Hot And Sour Zucchini Soup Maradj Kar A Hamiz Recipes
SWEET-SOUR ZUCCHINI SALAD
"This make-ahead mixture can be served as a condiment or a salad," shares Jan Koppri, Mancos, Colorado. The flavorful marinade is also nice with cucumbers.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine vinegar and onion. Add the zucchini, celery and peppers. , In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over vegetables and stir gently. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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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