HOT SOUR SOUP INGREDIENTS RECIPES
HOT & SOUR SOUP (???) | MADE WITH LAU
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
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.
PANDA EXPRESS COPYCAT HOT AND SOUR SOUP RECIPE - FOOD.COM
This is a clear broth soup flavored with vinegar, white pepper, chili garlic sauce and sesame oil. It contains button mushrooms, sliced tofu and diced green onions. Make sure to use white ground pepper and the sesame oil. Black pepper doesn't give the same taste. Those are the "secret ingredients" that give the soup the unique taste.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to a simmer in a 3-quart saucepan.
- Add soy sauce, sliced button mushrooms, Chili Garlic Sauce and white pepper. Simmer for 5 minutes.
- Combine 3 Tbsp of cornstarch with 3 Tbsp of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to hot soup and stir well. Simmer for 3 or 4 minutes until soup is thickened.
- Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream, into soup. Stir soup slowly several times. Stop stirring and wait 30 seconds for egg to cook.
- Add tofu strips and green onions to soup. Stir well. Remove from heat.
- Add distilled white vinegar and sesame oil. Stir a few times and serve hot.
Nutrition Facts : Calories 105.6, FatContent 3.9, SaturatedFatContent 0.9, CholesterolContent 31, SodiumContent 1768.3, CarbohydrateContent 6.9, FiberContent 0.5, SugarContent 1.5, ProteinContent 10.1
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From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
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From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
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- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
- Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
- Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
- Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.
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Are you looking for something to warm yourself up on a cold night? None will do the job quite like a steaming hot bowl of Suan La Tang, or Sichuan Hot & Sour Soup. Get a thick heart-warming soup, which is guaranteed to fire-up your senses with its rich flavours and satisfy your soul, with this recipe.
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Reviews 4.5
Total Time 35S
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- To Prep Mix ¼ cup cornstarch with an equal amount of water and use a spoon to stir until completely dissolved. Cut the dried chilli peppers in half discard the seeds. Mince them up and set aside. Keep the seeds if you want to increase the broth’s spiciness. Slice the pork into small strips and place into a bowl with the last teaspoon of corn starch and ½ teaspoon of oil. Stir it all together. Soak the dried lily flower, wood ears, and mushrooms for an hour or two until hydrated. Once they’re ready, slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half. Cut the spiced tofu and the firm tofu into 2in long and ¼in thick pieces. Slice the winter bamboo shoots into the same shape. Wash and chop the scallion and set aside. Beat the two eggs in a bowl. To Cook Bring the chicken stock to a boil in a wok or pot and add the pork. Stir to ensure the slices are not clumped together. Skim off any foam that floats to the top. Add the chilli pepper, white pepper and both soy sauces, and check the soup for salt. Add the lily flowers, wood ears, mushrooms and bamboo shoots, and bring the soup to a simmer. Add the two kinds of tofu, sesame oil, vinegar, and a pinch of sugar and stir. Stir until the broth thickens. Use a spoon to mix your corn starch in the bowl so it’s all combined. Bring the mixture to a simmer. Use a soup ladle to stir the soup at the center of the wok in a steady circular motion to make a whirlpool while slowly pouring the corn starch slurry in a thin stream. This prevents the corn starch from clumping. Stop when you are about ¾ of the way done with your slurry to check the consistency of the soup. It should be thick enough to coat your spoon or ladle. Add the rest if needed. Keep the soup simmering and use the same technique with the beaten eggs and again, make sure the motion is fast enough or you will end up with egg clumps instead of the beautiful swirls or egg “flowers” (which is what the Chinese call it). Garnish with the chopped scallions and serve.
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Dec 30, 2021 · Instructions. Pour chicken broth into a 3-quart saucepan. Place saucepan over medium heat and bring to a light simmer. Add soy sauce, mushrooms, chili-garlic sauce and white pepper. Continue to simmer for 5 more minutes. In a cup or small bowl, combine cornstarch with cold water.. Stir until mixture is smooth.
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