QUICK HOT AND SOUR SOUP RECIPES
QUICK HOT AND SOUR SOUP RECIPE - FOOD.COM
This is a very quick and simple way to make an asian soup. I like a darker soy sauce in soups; I will mix shoyu and black soy sauce. I also prefer lower sodium because the chicken broth will have a lot of salt.Also, you can use white vinegar if you don't have rice.
Total Time 10 minutes
Prep Time 0S
Cook Time 10 minutes
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix everything but the egg in a saucepan and heat, over medium.
- Toss in any veggies you like - scallions, seaweed, and mushrooms are my favorites for this soup. You can also add cooked chicken if you like. It's a very versatile soup.
- Once the soup comes to a slow boil, add in the beaten egg. Let it cook for one to two minutes.
- Serve.
Nutrition Facts : Calories 87.2, FatContent 3.9, SaturatedFatContent 1.2, CholesterolContent 105.8, SodiumContent 1803.9, CarbohydrateContent 2.4, FiberContent 0.2, SugarContent 1.2, ProteinContent 9.9
QUICK HOT-AND-SOUR SOUP RECIPE | REAL SIMPLE
A new take on hot and sour soup, this dish is classically spicy and tangy but uses easy to find ingredients. For example, tomato paste takes the place of traditional dried aromatics you’d never find in the supermarket (think: dried tree ear fungus or wood ear mushrooms). Likewise, sherry vinegar replaces rice vinegar for more complex flavor. Plus it’s a great complement to the tomato paste. The rest of the ingredients are pretty classic and easy to find; just make sure to get sliced bamboo instead of chopped bamboo. We recommend pairing one of these steaming bowls with a glass of dry Riesling for an extra-special winter meal.
Provided by Robin Bashinsky
Total Time 35 minutes
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high. Add pork, and cook, stirring occasionally to crumble, until browned, 4 to 5 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add tomato paste; cook, stirring constantly and scraping browned bits from bottom of saucepan, 1 minute. Stir in stock, soy sauce, and vinegar. Increase heat to high, and bring to a boil.
- Whisk together water and cornstarch, and stir into pork mixture. Return to a boil, and boil until slightly thickened, 3 to 4 minutes. Add eggs boiling mixture, and gently stir. Immediately remove soup from heat. Stir in bamboo shoots, tofu, scallions, sesame oil, and pepper.
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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.
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