Chinese Spicy Hot And Sour Soup Recipes

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CHINESE HOT AND SOUR SOUP



Chinese Hot and Sour Soup image

Make and share this Chinese Hot and Sour Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     Chinese

Time 42m

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 14

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce (to taste)

Steps:

  • In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
  • In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  • Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

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

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

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

CHINESE HOT-AND-SOUR SOUP



Chinese Hot-and-Sour Soup image

Provided by Bruce Cost

Categories     Soup/Stew     Mushroom     Pork     Appetizer     Tofu     Winter     Gourmet     Sugar Conscious     Dairy Free     Tree Nut Free

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 21

5 ounces boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into 1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained, then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves
*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam Man Food Products Inc. (212-571-0330).

Steps:

  • Toss pork with dark soy sauce in a bowl until pork is well coated.
  • Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
  • Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
  • Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
  • Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
  • Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
  • Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
  • Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

HOT AND SOUR SOUP



Hot and sour soup image

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

100 g pork loin
1 teaspoon light soy sauce
1/2 teaspoon vegetable oil
1/4 teaspoon corn starch
1 tablespoon bamboo shoot
2 Chinese dried mushrooms, , medium size (or 1 large size)
1 piece wood ear fungus, , about 10 g of dry weight
30 g carrots, cut into fine julienne
3 slices ginger
150 grams tofu, , medium firm
600 ml water, , or use chicken stock
1 teaspoon dark soy sauce
1 1/2 tablespoon chili bean sauce
2 teaspoons salt
1/2 teaspoon sugar
2 1/2 tablespoons corn starch
1 tablespoon water
1 egg, , beaten
1 1/2 tablespoon Chinese vinegar
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
Chopped coriander to garnish

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

MADAME WONG'S HOT AND SOUR SOUP



Madame Wong's Hot and Sour Soup image

I love Madame Wong's Long-Life Chinese Cookbook and this is another one of her great recipes. The work is all in the beginning...getting the ingredients sliced and diced, but it's all worth the effort. I think you'll like this soup. Serve it on a cold, winter night, early or late, your family will love you.

Provided by Hey Jude

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

4 dried black mushrooms
1/4 cup dried black fungus
boiling water
1/2 cup lean pork, cut into a fine julienne
1/2 cup bamboo shoot
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon oil
6 cups chicken stock
2 tablespoons light soy sauce
1/2 teaspoon pepper, white pepper is best
3 tablespoons vinegar
2 tablespoons cornstarch, dissolved in
1/4 cup water
1 container firm tofu, cut into thin strips
2 eggs, beaten
1 tablespoon sesame seed oil
2 scallions, cut into 1 inch lengths (green onions)

Steps:

  • Put mushrooms and fungus into separate bowls.
  • Cover each with boiling water.
  • Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it).
  • Remove stems from mushrooms.
  • Remove woody parts from fungus.
  • Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
  • Mix pork with salt and cornstarch in a bowl.
  • Heat wok and add a dash of oil, stir-fry pork until color changes.
  • Bring chicken stock to a boil in a large pot.
  • Add mushrooms, fungus, pork and bamboo shoots.
  • Stir constantly.
  • Add soy sauce, pepper, and vinegar.
  • Thicken with dissolved cornstarch, stirring constantly over moderate heat.
  • Add bean curd, bring to a boil.
  • Turn off heat.
  • Add beaten eggs.
  • Stir quickly 30 seconds.
  • Add sesame oil.
  • Garnish with scallions and serve hot.
  • Note: add more vinegar and pepper if a spicier taste is desired.
  • Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch.
  • Bring to room temperature and complete.

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