SPICY SOUP CHINESE RECIPES

CHINESE SPICY HOT AND SOUR SOUP RECIPE | ALLRECIPES

Chinese Spicy Hot And Sour Soup Recipe | Allrecipes image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Yield 6 servings

Number Of Ingredients 17

Ingredients

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
? cup diced bamboo shoots
? cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, CarbohydrateContent 8.7 g, CholesterolContent 41.4 mg, FatContent 6.3 g, FiberContent 3.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.8 g, SodiumContent 465.1 mg, SugarContent 0.9 g

SPICY ASIAN CHICKEN SOUP RECIPE - FOOD.COM

Spicy Asian Chicken Soup Recipe - Food.com image

I found this in my Shape magazine. It is a great lowfat soup that helps on a cold day or as a flu zapper. It looks like a long list but it is quick to make.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (48 ounce) can nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
2 tablespoons lime juice
1 inch fresh ginger, peeled and cut into 8 slices
3/4 lb boneless chicken breast, cut into thin 3 inch long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushroom (or white button mushrooms)
1 cup snap peas or 1 cup snow peas
1 red bell pepper, cut into thin strips
1 teaspoon lime zest (green part of peel)
2 tablespoons chopped fresh cilantro

Steps:

Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
Meanwhile toss the chicken with the cornstarch until it is completely coated.
Add the chicken and the shiitakes to the broth and simmer 15 minutes.
Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
Let the soup stand 2 to 3 minutes before serving.

Nutrition Facts : Calories 225.8, FatContent 8.6, SaturatedFatContent 2.3, CholesterolContent 54.5, SodiumContent 2455.2, CarbohydrateContent 14.5, FiberContent 1.5, SugarContent 6.4, ProteinContent 22.3

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