How To make Hot and Sour Tofu Soup
8 md Dry shiitake mushrooms
-(about 3/4 oz. total) 1 tb Salad oil
1 Clove garlic, minced or
-pressed 1 tb Minced fresh ginger
1 1/2 qt Regular-strength chicken
-broth 1 lb Soft or regular tofu,
-rinsed, cut into 1/2-inch -cubes, and Drained well 3 tb Rice vinegar or cider
-vinegar 1 1/2 tb Soy sauce
3 tb Cornstarch
3/4 To 1 teaspoon white pepper
1/2 To 1 teaspoon chili oil
-(optional) 4 Green onions (ends
-trimmed), thinly sliced Crisp noodles (recipe -follows) Crisp-creamy peas (recipe -follows) Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside. Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste. Makes 6 servings. CRISP NOODLES: Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini
(you'll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles. CRISP-CREAMY PEAS: Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat
beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup. Sunset Magazine, 4/89. Posted by Stephen Ceideberg; February 10 1992.
How To make Hot and Sour Tofu Soup's Videos
Hot Sour Soup Recipe | EASY VEGAN CHINESE RECIPE 酸辣汤
LAY HO MA everyone! This is one of the most popular and famous Chinese soups ever! Join me in this episode and learn how to make Chinese Vegan Hot Sour Soup! It is simpler than you think, and once you make it yourself, you will never order it again from Chinese take out! Let's begin.
Ingredients:
8 cups water
Drizzle of olive oil
4 tbsp soy sauce
3 tbsp rice vinegar
2 tsp chili powder or white pepper
1 tbsp Chinese cooking wine
2 tbsp ginger minced
2 tbsp garlic minced
1/2 cup black fungus rehydrated
1/2 cup dried shiitake mushrooms rehydrated
1/2 cup dried day lilies
1/2 cup firm tofu
1/2 cup bamboo shoots
3 tbsp potato starch (with 3 tbsp water to make slurry)
Green onion for garnish
Directions:
1. Rehydrate the shiitake and black fungus in the 8 cups of water overnight
2. Mince the garlic and ginger
3. Slice the tofu into strips
4. Carefully remove the stalks from the shiitakes and slice thinly, along with the black fungus
5. In a stock pot on medium high heat, add a drizzle of olive oil
6. Add in the garlic and ginger. Cook till browned, then add in the 8 cups of reserved mushroom water
7. Add the rest of the ingredients minus the tofu, green onions, and potato starch
8. Give the soup a stir and make the slurry by combing 3 tbsp potato starch with 3 tbsp of water
9. Slowly pour the slurry into the soup while stirring
10. Add in the tofu and cook for another couple of minutes
11. Plate and garnish with fresh chopped green onions
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Hot & Sour Soup Recipe:
1/2 cup dried shiitake mushrooms
Hydrate 10 minute with warm water. Reserve
1/4 cup of the juice
add the juice to 2 tbsp cornstarch and mix until dissolved. Set aside
In a pot add
1 tsp Sesame Oil
let it heat up, add 1 tsp grated ginger
1 clove minced garlic. Cook a minute
add 1/2 cup baby portobello mushrooms, sliced
1/4 cup seasoned baked tofu, sliced
1/4 cup sliced bamboo shoots.
Stir and sautee 2 min
Hydrated shiitake mushrooms
add
4 cups chicken broth. Bring to a boil while stirring, turn down to simmer for 10-12 min until mushrooms are cooked.
season with
1 tbsp soy sauce
1 tsp kosher salt
2 tbsp rice wine vinegar
1 tsp chili garlic paste
mix and add cornstarch slurry. Bring back to a boil to thicken
while mixing add 1 raw, scrambled egg. Mix into egg ribbons.
serve and garnish with sliced green onions and white or black pepper powder.
Serves 6
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10-minute Hot & Sour Soup - Marion's Kitchen
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Hot and Sour Soup
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RECIPE:
Hot and Sour Soup
Serves 4
Ingredients
4 - 6 dried shiitake mushrooms
1 oz dried black fungus (wood ear mushrooms)
For the Pork
2 oz lean pork, cut into thin strips
1/2 tsp shaoxing wine or water
1/2 tsp soys sauce
1/2 tsp cornstarch
1/4 tsp white pepper
For Soup
5 cups chicken stock
1/4 cup soy sauce
1/4 cup white vinegar or Chinese black vinegar
3 Tbs cornstarch
1/2 tsp white pepper
1/4 tsp sugar
1 tsp grated ginger
2 oz carrot, julienne
4 oz bamboo shoot, julienne
2 eggs, beaten
8 zo silken tofu, remove outer skin and cut into strips
Garnish
Chopped green onion / cilantro
Sesame oil
Hot and Sour Soup, Quick & Simple Recipes, CiCi Li - Asian Home Cooking Recipes
Hot and sour soup was originated in Sichuan over 1000 years ago. Nowadays, it has becomes so popular that you can even find it throughout Chinese restaurants in the US. Today we are going to make hot and sour soup. It's a perfect soup for any seasons. And if you ever feel like you have no appetite and don't want to eat anything. Hot and sour soup will be sure to bring your appetite back. No wonder it's so popular!
Chicken Hot and Sour Soup Video:
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