HOT AND SOUR WONTON SOUP
Spice up your typical bland wonton soup recipe and try this flavorful version.
Provided by Tsquare
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
- Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
- Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
- Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 35.3 g, Cholesterol 71.5 mg, Fat 11.4 g, Fiber 2.2 g, Protein 19 g, SaturatedFat 3.5 g, Sodium 2021.1 mg, Sugar 3.6 g
MADAME WONG'S HOT AND SOUR SOUP
I love Madame Wong's Long-Life Chinese Cookbook and this is another one of her great recipes. The work is all in the beginning...getting the ingredients sliced and diced, but it's all worth the effort. I think you'll like this soup. Serve it on a cold, winter night, early or late, your family will love you.
Provided by Hey Jude
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put mushrooms and fungus into separate bowls.
- Cover each with boiling water.
- Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it).
- Remove stems from mushrooms.
- Remove woody parts from fungus.
- Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
- Mix pork with salt and cornstarch in a bowl.
- Heat wok and add a dash of oil, stir-fry pork until color changes.
- Bring chicken stock to a boil in a large pot.
- Add mushrooms, fungus, pork and bamboo shoots.
- Stir constantly.
- Add soy sauce, pepper, and vinegar.
- Thicken with dissolved cornstarch, stirring constantly over moderate heat.
- Add bean curd, bring to a boil.
- Turn off heat.
- Add beaten eggs.
- Stir quickly 30 seconds.
- Add sesame oil.
- Garnish with scallions and serve hot.
- Note: add more vinegar and pepper if a spicier taste is desired.
- Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch.
- Bring to room temperature and complete.
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
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