Hot Sour Soup For Colds Flu Recipes

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HOT SOUR SOUP



Hot Sour Soup image

Provided by Evan Kleiman

Categories     Entrée     Main Dish     Soup

Yield 2-4 people

Number Of Ingredients 17

2 tablespoons neutral oil (I used safflower)
2" piece fresh ginger
2 cloves peeled garlic
1/2" piece fresh tumeric (or 1 teaspoon powder)
1/4 - 1/2 cup mushrooms of your choice (wood ear, shitake, king, shimeji (beech))
1 quart chicken broth
4 green onions trimmed and sliced (or 1 sliced shallot)
1/4 - 1/2 cup rice vinegar (I used brown rice vinegar)
3 tablespoons soy sauce
1 teaspoon sugar
several grinds black pepper
pinch of salt
1 teaspoon sesame oil
8 ounces soft or silken tofu (cut into 1/2 inch cubes)
small handful washed baby lettuce
1 nest bean threads (prepared according to package directions)
Sriracha, sambal oelek, or Spicy Chile Crisp (to taste)

Steps:

  • Put the oil in a small saucepan. Sauté the ginger, garlic, tumeric and mushrooms in the oil until you smell the aromatics and the mushrooms and shallot if you're using soften.
  • Add the chicken broth and green onions to the pot and bring to a simmer.
  • Add the vinegar, soy sauce, sugar, salt, black pepper. sesame oil and tofu. Bring to a simmer. Add the chile product of your choice to reach a desired level of heat. Add the baby lettuce. Let simmer for a few minutes to bring the flavors together.
  • Taste for balance adding more vinegar, soy and chile to suit your taste if necessary.
  • To serve, add the cooked bean threads to either individual bowls or a large serving bowl. Pour the hot soup over. Serve.

HOT & SOUR SOUP (FOR COLDS & FLU)



Hot & Sour Soup (For Colds & Flu) image

This is Rosemary Stanton's recipe for this style of soup. I have been using this for years and, like her, swear by it. I love mine strong on garlic & chilli so adjust if necessary. Australian measurements used.

Provided by auntchelle

Categories     Clear Soup

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 teaspoons sesame oil
2 chilies, chopped
1 tablespoon chopped fresh ginger
1 tablespoon finely sliced lemongrass
2 garlic cloves, crushed
1 liter chicken stock
2 fresh lime leaves, shredded finely
300 g chicken breasts, cut into strips (or prepared green prawns)
200 g Baby Spinach (or use your favourite green vegetable)
1 red capsicum, seeded and sliced finely
2 tablespoons lime juice (or lemon)
1 teaspoon fish sauce
250 g silken tofu, cut into cubes (optional)

Steps:

  • Heat sesame oil and cook chilli, ginger and lemon grass for a couple of minutes over a gentle heat.
  • Add garlic, stock and lime leaves and bring to the boil.
  • Add chicken breast (or prawns), spinach and capsicum and cook for 2-3 minutes more.
  • To serve: Stir in lime juice, fish sauce and tofu (if used) and serve at once.

Nutrition Facts : Calories 551, Fat 25.2, SaturatedFat 6.4, Cholesterol 111.2, Sodium 1135.9, Carbohydrate 32.9, Fiber 4.2, Sugar 13.7, Protein 48.9

HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

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