ORIGIN OF HOT AND SOUR SOUP RECIPES
HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD
Traditional Chinese hot and sour soup
Provided by Elaine
Categories Soup
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 23
Steps:
- Prepare the pork, marinate pork shreds with light soy sauce, sugar, salt and cornstarch. Mix well.
- In a wok, add carrots, bamboo shoots, wood ear mushroom, shiitake mushroom and ginger shreds. Add chicken stock, bring to a boiling and then simmer for 15 minutes.
- Add light soy sauce, dark soy sauce, sugar, and salt. Continue cooking for 2 minutes.
- Then place shredded tofu in. Then place pork shreds in and gently stir by chopstick when the content boils again.
- Stir the starch water once and then place the starch water in the soup. Heat to thicken.
- Drizzle egg liquid in. If you want smaller flowers, stirring at a faster speed. Or for larger flowers, stir roughly.
- Place black vinegar and white ground pepper in. Turn off fire immediately.
- Add some extra aroma by placing chopped green onion and coriander. Drizzle some sesame oil and serve hot.
Nutrition Facts : Calories 199 kcal, CarbohydrateContent 9 g, ProteinContent 14 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 116 mg, SodiumContent 1488 mg, ServingSize 1 serving
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.
More about "origin of hot and sour soup recipes"
HOMEMADE HOT AND SOUR SOUP RECIPE | ALLRECIPES
Very easy-to-make hot and sour soup.
From allrecipes.com
Reviews 4
Total Time 40 minutes
Category Side Dish
Calories 122.2 calories per serving
From allrecipes.com
Reviews 4
Total Time 40 minutes
Category Side Dish
Calories 122.2 calories per serving
- 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.
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HOT AND SOUR SOUP (BETTY FOO; HUNAN RESTAURANT) RECIPE ...
This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks.
Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably.
One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb!
To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs.
Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz.
October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference.
Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste.
Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms!
Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ...
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 198.2 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 198.2 per serving
- Sesame oil -- adds a shimmer and smoky flavor to the final product. Chinese sesame oil is typically from toasted seeds; Japanese is typically untoasted, so the flavor will be subtly different.
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HOT AND SOUR SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network Ã? mushrooms, ginger and chile paste add flavor and heat.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category appetizer
Cuisine asian
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category appetizer
Cuisine asian
- Yield: About 2 quarts
See details
HOMEMADE HOT AND SOUR SOUP RECIPE | ALLRECIPES
Very easy-to-make hot and sour soup.
From allrecipes.com
Reviews 4
Total Time 40 minutes
Category Side Dish
Calories 122.2 calories per serving
From allrecipes.com
Reviews 4
Total Time 40 minutes
Category Side Dish
Calories 122.2 calories per serving
- 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.
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HOT AND SOUR SOUP (SUAN LA TANG) | ASIAN INSPIRATIONS
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.
From asianinspirations.com.au
Reviews 4.5
Total Time 35S
Cuisine Chinese
From asianinspirations.com.au
Reviews 4.5
Total Time 35S
Cuisine Chinese
- 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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HOT AND SOUR SOUP - TRADITIONAL CHINESE RECIPE | 196 FLAVORS
May 14, 2019 · The first traces of hot and sour soup date from the Warring States period in the areas of Henan, Hebei, Sichuan, northern China, and the southern region of Shandong. Over time and according to regions and practices, the hot and sour soup ingredients have varied and evolved, but the predominant taste is essentially the same everywhere.
From 196flavors.com
From 196flavors.com
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HOT AND SOUR SOUP – CHINESE FOOD HISTORY, CHINESE FOOD ...
HOT AND SOUR SOUP. This is the soup I cut my teeth on when I first discovered la at Chef Chu’s in Los Altos, California in 1970 and it’s still one of my favorites. You can add any protein goodies you like, raw or cooked, and omit the tofu if you wish. Remember to save the mushroom & lily bud rehydrate for the soup.
From chinesefoodhistory.wordpress.com
From chinesefoodhistory.wordpress.com
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TRADITIONAL HOT AND SOUR SOUP RECIPE - THE SPRUCE EATS
Jan 09, 2005 · If using fresh mushrooms, wipe clean with a damp cloth and slice.) To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends. Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu.
From thespruceeats.com
From thespruceeats.com
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HOT AND SOUR SOUP - TAO OF SPICE
Dec 02, 2021 · In a small bowl, toss the pork with two tablespoons of water. Once all of the water has soaked into the pork, toss it with 1 1/2 teaspoon sesame oil, 1/2 teaspoon of soy sauce, and two teaspoons of cornstarch and set aside for five to ten minutes. Meanwhile, prepare the remaining ingredients.
From taoofspice.com
From taoofspice.com
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TRADITIONAL HOT AND SOUR SOUP RECIPE - THE SPRUCE EATS
Aug 13, 2019 · Hot and sour soup can be prepared ahead of time and frozen. If you are planning to freeze it, make the soup and leave out the tofu. When ready to serve, thaw the soup, add the tofu and bring to a boil. When the soup is boiling, add the egg. Adjust the ratio of water to chicken stock as desired.
From thespruceeats.com
From thespruceeats.com
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HOT AND SOUR SOUP - MY FOOD AND FAMILY RECIPES
For a more authentic soup, substitute 1/2 oz. dried Chinese mushrooms (such as wood ear or shiitake) for the fresh shiitake mushrooms. Pour enough boiling water over dried mushrooms to cover mushrooms by at least 1 inch; let stand 30 min. Drain mushrooms.
From myfoodandfamily.com
From myfoodandfamily.com
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HOT AND SOUR SOUP | RECIPETIN EATS
Feb 25, 2019 · With just 216 calories, Hot and Sour Soup just happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it’s hearty, savoury, sour – and as spicy as you want it to be.. Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy.
From recipetineats.com
From recipetineats.com
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RECIPE: THE ORIGINAL HOT & SOUR SOUP, WUXI-STYLE (????? ...
Use whatever vessel you want to make this final soup though. Add the shiitake mushrooms, the mu’er wood ear mushrooms, the sweet potato noodles, the soy tofu sheet, and 1.4L of the beef broth to a pot. Flame on high (medium-high with claypot). Add the seasoning – the soy sauce (s), the salt, the sugar. Bring to a boil.
From reddit.com
From reddit.com
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PANDA EXPRESS HOT AND SOUR SOUP RECIPE - SECRET COPYCAT ...
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.
From secretcopycatrestaurantrecipes.com
From secretcopycatrestaurantrecipes.com
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HOT AND SOUR SOUP ???????? ???? RECIPE BY SHEENAY KHAN - COOKPAD
Great recipe for Hot and sour soup ???????? ????. #ambassador I have some leftover chicken stock and boiled shredded chicken in freezer so I made soup with that, I boiled chicken with 1 liter water along with ginger garlic and 1 onion then strain it
From cookpad.com
From cookpad.com
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HOT AND SOUR SOUP - JO COOKS
Sep 23, 2021 · Add veggies and broth: In a large pot or saucepan, add the carrots, mushrooms, tofu, bamboo shoots and chicken broth.Bring to a simmer over medium heat. Stir in soy sauce and simmer: Add the white pepper, dark soy sauce, regular soy sauce, and vinegar.Continue simmering for another 3 minutes or until the mushrooms have softened.
From jocooks.com
From jocooks.com
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EASY HOT AND SOUR SOUP INSTANT POT RECIPE ...
Dec 27, 2021 · This Recipe has 3 steps –. Make the Soup Broth on Pressure Cook Mode in Instant Pot. Cook Vegetables in Broth on Saute Mode in IP. Add Cornstarch Slurry and Egg to the soup. Cook it further on Saute Mode. Cornstarch slurry will thicken the soup. Eggs will add texture to the soup. Hot & Sour Soup is ready.
From simplyvegetarian777.com
From simplyvegetarian777.com
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HOT AND SOUR SOUP RECIPE | TASTING TABLE
Jan 25, 2016 · In a separate small bowl, add the dried wood ear mushrooms and cover with ¾ cup boiling water. Let sit until soft, 15 minutes, then drain and reserve the soaking liquid. Cut the mushrooms and ...
From tastingtable.com
From tastingtable.com
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YOU DON’T NEED TAKE-OUT WHEN YOU CAN MAKE ... - 12 TOMATOES
Heat chicken broth over medium-high heat in a large stock pot until warmed through. Add chicken, mushrooms, tofu and bamboo shoots, then stir in ginger, soy soy sauce, red wine vinegar, chili paste, brown sugar and white pepper. Let mixture simmer for 5 minutes. In a small glass, whisk cornstarch into 2 tablespoons cold water to create a slurry.
From 12tomatoes.com
From 12tomatoes.com
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