SZECHUAN HOT AND SOUR SOUP
Cook the best homemade Szechuan Soup. Our healthy Szechuan Hot and Sour Soup recipe is spicy & features pork, mushrooms, ginger and tofu.
Provided by Andrew Dobson
Categories Soup
Time 30m
Number Of Ingredients 18
Steps:
- Over medium heat in a wok or large skillet add carrots, bamboo shoots, wood ear fungus, shiitake mushroom, dried lily flower and minced ginger.
- Add chicken stock, bring to boil and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, bean sauce, white sugar, and salt to taste. Continue cooking for 2-3 minutes.
- Add finely sliced tofu to the pot. Then add pork slices and gently stir until the soup beings to boil again.
- Stir the cornstarch slurry (3 T cornstarch with 3 T water) and then add to the soup. Heat until thickened.
- Keep the soup simmering so it is still bubbling before you add the beaten egg. If not, the soup will turn cloudy when the egg is added. Begin stirring in a circular motion with your soup ladle. Once you get the soup moving in a swirling motion, slowly drizzle the beaten egg into the soup.
- Add black vinegar and white ground pepper then turn off the heat and remove pot from the stove.
- Garnish Szechuan Hot and Sour Soup with chopped green onion, cilantro and drizzle of sesame oil.
Nutrition Facts : Calories 175 kcal, Carbohydrate 28.3 g, Protein 10 g, Fat 4.7 g, SaturatedFat 1.3 g, Cholesterol 51 mg, Sodium 2361 mg, Fiber 2.4 g, Sugar 8.9 g, ServingSize 1 serving
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.
CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE
There is a local Chinese place that makes the best Hot and Sour Soup. I saw a similar recipe but it lacked some of the ingredients that they have. Here it is all combined together. Like many Asian dishes it is all in the timing.
Provided by sifuz
Categories Szechuan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
- As that sits reconstitute the dried black mushrooms and black fungus.
- Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
- Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
- Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
- If you have not mixed the corn starch and water do so in a small bowl.
- Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
- Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
- Add in the 4 cups of chicken broth and bring to a boil.
- Add in the tofu.
- Add in the vinegar mixture.
- Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
- Lower the heat.
- Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
- Add in the chile and garlic paste.
Nutrition Facts : Calories 200.6, Fat 11.6, SaturatedFat 2.5, Cholesterol 105.8, Sodium 2177.6, Carbohydrate 13.1, Fiber 1.5, Sugar 4.4, Protein 11.8
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