AUTHENTIC CHINESE HOT AND SOUR SOUP
Jam-packed with flavor, this thoroughly authentic Hot and Sour Soup rivals your very favorite restaurant version!
Provided by Kimberly Killebrew
Categories Soup
Time 30m
Number Of Ingredients 20
Steps:
- Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
- While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
- While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
- Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
- Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
- Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
- Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
- Add the sesame oil and green onions.
Nutrition Facts : Calories 148 kcal, Carbohydrate 7 g, Protein 14 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 398 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
HOT AND SOUR SOUP
Hot and sour soup 酸辣湯 is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper and the nuttiness of sesame oil.
Provided by KP Kwan
Categories Soup
Time 25m
Number Of Ingredients 22
Steps:
- (Ingredient A) Cut the pork loin into fine julienne. Marinate with the light soy sauce, vegetable oil, and cornstarch for 15 minutes.
- (Ingredients B) Soak the dry mushrooms and wood ear fungus until they are soft and fully hydrated. Cut them into fine julienne. Cut three slices of ginger and set aside. Cut the carrots into julienne. Cut the tofu into strips.
- Bring the water to a boil. Cook the meat for half a minute. Then add the remaining ingredients in (B)into the pot and boil for two minutes.
- Add ingredients (C) to the above.
- (Ingredients D) Thicken the soup with the cornstarch slurry (corn starch mix with water), Then follow by adding the beaten egg.
- Remove from heat. Add ingredients in (E). Mix well and serve.
Nutrition Facts : Calories 300 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 3 servings, Sodium 2055 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHINESE HOT & SOUR SOUP
Made this Chinese Szechuan soup a few times and it's always consistently good. Very appetising. Recipe best made just before serving.
Provided by Cook Food Mood
Categories Ham
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken broth, wine and sauces in large pan until boiling.
- Stir in blended cornstarch and water slowly.
- Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
- Add vinegar and sesame oil to pot.
- Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
- Add spring onions, shrimps and beancurds. Simmer for 1 minute.
- Scoop into soup bowls and serve hot.
Nutrition Facts : Calories 191.7, Fat 7, SaturatedFat 2.2, Cholesterol 126.6, Sodium 1233.3, Carbohydrate 10.2, Fiber 1.2, Sugar 2.5, Protein 20.9
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