Crosswords1 min ago
Hot and Sour Soup
4 Answers
I love the Hot and Sour Soup from our local Chinese takeaway but does anyone know a good recipe for making it?
Thanks
Thanks
Answers
1 to 4 of 4
Best Answer
No best answer has yet been selected by Paulo Whit. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Hot and Sour Tofu Soup
2 quarts boiling water
2 or 3 onions
1 cup or so of any bland vegetable; like summer squash.
2 or more chilis
1 tbsp vinegar
3 pounds tofu
2 tbsp soy sauce
2 tbsp cornstarch for the thickener
4 or more tbsp cold water for the thickener
If the tofu is not called "firm tofu", firm it by freezing it for a short time and re-thawing it.
Cut the onions in half lengthwise, then lengthwise again into quarters at right angles to the first cut, and then into halves at right angles to both. Throw the resulting squares of onion into the pot.
Slice the squash or other vegetable and throw into the pot.
Holding with gloved hands, seed and slice the chilis and throw into the pot.
Add the vinegar and simmer for 1/2 hour.
Cut the tofu into cubes about 1/2" on a side and throw into the pot.
Mix in the soy sauce.
Make a paste of the cornstarch and the cold water and mix into the pot.
Heat just to boiling and lower again, simmer for 5 minutes, and serve.
2 quarts boiling water
2 or 3 onions
1 cup or so of any bland vegetable; like summer squash.
2 or more chilis
1 tbsp vinegar
3 pounds tofu
2 tbsp soy sauce
2 tbsp cornstarch for the thickener
4 or more tbsp cold water for the thickener
If the tofu is not called "firm tofu", firm it by freezing it for a short time and re-thawing it.
Cut the onions in half lengthwise, then lengthwise again into quarters at right angles to the first cut, and then into halves at right angles to both. Throw the resulting squares of onion into the pot.
Slice the squash or other vegetable and throw into the pot.
Holding with gloved hands, seed and slice the chilis and throw into the pot.
Add the vinegar and simmer for 1/2 hour.
Cut the tofu into cubes about 1/2" on a side and throw into the pot.
Mix in the soy sauce.
Make a paste of the cornstarch and the cold water and mix into the pot.
Heat just to boiling and lower again, simmer for 5 minutes, and serve.
Hot & Sour Soup
Two 13-3/4 ounce cans low-salt chicken broth
Three thin slices of fresh ginger root
2 tablespoons DARK soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (use less for a less fiery flavor, or more if you like it hot)
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper (use less for a less fiery flavor, or more if you like it hot)
1/2 cup of julienned bamboo shoots
1/2 cup of firm tofu diced into small squares one egg lightly beaten
Garnish With:
1 or 2 stalks of fresh scallion, including greens, sliced diagonally
1/4 cup fresh cilantro (Chinese parsley), gently chopped
Instructions:
Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.
Remove the ginger slices and discard. Turn the heat down slightly.
Add the rest of the liquid ingredients, the sugar, and the white pepper. NOTE: Don't inhale as you add the white pepper! Stir gently.
Add the bamboo shoots and the tofu. Stir gently.
Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces.
Place the soup in bowls and garnish with scallion and cilantro.
Two 13-3/4 ounce cans low-salt chicken broth
Three thin slices of fresh ginger root
2 tablespoons DARK soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (use less for a less fiery flavor, or more if you like it hot)
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper (use less for a less fiery flavor, or more if you like it hot)
1/2 cup of julienned bamboo shoots
1/2 cup of firm tofu diced into small squares one egg lightly beaten
Garnish With:
1 or 2 stalks of fresh scallion, including greens, sliced diagonally
1/4 cup fresh cilantro (Chinese parsley), gently chopped
Instructions:
Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.
Remove the ginger slices and discard. Turn the heat down slightly.
Add the rest of the liquid ingredients, the sugar, and the white pepper. NOTE: Don't inhale as you add the white pepper! Stir gently.
Add the bamboo shoots and the tofu. Stir gently.
Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces.
Place the soup in bowls and garnish with scallion and cilantro.
Although similar to the preceding, we use this one, especially in the winter:
1/4 lb julienned lean pork or chicken
� C dried wood ears (optional)
� C dried shiitake mushrooms
1 C sliced, fresh mushrooms (or whole straw mushrooms)
5 C chicken stock
1 C Clamato Juice
� C drained, canned bamboo shoots, rinsed and julenned
2 t minced ginger
� t salt
3 T cornstarch mixed with equal parts water
1 large egg
1 large egg white
1/3 cup seaweed, shredded
1/4 cup red wine vinegar (More to taste)
3 T soy sauce plus a pinch of sugar
4 oz firm tofu, cut into 1/3 inch dice (use more if you wish)
� t sesame oil
finely diced scallions
crushed red pepper
In separate bowls, cover the wood ears, dried mushrooms and seaweed with hot water. Let soak about 30 minutes until softened. Drain and thoroughly rinse. Trim the rough ends from the buds and, if using shiitakes, coarsely chop them.
In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the meat, vinegar and 1 � teaspoons of red pepper and boil over moderately high heat for 2 minutes.
Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauce, tofu and sesame oil and cook over moderately high heat until warmed through. Season with red pepper and garnish with scallions.
Good luck!
1/4 lb julienned lean pork or chicken
� C dried wood ears (optional)
� C dried shiitake mushrooms
1 C sliced, fresh mushrooms (or whole straw mushrooms)
5 C chicken stock
1 C Clamato Juice
� C drained, canned bamboo shoots, rinsed and julenned
2 t minced ginger
� t salt
3 T cornstarch mixed with equal parts water
1 large egg
1 large egg white
1/3 cup seaweed, shredded
1/4 cup red wine vinegar (More to taste)
3 T soy sauce plus a pinch of sugar
4 oz firm tofu, cut into 1/3 inch dice (use more if you wish)
� t sesame oil
finely diced scallions
crushed red pepper
In separate bowls, cover the wood ears, dried mushrooms and seaweed with hot water. Let soak about 30 minutes until softened. Drain and thoroughly rinse. Trim the rough ends from the buds and, if using shiitakes, coarsely chop them.
In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes. Stir in the meat, vinegar and 1 � teaspoons of red pepper and boil over moderately high heat for 2 minutes.
Beat the cornstarch mixture into the soup in a steady stream. In a bowl, combine the egg and egg white and beat into the soup. Stir in the soy sauce, tofu and sesame oil and cook over moderately high heat until warmed through. Season with red pepper and garnish with scallions.
Good luck!
1 to 4 of 4
