CHINESE HOT AND SOUR SOUP WITH RAMEN
Incredibly delicious Chinese Hot and Sour Soup with Ramen is the perfect comfort food that's ready in under 30 minutes! It's a hearty meal, full of veggies, tofu, mushrooms and chicken.
Provided by Richa
Categories Soups
Time 35m
Number Of Ingredients 17
Steps:
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
- While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.
Nutrition Facts : Calories 339 kcal, Sugar 7 g, Sodium 1796 mg, Fat 16 g, SaturatedFat 8 g, Carbohydrate 37 g, Fiber 7 g, Protein 15 g, Cholesterol 41 mg, ServingSize 1 serving
RAMEN HOT AND SOUR SOUP
I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)
Provided by personalchef
Categories Asian
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
- Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
- Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
- Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
- Pour into bowl and sprinkle sliced onion on top.
- ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.
Nutrition Facts : Calories 466.3, Fat 19.6, SaturatedFat 8.1, Cholesterol 211.5, Sodium 1078.5, Carbohydrate 57.6, Fiber 0.5, Sugar 0.9, Protein 14.8
HOT AND SOUR RAMEN SOUP
This Hot and Sour Ramen Soup turns a few packets of ramen noodles into a quick and easy dinner. With some pantry items and fresh vegetables, this soup is light and bright, and will leave your lips tingling!
Provided by Amy
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Bring water to boil in a large pot. Cook noodles according to package directions, about 3 minutes; drain. Set aside.
- In the same pot, warm the sesame oil over medium heat. Add in the garlic and ginger; saute until fragrant, about 20 seconds.
- Add in the chicken broth, rice wine vinegar, Sriracha, and sugar. Bring to a simmer, then remove from heat. Stir in the scallions.
- Place some noodles in individual bowls. Pour some soup over the noodles.
- Top with some chopped radishes, cucumber, carrot, parsley, and a few diced scallions. We also like to finish it off with a poached egg. Delish!
Nutrition Facts : Calories 369 kcal, Carbohydrate 46 g, Protein 12 g, Fat 16 g, SaturatedFat 5 g, Sodium 986 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 10 g, ServingSize 1 serving
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- In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
- In a large pot, cook the bacon over moderately high heat, stirring, until browned and crisp, about 5 to 7 minutes. Add the garlic, scallions and ginger and cook, stirring, for 1 minute. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Add the ramen noodles and simmer for the amount of time specified in the manufacturer's instructions.
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