Hot And Sour Soup Betty Foo Hunan Restaurant Recipes

AUTHENTIC CHINESE HOT AND SOUR SOUP

Steps:

• Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
• While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
• While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
• Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
• Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
• Add the sesame oil and green onions.

MEXICAN HOT AND SOUR SOUP

Steps:

• Toast the tortillas and cut into strips. If using chipotles make sure they are seeded and stemmed. Tear up the dried bread so it will fit easier into processor. Use canned hominy and drain it. The smoke dried jalapenos are Chipotles. I have NO clue why the zaar computer won't take it.
• In saute pan with oil, lightly toast the chilies over med heat until aromatic and slightly softened about 2 minutes. In food processor fitted with metal blade finely grind them.
• Add the bread, garlic and vinegar and puree to thick paste.
• In separate saucepan, cover tomatillos with water and simmer until softened and tender about 8 minutes. Drain and add to chili mix then puree until smooth.
• Transfer to saucepan and dilute with stock. Stir to blend. Add the hominy, tomatoes, green beans, and carrots. Simmer for 15 to 20 minutes.
• To serve put a little of the cheese in each bowl, pour hot soup on top and garnish with the avocado, tortilla strips and herbs.
• Serve lime wedges on side.

VIETNAMESE HOT AND SOUR SOUP

Steps:

• In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
• Add shrimp, fish sauce and lime juice to the pot.
• Cook until shrimp is opaque (1 - 2 minutes).
• Add rice noodles and heat another minute.
• Serve in soup bowls with garnishes as desired.

P.F. CHANG'S HOT AND SOUR SOUP

Steps:

• Cook chicken strips till done. Set aside.
• Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
• Add eggs while stirring and cook for 30 seconds or until eggs are done.
• Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

HUNAN HOT AND SOUR SOUP

Steps:

• Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
• Add garlic, ginger, black pepper, and tamari.
• Reduce heat and simmer 1 minute.
• Add mushrooms, tofu, cabbage, carrots, peas and meat.
• Stir and let simmer 5 minutes or until vegetables are tender.
• Stir in vinegar, mirin and cornstarch mixture.
• Continue cooking until soup is thickened, about 1 minute.
• Add chile paste/sauce to taste.
• Remove soup from heat.
• Slowly pour in beaten egg and stir.
• Garnish with green onions or cilantro and serve immediately.

RAMEN HOT AND SOUR SOUP

Steps:

• Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
• Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
• Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
• Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
• Pour into bowl and sprinkle sliced onion on top.
• ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

HOT AND SOUR SOUP

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.

HOMEMADE HOT AND SOUR SOUP

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.