HOT AND SOUR SOUP
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network à 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
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
HOT AND SOUR SOUP
An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
- Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
- Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
- Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.
HOT AND SOUR SOUP
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
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 DUMPLING SOUP
A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
- In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
- Divide soup among bowls and garnish with scallions and chiles. Serve hot.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams
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 HOTPOT SOUP
Very simple to make but very fresh, flavorful & filling! Feel free to add in any, all, or other veggies for the hot pot ingredients!
Provided by Mindelicious
Categories Clear Soup
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Broth: In a medium-sized pot, sauté the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
- In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
Nutrition Facts : Calories 245.1, Fat 17.1, SaturatedFat 2.5, Sodium 62, Carbohydrate 17.9, Fiber 4, Sugar 7.5, Protein 8
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HOT AND SOUR SOUP - GIMME SOME OVEN
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4.9/5 (313)Total Time 20 minsServings 6-8
- Add the remaining 7 ¾ cups chicken or vegetable broth, mushrooms, bamboo shoots (if using), rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium-high heat until the soup reaches a simmer.
- While the soup is heating, whisk together the ¼ cup of broth (that you had set aside) and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.
- Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream (while still stirring the soup) to create egg ribbons. Stir in the tofu, half of the green onions, and sesame oil. Then season the soup with salt and a pinch* of white pepper (or black pepper) to taste. If you’d like a more “sour” soup, feel free to add in another tablespoon or two of rice wine vinegar as well. Or if you’d like a spicier soup, add in more chili garlic sauce.
HOT AND SOUR SOUP - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (307)Calories 189 per servingCategory Soup
- Combine the 4 oz. julienned pork shoulder with 1 tablespoon water until the meat has absorbed the water. Add a pinch of salt, 2 teaspoons vegetable oil, and 1 teaspoon cornstarch and mix until combined. Set aside.
- Cut both the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Julienne the bamboo shoots. Beat the egg in a small bowl. Wash and chop the scallion and set aside.
- Bring the chicken stock to a boil in a wok or pot. If the pork has clumped and stuck together, it is best to add another tablespoon of water to loosen it up before adding it to the soup.
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