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
Vegan Hot and Sour Soup - 素酸辣汤
Do you know you can make this hot and sour soup, 酸辣汤 (Suān là tāng) vegan easily at home? This recipe will surely satisfy any cravings for soup.
Full recipe instructions:
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Ingredients
- 12 oz silken or soft tofu
- 4 dried Shiitake mushrooms or use fresh
- 10 g wood ear mushrooms
- 50 g [1 bunch] dried mung bean thread soak in water until soft
- 1 small carrot shredded
- 3 oz bamboo shoot in chili oil
- 1 teaspoon ground white pepper see notes
- 1 tablespoon ShaoXing wine optional
- 3 tablespoon soy sauce
- 1 teaspoon sugar
- ¼ teaspoon mushroom seasoning/powder/bouillon
- 6 cups of water plus more for cornstarch slurry
- 2 tablespoons cornstarch
2 tablespoons vinegar or rice vinegar
Toppings
- chopped cilantro
- fried wonton strips
- chile oil
- toasted sesame oil
*The 1 teaspoon ground white pepper is meant to give the soup the heat. If you don't like the peppery taste, please start with 1/4 teaspoon and increase it to your likings.
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The SOUP-ER tasty Hot + Sour Soup Recipe to warm you up!
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LEARN HOW TO MAKE AN EASY & QUICK CHINESE HOT + SOUR SOUP RECIPE THAT'S TASTIER THAN TAKEOUT!
LAY HO MA! This recipe totally reminds me of my childhood - it's savoury, comforting, and incredibly easy to put together. Join me in this episode and learn how to make a quick Chinese style hot and sour soup recipe right at home! Let's begin
Ingredients:
4 dried shiitake
5g woodear mushrooms (2-3 small pieces)
2 cups veggie stock
4 cups water
3 pieces garlic
small piece ginger
3 sticks green onion
1/2 cup canned bamboo
170g Omni Pork Strips (1 package)
2 tbsp avocado oil
1 tsp cayenne pepper
1 tbsp cane sugar
2-3 tbsp soy sauce
2-3 tbsp Chinese black vinegar
1 1/2 tbsp potato starch + 2 tbsp water
Directions:
1. Place the dried mushrooms into a stock pot followed by the veggie stock and water. Heat the pot on medium high heat covered for about 7-8min
2. Finely chop the garlic, ginger, and green onions. Reserve some green onions for garnish
3. Pour the hot broth into a large mixing bowl. Remove the rehydrated mushrooms. Rinse and drain the mushrooms in cold water so that they are easier to handle
4. Thinly slice the woodear mushrooms. Carefully remove the stalks from the shiitakes and thinly slice. Thinly slice the bamboo
5. Heat the stock pot back to medium heat. Add the avocado oil. Add the garlic, ginger, green onions, and the Omni Pork Strips. Sauté for 4-5min
6. Add the mushrooms, bamboo, cayenne pepper, cane sugar, soy sauce, Chinese black vinegar, and the reserved mushroom stock
7. Give the soup a good stir. Then, cover and bring to a boil
8. Make a slurry by mixing together the potato starch and 2 tbsp of water. When the soup comes to a boil, pour in the slurry while stirring
9. Plate the soup and garnish with some chopped green onions
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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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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!
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HOT AND SOUR SOUP WITH RAMEN RECIPE | EASY DINNER RECIPE - Vegan Richa Recipes
HOT AND SOUR SOUP WITH RAMEN RECIPE | EASY DINNER RECIPE
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For a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food that’s ready in under 30 minutes!
Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes there’s a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal.
******MORE SOUP RECIPES FROM THE BLOG******
INSTANT POT CAULIFLOWER SOUP:
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#ramensouprecipe #hotandsoursoup #veganramenrecipe #veganricha #easyveganrecipes
Easiest HOT & SOUR Soup ???? #RECIPES4BUZYBEEZ
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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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Hot And Sour Soup
—-Ingredients(6-8servings)—
3 oz/80 g carrot
5 pcs shiitake mushroom
10 pcs dried wood ear mushroom
8 oz/225 g firm tofu
1 large egg
4 oz/114 g chicken breast
1 tsp minced ginger
1/8 tsp salt
1 tbsp corn starch
1 tbsp water
3 tsp oil
Cornstarch mixture
1/3 cup corn starch
1/2 cup water
8 cup unsalted chicken broth
2 tsp dark soy sauce
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp salt
1/3 cup black rice vinegar
1 tsp sesame oil
1 tsp white pepper powder
—-Timestamps—
00:00 - Intro
00:11 - Carrot, dried shiitake mushroom, dried wood ear mushroom, firm tofu prep
00:55 - Chicken breast prep
01:28 - Corn starch and water mixture
01:41 - How to cook Hot And Sour Soup
04:03 - final step