Hot And Sour Soup With Crab Recipes
CHEF JOHN'S HOT AND SOUR SOUP
I'm very excited to be sharing what is probably the most delicious soup I still haven't done a video for--unless I have and forgot. Yes, it's hot, and yes, it's sour, but it's also so much more, and other than a little bit of slicing and dicing, this is relatively fast and simple to make. This is almost always served as an appetizer in a Chinese restaurant, but if you added some pork to this, or some little fun-sized meatballs, it would make a fantastic meal. Serve with extra sliced green onions on top.
Provided by Chef John
Time 1h5m
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.7 g, Cholesterol 99.1 mg, Fat 8.8 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 1.6 g, Sodium 1979.3 mg, Sugar 6.1 g
MARYLAND CRAB SOUP
The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.
Provided by Cindy Chaney
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 10
Number Of Ingredients 11
Steps:
- Place whole tomatoes, water, lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
- Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside
- Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 21.5 g, Cholesterol 51.8 mg, Fat 1.3 g, Fiber 5.3 g, Protein 17.8 g, SaturatedFat 0.3 g, Sodium 882.2 mg, Sugar 5.6 g
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