BEST CHINESE HOT AND SOUR SOUP NEAR ME RECIPES

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CHINESE SPICY HOT AND SOUR SOUP RECIPE | ALLRECIPES



Chinese Spicy Hot And Sour Soup Recipe | Allrecipes image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes    Soup Recipes

Yield 6 servings

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
? cup diced bamboo shoots
? cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, CarbohydrateContent 8.7 g, CholesterolContent 41.4 mg, FatContent 6.3 g, FiberContent 3.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.8 g, SodiumContent 465.1 mg, SugarContent 0.9 g

THE BEST HOT & SOUR SOUP RECIPE - CHINESE.FOOD.COM



The Best Hot & Sour Soup Recipe - Chinese.Food.com image

I love hot & sour soup and have spent a lot of time perfecting it. This is the absolute best! You can adjust the chile paste to make it as spicy as you like.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 18

2 quarts chicken stock
2 ounces dried mushrooms
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste
1/2 cup canned bamboo shoot
1/2 cup canned water chestnut, chopped
1/2 lb firm tofu, drained and sliced into strips
1/4 lb pork, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
1 large egg, beaten
3 tablespoons oil
green onion, chopped (to garnish)

Steps:

  • Reconstitute mushrooms in water according to package directions.
  • Heat oil in wok or large pot.
  • Add ginger, chile paste and pork, cook for about two minute.
  • Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
  • In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
  • pour into wok.
  • Add chicken stock, bring to a boil and simmer for 10 minute.
  • Add tofu and cook another 3-5 minute.
  • Mix cornstarch and water and add to soup and cook until thickened.
  • Stir soup in one direction to get current going then add beaten egg,
  • it will look feathery.
  • Garnish soup with green onion and serve.

Nutrition Facts : Calories 325.2, FatContent 15, SaturatedFatContent 3.3, CholesterolContent 61.1, SodiumContent 1546.7, CarbohydrateContent 28.4, FiberContent 2.2, SugarContent 8.9, ProteinContent 20.4

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CHINESE SPICY HOT AND SOUR SOUP RECIPE | ALLRECIPES
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