Peking Hot And Sour Soup Recipes
PEKING HOT AND SOUR SOUP
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
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
HOT AND SOUR SOUP
This is my family's very favorite soup! It taste just like take-out! It's quick and easy. I have been making it for years. Have a cold? Forget that plain old chicken soup! ***IMPORTANT TIP*** I suggest making this soup a day or two ahead to let the vegetables and tofu marinate! Then just heat and serve. Enjoy!
Provided by nutdoc
Categories Vegetable
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
- Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
- bring back to a simmer and pour the eggs in a very thin stream over the surface.
- Let stand for 10 seconds before gently stirring in the sesame oil.
- Serve with a garnish of chopped scallions.
Nutrition Facts : Calories 162.6, Fat 5.9, SaturatedFat 1.6, Cholesterol 85.4, Sodium 610.8, Carbohydrate 15.1, Fiber 2.2, Sugar 3.7, Protein 12.8
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