Dannys Spicy Sweet Hot Sour Soup Recipes

HOT AND SOUR SOUP

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)

AUTHENTIC CHINESE HOT AND SOUR SOUP

Steps:

• Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
• While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
• While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
• Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
• Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
• Add the sesame oil and green onions.

CHEF JOHN'S HOT AND SOUR SOUP

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.

HOT AND SOUR SOUP WITH TOFU

Steps:

• In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
• In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
• Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

CHINESE SPICY HOT AND SOUR SOUP

Steps:

• Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
• Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
• Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
• Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

DANNY'S SPICY SWEET HOT & SOUR SOUP

Steps:

• In a large pot saute galic, ginger and shallots w/ oil till tender.
• mix in sirachi, rice wine vinegar, sweet chili, soy and oyster/hoisin suace. Saute til fragrant.
• Mix in white wine and chicken stock and bring to boil.
• Stir in cooked meat. Min in remaing garnish ingredients 5 minutes before serving.