Soup Peking Soup Recipes

PEKING HOT AND SOUR SOUP

Peking Hot and Sour Soup image

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

Provided by Pikake21

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
2 tablespoons cider vinegar
1 (13 1/2 ounce) can vegetable broth, with
1 1/2 cups water
1 tablespoon low sodium soy sauce
1/2 cup water
1/2 teaspoon sea salt
1/4 cup dried wood ear mushrooms (black-mushroom)
1/4 cup dried golden needles
1/4 cup tofu, cubed (about 1/2 small-cake)
1/4 teaspoon white pepper
1 tablespoon scallion, minced (for garnishing)

Steps:

Boil water and soak wood ears and golden needles separately for about 15 minutes.
Break off hard pieces from wood ears and hard stems from golden needles, if any.
Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
Wash and drain.
Mix the corn starch with 1/2 cup cold water.
Stir until smooth.
Mix vinegar and pepper.
Mix vegetable broth and water.
Add salt and soy sauce.
Bring to a boil and add wood ears and golden needles.
Boil 1 minute.
Add tofu.
As soup boils, stir in the well-stirred corn starch mixture until it thickens.
Serve in bowl with vinegar and pepper.
Garnish with scallions.
Serve hot.

Nutrition Facts : Calories 52.2, Fat 1.3, SaturatedFat 0.3, Cholesterol 1, Sodium 769, Carbohydrate 7.4, Fiber 0.3, Sugar 1.5, Protein 2.5

SOUP PEKING SOUP

Soup Peking Soup image

At ordinary Chinese home meals, there is usually a common bowl of soup on the table of which you drink with your porcelain spoon any time of the meal, especially toward the end.

Provided by Timothy H.

Categories Chinese

Time 8m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons cornstarch
2 tablespoons soy sauce
1/4 teaspoon pepper
1 scallion, minced
1/2 cup shredded carrots or 1/2 cup other vegetables
1 (4 ounce) can mushrooms
6 cups beef or 6 cups chicken bouillon
3 tablespoons vinegar
1/2 teaspoon msg
3 eggs, beaten

Steps:

In saucepan, mix cornstarch with small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally.
Gradually stir in eggs, season to taste, then serve at once.

Nutrition Facts : Calories 2375.5, Fat 244, SaturatedFat 101, Cholesterol 475.1, Sodium 657.8, Carbohydrate 7.2, Fiber 1, Sugar 1.7, Protein 34.6

PEKING DUCK NOODLE SOUP

Peking Duck Noodle Soup image

Try Chuck's Peking Duck Noodle Soup in a rich and tasty broth with the perfect amount of spice.

Provided by Chuck Hughes

Time 3h55m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons vegetable oil
Bones from 1 duck
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 inches fresh ginger, sliced
1 clove garlic, minced
1 teaspoon black peppercorns
1 teaspoon Szechuan peppercorns
2 kaffir lime leaves
Salt and pepper
2 baby bok choy, sliced
1 cup chopped scallions
1 hot red chile, cut into thin strips
1 tablespoon soy sauce
1 package wonton egg noodles
2 cooked duck breasts
Thai basil, for garnish
Lime slices, for garnish
Sriracha sauce, for serving

Steps:

For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

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