Anyone know how to make a very good, but at the same time a very easy "Hot and Sour Soup"??

Question

I was wanting to make Hot and Sour soup but I am not filmiliar with ethnic food when it comes to making it myself.

Answer 1

No. but this is a good question, I have added it to my watch list and will check out the answers as I want to make Hot and sour too

Answer 2

Hot and Sour Soup
Makes 4 servings

Ingredients:

1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 teaspoons chopped green onion
2 tablespoons cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
sesame oil

Preparation:

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season the oil with ginger and garlic, stirring well.

Add sherry and broth. Add bamboo and tofu, which should be cut in small pieces. Bring to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again, slowly pour in cornstarch.

Stir until soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve.

Answer 3

Hot and Sour Soup is reputed to be good for colds

Ingredients:

1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds

2 ounces pork tenderloin, julienned

Marinade:
1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar** (or white if red not available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger

white pepper to taste (no more than 1 tablespoon)
1 egg

Mixture:
1 Tbsp cornstarch (corn flour)
1/4 cup water

Directions:



1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.


2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.



If substituting mushrooms, cut off the stems and cut into thin strips.



Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.

3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork.


Add the remaining ingredients in III, except for the green onion.
Beat the egg well. Set aside.


Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).


Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.


Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.

(This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

Answer 4

Hot and Sour Soup


Ingredients
8 cups Low-sodium chicken broth
1/4 cup Cornstarch
3 tbsp Water
1 cup Thinly sliced green cabbage
Or bok choy (about 3oz)
1 cup Sliced fresh shiitake, cloud
Ears, or other mushrooms
1/2 cup Sliced green onions
(about 6 green onions)
2 tbsp Reduced-sodium soy sauce
2 tbsp Minced fresh gingerroot
1/2 lb Firm reduced-fat tofu,
Cut into strips
1 cup White wine vinegar or to
Taste
1 tbsp Black pepper or to taste
(freshly ground preferred)
Egg substitute equivalent to 2
Eggs, or 2 eggs lightly beaten
1 tsp Fragrant toasted sesame oil

Preparation
Bring broth to a boil in a large stockpot over high heat. Meanwhile, mix the cornstarch with the water in a small bowl; set aside. Add the cabbage, mushrooms, green onions, soy sauce, and gingerroot to the boiling broth. When the broth mixture returns to a boil, stir in the cornstarch mixture. Let the mixture boil for about 3 minutes. Add the tofu strips, vinegar, and pepper. Taste and add more pepper or vinegar if desired. Reduce heat to simmer. Slowly drizzle the egg substitute into the simmering soup, stirring gently. Remove from the heat, stir in the sesame oil,and serve. Bon Apetite

Answer 5

You may try the recipes in this website for Chinese food, it is written by Chingish but the recipes are authentic.

http://www.nicemeal.com/soup/soup02.html

Answer 6

I do not.