Hot Sour Soup With Ginger Recipes

HOT AND SOUR SOUP

Steps:

• Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
• Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
• Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
• Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
• Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
• Yield: About 2 quarts

HOT & SOUR SOUP WITH GINGER

Steps:

• Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
• Remove mushrooms from the broth and squeeze over the bowl with the broth.
• Discard mushroom stems: thinly slice caps.
• Combine vinegar & cornstarch, stir to blend,.
• Heat oil in a large saucepan, add ginger, saute 30 seconds.
• Pour in the reserved broth.
• Bring to boil.
• Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
• Simmer 5 minutes.
• Add cornstarch mixture, stir until slightly thickened apprx 1 minute.

CLASSIC HOT AND SOUR SOUP

Steps:

• Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside.
• In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the pork and tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot chile oil, to taste, and garnished with some of the sliced scallions.

HOT AND SOUR SOUP WITH GINGER

Steps:

• Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
• Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

CHINESE HOT-AND-SOUR SOUP

Steps:

• In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.
• In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Saute, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and saute until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.
• Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.
• Slowly pour beaten eggs through a perforated spoon into soup. Cover and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. Ladle into individual bowls.

CHEF JOHN'S HOT AND SOUR SOUP

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.

HOT AND SOUR SOUP

Steps:

• Heat vegetable oil over medium-high heat in saucepan until hot.
• Add garlic, ginger, scallions and pork. Break up the pork into smaller pieces with a spoon. Cook for about 3 minutes stirring occasionally
• Add the chicken stock and bring to a simmer.
• Add the tofu, mushrooms, sugar, vinegar, soy sauce, black pepper, sesame oil and Sriracha sauce sauce. Bring soup back to a simmer over medium-high heat. Cook for about 15 - 20 minutes or until pork is cooked through and vegetables are cooked to your liking.
• Taste the soup - if you want it more sour, add more rice vinegar. If you want it hotter, add more Sriracha sauce.
• Reduce heat to medium and simmer for an additional 5 minutes.
• In a small bowl, whisk the eggs until blended.
• While the soup is at a steady simmer, slowly whisk in the eggs so they form strands.
• Bring soup back to a simmer.
• Divide the soup into 4-6 bowls, and garnish each with a little sesame oil, scallion and black pepper. Serve hot.