Hot And Sour Dumpling Soup Recipes
HOMEMADE HOT AND SOUR SOUP
Very easy-to-make hot and sour soup.
Provided by Kevin
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
- Combine water and cornstarch in a cup; stir until smooth. Add mixture to the soup and stir well. Let simmer until soup thickens, about 5 minutes more.
- Beat egg in a cup and slowly pour, in a fine stream, into the soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 59.4 mg, Fat 5.8 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 1.3 g, Sodium 1900.8 mg, Sugar 2.9 g
HOT AND SOUR DUMPLING SOUP
A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
- In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
- Divide soup among bowls and garnish with scallions and chiles. Serve hot.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams
HOT AND SOUR WONTON SOUP
Spice up your typical bland wonton soup recipe and try this flavorful version.
Provided by Tsquare
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Combine pork, 1/4 cup carrot, egg, 1/4 cup green onions, ginger, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil, red pepper flakes, turmeric, salt, and pepper in a bowl. Mix filling well.
- Place about 1 teaspoon of the filling into the center of each wrapper. Moisten the edges of the wrapper; seal the edges.
- Pour chicken broth into a pot; bring to a boil. Reduce heat to low; stir in rice vinegar, 2 tablespoons soy sauce, and chile paste. Add mushrooms and carrots; simmer until slightly softened, about 5 minutes. Add about 25 wontons, bok choy, and bean sprouts; simmer until wontons are no longer pink inside, about 5 minutes.
- Freeze the remaining wontons in a resealable bag for later use. Drizzle 1 teaspoon sesame oil over the soup and garnish with 2 tablespoons green onions.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 35.3 g, Cholesterol 71.5 mg, Fat 11.4 g, Fiber 2.2 g, Protein 19 g, SaturatedFat 3.5 g, Sodium 2021.1 mg, Sugar 3.6 g
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- Begin by prepping all the ingredients. Gently rinse the dried ingredients off with some water and then place them into a large bowl. Soak them in hot water for about 30 minutes or until them become soft and tender.
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- In a clean pot, add the following ingredients: 1.5 cup of the Chinese aged black vinegar, 1/2 cup of water, 1.5 tbsp of brown sugar, 1/2 tsp of fennel seeds, 1 tsp of Sichuan peppercorns, 3 pieces of cloves, a little bit cinnamon stick, 1 piece of star anise, 1 piece of bay leaf, 2 cloves of garlic that are slightly crushed, 2 piece of dried red chilies.
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- In a mixing bowl, add flour, salt and water. Knead with your hands (or a stand mixer with a fitted dough hook) to form a medium-firm dough (See note 1).
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5/5 (9)Total Time 1 hr 20 minsCategory SoupCalories 116 per serving
- Heat up the oil in a wok/pot. Stir in pork and ginger. Add carrot, shiitake mushroom, wood ear, bamboo shoot & lily buds when the pork becomes pale. Fry for 1 minute or so.
- Pour in hot water. Leave to boil for 2 minutes covered with a lid. Then add the corn starch and water mixture (stir well before pouring) in a few batches while stirring.
- Turn off the heat. Add soy sauce, salt, sugar and sesame oil. Right before serving, add black rice vinegar, white pepper (see note 1). Garnish with coriander.
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