HOT AND SOUR SALMON SOUP
Thanks to its warming and nourishing qualities, this hot and sour salmon and tagliatelle soup is perfect for cold days. The curry, onion, garlic, and pepper give it the invigorating hotness, while the lime brings in some sourness. Did we mention that this type of dish is easy to prepare?
Provided by Andrei Gusty
Categories dairy-free, Fish & seafood, hot & spicy, nut-free, salty, Soup
Time 25m
Yield 3
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a cooking pot over low heat, then cook and stir the onion until tender. Add the lime wedges, curry powder, and dried coriander. Cook and stir for 1 minute. Add the sweet potato and garlic and stir for 1 more minute.
- Add the fish stock, season with Himalayan salt and pepper, then add the carrot. Keep stirring and bring to a simmer. Keep adding the tagliatelle, salmon, tomato sauce, and fresh parsley. Simmer for 15 minutes.
Nutrition Facts : Calories 371 calories, Protein 24 grams, Fat 15 grams, Carbohydrate 39 grams
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
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
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
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 SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
- Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.
- In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.
HOT AND SOUR SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;
HOT & SOUR FISH SOUP
James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs
Provided by James Martin
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
- Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
- Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.
Nutrition Facts : Calories 322 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 3.46 milligram of sodium
HOT AND SOUR SALMON OVER GREENS
Make and share this Hot and Sour Salmon over Greens recipe from Food.com.
Provided by Hey Jude
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the tough outer leaves from the bok choy and discard; rinse the stalks and leaves and drain; cut the stalks in half lengthwise then cut the halves diagonally into 2-inch sections.
- Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
- Mix the dressing ingredients and pour into a serving bowl.
- Preheat the oven to 450°.
- Place the salmon steaks on top of the greens.
- In a roasting pan, heat several inches of water to boiling; carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting plan.
- Cover the top of the pan tightly with a lid or aluminum foil then bake for 7 to 9 minutes, or until the fish is cooked.
- Serve the salmon from the platter or arrange the steamed vegetables and salmon on serving plates; either way, spoon some of the dressing on top of the fish and steamed rice.
Nutrition Facts : Calories 401.8, Fat 19.1, SaturatedFat 3.8, Cholesterol 100.3, Sodium 1233.6, Carbohydrate 18.4, Fiber 3.1, Sugar 11.5, Protein 39.4
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