Shortly after DT and I were dating I was introduced to the world of Chinese Hot and Sour Soup. I had seen it before at Chinese restaurants but always thought it looks weird and wasn’t quite sure what was floating around in it. Well it was DT favorite soup and he got it every time so I decided to taste it loved all the flavors and textures. Since then I stumbled upon a recipe for Chinese Hot and Sour soup and knew I had to try it. I have tweaked the recipe a bit and it is a family favorite, here it goes.
Ingredients: 4 tsp. Asian sesame oil, 3 cloves garlic, finely minced, 1 tsp. crushed red pepper flakes (more if you like spicier), 1/4 c. peeled, minced fresh ginger, 1/2 lb. button mushrooms, sliced, 1/2 c. dry sherry, 6 T. soy sauce 2 cans (49oz each) low-sodium chicken broth, 1 lb. shrimp, 2 cans (8oz. each) sliced bamboo shoots, drained, 1 can (6 oz.) sliced water chestnuts, drained, 1 pkg shredded cabbage, 1 tsp. sugar, 6 T. rice wine vinegar, 1/2 c. water, 6 T. cornstarch, freshly ground pepper, 1 lb. firm tofu, drained and cut into small chunks, 2 eggs, lightly beaten, 3 green onions,cut on the diagonal 1/8″ thick
add sesame oil to a large stock pot, over medium heat
In the food processor add garlic cloves, and chunks of fresh ginger
process until finely chopped
then in the hot oil add red pepper flakes (beware in using more because it will be super spicy)
then add the garlic/ginger mixture
and brown slightly about 2 minutes
then add the sliced mushrooms and cook until softened about 2-3 minutes
Then add the sherry
soy sauce
and chicken broth, raise the temp to a simmer and cook for about 10 minutes
then add the water chestnuts
and bamboo shoots
shredded cabbage
sugar and
vinegar, cook uncovered for a few minutes
Then add your shrimp
Meanwhile lightly beat your eggs
and mix your cornstarch with water
Then add your cornstarch and stir until thickened
then add your cubed tofu
and beaten egg, do not stir, wait a few minutes and then serve
with chopped green onions
Enjoy!
Print This RecipeChinese Hot-and-Sour Soup
4 tsp. Asian sesame oil
3 cloves garlic, finely minced
1 tsp. crushed red pepper flakes (more if you like spicier)
1/4 c. peeled, minced fresh ginger
1/2 lb. button mushrooms, sliced
1/2 c. dry sherry
6 T. soy sauce
2 cans (49oz each) low-sodium chicken broth
1 lb. shrimp
2 cans (8oz. each) sliced bamboo shoots, drained
1 can (6 oz.) sliced water chestnuts, drained1 pkg shredded cabbage
1 tsp. sugar
6 T. rice wine vinegar
1/2 c. water
6 T. cornstarch
freshly ground pepper
1 lb. firm tofu, drained and cut into small chunks2 eggs, lightly beaten
3 green onions, white & light green part only, cut on the diagonal 1/8″ thickIn a 6-8 qt. stockpot over med-low heat, warm the sesame oil & swirl to coat the bottom of the pan. Add the garlic, red pepper flakes & ginger and cook, stirring constantly, about one minute. Add the mushrooms & cook, stirring occasionally, until the mushrooms begin to soften, 2-3 minutes. Add the sherry, soy sauce, chicken broth, raise the heat to med-hi and bring to a simmer. Allow to simmer 10 minutes.
Then add the bamboo shoots, water chestnuts,cabbage, sugar & vinegar to the simmering broth & cook, uncovered, for 2 minutes. Then add your shrimp, Meanwhile in a small dish use a fork to combine the water & cornstarch. Slowly drizzle this into the pot while constantly stirring for 1 minute; the soup will thicken slightly. Add black pepper to taste. Gently stir in tofu and drizzle in the eggs, do not stir. Ladle into bowls & top with slivered green onions.
Wow, that sounds wonderful! You have been holding out on that recipe. Uncle B will just love it. Can’t wait to make it!
Oh, yum! I’m not a fan of shrimp this pregnancy, so I’ll leave those out… I think I’ll make this soup this week! Thanks for the recipe!
That looks so good! Soup is king is fall:-)
That looks so delicious!
I’m having my first giveaway, come and have a look!
I’m not usually a huge fan of Chinese food, but this looks pretty good! 🙂
I love hot and sour soup but have never been happy with my version. I’m giving yours a try.Come share your slow cooker recipes at Crock Pot Wednesday. I would love to see you there. diningwithdebbie.blogspot.com
Hot and sour soup is the only way I’ll eat tofu. Thanks for sharing this yummy, yummy recipe with TATT!
I adore Hot and Sour Soup. Really, really, really love it. Thanks for the recipe! I’m going to try this at home. 🙂
What a wonderful recipe. Your tutorial is letter perfect. I hope you are having a wonderful day.
I am an egg drop soup girl myself but it looks pretty good!
Love it. And can’t wait until it gets cooler out so I can make some soup!!!!!!!
Definitely a new one to me, but it sure looks delicious!
This is my husbands favorite soup and I am so glad I found this recipe!
Perfect for this time of year! Hearty soup is ideal for cooler weather. Can’t wait to see what you come up with for tomorrow’s Momtrends Friday Food feature. My recipe is pork–until then!