Mandarin Soup Recipes

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MANDARIN SOUP



Mandarin Soup image

This is a sweet and salty soup, for low sodium leave out the soy sauce, but it will not taste the same (somewhere on here is a recipe for low sodium soy sauce). This soup reheats and freezes well.

Provided by celestial_star03

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 large fresh shiitake mushrooms
2 garlic cloves, peeled and crushed
2 skinless chicken thighs, and fat removed
6 cups water
1 leek, chopped
1 tablespoon minced fresh gingerroot or 1 teaspoon dried ginger
3 tablespoons soy sauce
5 scallions, diced
1/2 cup snow peas, destringed and cut into thirds
1/2 cup mung bean sprouts
1 tablespoon dry sherry
1/8 teaspoon fresh ground pepper
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Snap the stems off the mushrooms. Reserve the caps.
  • Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
  • Strain the stock, discard the vegetables, and set the chicken aside.
  • Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
  • Take the chicken off the bones and cube it, add it to the pot.
  • Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
  • Slice the mushroom caps and put them inches.
  • Puree the mandarin oranges and add them to the pot.
  • Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.

Nutrition Facts : Calories 148.3, Fat 1.8, SaturatedFat 0.4, Cholesterol 28.6, Sodium 803.3, Carbohydrate 21.3, Fiber 3.4, Sugar 11.7, Protein 10.7

MANDARIN HOT AND SOUR PORK SOUP



Mandarin Hot and Sour Pork Soup image

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

8 cups soup stock, 6-8 cups
1/2 square bean curd (optional)
3 dried black mushrooms, Soaked and shredded
4 wood ear mushrooms, Soaked and shredded. (optional)
1 slice ham, cooked, shredded (optional)
1 teaspoon chili oil (optional)
3/4 teaspoon salt
1/2 teaspoon sugar
2 eggs, lightly beaten
1/4 lb pork, lean
1/4 cup bamboo shoot, Shredded
2 tablespoons button mushrooms, sliced (canned)
2 stalks green onions, chopped
4 tablespoons vinegar
1/4 white pepper
1/2 teaspoon sesame oil
1 tablespoon soy sauce
3 tablespoons cornstarch, disolved in 3 teaspoons of water

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.

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