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
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.
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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
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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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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.
#veganhotsoursoup #veganasiansoup #veganrecipes
Hot and Sour Soup (recipe) 酸辣汤
Chinese restaurant-style hot and sour soup made easy! The hearty, spicy, sour broth is loaded with mushrooms, silky eggs, and tofu. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
(Optional) Rehydrate
1/3 cup dried shiitake mushrooms
1/4 cup dried woodear mushrooms
1/4 cup dried lily flowers
(Optional) Marinate
1/2 lbs (230 g) pork loin (or chicken breast) cut into thin strips
1/2 tablespoon Shaoxing wine or dry sherry
1/4 teaspoon salt
1/2 tablespoon cornstarch
Soup
2 teaspoons minced ginger
2 green onions chopped
2 tablespoons Chinkiang vinegar
1 teaspoon white pepper powder (or 1/2 teaspoon white pepper powder for a less spicy dish)
6 cups water or chicken stock
1/2 block (8 oz / 227 g) firm tofu, cubed
3 tablespoons cornstarch
1 teaspoon salt or to taste
2 eggs beaten
1 teaspoon sesame oil
Soy sauce or salt to taste
Check out more cooking notes at ➡︎
❤︎Cooking Equipment & Ingredients❤︎
Dried lily flowers:
Dried shiitake mushrooms:
Dried wood ear mushrooms:
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BETTER THAN TAKEOUT - Authentic Hot And Sour Soup Recipe [酸辣汤]
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Hot and sour soup is one of the most popular take out that you will order from a Chinese restaurant. Today, I am going to share my version and I also going to show you how to make it authentic.
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Main Ingredients
- 2 pieces of dried shitake mushroom [Amazon link:
- few pieces of dried black fungus [Amazon link:
- 3.5 ounces of shredded pork (marinate with 2 tsp of soy sauce +2 tsp of cornstarch)
- 5 ounces of silken or soft tofu, cut it into thin shreds
- 2 beaten eggs
- 1/3 cups of shredded carrot
- 1/2 tbsp of minced ginger
- 3.5 cups of chicken stock
Seasonings to add early
- 2 tbsp of cornstarch
- 2 tbsp of water
- 1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1 tsp of sugar
- 1 tsp of Salt or to taste
Ingredients to add before turning off the heat
- 1-3 tsp of white peppercorn (depends on how spicy do you want)
- 3 tbsp of Chinese black vinegar [Zhengjiang black vinegar镇江香醋:
Ingredients to add before serving
- 1 tsp of sesame oil [Amazon Link:
- cilantro and spring onion for garnish
INSTRUCTIONS
- Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely re-hydrated. Slice them thinly.
- Cut 3.5 ounces of pork into thin shreds. Marinade with 2 tsp of soy sauce and 2 tsp of cornstarch. Let that sit for about 15 minutes.
- Cut 5 ounces of silken or soft tofu into thin shreds.
- Beat 2 eggs.
- Cut some carrot into thin shreds.
- Mince 1/2 tbsp of ginger.
- In a small sauce bowl, combine 2 tbsp of cornstarch +2 tbsp of water together. Mix it until you don’t see any lumps then add 1.5 tbsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of sugar, 1 tsp of Salt or to taste. Mix until everything is well combined. These are the Seasoning that you need to add to the soup earlier.
- In another sauce bowl combine 1 tbsp of freshly ground white pepper and 3 tbsp of Chinese black vinegar. Mix it until the pepper is fully distributed. These 2 ingredients you need to add to the soup right before turning off the heat.
- It is very important to follow the order. That is why made 2 different bowls of seasoning so I don’t get confused.
- In a wok, add 1/2 tbsp of minced ginger, the re-hydrated mushroom and black fungus, the shredded carrot, and 3.5 cups of stock. Give it a stir.
- Cover it and bring it to a boil. Add the pork. Stir it around so the meat doesn’t stick together. Give it about 10 seconds or so. The meat should change color. Then you add the tofu. Use a wooden spoon, gently stir it and try not to break the tofu.
- Cover it and wait for it to come back to a boil. Pour in the sauce. Whisk the soup while adding the sauce. Stir in the beaten egg.
- Cook this whole pot for another 30 seconds so all the ingredients can come together.
- Add the other bowl of seasoning - white pepper and vinegar. They are the types of ingredient that the flavor will fade way if cook long time. That is why we add it 10 seconds before you turn off the heat.
- Before you serve, add a bunch of scallion and cilantro for garnish. Top 1.5 tsp of sesame oil for the nutty taste. And you are done.
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.
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