Soup Peking Soup Recipes

AUTHENTIC CHINESE HOT AND SOUR SOUP

Steps:

• Place the shiitake and wood ear mushrooms in a glass bowl and pour boiling water over them. Soak for 20 minutes. Reserve 1 cup of the mushroom liquid, discard the rest. Squeeze the liquid from the mushrooms. Slice the shiitakes and chop the wood ear mushrooms.
• While the mushrooms are soaking, quickly rinse the dried day lilies and soak them in hot water for 20 minutes. Discard the liquid, squeezing any excess from the lilies, cut the hard tips off the bottoms, slice the lilies lengthwise and chop into 1 inch lengths.
• While the mushrooms and day lilies are soaking, place the pork in a small bowl and combine it with the ginger and teaspoon soy sauce. Set aside while you're preparing the other ingredients.
• Bring the chicken broth and the reserved cup of mushroom liquid to a boil in a stock pot. Add the soy sauce, vinegar, sugar, chile oil, hot sauce (adding more according to desired level of heat), and pepper.
• Add the pork, stirring to prevent the pork from sticking together, the bamboo shoots, and mushrooms. Simmer for 2 minutes.
• Add the day lilies and the cornstarch mixture. Return to a boil and simmer for another minute until slightly thickened. Add the tofu and simmer for another minute.
• Pour the egg mixture in a steady stream into the simmering soup, remove from heat, and let sit for 20 seconds to let set in fine strands. Stir gently.
• Add the sesame oil and green onions.

SOUP PEKING SOUP

Steps:

• In saucepan, mix cornstarch with small amount of cold bouillon.
• Add remaining bouillon and other ingredients except eggs. Bring to boil and simmer until clear, stirring occasionally.
• Gradually stir in eggs, season to taste, then serve at once.

PEKING DUCK NOODLE SOUP

Steps:

• For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup.
• For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute.
• To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.

PEKING HOT AND SOUR SOUP

Steps:

• Boil water and soak wood ears and golden needles separately for about 15 minutes.
• Break off hard pieces from wood ears and hard stems from golden needles, if any.
• Cut golden needles in halves and snap the large pieces of wood ears into smaller pieces.
• Wash and drain.
• Mix the corn starch with 1/2 cup cold water.
• Stir until smooth.
• Mix vinegar and pepper.
• Mix vegetable broth and water.
• Add salt and soy sauce.
• Bring to a boil and add wood ears and golden needles.
• Boil 1 minute.
• Add tofu.
• As soup boils, stir in the well-stirred corn starch mixture until it thickens.
• Serve in bowl with vinegar and pepper.
• Garnish with scallions.
• Serve hot.