Best Sams Sweet And Hot Soup Recipes

HOT AND SOUR SOUP

Hot and Sour Soup image

Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.

Provided by Nagi

Time 40m

Number Of Ingredients 19

Ingredients

220 g / 7oz chicken breast
12 dried shiitake mushrooms ((or 150g/5oz fresh) (Note 1))
1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1))
1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2))
2 tsp dark soy sauce ((Note 3))
1 tbsp light soy sauce ((Note 3))
1 tsp ginger (, finely grated)
1/2 tsp white pepper ((sub black))
6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium)
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar ((adjust to taste))
125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4))
1/4 cup bamboo shoots (, thinly sliced (Note 5))
2 eggs (, whisked)
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion (, finely sliced)

Steps:

Cover shiitake mushrooms with plenty of boiling water. Stand 20 - 30 minutes until soft, drain, then slice thinly. (Discard or reserve liquid for other use)

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEF JOHN'S HOT AND SOUR SOUP

Chef John's Hot and Sour Soup image

I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.

Provided by Chef John

Time 1h5m

Yield 4

Number Of Ingredients 16

Ingredients

¾ ounce dried shiitake mushrooms
2 tablespoons soy sauce, or more to taste
¼ cup seasoned rice vinegar
1 teaspoon ground white pepper, or to taste
¼ teaspoon sesame oil
3 tablespoons cornstarch, or as needed
3 tablespoons water, or as needed
2 teaspoons vegetable oil
1 teaspoon minced fresh ginger root
¼ cup sliced green onions
4 cups chicken broth
¼ cup grated carrot
2 tablespoons thinly sliced red bell pepper
½ cup bamboo shoots
1 cup cubed tofu
2 large eggs, beaten

Steps:

Soak dried shiitake mushrooms in hot water, stirring occasionally, until soft, 15 to 20 minutes. Drain well and slice into thin strips.
Whisk soy sauce, vinegar, ground white pepper, and sesame oil together in a small bowl for hot and sour mixture; set aside until needed.
Whisk cornstarch and water together in another small bowl for slurry; set aside until needed.
Heat vegetable oil in a saucepan over medium-high heat. Add ginger, sliced green onions, and shiitake mushrooms. Cook, stirring, for about 2 minutes. Pour in chicken broth and bring up to a simmer. Reduce heat to medium and simmer for 5 minutes.
Stir in carrot, red pepper, bamboo shoots, tofu, and the hot and sour mixture. Let simmer for 5 minutes.
Raise heat to medium-high and bring to a boil. Stir the soup slowly with a spoon while transferring in the beaten eggs in a steady stream to create thin ribbons. Keep stirring until the soup comes back to a boil. Reduce heat to medium.
Stir the cornstarch slurry to make sure it's well blended, then slowly drizzle it into the soup while stirring constantly. Soup should thicken up within 1 to 2 minutes. Turn off heat, taste for seasoning, and serve.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g

SAM'S SWEET-AND-HOT SOUP

Sam's Sweet-And-Hot Soup image

Provided by Molly O'Neill

Categories one pot, appetizer

Time 10m

Yield 8 appetizers

Number Of Ingredients 15

Ingredients

8 cups chicken broth
1/3 cup sugar
4 cups vinegar, preferably molasses vinegar
1 tablespoon salt
3 tablespoons finely ground black pepper
3 tablespoons black soy sauce
1/2 cup cornstarch
1/2 pound squid, cleaned and sliced into matchsticks
1 pound shrimp, cleaned, deveined and diced
1 cake tofu, sliced into 1/4-inch cubes
1 cup bamboo shoots, drained and sliced into matchsticks
1 cup shiitake mushrooms, sliced thinly
2 egg whites
1/4 teaspoon dark sesame oil
2 scallions, minced

Steps:

Combine the broth, sugar, vinegar, salt, black pepper and soy sauce and bring nearly to a boil. Add 1 cup of this broth to the cornstarch, whisk well and then slowly and carefully stir this slurry into the soup. Reduce the heat to a simmer.
Add the squid, shrimp, tofu, bamboo shoots and mushrooms and cook for 3 minutes. Whisk the egg whites and sesame oil together and stir into the soup. Ladle into bowls, garnish with minced scallions and serve immediately.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1272 milligrams, Sugar 13 grams, TransFat 0 grams