CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
CHINESE HOT AND SOUR PORK SOUP RECIPE - (4.3/5)
Provided by á-25087
Number Of Ingredients 16
Steps:
- 1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.
CHINESE HOT-AND-SOUR SOUP
Provided by Bruce Cost
Categories Soup/Stew Mushroom Pork Appetizer Tofu Winter Gourmet Sugar Conscious Dairy Free Tree Nut Free
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 21
Steps:
- Toss pork with dark soy sauce in a bowl until pork is well coated.
- Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
- Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
- Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
- Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
- Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
- Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
CHINESE HOT AND SOUR PORK SOUP
Make and share this Chinese Hot and Sour Pork Soup recipe from Food.com.
Provided by Nancy Van Ess
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring stock to a simmer.
- Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
- Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
- Simmer 5 minute.
- Mix cornstarch with 2 tablespoons water and add.
- Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
- NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.
Nutrition Facts : Calories 368.7, Fat 13, SaturatedFat 2.9, Cholesterol 31.1, Sodium 1459.3, Carbohydrate 32.1, Fiber 3, Sugar 10.5, Protein 31.6
MANDARIN HOT AND SOUR PORK SOUP
Make and share this Mandarin Hot and Sour Pork Soup recipe from Food.com.
Provided by Liara
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring soup stock to a boil, add.
- shredded pork, black mushrooms and wood ears.
- Cook 2-3 minutes.
- Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes.
- Thicken with cornstarch and turn off heat.
- Slowly pour in beaten eggs in a thin stream while stirring.
- Serve immediately.
- Garnish with green onion.
- If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
- Otherwise the egg will be overcooked and spoil the appearance.
- Soup should be quite hot and sour.
- Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
SPICY HOT AND SOUR SOUP WITH PORK
Hot and Sour soup is one of my favorite foods. I grew up in the NYC metro area so it was always easy to get delicious soup anytime. Unfortunately I'm currently living in a part of the country where that is not the case! I'm taking it on myself to come up with recipes that are satisfying when I'm homesick. This is a combination of several recipes I tried, but mainly Tyler Florence's. The pork is easier to cut if you put it in the freezer for ten minutes first.
Provided by Bakabeth
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large pot over medium-high flame.
- Add the smashed garlic, ginger paste, chili paste, shiitake and oyster mushrooms, and bamboo shoots. Cook 1-2 minutes, stirring constantly.
- Mix the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the pot. Cook 2-3 minutes to let flavors blend.
- Pour in the chicken broth, bring the soup to a boil, and simmer for 10 minutes.
- Meanwhile, dust pork with cornstarch. You will probably need about 2-3 tbsp, depending on how much pork you have. Season with a few shakes of white pepper and mix thoroughly.
- Heat a pan with 1 tbsp oil and fry pork until mostly cooked through. It will finish cooking in the soup but you want the outside a little brown. Add to soup.
- If you haven't already, dissolve the 3 tbsp cornstarch in the 1/4 cup water and stir until smooth. Pour into the soup and continue to simmer 5 more minutes, until soup thickens. If using tofu, add at this step.
- Remove the soup from the heat and stir in 1 direction until the soup is spinning on its own. Then, slowly pour in eggs in a steady stream using a fork to stir if necessary to break up pieces. (The egg should be cooked almost immediately.).
- Add scallions and enjoy!
Nutrition Facts : Calories 257.7, Fat 13.7, SaturatedFat 3.3, Cholesterol 101.1, Sodium 1868.7, Carbohydrate 11.3, Fiber 2.1, Sugar 2.7, Protein 22.1
CHINESE PORK SOUP
I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one.
Provided by Romi224
Categories Stocks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub five spice powder on pork and salt liberally.
- Fry the pork and ginger in a wok with a little oil till cooked through.
- Transfer pork onto a cutting board and slice into thin strips.
- Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
- Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
- Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
- Serve into individual bowls with cilantro.
Nutrition Facts : Calories 28.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 716.8, Carbohydrate 4.3, Fiber 1, Sugar 2, Protein 2
MANDARIN PORK STIR-FRY
When my husband and I were dating, he told me he liked Asian food. I got a wok and discovered the joy of dishes like this pork stir-fry. -Laurie Martignon, Niagara, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, garlic powder and ginger. Stir in orange juice until smooth. Stir in water and soy sauce; set aside. , In a large wok or skillet, stir-fry pork in oil until juices run clear; remove to a platter and keep warm. In the same skillet, stir-fry peas until tender. Return pork to skillet. Stir orange juice mixture; add to skillet. Cook and stir for 2 minutes or until thickened. Gently stir in oranges. Serve with rice.
Nutrition Facts : Calories 473 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 61g carbohydrate (14g sugars, Fiber 5g fiber), Protein 30g protein.
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
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
HOT AND SOUR SOUP
We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. -Vera Leitow, Mancelona, Michigan
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.
Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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