Hot And Sour Soup Betty Foo Hunan Restaurant Recipes

HUNAN HOT AND SOUR SOUP

Steps:

• Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan.
• Add garlic, ginger, black pepper, and tamari.
• Reduce heat and simmer 1 minute.
• Add mushrooms, tofu, cabbage, carrots, peas and meat.
• Stir and let simmer 5 minutes or until vegetables are tender.
• Stir in vinegar, mirin and cornstarch mixture.
• Continue cooking until soup is thickened, about 1 minute.
• Add chile paste/sauce to taste.
• Remove soup from heat.
• Slowly pour in beaten egg and stir.
• Garnish with green onions or cilantro and serve immediately.

CHINESE HOT AND SOUR SOUP

Steps:

• Heat stock in large saucepan over medium heat.
• Place noodles in a bowl, add boiling water to cover and soak until soft-about 3-5 minutes Drain and add to the stock.
• Place mushrooms in a bowl, add boiling water to cover and soak for 5 minutes.
• Drain, slice thinly and add to the stock.
• Add diced chicken, bamboo shoots and ginger and stir to combine.
• Cook until chicken is tender, 3-4 minutes.
• Stir in remaining ingredients and cook for 1-2 minutes more.
• Taste and adjust seasonings by adding a little more vinegar or chili as desired.
• Serve immediately, ladled into bowls.

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.

CHINESE HOT AND SOUR SOUP SZECHWAN HOUSE

Steps:

• Mix the pork with 1 tablespoons of soy sauce. Let it sit for 30 minute.
• As that sits reconstitute the dried black mushrooms and black fungus.
• Take a small sauce pan and put the dried mushrooms and fungus into it. Pour enough water over them to cover them. If you have extra chicken broth you can use it. If not water will do fine.
• Let the mushrooms and fungus hydrate for about 20-30 min over a low boil.
• Combine the vinegar, 1 tablespoon of soy sauce, salt, and sugar in a small bowl.
• If you have not mixed the corn starch and water do so in a small bowl.
• Using a large sauce pan heat up the peanut oil on high heat and saute the pork (do not overcook it).
• Add in the bamboo shoots and mushrooms and fungus (do not pour in the liquid that they were hydrating in). I have sometimes found some grit in the liquid and you do not want that in your soup. Saute briefly.
• Add in the 4 cups of chicken broth and bring to a boil.
• Add in the tofu.
• Add in the vinegar mixture.
• Stir up the cornstarch and water mixture to make sure it hasn't settled and add that.
• Lower the heat.
• Stir in one direction and slowly stir in 2 beaten eggs in a thin stream.
• Add in the chile and garlic paste.

P.F. CHANG'S HOT AND SOUR SOUP

Steps:

• Cook chicken strips till done. Set aside.
• Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
• While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
• Add eggs while stirring and cook for 30 seconds or until eggs are done.
• Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

MADAME WONG'S HOT AND SOUR SOUP

Steps:

• Put mushrooms and fungus into separate bowls.
• Cover each with boiling water.
• Let soak 3-4 hours, or overnight (to be honest, I let them soak about 15 minutes but I'm writing the recipe the way Madame Wong wrote it).
• Remove stems from mushrooms.
• Remove woody parts from fungus.
• Separately cut mushroms, fungus, pork and bamboo shoots to fine julienne.
• Mix pork with salt and cornstarch in a bowl.
• Heat wok and add a dash of oil, stir-fry pork until color changes.
• Bring chicken stock to a boil in a large pot.
• Add mushrooms, fungus, pork and bamboo shoots.
• Stir constantly.
• Add soy sauce, pepper, and vinegar.
• Thicken with dissolved cornstarch, stirring constantly over moderate heat.
• Add bean curd, bring to a boil.
• Turn off heat.
• Add beaten eggs.
• Stir quickly 30 seconds.
• Add sesame oil.
• Garnish with scallions and serve hot.
• Note: add more vinegar and pepper if a spicier taste is desired.
• Note#2: This can be prepared in advanced up to adding the bamboo shoots, or frozen after adding the soy sauce, pepper, vineagar and thickening with the cornstarch.
• Bring to room temperature and complete.