How To make Hot & Sour Soup 7
4 c Boiling vegetable broth
1 oz Dried shiitake mushrooms
4 c Water
1/2 lb Chinese firm tofu
Soy sauce 1/4 c Apple cider vinegar
1 tb Soy sauce
1/2 ts Black pepper
1/2 c Cold water
2 tb Arrowroot
1/2 ts Toasted sesame oil
Slivered green onions Bring 4 cups of vegetable broth to a boil. Turn off heat and add dried mushrooms. Cover and allow to soak about 20 minutes. Drain mushroom soaking water into a large pot and add 4 cups of water. Turn on heat to bring liquid to a boil. As liquid is heating, cut stems off mushrooms and cut mushrooms into very thin slivers. Cut tofu into very thin matchstick slivers and pour a little soy sauce on top of them. When liquid comes to a boil, reduce heat to medium, add slivered mushrooms and allow to simmer about 10 minutes. Then add slivered tofu and simmer another 5 minutes. Add next 3 ingredients and, in a little cup, quickly dissolve arrowroot in the cold water. Add to ingredients in pot and stir constantly till the arrowroot thickens. (As the soup thickens, it will become clear again. It should take only 20 to 30 seconds after liquid comes to a boil for the arrowroot to thoroughly thicken.) Cover and turn off heat. Add sesame oil. The soup should be served immediately, topped with slivered green onions. Makes eight 1 cup servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol" Posted by Karen Mintzias
How To make Hot & Sour Soup 7's Videos
The PERFECT Soup to Warm You Up - Hot and Sour Soup
This popular Chinese soup warms the soul. Make this easily on the stovetop.
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** CHAPTERS **
0:00 - Introduction
0:37 - Prepare pork
1:24 - Prepare aromatics
2:09 - Prepare soup stock
2:32 - Prepare other ingredients
5:57 - Prepare soup seasoning & additional ingredients
7:01 - Add ingredients
8:59 - Thicken soup & additional seasoning
11:15 - thetaste
12:55 - Flo's thoughts
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hot and sour soup recipe | hot n sour soup | वेज हॉट एण्ड सॉर सूप रेसिपी | hot sour soup recipe
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Hot and Sour Soup - Food Wishes
I was going to say this fast, and easy to make hot and sour soup is “better than take-out,” but in fairness, I have no idea how good your friendly neighborhood Chinese restaurant is. So, I’ll just say that in my experience, this soup is way better than the typical offering, and can be customized to your tastes. Enjoy!
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Hot and Sour Soup (recipe) 酸辣汤
Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
(Optional) Rehydrate
1/3 cup dried shiitake mushrooms
1/4 cup dried woodear mushrooms
1/4 cup dried lily flowers
(Optional) Marinate
1/2 lbs (230 g) pork loin (or chicken breast) cut into thin strips
1/2 tablespoon Shaoxing wine or dry sherry
1/4 teaspoon salt
1/2 tablespoon cornstarch
Soup
2 teaspoons minced ginger
2 green onions chopped
2 tablespoons Chinkiang vinegar
1 teaspoon white pepper powder (or 1/2 teaspoon white pepper powder for a less spicy dish)
6 cups water or chicken stock
1/2 block (8 oz / 227 g) firm tofu, cubed
3 tablespoons cornstarch
1 teaspoon salt or to taste
2 eggs beaten
1 teaspoon sesame oil
Soy sauce or salt to taste
Check out more cooking notes at ➡︎
❤︎Cooking Equipment & Ingredients❤︎
Dried lily flowers:
Dried shiitake mushrooms:
Dried wood ear mushrooms:
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AUTHENTIC HOT and SOUR Soup Recipe! RESTAURANT QUALITY!
I LOVE this hot and sour soup recipe. Reminds me of the soup that my parents used to make at our restaurant.
Here's what you need:
Pork
6 oz pork sliced
1 teaspoon of soy sauce
1 teaspoon cornstarch
1 tablespoon water
For the soup:
12 or so shiitake mushrooms, re-hydrated in boiling water water for 30 min
4 oz of dried wood ear mushrooms re-hydrated in boiling water water for 30 min
12 dried lilies re-hydrated in boiling water water for 30 min
2-3 oz of bamboo shoots
5 oz sliced tofu
SPICE BAG
1 tbsp peppercorn
4 cloves of garlic
6-10 chilis
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Hot And Sour Soup | #Shorts | Sanjeev Kapoor Khazana
HOT AND SOUR SOUP
Ingredients
1 tablespoon oil
1 medium onion, finely chopped
1 tablespoon chopped garlic
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
5-6 French beans, finely chopped
1 small carrot, finely chopped
3-4 button mushrooms, sliced
¼ medium cabbage, finely chopped
3 cups vegetable stock
2 tablespoons green chilli sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
1 tablespoon cornstarch
Salt to taste
White pepper powder to taste
1 teaspoon vinegar
2 tablespoons chopped spring onion greens + for garnishing
Method
1. Heat oil in a deep non-stick pan. Add onion, garlic and ginger and sauté for 1 minute. Add green chillies, French beans, carrot and button mushrooms and sauté for 1 minute.
2. Add cabbage and sauté well. Add vegetable stock, mix and cook till the mixture boils.
3. Add green chilli sauce, soy sauce and sugar, mix and cook for 1 minute.
4. Mix cornstarch with 2 tablespoons vegetable stock into a smooth slurry. Add to pan and mix well and cook till the mixture slightly thickens.
5. Add salt and pepper powder. Switch off heat, add vinegar and spring onion greens and mix well.
6. Serve hot garnished with spring onion greens.
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