gristle. Dice the meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
• The next day, heat the vegetable oil in a stock pot or Dutch oven over medium heat. Stir in the garlic and 1 diced onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the paprika and cook 1 additional minute, stirring constantly. Gradually add the cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
• Remove the beef stock from the refrigerator; skim and discard any fat. Pour the stock into the pot; stir in the reserved chopped beef. Add the tomatoes with their juice. Bring the soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until the cabbage is quite soft, about 1 hour.
• Stir in the lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

SWEET AND SOUR CABBAGE SOUP

Steps:

• Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
• Add the beef and continue to cook for 1 more hour.
• Adjust the seasoning and remove from the heat.

SWEET AND SOUR CHICKEN SOUP

Steps:

• In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute.
• Add ginger for 30 sec.
• Add stock and mushrooms and bring to a boil.
• Cover, reduce heat, and simmer 30 minute
• Stir in chicken, spinach, and noodles; cook for 5 minute.

HOT AND SOUR SOUP

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

CHEF JOHN'S HOT AND SOUR SOUP

Steps:

• Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
• Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
• Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
• Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
• Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
• Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

SWEET AND SOUR CHICKEN SOUP

Steps:

• Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
• Stir in chicken, spinach and noodles; cook 5 minutes.

HEALTHY SWEET & SOUR SOUP

Steps:

• 1. Heat butter in pan. Add all vegetables except the onions. Stir fry and cook for 2 minutes.
• 2. Add Ginger, cook for another minute.
• 3. Add 4 cups of water; add soya sauce, pepper, sugar, vinegar, chili sauce, and salt.
• 4. Bring it to boil. Simmer for about 5 minutes. Add onions.
• 5. Mix corn flour in 1/4 cup of water and add it to soup.
• 6. Mix till the soup gets thick.
• Serve Hot.