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HOMEMADE HOT AND SOUR SOUP



Homemade Hot and Sour Soup image

Very easy-to-make hot and sour soup.

Provided by Kevin

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 15

4 cups chicken broth
½ cup mushrooms, diced
¼ cup shredded cooked chicken
3 tablespoons soy sauce
1 tablespoon chile-garlic paste (sambal oelek)
2 cloves garlic, minced
3 ounces firm tofu, drained, cut into 1/4-inch cubes
⅓ cup canned bamboo shoots, cut into matchsticks
¼ cup white vinegar
¼ teaspoon ground white pepper, or to taste
2 tablespoons cold water
2 tablespoons cornstarch
1 egg
2 green onions, diced
1 teaspoon toasted sesame oil

Steps:

  • Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  • Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  • 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.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g

HOT AND SOUR SOUP



Hot and Sour Soup 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

Time 45m

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, Fat 10g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 1779mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

HOT & SOUR SOUP-- 0 POINTS



Hot & Sour Soup-- 0 Points image

Make and share this Hot & Sour Soup-- 0 Points recipe from Food.com.

Provided by scarysheree

Categories     Vegetable

Time 30m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 8

8 cups chicken broth
1 medium onion, chopped
12 ounces mushrooms, thinly sliced
1 carrot, thinly sliced
1 head bok choy, chopped
3/4 cup rice vinegar
2 garlic cloves, minced
1/2 cup ketchup

Steps:

  • Heat chicken broth. Add remaining ingredients and bring to boil. Reduce heat, simmer until veggies are tender.

Nutrition Facts : Calories 68.8, Fat 1.4, SaturatedFat 0.4, Sodium 805.2, Carbohydrate 8.6, Fiber 1.6, Sugar 5.6, Protein 6.6

HOT AND SOUR SOUP



Hot and Sour Soup image

An American Chinese restaurant favorite, this soup combines slivers of pork with tofu, mushrooms and delicate threads of egg in a spicy, tangy broth.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

4 ounces pork tenderloin
5 cups chicken broth, homemade or low-sodium canned
2 tablespoons dried broken tree ear mushrooms
10 dried shitake mushrooms
2 cloves garlic, crushed and peeled
1/2-inch slice fresh ginger
3 scallions
1 tablespoon soy sauce
3 tablespoons black vinegar or balsamic vinegar plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt plus more to taste
3 tablespoons cornstarch dissolved in 3 tablespoons cold water
1 large egg lightly beaten
1/2 teaspoon Asian toasted sesame oil
4 ounces firm tofu (bean curd), cut into 1/2-inch cubes

Steps:

  • Freeze the pork tenderloin until firm, about 30 minutes; slice it into very thin slices, then into narrow strips. Refrigerate the pork. Put the tree ear mushrooms in a small bowl and the shiitake in another. Bring a small pot of water to a boil. Pour the hot water over the mushrooms and set them aside to re-hydrate for about 30 minutes.
  • Meanwhile, combine the broth, garlic, ginger, in a large sauce pan. Crush the white part of 1 scallion with the side of a knife, add to the pan, simmer, covered for 15 minutes.
  • Thinly slice the remaining scallions and reserve. Remove the mushrooms from the water and discard the liquid. Squeeze out any excess moisture from the shiitake and thinly slice.
  • Remove the garlic, ginger, and scallion from the broth and discard. Add the mushrooms, soy, vinegar, pepper, and salt and bring to a simmer. Whisk in the cornstarch mixture, bring to a boil, and then simmer over medium heat for 5 minutes. Pour the egg into the soup and stir once to make delicate threads. Stir in the remaining scallions, oil, tofu, and pork, return to a simmer. Remove from the heat to prevent the meat from getting tough, adjust seasonings to taste. Serve immediately.

HOT AND SOUR SOUP



Hot and Sour Soup image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 8 servings

Number Of Ingredients 15

4 dried Chinese black mushrooms
4 dried shiitake mushrooms
1/4 cup dried Chinese lily buds (flowers optional)
5 cups chicken stock
1 teaspoon salt
8 ounces fresh firm tofu, cut into thin strips or small cubes
2 baby bok choy thinly sliced
1 egg, lightly beaten
1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips
2 tablespoons cornstarch mixed with 1/4 cup stock to form paste
1 tablespoon sesame oil
3 tablespoons rice vinegar
1/2 teaspoon chili paste or cracked black pepper
2 thinly slivered scallions (green and white parts)
1/2 cup fresh cilantro leaves, chopped

Steps:

  • Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
  • In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
  • Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
  • Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately

Nutrition Facts : Calories 127.9 calorie, Fat 6.5 grams, SaturatedFat 0.97 grams, Carbohydrate 6.3 grams, Fiber 0.71 grams

CHEF JOHN'S HOT AND SOUR SOUP



Chef John's Hot and Sour Soup image

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Provided by Chef John

Time 1h5m

Yield 4

Number Of Ingredients 16

¾ ounce dried shiitake mushrooms
2 tablespoons soy sauce, or more to taste
¼ cup seasoned rice vinegar
1 teaspoon ground white pepper, or to taste
¼ teaspoon sesame oil
3 tablespoons cornstarch, or as needed
3 tablespoons water, or as needed
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger root
¼ cup sliced green onions
4 cups chicken broth
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
½ cup bamboo shoots
1 cup cubed tofu
2 large eggs, beaten

Steps:

  • Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
  • Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
  • Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
  • Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
  • Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
  • Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
  • Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g

THE BEST HOT & SOUR SOUP



The Best Hot & Sour Soup image

I love hot & sour soup and have spent a lot of time perfecting it. This is the absolute best! You can adjust the chile paste to make it as spicy as you like.

Provided by KLBoyle

Categories     Chinese

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 quarts chicken stock
2 ounces dried mushrooms
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste
1/2 cup canned bamboo shoot
1/2 cup canned water chestnut, chopped
1/2 lb firm tofu, drained and sliced into strips
1/4 lb pork, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
1 large egg, beaten
3 tablespoons oil
green onion, chopped (to garnish)

Steps:

  • Reconstitute mushrooms in water according to package directions.
  • Heat oil in wok or large pot.
  • Add ginger, chile paste and pork, cook for about two minute.
  • Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
  • In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
  • pour into wok.
  • Add chicken stock, bring to a boil and simmer for 10 minute.
  • Add tofu and cook another 3-5 minute.
  • Mix cornstarch and water and add to soup and cook until thickened.
  • Stir soup in one direction to get current going then add beaten egg,
  • it will look feathery.
  • Garnish soup with green onion and serve.

Nutrition Facts : Calories 325.2, Fat 15, SaturatedFat 3.3, Cholesterol 61.1, Sodium 1546.7, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 20.4

HOT AND SOUR SOUP



Hot and Sour Soup image

Turn up the heat with our Hot and Sour Soup. Our Hot and Sour Soup is an Asian classic spiced up with chili sauce, fresh ginger and hot pepper sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1 cup each

Number Of Ingredients 16

1 qt. (4 cups) plus 2 Tbsp. water, divided
4 tsp. WYLER'S Instant Bouillon Chicken Flavored Granules
1 pkg. (6 oz.) shiitake mushrooms, stems removed, sliced
1/2 cup shredded cooked chicken
2 Tbsp. lite soy sauce
1 Tbsp. HEINZ Chili Sauce
1 Tbsp. minced fresh ginger
1 tsp. hot pepper sauce
1 can (8 oz.) sliced bamboo shoots, drained
1/4 lb. firm tofu, chopped
1/4 cup HEINZ Red Wine Vinegar
1/2 tsp. ground white pepper
2 Tbsp. cornstarch
1 egg, beaten
2 green onions, thinly sliced
1 tsp. sesame oil

Steps:

  • Bring 1 qt. water and bouillon to boil in large saucepan, stirring occasionally. Add mushrooms, chicken, soy sauce, chili sauce, ginger and hot pepper sauce; mix well. Simmer on medium-low heat 5 min. Add bamboo shoots, tofu, vinegar and white pepper; stir. Simmer 5 min., stirring occasionally.
  • Add remaining water to cornstarch; mix well. Add to soup; bring to boil on medium heat. Simmer on medium-low heat 5 min. or until thickened, stirring occasionally.
  • Add egg gradually, stirring constantly. Remove from heat. Let stand 30 sec., stirring occasionally. Stir in onions and oil.

Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

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