HOT AND SOUR SOUP BASE RECIPES

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HOT & SOUR SOUP (???) | MADE WITH LAU



Hot & Sour Soup (???) | Made With Lau image

Learn how to make this classic Chinese soup that's equal parts soothing and stimulating!

Provided by Made With Lau

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 22

2 tomatoes
2 oz carrot
2 oz seafood mushroom
2 oz king oyster mushroom
3 pieces shiitake mushroom
0.25 oz dried wood ear mushroom
2 egg
1 oz red bell pepper
2 pieces green onion
2 pieces dried chili peppers
14 oz tofu
5 cups water
2 tbsp vinegar
1 tsp white pepper
1 tsp salt
1 tbsp sugar
2 tbsp light soy sauce
0.5 tbsp dark soy sauce
3 tbsp cornstarch
2 tbsp water
sesame oil
1 tbsp corn oil

Steps:

  • We don't really emphasize it in this specific video, but my dad is really big on washing his vegetables. So, wash them.
  • In a bowl, mix together cornstarch and water? with a spoon until it becomes an even slurry.
  • Set the stove to its highest heat setting, and start to heat up the wok.
  • Cook the diced tomatoes for 30-60 seconds, then add our boiled water.
  • Cover the wok with a lid. My dad opted for a smaller lid, which is supposed to help the wok come to a boil more quickly.
  • Once the wok is boiling, we'll uncover the lid and add more character to our soup.
  • Almost done! Turn off the heat and transfer the soup into a bowl. Garnish with the minced green onions.

SIMPLE HOT AND SOUR SOUP RECIPE | ALLRECIPES



Simple Hot and Sour Soup Recipe | Allrecipes image

This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.

Provided by Chelsea

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 15

1?¾ ounces dried shiitake mushrooms
1 ounce dried cloud ear mushrooms
½ (12 ounce) package silken tofu, cut into 1/2-inch cubes
1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
2 teaspoons vinegar
1 teaspoon ground white pepper
10 fluid ounces chicken stock
2 ounces cooked ham, thinly sliced
1 teaspoon soy sauce
1 teaspoon Shaoxing cooking wine
salt to taste
2 teaspoons corn flour
2 teaspoons water
2 eggs, beaten
1 teaspoon sesame oil

Steps:

  • Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
  • Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
  • Mix vinegar and white pepper together in a bowl.
  • Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
  • Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
  • Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

Nutrition Facts : Calories 185.3 calories, CarbohydrateContent 19.4 g, CholesterolContent 101.1 mg, FatContent 8 g, FiberContent 7.4 g, ProteinContent 11.8 g, SaturatedFatContent 2.2 g, SodiumContent 573.5 mg, SugarContent 2.2 g

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