HOT AND SOUR TOFU SOUP
A tofu version of hot and sour chicken soup that tastes like the restaurant soup.
Provided by Dawn RD
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 3
Number Of Ingredients 13
Steps:
- Stir vinegar and cornstarch together in a bowl.
- Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
- Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 66.9 g, Cholesterol 68.1 mg, Fat 4.1 g, Fiber 9.5 g, Protein 13 g, SaturatedFat 0.9 g, Sodium 1402.4 mg, Sugar 3.8 g
HOT AND SOUR SHRIMP SOUP
Garnish with fresh basil, if desired. Try using straw mushrooms in place of regular mushrooms. Break the noodles in half before cooking.
Provided by Kathleen Burton
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 23.7 g, Cholesterol 131.1 mg, Fat 4.3 g, Fiber 1.6 g, Protein 16.2 g, SaturatedFat 0.7 g, Sodium 996.4 mg, Sugar 9.1 g
HOT AND SOUR SOUP WITH SHRIMP
Fresh lemon juice lends the soup a tangy, sour flavor. Add more juice, if you like. From Cooking Light.
Provided by CaliforniaJan
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, vinegar, pepper, shrimp, and tofu to pan; bring to a boil.
- Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil, pepper and onions.
Nutrition Facts : Calories 96.9, Fat 1.1, SaturatedFat 0.1, Cholesterol 107.4, Sodium 633.4, Carbohydrate 7.6, Fiber 1.7, Sugar 2.3, Protein 14.6
HOT AND SOUR SOUP
An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
- Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.
TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER
Provided by Ming Tsai
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
- Preheat a fryer to 400 degrees F.
- In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.
HOT AND SOUR SHRIMP SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 soup servings or 4 main-cour
Number Of Ingredients 10
Steps:
- Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
- Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
- Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
- Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
- Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
- Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
- Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.
TOFU HOT-AND-SOUR SOUP
Red pepper sauce and rice vinegar accent this tofu and vegetable soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
- Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.
Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg
HOT AND SOUR TOFU SOUP
Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes.
Provided by Hadice
Categories Soy/Tofu
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
- Add water, vegetable stock, and soy sauce.
- Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
- Blend cornstarch with 3 tablespoons water.
- In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
- Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
- Again cover, and cook for about 5 minutes or until thick and bubbly.
- Turn off the heat.
- Adjust salt and pepper to taste, serve immediately.
Nutrition Facts : Calories 125, Fat 8.1, SaturatedFat 1.2, Sodium 266.3, Carbohydrate 8.8, Fiber 2.1, Sugar 2.2, Protein 5.9
HOT AND SOUR SOUP WITH SHRIMP
No need to order take out anymore when you can do this at home at less cost. You may need to visit an Asian market for some of the ingredients, but they keep forever.
Provided by threeovens
Categories Asian
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium high heat. Add ging3er, mushrooms, and red pepper. Cook, while stirring, for 30 seconds. Add broth, vinegar, soy sauce, fish sauce, chili paste, and sugar. Bring to a boil, then reduce heat and simmer 5 minutes.
- Dredge the shrimp in the cornstarch, then add to the broth. Simmer until the shrimp is cooked, about 4 to 5 minutes.
- Divide the soup evenly among 4 serving bowls. Garnish each bowl with green onions.
Nutrition Facts : Calories 271.3, Fat 7.6, SaturatedFat 1.5, Cholesterol 172.8, Sodium 2167, Carbohydrate 16.8, Fiber 1.7, Sugar 4.8, Protein 32.5
HOT AND SPICY TOFU SOUP
Make and share this Hot and Spicy Tofu Soup recipe from Food.com.
Provided by ajbard
Categories Vegetable
Time 40m
Yield 4-6 portions, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Press the water out of the tofu.
- Wrap the tofu in plastic wrap, and put the tofu in the freezer overnight.
- Remove the tofu from the refrigerator and let thaw in hot water.
- Cut tofu into small 1/2-inch square cubes.
- In a large soup pot, heat up the oil; add tofu and stir around until tofu is brown on the edges (10 minutes). Add onion, garlic and 1/2 cup of stock. Stir until vegetables are soft - about 10 minutes).
- Add remaining ingredients and simmer on low for 30 minutes.
- Add cooked noodles prior to serving.
Nutrition Facts : Calories 160.6, Fat 10.1, SaturatedFat 1.6, Sodium 1020.1, Carbohydrate 11.1, Fiber 2.8, Sugar 3.8, Protein 9.7
HOT AND SOUR SHRIMP
Chinese hot and sour shrimp cooks quickly so need to have all ingredients ready before heating up the wok. Marinating time in not included in prep time (8-24 hours). Recipe source: Bon Appetit (January 1983)
Provided by ellie_
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To make marinade: Combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg white and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute).
- Transfer to medium bowl or mariniating dish.
- Add shrimp and toss.
- Cover and chill overnight or at least 8 hours.
- Cook snow peas in boiling water 5 seconds.
- Drain and rinse.
- Add snow peas to carrots and set aside.
- In a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside.
- Combine sauce ingredients (chicken broth- soy sauce) and set aside.
- In a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.
- Add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked.
- Drain.
- Heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil.
- Reduce heat to medium high.
- Heat until garlic foams when dropped in pan.
- Add black bean/ginger mixture to wok and stir for 10-15 seconds.
- Add carrots to wok, cooking for 15 seconds before adding snow peas.
- Toss gently and cook another 10 seconds.
- Add sauce to wok.
- Bring mixture to a simmer, stirring well.
- Cover wok and simmer 20 seconds.
- Add shrimp to wok, swirling and stirring to combine with other ingredients.
- Reduce heat to low.
- Add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened.
Nutrition Facts : Calories 402.9, Fat 19.3, SaturatedFat 3.3, Cholesterol 172.8, Sodium 1062.8, Carbohydrate 19.8, Fiber 2.5, Sugar 8.7, Protein 26.8
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