Best Hot And Sour Tofu Soup Recipes

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HOT AND SOUR SOUP WITH TOFU



Hot and Sour Soup with Tofu image

In this Chinese soup recipe, an egg is stirred in at the end to form tiny ribbons. For more flavor, add a teaspoon of toasted sesame oil just before serving.Note: Be sure to drain the tofu thoroughly before adding it to the soup so it will soak up the flavor of the broth.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 10

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons soy sauce
1/4 to 1/2 teaspoon crushed red pepper
8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
3 to 4 tablespoons rice vinegar
2 tablespoons cornstarch
1 large egg, lightly beaten
1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained
2 tablespoons finely grated fresh ginger
3 scallions, thinly sliced

Steps:

  • In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
  • In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
  • Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

Nutrition Facts : Calories 109 g, Fat 3 g, Protein 9 g

HOT AND SOUR SOUP WITH TOFU



Hot and Sour Soup with Tofu image

This soup is very similar to the kind you would find in your favorite Chinese restaurant. It consists of a rich, thick broth with some spices and mixed vegetables. It is absolutely delicious...enjoy!

Provided by Ann Satler

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained

Steps:

  • Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
  • In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
  • Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 17.3 g, Fat 12 g, Fiber 4.8 g, Protein 11.3 g, SaturatedFat 1.7 g, Sodium 243.2 mg, Sugar 4.6 g

HOT AND SOUR TOFU SOUP



Hot and Sour Tofu Soup image

A tofu version of hot and sour chicken soup that tastes like the restaurant soup.

Provided by Dawn RD

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 3

Number Of Ingredients 13

3 tablespoons red wine vinegar
2 tablespoons cornstarch
3 cups chicken broth
½ cup water
½ cup sliced bamboo shoots, drained
8 dried shiitake mushrooms, rehydrated
1 clove garlic, crushed
1 (1/2 inch) piece fresh ginger root
2 teaspoons soy sauce
¼ teaspoon red pepper flakes
2 ounces firm tofu, diced
1 egg, beaten
2 green onions, chopped

Steps:

  • Stir vinegar and cornstarch together in a bowl.
  • Combine chicken broth, water, bamboo shoots, shiitake mushrooms, garlic, ginger root, soy sauce, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove lid and add tofu. Return to a boil; slowly drizzle in egg while stirring. Stir in cornstarch mixture.
  • Simmer soup over medium heat until broth has thickened slightly, about 3 minutes. Top with green onions.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 66.9 g, Cholesterol 68.1 mg, Fat 4.1 g, Fiber 9.5 g, Protein 13 g, SaturatedFat 0.9 g, Sodium 1402.4 mg, Sugar 3.8 g

HOT AND SOUR TOFU SOUP (SUAN LA DOFU TANG)



Hot and Sour Tofu Soup (Suan La Dofu Tang) image

Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.

Provided by Cressida

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 10

4 cups vegetable broth
1 (12 ounce) package silken tofu, diced
2 green onions, chopped
1 eggs, beaten
1 portobello mushroom, halved and sliced
2 cups chopped cabbage
1 tablespoon Thai chile sauce
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon citric acid powder

Steps:

  • Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 25.5 g, Cholesterol 93 mg, Fat 8.3 g, Fiber 5.8 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 2390.1 mg, Sugar 12.9 g

TRADITIONAL SZECHUAN-STYLE HOT AND SOUR SOUP WITH TOFU FRITTER



Traditional Szechuan-Style Hot and Sour Soup with Tofu Fritter image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 pound pork shoulder, julienned
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped
1 tablespoon minced ginger
8 cups chicken stock
1 teaspoon sugar
1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
1/2 cup dried wood ear, re-hydrated and julienned (definitely fresh if available)
2 eggs lightly beaten
2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Salt and white pepper
Tofu Fritter, recipe follows
1 pound silken tofu
3 eggs, separated, whites beaten to stiff peaks
2 tablespoons sliced scallions
1 teaspoon sesame oil
1/2 tablespoon minced ginger
2 tablespoons minced lap chong (Chinese sausage)
Salt and white pepper
Rice flour, to coat

Steps:

  • Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and wood ear and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add Tofu Fritters to each bowl of soup and serve.
  • Preheat a fryer to 400 degrees F.
  • In a mixing bowl, whisk together the tofu, yolks, scallions, sesame oil, ginger, and sausage. Season and fold into egg whites. Using 2 spoons, make quenelles and gently place in a dish of rice flour and coat using your hands. Place in deep fryer and fry to golden brown, about 2 to 3 minutes. Drain on paper towels and season, place in soup, and immediately serve.

HOT AND SOUR SOUP WITH SHRIMP AND TOFU



HOT AND SOUR SOUP WITH SHRIMP AND TOFU image

Categories     Soup/Stew     Chicken     Quick & Easy     Low Cal     Low Sodium     Boil

Yield 10 cups

Number Of Ingredients 14

8 cups chicken broth
2 Tbl EACH: light brown sugar, minced fresh ginger, low sodium soy sauce
1 Tbl EACH: minced garlic and Siracha sauce
4 cups shredded Napa cabbage
2 cups Shitake mushrooms
1 cup small diced extra-firm Tofu
1/2 cup minced red bell pepper
1 can sliced bamboo shoots, drained
1/2 cup rice vinegar
2 Tbl. fresh lime juice
1 Tbl. cornstarch
12 oz large shrimp, peeled, deveined, and sliced in half lengthwise
1/2 cup bias-sliced scallions
2 serrano chilies, thinly sliced

Steps:

  • Combine broth, sugar, ginger, soy sauce, garlic and Siracha in a large pot. Bring to a boil, then reduce to a simmer Add cabbage, shrooms, tofu, bell peopper, and bamboo shoots. Simmer 5 minutes. Whisk together vinegar, lime juice, and cornstarch in a small bowl for the slurry to thicken the soup. Return soup to a boil and stir in the slurry. Boil until slightly thickened, 1-2 min. Stir in shrimp and cook until opaque, about 3 min. Serve soup with Cilantro Noodles (if desired). Garnish soup with scallions and serrano slices.

HOT AND SOUR TOFU SOUP



Hot and Sour Tofu Soup image

Vegetarian version of the Chinese favorite. Many thin tofu is bland, but it actually takes on the flavor of whatever it is cooked in. In this case it happens to be soy, vinegar and pepper flakes.

Provided by Hadice

Categories     Soy/Tofu

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

3 tablespoons vegetable oil
3/4 cup red bell pepper, cut into julienne strips
1 1/2 cups chopped green onions
2 cups vegetable stock
2 cups water
2 tablespoons soy sauce
2 teaspoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon sesame oil
1/2 lb snow peas (fresh or frozen) (optional)
1 lb firm tofu, drained and cut into 1/2 inch cubes
1 (8 ounce) can sliced water chestnuts, drained
salt and pepper

Steps:

  • Heat the oil in a soup kettle and saute the green onions and bell peppers together until tender.
  • Add water, vegetable stock, and soy sauce.
  • Bring to a boil, then reduce to a simmer, cover lightly, and cook for 5 minutes.
  • Blend cornstarch with 3 tablespoons water.
  • In a bowl, blend the vinegar, pepper flakes, cornstarch blend, and sesame oil.
  • Stir into the hot soup until incorporated, and then add the tofu, snow peas, and water chestnuts.
  • Again cover, and cook for about 5 minutes or until thick and bubbly.
  • Turn off the heat.
  • Adjust salt and pepper to taste, serve immediately.

Nutrition Facts : Calories 125, Fat 8.1, SaturatedFat 1.2, Sodium 266.3, Carbohydrate 8.8, Fiber 2.1, Sugar 2.2, Protein 5.9

TOFU HOT-AND-SOUR SOUP



Tofu Hot-and-Sour Soup image

Red pepper sauce and rice vinegar accent this tofu and vegetable soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

6 dried black (shiitake) mushrooms
1 medium carrot, shredded (2/3 cup)
3 medium green onions, diagonally sliced
1 cup chopped bok choy stems and leaves
6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth
1/3 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry, Progresso™ reduced-sodium chicken broth or vegetable broth
1 teaspoon finely chopped gingerroot
1 to 2 teaspoons red pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
1 package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips

Steps:

  • Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
  • Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

TOFU HOT-AND-SOUR SOUP



Tofu Hot-and-Sour Soup image

Red pepper sauce and rice vinegar accent this tofu and vegetable soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

6 dried black (shiitake) mushrooms
1 medium carrot, shredded (2/3 cup)
3 medium green onions, diagonally sliced
1 cup chopped bok choy stems and leaves
6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons) or vegetable broth
1/3 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry, Progresso™ reduced-sodium chicken broth or vegetable broth
1 teaspoon finely chopped gingerroot
1 to 2 teaspoons red pepper sauce
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
1 package (10 1/2 oz) extra-firm lite tofu, drained and cut into 2 1/2x1/4-inch strips

Steps:

  • Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Remove and discard stems; cut caps into thin strips.
  • Heat mushrooms and remaining ingredients except tofu to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 5 minutes. Stir in tofu. Cover and simmer 3 to 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 95, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 780 mg

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