Simmering Hot And Sour Soup Recipes

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HOT AND SOUR SOUP



Hot and Sour Soup image

Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.

Provided by Nagi

Categories     Mains     Soup     Starter

Time 40m

Number Of Ingredients 19

220 g / 7oz chicken breast
12 dried shiitake mushrooms ((or 150g/5oz fresh) (Note 1))
1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1))
1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2))
2 tsp dark soy sauce ((Note 3))
1 tbsp light soy sauce ((Note 3))
1 tsp ginger (, finely grated)
1/2 tsp white pepper ((sub black))
6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium)
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar ((adjust to taste))
125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4))
1/4 cup bamboo shoots (, thinly sliced (Note 5))
2 eggs (, whisked)
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion (, finely sliced)

Steps:

  • Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

CLASSIC HOT AND SOUR SOUP



Classic Hot and Sour Soup image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield about 2 1/2 quarts soup; 8 servings

Number Of Ingredients 14

2 ounces dried shiitake mushrooms
10 cups chicken stock or low-sodium chicken broth
2 tablespoons vegetable oil
1/3 cup chopped fresh ginger
2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1/4 pound very thinly sliced and julienned pork loin or tenderloin
6 to 8 ounces tofu, cubed or crumbled
1/4 cup lime juice
3 tablespoons cornstarch
3 tablespoons mushroom flavored soy sauce
1 teaspoon sesame oil
Hot chile oil, for drizzling
2 tablespoons thinly sliced scallions

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.

SIMMERING HOT AND SOUR SOUP



Simmering Hot and Sour Soup image

Make and share this Simmering Hot and Sour Soup recipe from Food.com.

Provided by Virginia Cherry Blo

Categories     Japanese

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans chicken broth
1 cup chicken, chopped (or pork)
4 ounces fresh shiitake mushroom caps, sliced
1/2 cup bamboo shoot, sliced and cut into strips
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 teaspoons chinese chili-garlic sauce
4 ounces firm tofu, well drained and cut into 1/2 inch pieces
2 teaspoons dark sesame oil
2 tablespoons cornstarch
2 tablespoons cold water
chopped cilantro (to garnish)

Steps:

  • Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours.
  • Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened.
  • Serve hot; garnish with cilantro.

Nutrition Facts : Calories 116.7, Fat 4.8, SaturatedFat 0.9, Sodium 1185.3, Carbohydrate 10.5, Fiber 1.4, Sugar 2.6, Protein 8.7

HOT AND SOUR SOUP



Hot and Sour Soup image

Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network Ñ mushrooms, ginger and chile paste add flavor and heat.

Provided by Tyler Florence

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 23

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

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

CHINESE HOT-AND-SOUR SOUP



Chinese Hot-and-Sour Soup image

This classic spicy Chinese soup relies on ginger and cayenne for its bite.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 17

8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 ten-ounce whole boneless and skinless chicken breast
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 small onion, cut lengthwise into 1/4-inch-thick slices
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2 carrots, peeled and cut into matchsticks
1 1/2 teaspoons grated ginger
1 teaspoon freshly ground black pepper
Pinch cayenne, pepper
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
6 tablespoons rice-wine vinegar
1 large whole egg, plus 1 large egg white, beaten
3 large scallions, trimmed and cut crosswise into 1/4-inch-thick slices
6 ounces firm or extra-firm tofu, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 206 g, Cholesterol 65 g, Fat 5 g, Fiber 2 g, Protein 22 g, Sodium 500 g

HOT AND SOUR SOUP



Hot and Sour Soup image

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

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

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.

HOT AND SOUR SOUP



Hot and Sour Soup image

After trying many recipes, this one comes the closest to the soup served at my favorite Chinese restaurant. Be sure and have all ingredients cut, measured, etc. before you start, because it goes together fairly quickly once you get going.

Provided by KathyShu

Categories     Beans

Time 50m

Yield 5 serving(s)

Number Of Ingredients 19

1/2 ounce dried wood ear mushrooms
1 cup hot water
1 tablespoon vegetable oil
4 ounces lean pork, julienned
1 bunch green onion, chopped, white part only
salt
fresh ground black pepper
4 ounces straw mushrooms (fresh should be washed or trimmed or sliced)
1 (4 ounce) can sliced mushrooms
2 ounces bamboo shoots, cut into matchstick pieces
4 ounces bean curd, cut into strips or small pieces
4 cups chicken stock
2 teaspoons cornstarch
1/4 cup water
1/4 cup soy sauce (or more to taste)
1/4 cup rice vinegar (or more to taste)
1 egg, beaten
chopped green onion top, from above bunch
Tabasco sauce

Steps:

  • Soak wood ear mushrooms in hot water for 30 minutes.
  • Drain and julienne the mushrooms after removing tough center/core of each mushroom.
  • In a wok, over medium heat, add oil.
  • Season pork with salt and pepper.
  • When the oil is hot, add the pork and chopped white onions and stir fry for 2 minutes.
  • Add all mushrooms, bamboo shoots and bean curd.
  • Season with salt and pepper.
  • Sauté for 2 minutes.
  • Add the stock and bring to a boil.
  • Reduce to a simmer and cook for 5 minutes.
  • Dissolve the cornstarch in water.
  • Stir the cornstarch mixture into simmering liquid.
  • Bring back to a boil and cook for 2 to 3 minutes.
  • Reduce the heat to a simmer and add the soy sauce and rice vinegar.
  • In a wide circle, stir in the beaten eggs.
  • Stir gently until the eggs are cooked.
  • Season the soup with Tabasco sauce to desired hotness.
  • Reseason soup with salt and pepper to taste.
  • Serve in bowls, topping with green onion tops and crispy noodles (fried strips of wonton wrappers) if desired.
  • Notes------------.
  • The Tabasco provides the hot, adjust quantity added according to taste.
  • More can be added at the table to allow for additional heat as desired!
  • The rice vinegar provides the sour;, so add more as needed until desired tartness is achieved.
  • The more soy added, the darker the overall color of the broth, but as it is high in sodium, add more in small quantities and taste accordingly, until desired flavor results.
  • White pepper can be substituted for the black pepper.
  • Although the fresh ground black pepper more strongly flavors the soup overall than the white pepper does.
  • Can be made vegetarian by eliminating the pork strips.

HOT AND SOUR SOUP



Hot and Sour Soup image

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 6 cups soup

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 tablespoons cornstarch
5 cups chicken broth
4 tablespoons soy sauce
1 teaspoon ground white pepper
3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks
7 ounces soft tofu, cut into 1/2-inch cubes
3 scallions, thinly sliced
3 tablespoons white vinegar
1 egg, lightly beaten

Steps:

  • In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
  • In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.

HOT AND SOUR SOUP



Hot and Sour Soup image

This hot and sour soup is better than the restaurants near me. It is so tasty and you can adjust the vinegar and Sriracha to your taste to make it as hot and spicy as you like. It also stores well in the refrigerator for up to 3 days and it freezes well too!

Provided by Michelle M.

Categories     Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 garlic clove, minced
1 tablespoon fresh ginger, minced
4 scallions, white and green parts chopped
8 ounces ground pork
4 cups chicken stock
1 lb firm tofu, cut into cubes
5 baby portabella mushrooms, sliced
1 teaspoon sugar
3/4 cup rice vinegar (to taste)
2 tablespoons low sodium soy sauce
1 teaspoon fresh ground black pepper
1 tablespoon sesame oil
3 tablespoons sriracha sauce (to taste)
2 large eggs
sesame oil, scallions, and black pepper for garnish

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.

Nutrition Facts : Calories 472.6, Fat 32.2, SaturatedFat 8.1, Cholesterol 141.1, Sodium 698.8, Carbohydrate 18.5, Fiber 2.2, Sugar 8.9, Protein 29.4

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From spicesinc.com


HOT AND SOUR SOUP | ALLRECIPES.COOKING
2019-02-12 The instruction how to make Hot and sour soup. Soak the shiitakes in warm water for 30 minutes. Drain, then remove and discard stems and thinly slice the caps. Bring the stock to a simmer over medium heat in a large saucepan. Add the pork, mushrooms, ginger, bamboo shoots and 1/2 teaspoon salt and simmer for 2 minutes, skimming.
From allrecipes.cooking


CLASSIC HOT AND SOUR SOUP | EMERILS.COM
Add the chicken or 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, until thickened. Add the soy sauce and sesame oil and adjust the seasoning to taste.
From emerils.com


SIMMERING HOT AND SOUR SOUP - BIGOVEN.COM
Easy and tasty soup. Add your review, photo or comments for Simmering Hot and Sour Soup. Asian Soups, Stews and Chili Slow Cooker Soups Add your review, photo or comments for Simmering Hot and Sour Soup.
From bigoven.com


HOT AND SOUR SOUP - A CLEAN PLATE
Instructions. In a large saucepan over medium heat, combine the broth, vinegar, mirin, honey, no-tomato sauce, aminos, ginger, salt, pepper, and garlic and simmer for 5 minutes. Stir in the mushrooms and bamboo shoots and simmer another 5 minutes. Meanwhile, stir together the arrowroot and cold water. Add to the soup along with the lime juice ...
From acleanplate.com


BEST CHINESE HOT AND SOUR SOUP RECIPES - FOOD NETWORK
2009-10-16 Directions. Step 1. In small bowl, cover mushrooms with 1 cup (250 mL) warm water; let stand for. 20 minutes or until softened. Drain, reserving liquid. Discard stems and finely slice caps; set aside. Step 2. In large bowl of warm water, soak noodles for 5 minutes; drain, and place in pile on cutting board. Cut pile in half; set aside.
From foodnetwork.ca


HOT AND SOUR SOUP RECIPE - SWEET PEA'S KITCHEN
Second Step: Combine together 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in a medium bowl using a whisk. Place the pork in the bowl and set aside for at least 10 minutes. Third Step: Mix together 3 tablespoons cornstarch with 3 tablespoons water in a small bowl and set aside, leaving spoon in the bowl.
From sweetpeaskitchen.com


RECIPE OF QUICK HOT AND SOUR SOUP - SHARENEWSARCHIVE.COM
2022-05-12 The Szechuan hot and sour soup recipe call for Chinese dry shiitake mushroom. Soak the mushrooms in water until it is fully hydrated and become very soft and easy to cut. The time required varies from an hour to two or three hours, as it …
From sharenewsarchive.com


HOT AND SOUR SOUP RECIPE : 11+ QUICK RECIPE VIDEOS - LUCY ...
2022-03-19 Jan 09, 2017 · hot and sour soup ingredients: Simmer for five minutes until soup is thickened. Mix well and add to the soup after it has cooked for 20 minutes. 2 tablespoons corn starch + 3 tablespoons water Jul 22, 2021 · thicker hot and sour soup: Add green onions and sesame oil to soup. Either chicken or veggie stock (or broth) will do. They set up shop in a …
From lucyschinesespringfieldmo.foodtaobao.com


SPRING HOT-AND-SOUR SOUP RECIPE | BON APPéTIT
2020-04-06 Cook garlic and ginger, stirring often, until softened and very fragrant, about 3 minutes. Add 3 cups water. Combine miso and 2 Tbsp. water in a small bowl and stir to dissolve miso. Whisk into ...
From bonappetit.com


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