Hot And Sour Soup With Bean Sprouts Recipes
HOT AND SOUR SOUP WITH BEAN SPROUTS
Experience the Asian culture with this authentic blend of exotic flavors. Warms your soul and awakens your tastebuds.
Provided by ReddPanda
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Place the minced serrano and chicken broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium. Stir in the garlic and ginger, simmer for 1 minute. Stir in the shiitake mushrooms, tofu, and bamboo strips, simmer for 2 minutes to soften mushrooms.
- Stir in the bean sprouts, tamari, rice vinegar, soy sauce, and black pepper; simmer for 1 minute to soften the bean sprouts.
- Dissolve the cornstarch in the mirin, and stir into the simmering soup; cook for 30 seconds to thicken. Remove from heat and pour in beaten egg while stirring slowly. Ladle soup into bowls; garnish with green onion and cilantro leaves.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 13.5 g, Cholesterol 46.5 mg, Fat 4.3 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 761.8 mg, Sugar 5.1 g
CHICKEN NOODLE SOUP III
In Asia, there are different kinds of 'noodle soup'. Noodle soup is more a noodle dish rather than a soup dish. This one is a great comfort food on a cold day. Light and healthy as well. Quantities are arbitrary. Adjust to own taste. Very important to add the shallots as they give the fragrance and flavor. Instead of egg noodles, sometimes I use macaroni. You can also use soy sauce instead of the salt. If you are adventurous, eat with chopped hot chile pepper or add some cayenne pepper to make the soup spicy.
Provided by Angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
- Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
- Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
- In a large saucepan over medium heat, bring chicken broth to a simmer.
- Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 35.7 g, Cholesterol 72.8 mg, Fat 15.9 g, Fiber 2 g, Protein 25.3 g, SaturatedFat 3.2 g, Sodium 60.9 mg, Sugar 4.1 g
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