HOT AND SOUR MUSHROOM SOUP (TOM YUM HET)
Tom Yum, one of the most famous Asian soups, is the pride of Thailand. It is made with mushrooms - shiitake and button work well. You may be able to find a decent Tom Yum soup paste at the store, if not I have one saved in my public recipes
Provided by KristinV
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
- Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
- Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
- Sprinkle the coriander and basil and remove from heat. Serve hot.
Nutrition Facts : Calories 230.5, Fat 14, SaturatedFat 1.9, Sodium 779.7, Carbohydrate 18.8, Fiber 4.4, Sugar 8.8, Protein 12.6
HOT AND SOUR MUSHROOM SOUP
Make and share this Hot and Sour Mushroom Soup recipe from Food.com.
Provided by rosered
Categories Chinese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cover the shitake mushrooms with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms. Remove and discard the stems. Cut caps into thin slices. Reserve 1/4 cup of the soaking liquid.
- Heat the vegetable and sesame oil in a saucepan over medium heat and add the ginger, shitake , enoki and button mushrooms and cook for 3 minutes while stirring. Add the bamboo shoots , stock , soy sauce , and reserved mushroom soaking liquid. Bring to a boil and simmer for 5 minutes.
- Combine cornflour with 2 tablespoons water in a small bowl. Add the black and white peppers, and black and white vinegars to the soup and cook till it simmers. Stir in the cornflour mixture and boil until mixture thickens slightly. Serve.
HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à mushrooms, ginger and chile paste add flavor and heat.
Provided by Tyler Florence
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
- Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
- Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
- Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
- Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
- Yield: About 2 quarts
CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
- Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
- Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
- Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
- Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
- Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
HOT AND SOUR SOUP
White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Makes 6 cups soup
Number Of Ingredients 10
Steps:
- In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
- In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.
VEGAN HOT AND SOUR SOUP
Vegan version of the Asian restaurant staple. This soup has been a favorite at KZSU barbeques, and will be sure to please crowds at any potlatch. Any extra peas and peppers you may have will go well in this soup. Add near the end if you want to keep their crunch.
Provided by Red West
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
- In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
- In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
- In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
- In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
- Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.
Nutrition Facts : Calories 237.8 calories, Carbohydrate 31.3 g, Fat 8.8 g, Fiber 14.8 g, Protein 12.8 g, SaturatedFat 1.2 g, Sodium 1152.2 mg, Sugar 3.4 g
CHINESE HOT-AND-SOUR SOUP
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
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.
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Servings 4-6Calories 158 per servingTotal Time 30 mins
- Stem mushrooms. Slice the oyster mushrooms in half if large, and slice shiitake and button mushrooms. Put in a pot with broth and bring to a boil, covered. Reduce heat and simmer until mushrooms are almost tender, about 5 minutes.
- Add bok choy, 1 tbsp. ginger, and the chiles and simmer 2 minutes. Remove from heat. Stir in 1 tbsp. ginger, the vinegar, Sriracha, and sesame oil. Top with green onions and cilantro.
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