How To make Chinese: Hot and Sour Soup with Tofu
3 tb Vegetable oil
2 lg Sweet red peppers, cored,
-seeded and cut into -3/4"x1/4" strips -(about 3/4 cup) 1 sm Bunch green onions, cut
-diagonally into 3/4" pieces -(about 1 1/2 -cups) 2 c Chicken broth, canned OR
-homemade 2 c Vegetable stock OR water
-(stock recipe in next post) 2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut
-into 1/2" cubes 1 cn (8 oz.) sliced water
-chestnuts, drained Makes 8 Servings Heat oil in large saucepan over medium-high heat. Add peppera snd onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. Makes 8 servings (about 8 cups)
How To make Chinese: Hot and Sour Soup with Tofu's Videos
Hot and Sour Soup 酸辣汤(中文字幕, Eng Sub)
Hot and Sour Soup 酸辣汤
Hi everyone, hope you will enjoy this simple and tasty Hot and Sour Soup. Substitute chicken stock with vegetable stock for vegetarians or vegans. Thanks for watching! -Ling
大家好!希望你喜欢很简单却很开胃的酸辣汤。素食者可以用蔬菜汤代替。谢谢观看! -Ling
Visit for more recipes.
Ingredients 食材:
3 cups chicken or vegetable stock
1 dried or fresh shiitake mushrooms
2 dried wood ear mushrooms
A few dried lily flowers (optional)
A few slices of bamboo shoots ( canned or fresh)
1 oz firm or regular tofu
1 beaten egg
1/2 tbsp Dark soy sauce
1/2 tbsp Light soy sauce
Salt
Corn starch slurry (1 tbsp starch mixed with 2 tbsp water)
1 tbsp Dark vinegar
White pepper powder
Chopped green onions and cilantro
Electric Hot Pot
Dual Sided Hot Pot
Pans
12-Inch Stir Fry Pan
14-Inch Stir Fry
10-Inch and 12-Inch Skillets
3-1/2-Quart Saucepan
Rice Cooker
Cameras
Canon EOS Canon EOS 70D
Canon EOS Canon T3i
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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Software: Final Cut Pro
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Hot and Sour Soup
Savoury, spicy, sour, glossy soup broth filled with mushrooms, tofu, and silky egg ribbons. Chinese takeout favourite!
What thickens Hot and Sour Soup? Hot and Sour Soup is thickened with cornstarch.
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
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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15-Minute Chinese Hot and Sour Soup
Spicy, tangy and hearty, this Indo-Chinese Hot and Sour Soup is a bowl of ultimate comfort. This instant recipe comes together in only 15 minutes. All you need are a couple of Asian sauces, vegetables and chicken. You can have it as a side or a full meal for dinner with fish crackers and garlic bread.
Written Recipe (with Tip & Tricks):
#hotandsoursoup #chinesesoup #quickandeasyrecipe
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Tofu Hot & Sour Soup Recipe-- Better Than Takeout!
Learn how to make Hot & Sour Soup that's better than take out! This tutorial teaches you how to make hot & sour soup like a pro.
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