HOT AND SOUR CHINESE SOUP RECIPES

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CHINESE HOT AND SOUR SOUP RECIPE - FOOD.COM



Chinese Hot and Sour Soup Recipe - Food.com image

Make and share this Chinese Hot and Sour Soup recipe from Food.com.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 1 1/2 cup, 4 serving(s)

Number Of Ingredients 14

1 1/4 cups water
3/4 cup canned bamboo shoot, drained
4 large dried shiitake mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms, sliced
1/3 cup green onion, including tops, sliced
2 1/2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1/2 tablespoons cornstarch
8 ounces firm tofu, cut into 2 in thin strips
2 tablespoons rice vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon hot red pepper sauce (to taste)

Steps:

  • In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
  • In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
  • Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

Nutrition Facts : Calories 234.3, FatContent 8.2, SaturatedFatContent 1.7, CholesterolContent 40.8, SodiumContent 799.1, CarbohydrateContent 18.3, FiberContent 2.2, SugarContent 7.5, ProteinContent 23.7

CHINESE HOT AND SOUR SOUP RECIPE - FOOD.COM



Chinese Hot and Sour Soup Recipe - Food.com image

This is posted for a request. It's from a favourite cookbook, Asian Soups. I love hot and Sour Soup, and this is a pretty good recipe. Prep time includes soaking times for mushrooms and noodles.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

8 cups chicken stock (I can buy a good quality canned Capmbell's Asian style one)
2 ounces dried vermicelli, broken into pieces about 1 to 2 inches
4 dried shiitake mushrooms
7 ounces finely diced chicken, skinless,boneless,taken from breast or thigh
1/2 cup canned bamboo shoot, shredded
1 teaspoon finely grated fresh ginger
2 tablespoons ketchup or 1 tablespoon tomato paste
1 tablespoon sherry wine vinegar
1/2 teaspoon white pepper
2 scallions
1 small red chile, finely chopped

Steps:

  • Heat stock in large saucepan over medium heat.
  • Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
  • Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
  • Drain, slice thinly and add to the stock.
  • Add diced chicken, bamboo shoots and ginger and stir to combine.
  • Cook until chicken is tender, 3-4 minutes.
  • Stir in remaining ingredients and cook for 1-2 minutes more.
  • Taste and adjust seasonings by adding a little more vinegar or chili as desired.
  • Serve immediately, ladled into bowls.

Nutrition Facts : Calories 321.6, FatContent 10.7, SaturatedFatContent 2.9, CholesterolContent 37, SodiumContent 793.7, CarbohydrateContent 35, FiberContent 1.8, SugarContent 11.7, ProteinContent 20.9

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