Hot And Sour Asian Vegetable Soup Recipes

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

Ingredients

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

HOT AND SOUR VEGETABLE SOUP

Hot and Sour Vegetable Soup image

Make this vegetarian by using vegetable broth instead of chicken broth. This recipes comes from a new cookbook, "Simple Asian Meals" by Nina Simonds, via Bon Appetit.

Provided by threeovens

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 small napa cabbage (1 1/2 lbs)
2 large leeks, white and light green parts only sliced lengthwise and rinsed well
1 1/2 tablespoons olive oil
2 1/2 tablespoons fresh ginger, peeled and minced
6 -8 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1/4 cup rice wine or 1/4 cup sake
14 ounces firm tofu, halved crosswise and cut into 1/4 inch slices
8 cups chicken broth or 8 cups vegetable broth
2 1/2 tablespoons cornstarch
1/4 cup water
4 1/2 tablespoons black vinegar or 4 1/2 tablespoons Worcestershire sauce, more to taste
3 tablespoons soy sauce (to taste)
1 teaspoon toasted sesame oil
1 teaspoon kosher salt (to taste)
3/4 teaspoon fresh ground black pepper
1 large egg, lightly beaten

Steps:

Cut the stem from the cabbage and discard; cut the remaining cabbage into 1 1/2 inch sections and place in a bowl near the stove.
Thinly slice the leeks, lengthwise; prepare the remaining ingredients and place them near the stove.
Heat oil in a large pot over medium high heat; add leeks and ginger and stir fry until fragrant, about 15 seconds.
Add the tougher, outer sections of the cabbage and the mushrooms, and toss lightly while cooking, 1 to 2 minutes.
Add rice wine, partially cover pot, and reduce heat to medium; cook until the wine nearly evaporates, about 5 minutes.
Add remainder of cabbage, tofu, and broth; bring to a boil.
Lower heat a bit and simmer 15 minutes.
Mix the cornstarch with the water, then slowly add to pot while stirring; cook over medium high heat until broth has thickened somewhat to the consistency of heavy cream.
Stir in black vinegar, soy sauce, sesame oil, salt, and pepper; taste and adjust seasoning.
Turn off heat and slowly add the egg, stirring slightly.

Nutrition Facts : Calories 214.5, Fat 9.7, SaturatedFat 2, Cholesterol 31, Sodium 1817, Carbohydrate 15.3, Fiber 1.9, Sugar 3.8, Protein 15

HOT-AND-SOUR ASIAN VEGETABLE SOUP

Hot-and-Sour Asian Vegetable Soup image

Don't be intimidated by the long list of ingredients here. It's an easy soup to make, doesn't take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

Yield 6 servings

Number Of Ingredients 17

Ingredients

6 dried shiitake mushrooms
1 tablespoon light olive or peanut oil
1 teaspoon dark sesame oil
1 medium onion, quartered and sliced
2 or 3 stalks bok choy or 2 large celery stalks, sliced diagonally
One 14- to 16-ounce can salt-free diced tomatoes, undrained
1 cup fresh white mushrooms, coarsely chopped
4 cups water
1/2 teaspoon black pepper or lemon pepper
1 cup snow peas, cut into 1-inch pieces
One 15-ounce can baby corn, undrained
3 to 5 tablespoons rice vinegar, to taste
Chili oil, cayenne pepper, or Asian hot sauce, to taste
2 tablespoons reduced-sodium soy sauce
8 ounces extra-firm tofu, cut into 1/2-inch dice
2 scallions, white and green parts, minced
2 tablespoons cornstarch

Steps:

Place the dried mushrooms in a bowl to soak with about 1 cup boiling water and set aside until needed.
Heat both oils in a soup pot. Add the onion and sauté over low heat until golden. Add the bok choy, tomatoes, white mushrooms, water, and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the bok choy is tender-crisp, about 5 minutes.
Meanwhile, trim and discard the tough stems of the soaked mushrooms, reserving the broth. Slice the caps. Add them with their broth to the soup.
Add the remaining ingredients except the cornstarch. Taste frequently as you add the vinegar and hot seasoning. Simmer over very low heat for 5 minutes longer.
Dissolve the cornstarch in 1/4 cup water. Slowly drizzle into the soup while stirring. Simmer over very low heat for another 2 to 3 minutes. Remove from the heat and serve at once.
Per serving:
Calories: 134
Total fat: 6g
Protein: 6g
Fiber: 5g
Carbohydrate: 18g
Cholesterol: 0mg
Sodium: 380mg

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