Hot And Sour Soup With Bean Sprouts Food

HOT AND SOUR SOUP

Hot and Sour Soup image

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

Ingredients

6 cups chicken stock
1/4 lb julienned lean pork or 1/4 lb chicken
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3/4 teaspoon ground pepper
4 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushroom
1 (15 ounce) can peeled straw mushrooms
1/2 ounce dried black fungus (soak in water for an hour before using)
1 (7 ounce) can sliced bamboo shoots
1 (7 ounce) can sliced water chestnuts
1 (15 ounce) can baby sweet corn cobs
1/2 lb soft tofu, sliced into 1/4 inch cubes
1/4 cup white vinegar
1 teaspoon sesame oil
finely chopped scallion (to garnish)

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

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 WITH BEAN SPROUTS

Hot and Sour Soup with Bean Sprouts image

Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.

Provided by ReddPanda

Categories Vegetable Soup

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

1 serrano chile pepper, seeded and minced
5 cups chicken broth
2 cloves garlic, minced
1 teaspoon minced fresh ginger
5 fresh shiitake mushrooms, stemmed and sliced
½ pound firm tofu, cut into strips
1 (8 ounce) can bamboo shoot strips, drained
1 cup bean sprouts
2 tablespoons tamari
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons mirin (Japanese sweet wine)
2 green onions, thinly sliced
1 tablespoon fresh cilantro, leaves picked from stems
1 egg, beaten

Steps:

Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 13.5 g, Cholesterol 46.5 mg, Fat 4.3 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 761.8 mg, Sugar 5.1 g

HOT AND SOUR SOUP

Hot and Sour Soup image

Make and share this Hot and Sour Soup recipe from Food.com.

Provided by Engrossed

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
2 fresh garlic cloves, minced
2 teaspoons peanut oil or 2 teaspoons cooking oil
2 (14 ounce) cans chicken broth
2 tablespoons seasoned rice vinegar
2 tablespoons reduced sodium soy sauce
1 teaspoon chili oil or 1/2 teaspoon crushed red pepper flakes
5 ounces cooked chicken breasts, shredded (1 cup)
2 cups coleslaw mix, with carrots shredded or 2 cups napa cabbage, shredded
2 tablespoons cold water
1 tablespoon cornstarch
1 teaspoon toasted sesame oil

Steps:

Cook and shred chicken. Set aside.
In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
In a small bowl or cup combine cornstarch with water. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.

Nutrition Facts : Calories 172.5, Fat 7.5, SaturatedFat 1.7, Cholesterol 29.8, Sodium 953.2, Carbohydrate 9.9, Fiber 1.6, Sugar 3, Protein 16.3

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