Hot And Sour Soup Betty Foo Hunan Restaurant Recipes

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TOFU HOT-AND-SOUR SOUP



Tofu Hot-and-Sour Soup image

Red pepper sauce and rice vinegar accent this tofu and vegetable soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

6 dried black (shiitake) mushrooms
1 medium carrot, shredded (2/3 cup)
3 medium green onions, diagonally sliced
1 cup chopped bok choy stems and leaves
6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth
1/3 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry, Progresso™ reduced-sodium chicken broth or vegetable broth
1 teaspoon finely chopped gingerroot
1 to 2 teaspoons red pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
1 package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips

Steps:

  • Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
  • Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

HUNAN HOT AND SOUR SOUP



Hunan Hot and Sour Soup image

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do.

Provided by Ms B.

Categories     Soy/Tofu

Time 21m

Yield 4 serving(s)

Number Of Ingredients 19

6 cups vegetable stock or 6 cups chicken stock
2 garlic cloves, minced
1 teaspoon gingerroot, minced
1/2 teaspoon black pepper
2 tablespoons tamari
4 shiitake mushrooms or 8 button mushrooms, stems removed, thinly sliced
1/2 lb firm tofu, sliced into 1/4 x 1 inch strips (0.5x2.5cm)
1 cup napa cabbage, shredded (300g)
1 carrot, thinly sliced
1/3 cup frozen peas (70g)
2 tablespoons rice vinegar
1 tablespoon mirin (Chinese cooking wine)
1 tablespoon cornstarch, dissolved in
3 tablespoons cold water
1 -2 egg, well-beaten (optional)
1/2 cup green onion, chopped (90g)
1/4 cup cilantro, chopped (9g)
1/2 lb cooked chicken or 1/2 lb pork, cubed
1 teaspoon hot chili paste (optional) or 1 teaspoon chili sauce (optional)

Steps:

  • Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
  • Add garlic, ginger, black pepper, and tamari.
  • Reduce heat and simmer 1 minute.
  • Add mushrooms, tofu, cabbage, carrots, peas and meat.
  • Stir and let simmer 5 minutes or until vegetables are tender.
  • Stir in vinegar, mirin and cornstarch mixture.
  • Continue cooking until soup is thickened, about 1 minute.
  • Add chile paste/sauce to taste.
  • Remove soup from heat.
  • Slowly pour in beaten egg and stir.
  • Garnish with green onions or cilantro and serve immediately.

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