Hot And Sour Soup Easy Version Food

HOMEMADE HOT AND SOUR SOUP

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.

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

EASY HOT AND SOUR SOUP

Steps:

• Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Stir in garlic and ginger until fragrant, about 1 minute. Stir in mushrooms until wilted, about 3 minutes. Stir in chicken stock, bamboo shoots, soy sauce, rice vinegar, fish sauce, chili garlic sauce and pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes. Stir in tofu. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Gradually add egg in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes. Remove from heat; stir in green onion and sesame oil. Serve immediately with won ton strips.

EASY HOT AND SOUR SOUP

Steps:

• Squeeze all excess water from mushrooms and discard hard stalks.
• Thinly shred the mushrooms, chicken, tofu and bamboo.
• Bring the stock to a boil in a wok and add the shredded ingredients.
• Bring back to a boil and simmer for about 1 minute.
• Add seasonings to taste and bring back to the boil once more.
• Thicken with cornstarch paste.

EASY HOT AND SOUR SOUP

Steps:

• Bring chicken broth to a simmer in a 2 qt saucepan. Add soy sauce, chili paste, shredded meat and mushrooms. Simmer for 5 minutes.
• Add white pepper, vinegar, bamboo shoots and Tofu. Simmer 5 minutes.
• Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes.
• Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg.
• After 30 seconds add green onion and sesame oil, stir well and remove from heat. Serve hot.
• Note: Chili paste, vinegar and sesame oil can be adjusted to taste. Can also use mushrooms of choice, or whatever is available. The original recipe calls for 'garlic chili paste', but 'Food's' computer would not recognize that.

HOT AND SOUR SOUP

Steps:

• Heat vegetable oil over medium-high heat in saucepan until hot.
• Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
• Add the chicken stock and bring to a simmer.
• Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
• Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
• Reduce heat to medium and simmer for an additional 5 minutes.
• In a small bowl, whisk the eggs until blended.
• While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
• Bring soup back to a simmer.
• Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.

HOT AND SOUR SOUP

Steps:

• Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
• Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
• bring back to a simmer and pour the eggs in a very thin stream over the surface.
• Let stand for 10 seconds before gently stirring in the sesame oil.
• Serve with a garnish of chopped scallions.

HOT AND SOUR SOUP

Steps:

• Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
• Thinly slice the bamboo shoots, tofu and chicken or pork.
• Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
• Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
• Add the soy sauce, wine and vinegar.
• Bring back to a boil and add the paste add the peppe and season with salt.
• Serve hot and sprinle the spring onions.