Food recipes
Miso Shitake Hot And Sour Soup
Miso Shitake Hot And Sour Soup
Ingredients:
------------
1 quart golden miso broth
1 can bamboo shoots
1 can sliced water chestnuts
4 or 5 tree ear mushrooms, chopped
4 or 5 shitake mushrooms, chopped
1 pound firm tofu, cubed
1 can baby corn
4 Tblsp white vinegar
4 Tblsp dark soy sauce
2 Tblsp cooking sherry
2 Tblsp sesame oil
1 Tblsp oriental hot oil
chopped scallions to taste
Directions:
-------------
Bring miso broth to simmer in wok. Add all ingredients except sesame
oil and scallions. Simmer 20 minutes.
Add sesame oil, stir and serve with chopped scallions (white and green
parts) on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
TAIWANESE HOT AND SOUR SOUP
===========================
I had an unusual hot and sour soup at a taiwanese restaurant in detroit,
(15 of 16) [12/17/1999 12:02:14 PM]
COLLECTION: Hot & Sour Soups
and made a copy which follows.
I start off with chicken broth, and when it is hot, I put in Lemon Grass
and steep it like tea. While this is steeping, I add one or two
tablespoons of Louisiana Hot Soss for the heat. When the broth is
reasonably cool, I strain it, and put it back in the pot. Oh yes, while
I am letting the grass steep, I prepare julienne strips of white meat of
chicken, sliced mushrooms, pea pods, scallions and a little bit of bean
sprouts. Then I reheat the broth to a boil, and immediately take it off
of the heat and put in the rest of the ingredients. In less than a
minute, the soup is ready for serving. Salt to taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
THAI HOT AND SOUR SOUP
======================
If you can follow what I am about to write you, you might come up with
something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced
mushrooms, a few scallions, and a couple of chicken breasts. Along with
this, have some Louisiana hot soss ready.
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil.
When it begins to boil, turn off the heat, and add the lemon grass, as
well as Hot Soss (My copywrited version of Sauce) to taste. While all
of this is going on, prepare the Chicken breasts by julienning them
(little strips), tthe scallions should be sliced into 1/4" pieces both
white and green. About 2 or 3 should do, as most oriental soups are
more clear broth, than the soups I used to prepare in my restaurant.
When the chicken is stripped, the onions, snow peas, and mushrooms have
been sliced and made ready, strain the broth, getting rid of the lemon
grass. Then bring the broth to a boil, and again turn off the heat.
Add the ingredients, and let sit for 1 minute.
The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve. My children have done this at school,
and it is like pulling a rabbit out of a hat....
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(16 of 16) [12/17/1999 12:02:14 PM]
COLLECTION: Hot and Sour soup
COLLECTION: Hot and Sour soup
From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
Date: Thu, 28 Oct 1993 17:34:17 PST
previously posted to the net...
-------------------------------------------------------------------------------
HOT and SOUR RICE SOUP: (Serves 6)
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
HOT AND SOUR SOUP
=================
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I'm sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
(1 of 10) [12/17/1999 12:02:18 PM]
COLLECTION: Hot and Sour soup
8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
Tabasco sauce or chili oil (optional)
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can't say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn't bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it's
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.
FROM: Terri Huggett
Saved from the net. Don't know if all the ingredients are easy to
find. Hope it helps.
Terri Huggett
huggett@sequent.com
----------------------------
From: harkins@iraq.crd.ge.com (Cynthia K. Harkins)
Path: iraq!harkins
(2 of 10) [12/17/1999 12:02:18 PM]
COLLECTION: Hot and Sour soup
Hot & Sour Soup
Ingredients:
------------
1 quart golden miso broth
1 can bamboo shoots
1 can sliced water chestnuts
4 or 5 tree ear mushrooms, chopped
4 or 5 shitake mushrooms, chopped
1 pound firm tofu, cubed
1 can baby corn
4 Tblsp white vinegar
4 Tblsp dark soy sauce
2 Tblsp cooking sherry
2 Tblsp sesame oil
1 Tblsp oriental hot oil
chopped scallions to taste
Directions:
-------------
Bring miso broth to simmer in wok. Add all ingredients except sesame
oil and scallions. Simmer 20 minutes.
Add sesame oil, stir and serve with chopped scallions (white and green
parts) on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: eddie@railnet.nshore.ORG (Eddie Van Huffel)
TAIWANESE HOT AND SOUR SOUP
===========================
I had an unusual hot and sour soup at a taiwanese restaurant in detroit,
(15 of 16) [12/17/1999 12:02:14 PM]
COLLECTION: Hot & Sour Soups
and made a copy which follows.
I start off with chicken broth, and when it is hot, I put in Lemon Grass
and steep it like tea. While this is steeping, I add one or two
tablespoons of Louisiana Hot Soss for the heat. When the broth is
reasonably cool, I strain it, and put it back in the pot. Oh yes, while
I am letting the grass steep, I prepare julienne strips of white meat of
chicken, sliced mushrooms, pea pods, scallions and a little bit of bean
sprouts. Then I reheat the broth to a boil, and immediately take it off
of the heat and put in the rest of the ingredients. In less than a
minute, the soup is ready for serving. Salt to taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: catwoman@sequent.com (Kim Muralt)
THAI HOT AND SOUR SOUP
======================
If you can follow what I am about to write you, you might come up with
something I had a Thai Restaurant.
Purchase some lemon grass, a handful of snow peas, a few sliced
mushrooms, a few scallions, and a couple of chicken breasts. Along with
this, have some Louisiana hot soss ready.
Begin by bringing some chicken broth (approx 1 - 2 quarts) to a boil.
When it begins to boil, turn off the heat, and add the lemon grass, as
well as Hot Soss (My copywrited version of Sauce) to taste. While all
of this is going on, prepare the Chicken breasts by julienning them
(little strips), tthe scallions should be sliced into 1/4" pieces both
white and green. About 2 or 3 should do, as most oriental soups are
more clear broth, than the soups I used to prepare in my restaurant.
When the chicken is stripped, the onions, snow peas, and mushrooms have
been sliced and made ready, strain the broth, getting rid of the lemon
grass. Then bring the broth to a boil, and again turn off the heat.
Add the ingredients, and let sit for 1 minute.
The Chicken and all of the veggies will then be cooked satisfactory, and
the soup will be ready to serve. My children have done this at school,
and it is like pulling a rabbit out of a hat....
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(16 of 16) [12/17/1999 12:02:14 PM]
COLLECTION: Hot and Sour soup
COLLECTION: Hot and Sour soup
From: Mike Bowers mikeb@radonc.ucdmc.ucdavis.edu
Date: Thu, 28 Oct 1993 17:34:17 PST
previously posted to the net...
-------------------------------------------------------------------------------
HOT and SOUR RICE SOUP: (Serves 6)
6 dried black mushrooms (soaked, drained and sliced thin)
5.5 C broth
1/4 lb boneless pork (cut into matchsticks)
1/2 C slivered Bamboo shoots
1/2 small carrot (cut into matchsticks)
1.5 C rice, cooked
1/4 C rice or white vinegar 2 T cornstarch
2 T soy sauce 2 T water
1/2 t white pepper 1 egg, beaten
1 t sesame oil 2 green onions, thinly sliced
1/2 t hot pepper sauce
In 4-quart Dutch oven, heat broth to boiling on medium heat.
Add pork, mushrooms, bamboo shoots, and carrots. Cook 3 minutes.
Add rice, vinegar, soy sauce, white pepper, sesame oil and hot pepper sauce.
Return to a boil, reduce heat, and simmer 3 minutes.
In a cup, stir together cornstarch and water until smooth.
Gradually stir it into the soup. Cook until slightly thickened.
Remove from heat. Gradually add egg in a steady stream, stirring constantly.
Garnish with green onion.
HOT AND SOUR SOUP
=================
If you want a real, authentic Hot & Sour Chinese soup, go look it up
in a cookbook. This is my version, distilled from several recipies,
but missing several ingredients that I'm sure some would say were
absolutely esential. The quantities below are approximate, and you
should vary them to suit you. I had this last night, and my wife was
surprised that the kids each ate three bowls, instead of the stuff
*she* made (I liked the stuff she made, but I had three bowls of the
soup in addition to her stuff).
2 T oil
2-3 oz. fresh mushrooms
6-8 c. stock
fresh ginger (size of US quarter, 3/4 inch round, 1/8 inch thick)
small can of sliced bamboo shoots (3 oz?), cut lengthwise into three, drained
(1 of 10) [12/17/1999 12:02:18 PM]
COLLECTION: Hot and Sour soup
8 oz. tofu (or a package), sliced 2" X 1/4" X 1/4", drained
2 T vinegar
2 T soy sauce
1/4 t white pepper
Tabasco sauce or chili oil (optional)
3 T corn starch
3 T water
1 egg, beaten (eliminate for vegans)
2 green onions, cut into thin circles
1 T chinese-style dark sesame oil
Slice the mushrooms and saute with oil in the soup pot (you can
eliminate fat by just tossing the mushrooms in the stock without
sauteing them, but they shrink something awful!). Add the stock (I
used ch****n, which is traditional, but this is cross-posted to
rec.food.veg, so I can't say that). Most people will want the stock
to have salt, but remember that the soy sauce is salty. Add the
ginger, heat to a boil, and simmer gently for 20 minutes. At some
point you may wish to discard the ginger so some unsuspecting soul
doesn't bite into it and get a mouthful of heat. You may wish to do
the rest differently, but my wife is always in the kitchen preparing
another last-minute dish, so I like to get all my ingredients
together and ready. Get five small bowls. Put the vinegar, soy
sauce, ground white pepper and (optional) hot sauce in one and mix.
Put the corn starch and water in the next and mix. Put the
(optional) egg in the next and beat lightly. Put the green onion in
the next, and the tofu and matchstick-cut bamboo shoots in the last.
A few minutes before you are ready to eat, turn the heat to medium.
Add the tofu and bamboo shoots and wait until heated. Add the soy
sauce mixture, heat until boiling. Stir corn starch mixture and add
to rapidly boiling soup. Boil for a long minute until it thickens.
Reduce heat. If using egg, stir the soup in one direction until it's
moving pretty well. Dribble the egg in, forming long strands. Let
the strands firm (20 seconds). Add sesame oil and stir. You can
float the green onions on top, or stir them in. Serve, with chili
oil available for those who like it hotter.
FROM: Terri Huggett
Saved from the net. Don't know if all the ingredients are easy to
find. Hope it helps.
Terri Huggett
huggett@sequent.com
----------------------------
From: harkins@iraq.crd.ge.com (Cynthia K. Harkins)
Path: iraq!harkins
(2 of 10) [12/17/1999 12:02:18 PM]
COLLECTION: Hot and Sour soup
Hot & Sour Soup
Printed from https://recipe.bluelayer.org/recipe/74117/miso-shitake-hot-and-sour-soup