Best Chinese Hot And Sour Soup Recipes

CHINESE HOT-AND-SOUR SOUP

Steps:

• Toss pork with dark soy sauce in a bowl until pork is well coated.
• Soak black and tree ear mushrooms in 3 cups boiling-hot water in another bowl (water should cover mushrooms), turning over black mushrooms occasionally, until softened, about 30 minutes. (Tree ears will expand significantly.) Cut out and discard stems from black mushrooms, then squeeze excess liquid from caps into bowl and thinly slice caps. Remove tree ears from bowl, reserving liquid, and trim off any hard nubs. If large, cut tree ears into bite-size pieces. Stir together 1/4 cup mushroom-soaking liquid (discard remainder) with cornstarch in a small bowl and set aside.
• Meanwhile, soak lily buds in about 1 cup warm water until softened, about 20 minutes, then drain. Trim off tough tips of lily buds. Cut lily buds in half crosswise, then tear each half lengthwise into 2 or 3 shreds.
• Cover bamboo shoots with cold water by 2 inches in a small saucepan, then bring just to a boil (to remove bitterness) and drain in a sieve.
• Stir together vinegars, light soy sauce, sugar, and salt in another small bowl.
• Heat a wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add pork and stir-fry until meat just changes color, about 1 minute, then add black mushrooms, tree ears, lily buds, and bamboo shoots and stir-fry 1 minute.
• Add broth and bring to a boil, then add tofu. Return to a boil and add vinegar mixture. Stir cornstarch mixture, then add to broth and return to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate and simmer 1 minute.
• Beat eggs with a fork and add a few drops of sesame oil. Add eggs to soup in a thin stream, stirring slowly in one direction with a spoon. Stir in white pepper, then drizzle in remaining sesame oil and divide among 6 to 8 bowls. Sprinkle with scallions and cilantro before serving.

CHINESE HOT AND SOUR SOUP

Steps:

• In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve, reserving the soaking liquid. Slice the mushrooms, discarding the stems.
• In a large saucepan, heat the oil over moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock, soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a simmer.
• Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and red pepper sauce. Cook until the tofu is heated through.

CHINESE HOT AND SOUR PORK SOUP

Steps:

• Bring stock to a simmer.
• Add soy sauce, pork, mushrooms and chile paste. Simmer for 10 minute.
• Add pepper, vinegar, bamboo shoots, water chestnuts, fungus and tofu.
• Simmer 5 minute.
• Mix cornstarch with 2 tablespoons water and add.
• Bring back to simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 sec. before stirring in the sesame oil.
• Serve with a garnish of chopped scallions.
• NOTE: The pepper, chile paste and vinegar can be varied for taste. I also omit the pork and use less egg.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.

CHINESE HOT AND SOUR PORK SOUP RECIPE - (4.3/5)

Steps:

• 1. Bring chicken stock to simmer 2. Add soy sauce, pork (raw julienned loin or cooked sausage), mushrooms, and chile paste. Simmer 10 minutes 3. Add pepper, vinegar, bamboo shoots, water chestnuts, and tofu. Simmer 5 minutes 4. Add cornstarch and water mixture 5. Bring back to a simmer, and add julienned carrots. 6. Simmer for 5 minutes and add sesame oil. 7. Taste and adjust flavor by addition more vinegar, soy sauce, chile paste, or pump up chicken flavor with a packet or two of Chicken Flavor Burst. 7. Serve with chopped onions and cilantro on top of hot soup.

CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE

Steps:

• Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
• As that sits reconstitute the dried black mushrooms and black fungus.
• Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
• Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
• Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
• If you have not mixed the corn starch and water do so in a small bowl.
• Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
• Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
• Add in the 4 cups of chicken broth and bring to a boil.
• Add in the tofu.
• Add in the vinegar mixture.
• Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
• Lower the heat.
• Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
• Add in the chile and garlic paste.

CHINESE HOT AND SOUR SOUP

Steps:

• Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

CHINESE TAKE OUT HOT-AND-SOUR SOUP

Steps:

• Soak the mushrooms in 1/3 cup boiling water for 15 minutes. With a slotted spoon, lift the mushrooms from the liquid and set aside. Strain the liquid through a coffee filter-lined strainer to remove the grit and set aside. Discard the tough stems from the mushrooms. Squeeze the mushrooms dry. Cut into thin slices.
• Pour the mushroom liquid and chicken stock into a large stockpot set over medium-high heat. Add the mushrooms, bamboo shoots, and meat. Bring the mixture to a simmer and add the tofu, vinegar, soy sauce, sesame oil and chili sauce. Taste the soup and adjust the seasonings to taste.
• Stir the cornstarch mixture and add it to the simmering soup. Cook for 2 minutes to thicken the soup. Drizzle in the egg while the soup is at a simmer, stirring gently.
• Do not boil.
• Serve hot, garnished with green onions.
• The soup can be made up to the cornstarch addition up to 1 day ahead, covered and refrigerated. To finish the soup, reheat over medium-high heat and once it reaches a simmer, resume the recipe.

PRESSURE COOKER CHINESE HOT AND SOUR SOUP

Steps:

• Place Mushrooms in a medium bowl and Lily Flowers in a small bowl and cover each with hot water for 30 minutes. Drain liquid from the Mushrooms, remove stems and hard nubs and thinly slice. Drain Lily Flowers and rinse and then cut in half.
• To the cooking pot add, Mushrooms, Lily Flowers, Bamboo Shoots, Chili Paste, Ginger, Garlic, Tofu, Vegetable Stock and Soy Sauce.
• Lock on Lid and close Pressure Valve. Cook at High Pressure for 5 minutes. When Beep sounds, wait 10 minutes and then release the rest of the pressure.
• Turn off Pressure Cooker and Select Sauté. Crack the Eggs into a cup and add a couple of drops of Sesame Oil. Whisk well. When Soup begins to bubble, pour Eggs into middle of cooking pot. Wait a few second and then in a circular motion, slowly stir the Soup, just a couple of times.
• Turn Pressure Cooker to Keep Warm and add the rest of the Sesame Oil, White Pepper and Vinegar. Drop in Scallions and serve with a garnish of Cilantro, if desired.
• Recipe Notes
• If you have my Ginger-Garlic Paste, use 2 Tablespoons instead of the individual measurements above. Otherwise, use a cheese grater or food processor.
• For a thicker Soup, reserve ¼ cup of the Mushroom Water and mix it with 1 Tablespoon Potato Starch. Whisk into Soup, after pressure has been released, right before adding in the Eggs.
• If you prefer a milder flavor, start out with 1 teaspoon of Sambal Oelek, as you can always add more. Huy Fong Foods Sambal Oelek is a wonderful chili paste, as it offers a wonderful pure chili taste.
• Dried Wood War Mushrooms, often referred to as "Black Fungus," are very inexpensive and are found in Asian Markets. They expand significantly when re-hydrated. Cremini Mushrooms (8 oz) can be subbed.
• Try adding 4 ounces of Snow Peas, after pressure is released, to add some veggie crunch to the Soup.
• Substitutions
• Chinkiang Black Vinegar - Apple Cider Vinegar or Rice Vinegar
• Dry Wood Ear Mushrooms - 8 ounces Cremini Mushrooms
• Lily Flowers - Nothing
• Sambal Oelek - 1/4 teaspoon White Pepper (if you must. Sambal Oelek highly recommended)
• Vegetable Broth - Chicken Broth will give a different and delicious flavor.
• The Soup will still be delicious, using the substitutions.

CHINESE HOT AND SOUR SOUP

Steps:

• Soak the tree ear and black mushrooms in boiling water until softened, about 20 minutes, and shred them.
• Soak the lily buds in warm water until softened, about 20 minutes, and shred them.
• Cover the bamboo shoots in water, bring to a boil, drain and shred.
• Mix the vinegars, soy sauce, salt and sugar in a bowl.
• Mix the cornstarch into the water in a bowl.
• Heat the oil in a large pot over medium-high heat.
• Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.
• Add the broth and tofu and bring to a boil.
• Add the vinegar mixture and the cornstarch mixture and stir until it thickens.
• Pour the eggs into the soup in a thin stream while stirring the soup.
• Stir in the peppers, oils and chili sauce.
• Serve garnished with green onions.

CHINESE HOT-AND-SOUR SOUP

Steps:

• In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.
• In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Saute, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and saute until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.
• Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.
• Slowly pour beaten eggs through a perforated spoon into soup. Cover and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. Ladle into individual bowls.