Hot And Sour Mushroom Soup Recipes

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HOT AND SOUR SOUP



Hot and Sour Soup image

Recipe video above. A firm Chinese starter favourite! A glossy soup broth that's savoury, sour and as spicy as you want it to be, filled with mushrooms, tofu and bamboo shoots. Skip the chicken to make it meat free, or add shrimp/prawns or fish pieces. Serves 6 - 8 as a starter, or 4 as a light meal.

Provided by Nagi

Categories     Mains     Soup     Starter

Time 40m

Number Of Ingredients 19

220 g / 7oz chicken breast
12 dried shiitake mushrooms ((or 150g/5oz fresh) (Note 1))
1/2 cup wood ear mushrooms (, chopped 1.5cm/ 3/5" pieces (Note 1))
1 tsp dried chilli / red pepper flakes (, adjust spice to taste (Note 2))
2 tsp dark soy sauce ((Note 3))
1 tbsp light soy sauce ((Note 3))
1 tsp ginger (, finely grated)
1/2 tsp white pepper ((sub black))
6 cups (1.5L/1.5qt) chicken or veg stock/broth (, low sodium)
1 tsp sesame oil
1 tsp sugar
1/4 cup (65 ml) white vinegar ((adjust to taste))
125 g / 4oz firm tofu (~ 1 cup) (, cut into 1.2cm / 0.5" cubes (Note 4))
1/4 cup bamboo shoots (, thinly sliced (Note 5))
2 eggs (, whisked)
1/4 cup (40g) cornstarch/cornflour
1/4 cup (125 ml) water
Salt to taste
1 shallot/scallion (, finely sliced)

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)

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 501 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HOT AND SOUR SOUP



Hot and Sour Soup image

Make Chinese at home with Tyler Florence's Hot and Sour Soup recipe from Food Network Ñ mushrooms, ginger and chile paste add flavor and heat.

Provided by Tyler Florence

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 23

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground white pepper
Pinch sugar
2 quarts Chinese Chicken Stock, recipe follows
1 square firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish
1 (4-pound) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch piece fresh ginger, whacked open with the flat side of a knife
1 onion, halved
1 teaspoon whole white peppercorns
About 3 quarts cold water

Steps:

  • Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.
  • Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.
  • Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.
  • Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.
  • Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.
  • Yield: About 2 quarts

HOT AND SOUR SOUP



Hot and Sour Soup image

White pepper is traditional in hot and sour soup but black pepper makes a fine substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 6 cups soup

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 tablespoons cornstarch
5 cups chicken broth
4 tablespoons soy sauce
1 teaspoon ground white pepper
3/4 cup canned bamboo shoots, rinsed and drained and cut into matchsticks
7 ounces soft tofu, cut into 1/2-inch cubes
3 scallions, thinly sliced
3 tablespoons white vinegar
1 egg, lightly beaten

Steps:

  • In a small bowl, soak mushrooms in 2 cups boiling water until softened, using a plate to keep mushrooms submerged, about 15 minutes. Remove mushrooms, reserving mushroom liquid, and thinly slice. In another small bowl, whisk together cornstarch and 4 tablespoons water.
  • In a medium saucepot, add mushrooms and mushroom liquid to chicken broth. Pour mushroom liquid carefully to leave behind grit (or strain it). Bring chicken broth, mushrooms, mushroom liquid, soy sauce, and pepper to a simmer covered. Add bamboo shoots, tofu, and scallions, reserving 4 tablespoons sliced green tops; simmer 5 minutes. Add cornstarch mixture and bring to a boil; cook 2 minutes. Stir in vinegar. Remove from heat and add egg while stirring soup. Serve topped with remaining scallion.

HOT AND SOUR MUSHROOM, CABBAGE, AND RICE SOUP RECIPE - (4.5/5)



Hot and Sour Mushroom, Cabbage, and Rice Soup Recipe - (4.5/5) image

Provided by Alqualonde

Number Of Ingredients 11

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
One 3-inch lump ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups broth - turkey, chicken, or vegetable
1/2 cup jasmine rice
2 tablespoons soy sauce, plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Steps:

  • Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Toss the mushrooms after 5 minutes and cook for an additional 5 minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about five minutes or until fragrant and slightly softened. Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce to taste and simmer for another few minutes or until cabbage is hot. Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

HOT AND SOUR MUSHROOM SOUP (TOM YUM HET)



Hot and Sour Mushroom Soup (Tom Yum Het) image

Tom Yum, one of the most famous Asian soups, is the pride of Thailand. It is made with mushrooms - shiitake and button work well. You may be able to find a decent Tom Yum soup paste at the store, if not I have one saved in my public recipes

Provided by KristinV

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

4 cups water
1 medium onion, quartered
2 stalks lemongrass, chopped
3 -4 kaffir lime leaves, torn in half
4 cm cube galangal, chopped
2 cm cube fresh ginger, peeled and chopped
1 tablespoon tamarind pulp
3 dried red chilies, chopped
2 fresh hot green chili peppers (can use red)
1 tablespoon vegetable oil
2 tablespoons tom yum paste
200 g deep fried tofu
6 shiitake mushrooms, cups sliced
50 g button mushrooms, sliced
3 tablespoons soy sauce
1 teaspoon caster sugar
2 tablespoons lemon juice
1/2 cup fresh coriander, chopped
1/2 cup fresh basil leaf, torn

Steps:

  • Put the first nine ingredients in a saucepan and bring to the boil (this is your stock). Simmer for 15-20 minutes over low-medium heat. Remove from the heat and strain. Reserve the stock and discard the rest.
  • Heat the oil in a large saucepan and sauté the Soup Paste for a minute until fragrant. Add the tofu, shiitake and button mushrooms and stir-fry over high heat for 1 minute.
  • Bring the prepared stock to a boil. Turn the heat to medium and add the sautéed tofu and mushrooms, the soy sauce, sugar and lemon juice. Simmer for 5-6 minutes over medium heat until the mushrooms are tender.
  • Sprinkle the coriander and basil and remove from heat. Serve hot.

Nutrition Facts : Calories 230.5, Fat 14, SaturatedFat 1.9, Sodium 779.7, Carbohydrate 18.8, Fiber 4.4, Sugar 8.8, Protein 12.6

HOT AND SOUR MUSHROOM SOUP



Hot and Sour Mushroom Soup image

The hot and hot summer is just here. It's hot and you have no appetite? Let's have a bowl of hot and sour mushroom soup, refreshing and appetizing. In the scorching summer, come to a bowl of hot and sour soup, drink it until you sweat, and you will be hooked.

Provided by House and road

Time 15m

Yield 3

Number Of Ingredients 5

30g Mushroom
1 Dried Tofu
10g carrot
20g Black Fungus
1 tbsp Vegetable oil

Steps:

  • Soak the mushrooms in rice-washing water for 15 minutes, cut off the old roots, rinse and drain
  • One piece of dried tofu, shredded, and a small amount of carrots and black fungus.
  • Add a small amount of vegetable oil to the wok, saute the scallions and ginger, add carrots and stir-fry until soft, add mushrooms and stir-fry
  • After the mushrooms are out of the soup, add the fungus and fragrant dried shreds, add an appropriate amount of boiling water, boil on high heat, turn to low heat, cover and cook for about 5 minutes
  • Add a little salt, soy sauce, balsamic vinegar and pepper. After cooking, add a small amount of thin starch several times, stirring while adding, until the soup thickens slightly, turn off the heat and sprinkle with the coriander

HOT AND SOUR MUSHROOM SOUP



Hot and Sour Mushroom Soup image

Make and share this Hot and Sour Mushroom Soup recipe from Food.com.

Provided by rosered

Categories     Chinese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

4 dried shiitake mushrooms
1 tablespoon vegetable oil
1 teaspoon sesame oil
ginger, 6 thin slices
3 1/2 ounces enoki mushrooms
6 button mushrooms
5 ounces bamboo shoots, drained from a can
4 cups chicken stock
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
3 tablespoons black vinegar
1 tablespoon rice vinegar

Steps:

  • Cover the shitake mushrooms with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms. Remove and discard the stems. Cut caps into thin slices. Reserve 1/4 cup of the soaking liquid.
  • Heat the vegetable and sesame oil in a saucepan over medium heat and add the ginger, shitake , enoki and button mushrooms and cook for 3 minutes while stirring. Add the bamboo shoots , stock , soy sauce , and reserved mushroom soaking liquid. Bring to a boil and simmer for 5 minutes.
  • Combine cornflour with 2 tablespoons water in a small bowl. Add the black and white peppers, and black and white vinegars to the soup and cook till it simmers. Stir in the cornflour mixture and boil until mixture thickens slightly. Serve.

HOT AND SOUR MUSHROOM SOUP



Hot and Sour Mushroom Soup image

This is from galanga.com. which features recipes from Laos and Thailand. This specific recipe is from Laos.

Provided by Studentchef

Categories     Clear Soup

Time 35m

Yield 3 serving(s)

Number Of Ingredients 8

1 cup vegetable stock
1 teaspoon pepper sauce
1 inch lemongrass (finely chopped into rings )
3 kaffir lime leaves (roughly torn into three)
1 teaspoon sugar
2 tablespoons lemon juice
2 ounces oyster mushrooms (coarsely separated -OR- button mushrooms)
2 small fresh green chilies (more if desired, crushed to split open)

Steps:

  • Add all recipes in a pot, except for the chilis and let it come to a boil on medium high heat. Let simmer for 30 minutes.
  • In the last five minutes add the red or green chili. Serve warm.

Nutrition Facts : Calories 26.1, Fat 0.2, Sodium 47, Carbohydrate 6.1, Fiber 0.9, Sugar 3.4, Protein 1.3

HOT AND SOUR MUSHROOM SOUP



Hot and Sour Mushroom Soup image

Make and share this Hot and Sour Mushroom Soup recipe from Food.com.

Provided by sizzlera

Categories     Chinese

Time 25m

Yield 5 serving(s)

Number Of Ingredients 12

3 cups low sodium chicken broth
2 cups boiling water
1 green onion, diced
5 mushrooms, chopped
1 squash, chopped (I used a baby crook squash)
1/2 cup rice vinegar
2 tablespoons low sodium soy sauce
1 teaspoon cilantro
1 teaspoon hot pepper sauce
1/2 teaspoon white pepper
3 tablespoons cornstarch, with
1/4 cup water (to make solution)

Steps:

  • Bring broth and water to boil over medium-high heat in a large pot.
  • Stir in muchrooms, vinegar, soy sauce, green onion, cilantro, hot pepper sauce, white pepper and squash.
  • Bring to second boil.
  • Add cornstarch solution and cook for 5 minutes.

Nutrition Facts : Calories 57.2, Fat 1, SaturatedFat 0.3, Sodium 312.8, Carbohydrate 9, Fiber 0.9, Sugar 1.6, Protein 4.4

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