Hot And Sour Asian Vegetable Soup Recipes

CHINESE SPICY HOT AND SOUR SOUP

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.

HOT AND SOUR VEGETABLE SOUP

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.

HOT-AND-SOUR ASIAN VEGETABLE SOUP

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