Hot And Sour Dumpling Soup Food

HOT AND SOUR DUMPLING SOUP

Hot and Sour Dumpling Soup image

A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons safflower or canola oil
8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups)
2 tablespoons minced fresh ginger
Kosher salt and pepper
8 cups low-sodium chicken broth
6 ounces firm tofu, cut into matchsticks (1 cup)
1/3 cup low-sodium soy sauce
2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
1/4 teaspoon ground white pepper (optional), plus more to taste
12 frozen pork gyoza or potsticker dumplings (about 8 ounces)
1/4 cup cornstarch
3 tablespoons distilled white vinegar
Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

Steps:

In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
Divide soup among bowls and garnish with scallions and chiles. Serve hot.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams

HOMEMADE HOT AND SOUR SOUP

Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

HOT AND SOUR SOUP

Hot and Sour Soup image

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15

Ingredients

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

Steps:

In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOT AND SOUR SOUP

Hot and Sour Soup image

"Hot and Sour Soup" is a perfect soup in the fall and winter. It's also a healthy and delicious soup which you can't miss. In Taiwan we love it all year long! Plus, we add dumplings in the soup! You can find the ingredients pretty easy in any Chinese markets.

Provided by RuPei

Categories Chinese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb raw country-style boneless pork ribs, sliced
1 tablespoon Chinese white rice vinegar
1 teaspoon white pepper powder
1 teaspoon cornstarch
2 (14 1/2 ounce) cans chicken broth
6 cups water
2 cups dried black fungus
1 cup bamboo shoot, sliced
1/3 cup chinese pickled mustard greens, sliced (optional)
1 cup carrot, shredded
1 cup firm tofu, cut into small cubes
5 tablespoons Chinese white rice vinegar
3 tablespoons soy sauce
1 1/2 teaspoons salt (to taste)
1 -2 teaspoon white pepper powder
1 tablespoon cornstarch
1/3 cup water
1 egg, beaten
1 tablespoon sesame oil
chopped green onion
fresh cilantro (optional)

Steps:

Combine pork, rice vinegar, white pepper powder and corn starch. Refrigerate for at least 20 minutes.
Soak dried black fungus with warm water until soft. Wash and slice.
Cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. Drain and set aside.
Combine 1 tablespoon corn starch and 1/3 cup water.
Boil chicken broth and water together in a soup pot. Add black fungus, bamboo shoot, mustard greens and carrot. Add some warm water if necessary. Bring to boil again. Reduce heat to medium.
Stir in tofu, rice vinegar, soy sauce, salt and white pepper powder. Slowly stir in cornstarch mixture and then pork. Cook for about 2 minutes or until soup becomes thick. Reduce heat to low. Slowly stir in egg and then sesame oil.
Serve hot. Sprinkle chopped green onions and cilantro in soup bowl. Sprinkle some more white pepper powder in soup bowl if desire.

Nutrition Facts : Calories 206.2, Fat 9.2, SaturatedFat 2.5, Cholesterol 86.9, Sodium 1623.6, Carbohydrate 7, Fiber 1.6, Sugar 2.5, Protein 23.3

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