BEST HOT SOUR SOUP RECIPE RECIPES

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

Ingredients

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

HOMEMADE HOT AND SOUR SOUP RECIPE | ALLRECIPES

Homemade Hot and Sour Soup Recipe | Allrecipes image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories Side Dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
? cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

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, CarbohydrateContent 10.3 g, CholesterolContent 59.4 mg, FatContent 5.8 g, FiberContent 0.7 g, ProteinContent 8.2 g, SaturatedFatContent 1.3 g, SodiumContent 1900.8 mg, SugarContent 2.9 g

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