Chinese Hot N Sour Soup

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Soup

View latest: 24h 48h 72h

lubcoralsprings ↓

Thu, May 21 2009, 9:50 pm

Does anyone have a good recipe for Chinese Hot n Sour Soup? I looked it up on the internet but only found ones involving Pork.

ra_mom ↓

Thu, May 21 2009, 10:00 pm

I have a really good recipe. Are you interested in one that has a ton of ingredients? It takes 10 to prepare, but it calls for many different fresh mushrooms, and lots of other condiments.

↑ lubcoralsprings

Fri, May 22 2009, 3:55 pm

Yes, if you don't mind. Could you please post it?

ss321 ↓

Fri, May 22 2009, 6:23 pm

I would also like it. I the only time I ever had a hot and sour soup that is worth repeating is when we went to a chinese restaurant in baltimore and they had the most amazing soup there and it was called hot n' sour soup.
I have also tried long and hard to find a recipe, but they all involve pork, and Ive tried subbing it for tofu and chicken, but it never tastes anything near what we are looking for.
if you post it, ill go all the way to whole foods to get all the fancy mushrooms too Wink

DefyGravity ↓

Fri, May 22 2009, 6:32 pm

I don't have an exact recipe amounts, but I make hot n' sour soup using:

Chicken stock
white vinegar (or rice wine vinegar)
soy sauce
sliced chicken
onions
bamboo shoots
extra firm tofu, sliced
white pepper
2 eggs (beat and then drop slowly into soup while mixing soup)
Some people like to add one or two tablespoons mixed with equal amount cold water, but I usually don't
scallions for garnish

(I usually keep tasting it until it tastes right)

↑ ss321 ↓

Fri, May 22 2009, 7:00 pm

thanks defy. Ill play with it
the sour part, I can see.
but the hot part- is it just pepper to taste?? or are there more thngs that make it very spicy and hot? I cant figure it out. Ive tried red pepper, cayenne pepper (I know, that was totally off), peppercorns, I dont know....since I havent had this soup in over a year, its kinda hard for me to try to "match" what I tasted and loved Sad

bamboo shoots- what are those, excuse my ignorance. I use lots of wierdo stuff in recipes such as lemon grass and exotic stuff like that. but IDK where to get bamboo shoots! will whole foods or trader joes carry it?

cassandra

Fri, May 22 2009, 7:11 pm

You can get them in a can anywhere. No need to go to whole foods.

↑ ra_mom ↓

Fri, May 22 2009, 7:21 pm

lubcoralsprings wrote:

Yes, if you don't mind. Could you please post it?

DefyGravity, that looks great.

Here's the recipe from KBD

2 Tbsp canola oil
4 oz. shiitake mushrooms caps, sliced
1/2 tsp ground ginger
3-1/2 oz. oyster mushrooms, sliced
1/3 cup bamboo shoots, thinly sliced into matchsticks, or pre-sliced bamboo shoot strips
2 Tbsp soy sauce
5 Tbsp rice vinegar, divided
1 Tbsp honey
1 tsp Parve Worcestershire sauce
5 cups chicken stock
1/4 tsp freshly ground black pepper
1/8 tsp crushed red pepper flakes
1/8 tsp ground white pepper
2 tsp roasted or toasted sesame oil
1 Tbsp cornstarch, dissolved in 3 Tbsp water
5-6 Napa cabbage leaves, shredded
4 scallions, thinly sliced, white and pale green parts only
1 large egg white, slightly beaten with a fork

Heat the oil in a large pot over medium heat. Add the shiitake mushroom caps and ginger. Saute for 2 minutes. Add the osyter mushrooms and bamboo shoots. Cook for 1 minute. The mushrooms should start to soften.
Add the soy sauce, 2 Tbsp rice vinegar, honey, Worcestershire sauce, stock, black pepper, red pepper flakes, and white pepper. Bring to a boil.
Mix in the sesame oil and the dissolved cornstarch. Add the shredded cabbage and the scallions. Bring to a simmer.
Slowly pour the egg white into the soup in a steady stream and with a fork stir in one direction only, stirring slowly for thick strands of egg, more rapidly for thinner strands. Remove from heat and immediately stir in the remaining 3 Tbsp rice vinegar.
Ladle into bowls.

Enjoy it!

↑ ss321

Fri, May 22 2009, 7:31 pm

thanks defy and r_a mom! I'm going to try both of them next week (a mixture of both of them)
Thanks cassandra re: bamboo shoots. no trip to tribeca necessary 4 me.

shiitake and oysters they should have at pomegranate, neither one is too exotic....

↑ DefyGravity

Fri, May 22 2009, 7:48 pm

ss321 wrote:

thanks defy. Ill play with it
the sour part, I can see.
but the hot part- is it just pepper to taste??

White pepper makes it very spicy, at least the one I use does!

BeershevaBubby

Sat, May 23 2009, 2:24 pm

BTW, you can easily substitute white meat chicken for the pork.

Aribenj

Sat, May 23 2009, 9:18 pm

The KBD recipe is AWESOME!!!!!!!!!

Although I have to say, there's nothing "short on time" about it...

↑ ra_mom ↓

Tue, Sep 29 2009, 8:44 pm

Why do I have such a hard time finding shiitake mushrooms? Argh...!
Can anyone help me find some?

mimivan

Tue, Sep 29 2009, 9:08 pm

nature stores usually have them

↑ ra_mom ↓

Tue, Sep 29 2009, 9:16 pm

mimivan wrote:

nature stores usually have them

You mean like a health food store? The ones around here don't carry much produce, but I will check. Thanks

guila ↓

Tue, Sep 29 2009, 9:24 pm

ra_mom wrote:

lubcoralsprings wrote:

Yes, if you don't mind. Could you please post it?

thanks! but I don't think we can use Worcestershire sauce since there is some fish extract (anchovies) in it....

↑ ra_mom ↓

Tue, Sep 29 2009, 9:27 pm

guila wrote:

thanks! but I don't think we can use Worcestershire sauce since there is some fish extract (anchovies) in it....

If you have access to Heimish brands, Gefen make a worcestershire sauce that is made without any fish at all.
Or if you'd like, I can post a Parve recipe that I have.

↑ guila

Tue, Sep 29 2009, 9:35 pm

ra_mom wrote:

guila wrote:

thanks! but I don't think we can use Worcestershire sauce since there is some fish extract (anchovies) in it....

If you have access to Heimish brands, Gefen make a worcestershire sauce that is made without any fish at all.
Or if you'd like, I can post a Parve recipe that I have.

yes! please...

↑ ra_mom

Tue, Sep 29 2009, 9:41 pm

guila wrote:

ra_mom wrote:

guila wrote:

thanks! but I don't think we can use Worcestershire sauce since there is some fish extract (anchovies) in it....

If you have access to Heimish brands, Gefen make a worcestershire sauce that is made without any fish at all.
Or if you'd like, I can post a Parve recipe that I have.

yes! please...

2 cups brown sugar
1 small green apple, cored, peeled and finely diced
1 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp ground ginger
1 clove garlic, crushed
1 Tbsp honey
1 Tbsp molasses

Place all ingredients in a medium saucepan. Stir over low heat until all ingredients are mixed. Cover and simmer approximately one hour (keep an eye on it and simmer for less time if needed). Rub through a strainer. Some of the sediment needs to come through into the sauce as Worcestershire sauce traditionally has sediment at the bottom of the bottle. This recipe yields approximately 2 cups. The sauce can be stored in a screw-top bottle for several weeks.
-----
FYI, you can probably just leave out the small amount of worcestershire sauce in this particular recipe, and still get a decent soup.

Page 1 of 1