Hot And Sour Soup With Ginger Food

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

THE BEST HOT & SOUR SOUP

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.

HOT & SOUR SOUP WITH GINGER

Steps:

• Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
• Remove mushrooms from the broth and squeeze over the bowl with the broth.
• Discard mushroom stems: thinly slice caps.
• Combine vinegar & cornstarch, stir to blend,.
• Heat oil in a large saucepan, add ginger, saute 30 seconds.
• Pour in the reserved broth.
• Bring to boil.
• Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
• Simmer 5 minutes.
• Add cornstarch mixture, stir until slightly thickened apprx 1 minute.

HOT AND SOUR SOUP WITH GINGER

Steps:

• Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
• Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

SPICY HOT AND SOUR SOUP WITH PORK

Steps:

• Heat the oil in a large pot over medium-high flame.
• Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
• Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
• Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
• Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
• Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
• If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
• Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
• Add scallions and enjoy!

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:

• In a large pot, combine broth, soy sauce, pepper, and water.
• Bring to a boil over medium heat.
• Add mushrooms. Reduce heat and simmer for 10 minutes or until tender.
• Meanwhile, whisk together vinegar and cornstarch in a small bowl.
• Add vinegar mixture to the pot and simmer, stirring, for about one minute or until thickened.
• Add egg through a slotted spoon while stirring.
• Stir in tofu.
• Remove from heat, cover, and let stand for 1 minute.
• Press ginger through a small sieve to release juice into the soup. Discard solids.
• Sprinkle with scallions and serve.

HOT & SOUR SOUP

Steps:

• Cook chicken strips until they have an internal temperature of 170 degrees F (using a meat thermometer to test). Set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
• Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this). Remove any seeds from melted paste, since they're inedible.
• If using pickled radish, chop as finely as you can make it, since they're hard to chew.
• Bring stock to boil. Add tamarind/stock mixture, soy sauce, chinkiang vinegar, pepper, bamboo shoots, mushrooms, radish, and chestnuts; SAVE LIQUID FROM BAMBOO SHOOTS & CHESTNUTS. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness).
• Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
• Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
• Remove from heat. Add rice vinegar and tofu and blend thoroughly.
• Serve with crispy fried won tons if desired.

HOT AND SOUR SOUP

Steps:

• Bring 1 qt. water and bouillon to boil in large saucepan, stirring occasionally. Add mushrooms, chicken, soy sauce, chili sauce, ginger and hot pepper sauce; mix well. Simmer on medium-low heat 5 min. Add bamboo shoots, tofu, vinegar and white pepper; stir. Simmer 5 min., stirring occasionally.
• Add remaining water to cornstarch; mix well. Add to soup; bring to boil on medium heat. Simmer on medium-low heat 5 min. or until thickened, stirring occasionally.
• Add egg gradually, stirring constantly. Remove from heat. Let stand 30 sec., stirring occasionally. Stir in onions and oil.