CHINESE CHICKEN SOUP RECIPE | ALLRECIPES
This chicken ramen soup is spiced with turmeric, chile paste and ginger, and flavored with soy sauce.
Provided by sal
Categories Noodle Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium heat. Cook turmeric, ginger and chile paste in oil until fragrant, 1 to 2 minutes. Stir in chicken, broth, sugar, soy sauce and celery. Bring to a boil, then introduce noodles and cook 3 minutes. Stir in lettuce and remove from heat. Serve garnished with green onions.
Nutrition Facts : Calories 172.1 calories, CarbohydrateContent 6.5 g, CholesterolContent 45.1 mg, FatContent 8.7 g, FiberContent 0.6 g, ProteinContent 17 g, SaturatedFatContent 2 g, SodiumContent 1048.5 mg, SugarContent 3 g
CHINESE HOT-AND-SOUR SOUP RECIPE | EPICURIOUS
This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper. Bruce Cost prefers the flavor of Pearl River Bridge Golden Superior brand soy sauce for this dish and for the [Sticky Rice with Chinese Sausage and Dried Scallops](/recipes/food/views/231372) .
Provided by Bruce Cost
Total Time 1 1/4 hr
Cook Time 45 min
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 21
Steps:
- Toss pork with dark soy sauce in a bowl until pork is well coated.
- Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
- Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
- Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
- Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
- Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
- Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
- Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.
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