Lowcarbchinesehotsoursoup Recipes

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

LOW CARB CHINESE HOT & SOUR SOUP

Steps:

• Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
• Bring to boil and simmer for 10 minutes.
• Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
• Simmer 10 minutes.

AUTHENTIC CHINESE HOT AND SOUR SOUP

Steps:

• Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
• While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
• While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
• Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
• Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
• Add the sesame oil and green onions.

CHINESE RESTAURANT-STYLE HOT AND SOUR SOUP RECIPE

Steps:

• In a large sauce pan, combine chicken broth, chicken, bean curd, mushrooms and bamboo shoots.
• In a small bowl, combine salt, sugar, soy sauce, rice vinegar, red wine vinegar, lemon juice, fish sauce, water, corn starch, peppercorns and sesame oil. Mix well.
• Place sauce pan over medium high heat and bring to a boil.
• When the base comes to a boil, add seasonings. Continue to boil for 2 - 5 minutes as soup thickens slightly.
• Add beaten egg slowly, stirring to create ribbons.
• Remove from heat.
• Spoon into serving bowls. Garnish with minced green onions.
• Serve hot.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.