PRESSURE COOKER CHINESE HOT AND SOUR SOUP
Steps:
- Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
- To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
- Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.
Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 6 g, Fat 3 g, Cholesterol 69 mg, Sodium 1632 mg, Sugar 3 g, ServingSize 1 serving
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
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
HOT AND SOUR SOUP
This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!
Provided by nutdoc
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 162.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 85.4, Sodium 610.8, Carbohydrate 15.1, Fiber 2.2, Sugar 3.7, Protein 12.8
HOT AND SOUR SOUP IN PRESSURE COOKER RECIPE - (4.3/5)
Provided by MKMILLION
Number Of Ingredients 17
Steps:
- 1. Place tofu in paper towel lined pie pan, top with plate and weight down with heavy cans (2 28 oz tomato cans). Let drain for about 15 minutes. 2. Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl. Add pork, toss to coat, and let stand 10 to 30 minutes. 3. Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl, set aside. Combine remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl. Add egg and beat with fork until combined. 4. Heat pressure cooker on browning setting. When heated add pork and cook until it just loses pink color. 5. Add water chestnuts, bamboo shoots, mushrooms, dried chiles and stir. 6. Add broth, 3 tablespoons soy sauce, 3 tablespoons black vinegar, 1 teaspoon chile oil. 7. Set pressure cooker to high pressure setting and timer for 7 minutes. Lock lid and once time has expired perform fast release of pressure. 8. While soup is cooking dice tofu into 1/4 inch cubes. 9. Once pressure has released remove lid and set pressure cooker to simmer. Add 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon chili oil, rice/sherry vinegar, white pepper, corn starch mixture, and stir. Add tofu and let soup come to a simmer. 10. Using spoon or chopstick stir soup while drizzling egg mixture in to create ribbons.
THE BEST HOT & SOUR SOUP
I love hot & sour soup and have spent a lot of time perfecting it. This is the absolute best! You can adjust the chile paste to make it as spicy as you like.
Provided by KLBoyle
Categories Chinese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Reconstitute mushrooms in water according to package directions.
- Heat oil in wok or large pot.
- Add ginger, chile paste and pork, cook for about two minute.
- Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
- In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
- pour into wok.
- Add chicken stock, bring to a boil and simmer for 10 minute.
- Add tofu and cook another 3-5 minute.
- Mix cornstarch and water and add to soup and cook until thickened.
- Stir soup in one direction to get current going then add beaten egg,
- it will look feathery.
- Garnish soup with green onion and serve.
Nutrition Facts : Calories 325.2, Fat 15, SaturatedFat 3.3, Cholesterol 61.1, Sodium 1546.7, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 20.4
HOT AND SOUR CHICKEN SOUP
Cold enough for you? Warm up with this hot and sour chicken soup! I make this when I want something light but very tasty.
Provided by English_Rose
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring stock to the boil in a saucepan over high heat. Add garlic, lemongrass, three-quarters of the chili and half the lime leaves.
- Reduce heat to medium-low. Add chicken. Simmer, uncovered, turning chicken occasionally, for 8 to 10 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Shred chicken and set aside.
- Strain stock mixture into a large heatproof jug or bowl. Return strained stock to saucepan.
- Bring stock to the boil over medium-high heat. Add fish sauce, sugar, 2 tablespoons lime juice and remaining chilli to soup. Stir in 1/2 cup cilantro.
- Divide chicken between serving bowls. Ladle over boiling soup. Top with remaining cilantro and lime leaves. Serve with lime.
Nutrition Facts : Calories 65.5, Fat 2.2, SaturatedFat 0.7, Sodium 631.4, Carbohydrate 6, Fiber 0.2, Sugar 0.9, Protein 7.8
HOT & SOUR SOUP-- 0 POINTS
Make and share this Hot & Sour Soup-- 0 Points recipe from Food.com.
Provided by scarysheree
Categories Vegetable
Time 30m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat chicken broth. Add remaining ingredients and bring to boil. Reduce heat, simmer until veggies are tender.
Nutrition Facts : Calories 68.8, Fat 1.4, SaturatedFat 0.4, Sodium 805.2, Carbohydrate 8.6, Fiber 1.6, Sugar 5.6, Protein 6.6
QUICK HOT AND SOUR SOUP
This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice.
Provided by Abi Fae
Categories Asian
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything but the egg in a saucepan and heat, over medium.
- Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
- Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
- Serve.
Nutrition Facts : Calories 87.2, Fat 3.9, SaturatedFat 1.2, Cholesterol 105.8, Sodium 1803.9, Carbohydrate 2.4, Fiber 0.2, Sugar 1.2, Protein 9.9
EASY HOT AND SOUR SOUP
Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth.
Provided by Miraklegirl
Categories Chicken
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121.7, Fat 4.5, SaturatedFat 1.2, Cholesterol 17.4, Sodium 479.2, Carbohydrate 11.2, Fiber 0.9, Sugar 3.7, Protein 8.2
More about "hot and sour soup in pressure cooker recipe 435 food"
PRESSURE COOKER HOT AND SOUR TOFU SOUP | RICARDO
From ricardocuisine.com
5/5 (11)Total Time 55 minsCategory Main Dishes
EASY HOT AND SOUR SOUP INSTANT POT RECIPE
From simplyvegetarian777.com
INSTANT POT HOT AND SOUR SOUP - JAYS SWEET N SOUR LIFE
From jayssweetnsourlife.com
PRESSURE COOKER HOT AND SOUR TOFU SOUP - RECIPES LIST
From recipes-list.com
HOT AND SOUR SOUP RECIPE - FOOD.COM
From food.com
5/5 (9)Category ChickenAuthor DemandyCalories 155 per serving
PRESSURE COOKER HOT AND SOUR TOFU SOUP | RICARDO | RECIPE
From pinterest.ca
INSTANT POT VEGGIE AND QUINOA SOUP - PRESSURE COOKER RECIPE
From mytastycurry.com
HOT AND SOUR SOUP IN PRESSURE COOKER RECIPE | RECIPE | HOT AND …
From pinterest.com
INSTANT POT HOT AND SOUR SOUP - TRIED TESTED AND TRUE
From triedtestedandtrue.com
PRESSURE COOKER SOUP RECIPES | PRESSURE COOKER PROS
From pressurecookerpros.com
INSTANT POT HOT AND SOUR SOUP | RECIPE | HOT AND SOUR SOUP, …
From pinterest.com
PRESSURE COOKER SOUP RECIPES - ANK.JOHNTIM.DE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love