Help! I need a recipe for Chinese hot and sour soup?!
Help! I need a recipe for Chinese hot and sour soup?
Answers:
i love hot and sour soup ^_^
hot-and-sour soup
Prep Time | 15 min
Cook Time | 10 min
Ingredients
4 cup(s) vegetable broth
2 tbsp rice vinegar
2 tsp Asian hot sauce, or chili paste to taste
1 tbsp soy sauce
2 cup(s) shiitake mushrooms, sliced
1/3 cup(s) bamboo shoots, sliced
9 oz firm tofu, about 1 cup, diced
1 tbsp cornstarch, mixed with 2 tbsp water
2 medium scallion(s), sliced
Instructions
In a soup pot, stir together broth, vinegar, hot
sauce, soy sauce, mushrooms, bamboo shoots and tofu.
Bring to a simmer and cook for 5 minutes. Stir in
cornstarch and simmer 2 minutes.
Serve, sprinkling each bowl with sliced scallions.
Yields 1 1/2 cups per serving.
Hot & Sour Soup
1 can (10-1/2 oz.) condensed chicken broth
2 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
2 tablespoons distilled white vinegar
1/8 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 block firm tofu, drained and cut into 1/2-inch cubes
1/3 cup thinly sliced green onions and tops
Blend broth, 2 soup cans water, cornstarch, soy sauce, vinegar and pepper in medium saucepan. Bring to boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in 1 direction. Add tofu and green onions, cooking only until tofu is heated through. Serve immediately.
Makes 5 cups
Source(s):
in http://indorecipe.com there are more hot and sour soup recipes but Thai style
Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.
For a vegetarian version of Hot and Sour Soup, leave out the pork.
Serves 4
INGREDIENTS:
* 1 cake tofu (fresh, if possible)
* 2 ounces pork tenderloin
* Marinade:
* 1 teaspoon soy sauce
* 1/2 teaspoon sesame oil
* 1 teaspoon tapioca starch (or cornstarch)
* Other:
* 1/2 cup bamboo shoots
* 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
* (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
* 1 small handful dried lily buds
* 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
* 1 teaspoon salt, or to taste
* 1 teaspoon granulated sugar
* 2 tablespoons soy sauce
* 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
* 1 teaspoon sesame oil
* 1 Tbsp cornstarch dissolved in 1/4 cup water
* 1 egg, beaten
* 1 green onion, finely chopped
* White pepper to taste (no more than 1 tablespoon)
* Hot chili oil, to taste, optional
PREPARATION:
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.
To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.
Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as desired.
Hot and Sour Soup
4 dried Chinese mushrooms
16 ounces Chinese bean curd, well drained
1/2 cup canned bamboo shoots, drained
4 cups Chinese Chicken Stock
1 teaspoon salt
1 tablespoon soy sauce
4 ounces ground pork, cut into thin slices about 2 inches long
1/4 teaspoon white pepper
2 tablespoons rice wine vinegar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 egg, beaten
2 teaspoons sesame-seed oil
1 green onion, sliced
Cover the mushrooms in a small bowl with warm water. Let them soak for 30 minutes to soften. Strain mushroom liquid and reserve. Cut the mushrooms into 1/4-inch slices; set aside.
Slice bean curd and bamboo shoots into 1/4inch slices and set aside.
Place the chicken stock in a large pot. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots, and ground pork. Bring to a boil, then lower heat and simmer soup for 3 minutes. Add the white pepper, vinegar, and bean curd. Return soup to a boil. Give the cornstarch mixture a stir, then add to soup, followed by the beaten egg, while stirring gently. Remove the heat from the heat. Add the sesame oil and sprinkle soup with green onions to serve.