Mandarin Soup Peiping Tang Soup Recipes

MANDARIN SOUP

Mandarin Soup image

This is a sweet and salty soup, for low sodium leave out the soy sauce, but it will not taste the same (somewhere on here is a recipe for low sodium soy sauce). This soup reheats and freezes well.

Provided by celestial_star03

Categories Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 large fresh shiitake mushrooms
2 garlic cloves, peeled and crushed
2 skinless chicken thighs, and fat removed
6 cups water
1 leek, chopped
1 tablespoon minced fresh gingerroot or 1 teaspoon dried ginger
3 tablespoons soy sauce
5 scallions, diced
1/2 cup snow peas, destringed and cut into thirds
1/2 cup mung bean sprouts
1 tablespoon dry sherry
1/8 teaspoon fresh ground pepper
1 (11 ounce) can mandarin oranges, drained

Steps:

Snap the stems off the mushrooms. Reserve the caps.
Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
Strain the stock, discard the vegetables, and set the chicken aside.
Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
Take the chicken off the bones and cube it, add it to the pot.
Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
Slice the mushroom caps and put them inches.
Puree the mandarin oranges and add them to the pot.
Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.

Nutrition Facts : Calories 148.3, Fat 1.8, SaturatedFat 0.4, Cholesterol 28.6, Sodium 803.3, Carbohydrate 21.3, Fiber 3.4, Sugar 11.7, Protein 10.7

MANDARIN SOUP (PEIPING T'ANG SOUP)

Mandarin Soup (Peiping T'ang Soup) image

Make and share this Mandarin Soup (Peiping T'ang Soup) recipe from Food.com.

Provided by Dienia B.

Categories Chinese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb pork, shaved
1 tablespoon oil
1/2 cup carrot, grated
1/2 cup celery, diced
1 cup mushroom, sliced
6 cups chicken stock
1/2 cup spinach, chopped
1 egg, beaten
2 tablespoons cornstarch
1/4 cup water

Steps:

Trim the pork of all fat; cut into match stick like pieces.
Heat oil; saute pork for 5 minutes.
Add carrots; add celery; add mushrooms; cook for 2 minutes.
Stir in chicken stock and spinach.
Bring to a boil; stir briskly; add beaten egg slowly.
Mix cornstarch into water; add to soup; stir until thick.

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