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
AUTHENTIC HOT and SOUR Soup Recipe! RESTAURANT QUALITY!
I LOVE this hot and sour soup recipe. Reminds me of the soup that my parents used to make at our restaurant.
Here's what you need:
Pork
6 oz pork sliced
1 teaspoon of soy sauce
1 teaspoon cornstarch
1 tablespoon water
For the soup:
12 or so shiitake mushrooms, re-hydrated in boiling water water for 30 min
4 oz of dried wood ear mushrooms re-hydrated in boiling water water for 30 min
12 dried lilies re-hydrated in boiling water water for 30 min
2-3 oz of bamboo shoots
5 oz sliced tofu
SPICE BAG
1 tbsp peppercorn
4 cloves of garlic
6-10 chilis
➔Get tickets to the BEST show on earth!!!
❖T-Shirt Store:
►Subscribe for MORE videos about food!
▲Subscribe to our food TRAVEL channel!
◆My favorite cookware!
wok/pan
Also this pan
Pressure pan
Non-stick pot
✎✎
~~~~~~~~~~~~~~~~~~~~~~~
★↓FOLLOW ON SOCIAL MEDIA!↓★
Facebook Show Page:
Facebook Mike Fan Page:
Personal Instagram:
Twitter:
✹If you made this recipe, snap a pic and tag @mikexingchen and hashtag it #cookwithmikey— We'd love to see your creations on Instagram!
----------------------------------------------
◈ Equipment I use for filming◈ :
Sony RX100 Mark V:
PANASONIC LUMIX G85:
Wide Angle Lens:
Camera Mic:
Camera Lights:
Handheld Audio Recorder:
Tripod:
Drone:
----------------------------------------------
♪ ♫
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.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
HOT AND SOUR SOUP WITH RAMEN RECIPE | EASY DINNER RECIPE - Vegan Richa Recipes
HOT AND SOUR SOUP WITH RAMEN RECIPE | EASY DINNER RECIPE
Get the WRITTEN RECIPE here -
SUBSCRIBE HERE:
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:
RED LENTIL TORTILLA SOUP:
INSTANT POT TOMATO SOUP WITH CORNMEAL CRUSTED TOFU CROUTONS:
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
Connect with me on Social Media:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
Music: Epidemic Sound
#ramensouprecipe #hotandsoursoup #veganramenrecipe #veganricha #easyveganrecipes
Hot and Sour Soup [Chinese Style with Chicken and TOFU]
#recipesaresimple
#hotandsoursoup #chinesehotandsoursoup
Not able to visit your favourite Chinese eatery? Make this restaurant favourite Hot and Sour Soup, easily at home, by following this video recipe.
Leave it the chicken and make it Vegetarian if you like.
Love, Shana.
---------------------------------------------------------------------------------------------------------------
Full RECIPE ????
---------------------------------------------------------------------------------------------------------------
Subscribe to Recipes are Simple: ????
Most Recent Videos: ????
View all my playlists here: ????
---------------------------------------------------------------------------------------------------------------
My Facebook page: ????
Follow me on Instagram: ????
Email: ???? recipesaresimple@gmail.com
---------------------------------------------------------------------------------------------------------------
Hot and Sour Tofu Soup Recipe
Hot and Sour Tofu Soup Recipe
Hot and Sour Soup Recipe | The Vegan Test Kitchen
We're continuing the Asian inspired theme and making a hot and sour soup with a very special ingredient--wood ear mushrooms. This recipe from the Veganomicon also contains napa cabbage and is full of flavor.
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
Visit our channel for more vegan reviews:
w/Eli Haynes, edited by JosephLucas
Ingredients:
1/2 oz dried wood ear mushrooms
2 cups boiling water
8 leaves napa cabbage
4 cups vegetable broth
1/4 cup soy sauce
1/4 cup rice vinegar
3 tsp Asian hot chile oil
1/2 tsp sesame oil
1 tsp ground white pepper
1 1/2 cups thick sliced white mushrooms
1 heaping tbsp arrowroot or cornstarch
1 cup cold water
1 lb extra firm tofu, pressed/cut into matchsticks
1/2 cup shredded carrots (1 carrot)
1 cup chopped scallions for garnish
Music:
Night Rider by Neil Krin
Rockit by The Home Invasion
Roasted Turnt by Forgetful Jones