WHAT MAKES HOT AND SOUR SOUP SOUR RECIPES

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HOT AND SOUR SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK



Hot and Sour Soup Recipe | Tyler Florence | Food Network image

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.

Provided by Tyler Florence

Categories     appetizer

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

Steps:

  • Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
  • Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
  • Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
  • Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
  • Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
  • Yield: About 2 quarts

HOT AND SOUR SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hot and Sour Soup Recipe: How to Make It - Taste of Home 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.

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