TRADITIONAL HOT AND SOUR SOUP RECIPE RECIPES

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HOT AND SOUR SOUP RECIPE: HOW TO MAKE IT



Hot and Sour Soup Recipe: How to Make It image

We've tried several recipes for this hot and sour soup and couldn't find one that resembled the one we liked at a restaurant. So, I made my own and I must say it is on par with what you'll find when dining out. Regular or hot chili sauce can be used, according to taste. —Vera Leitow, Mancelona, Michigan

Provided by Taste of Home

Categories     Lunch

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings (about 2 quarts).

Number Of Ingredients 15

3/4 pound pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons chili garlic sauce
3/4 teaspoon pepper
1 package (14 ounces) extra-firm tofu, drained and cut into 1/4-inch cubes
1 can (8 ounces) bamboo shoots, drained
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup white vinegar
1/3 cup cornstarch
1/3 cup cold water
2 teaspoons sesame oil
Finely chopped green onions

Steps:

  • In a Dutch oven, brown pork in oil until no longer pink; remove meat and keep warm. Add mushrooms; saute until tender. Set aside and keep warm. , Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return the meat and mushrooms to the pan. Stir in the tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes., In a small bowl, combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sesame oil. Garnish servings with onions.

Nutrition Facts : Calories 240 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 1779mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 21g protein.

HOT AND SOUR SOUP-SUAN LA TANG | CHINA SICHUAN FOOD



Hot and Sour Soup-Suan La Tang | China Sichuan Food image

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

3 dried shiitake mushrooms (, soaked in hot water and thinly sliced )
1/4 cup dried wood ear mushrooms (, soaked in hot water and shredded )
50 g pork shreds
4 bamboo shoots ( , finely shredded )
1/3 carrot ( , shredded )
1 thumb ginger ( , shredded )
3 tbsp. black vinegar
2 tsp. fresh ground white pepper powder
5 cups unsalted chicken stock
50g soft tofu
2 tbsp. light soy sauce ( , or soy sauce)
1 tsp. dark soy sauce
1 tsp. salt or to taste
1/2 tbsp. sugar
1 large egg ( , whisked )
sesame oil for drizzling
chopped green onion and coriander
2 tsp. light soy sauce
1/4 tsp. sugar
1 tsp. starch
1/4 tsp. salt
3 tbsp. cornstarch or other starch
3 tbsp. water

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

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