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Chinese Hot & Sour Soup

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Ingredients

Adjust Servings:
8 dried chinese mushrooms drained stem removed and sliced thinly
1/2 lb shrimp cooked shelled and deveined
7 cups chicken broth
1/2 cup chinese wine
4 teaspoons light soy sauce
1/2 teaspoon chili sauce
3 tablespoons cornstarch
1/4 cup water
1/4 lb cooked ham finely sliced
4 ounces water chestnuts drained sliced (optional)

Nutritional information

191.7
Calories
63g
Calories From Fat
7g
Total Fat
2.2 g
Saturated Fat
126.6mg
Cholesterol
1233.3mg
Sodium
10.2g
Carbs
1.2g
Dietary Fiber
2.5g
Sugars
20.9g
Protein
464g
Serving Size (g)
6
Serving Size

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Chinese Hot & Sour Soup

Features:
    Cuisine:

    3 Stars, very good but mild soup, but it was not spicy nor sour enough to be a close replacement for the version sold in good Szechuan restaurants in the U.S. Please see my rating system, I reduce to 3 stars when I believe a recipe needs corrections or clarification. I think the "chili sauce" used was not the ingredient Cook Food Mood intended; she probably meant garlic and red chile paste instead, or I needed to be mindful that Chinese chili sauce is much more potent than my usual Heinz 57 variety. I think this dish usually has julienned pork or ham as opposed to thinly sliced ham (which equates to deli sandwich slices in the U.S.). Oddly, at Whole Foods Market I could not find dried Chinese mushrooms, but used 8 ounces of beautiful fresh oyster, baby portabella and shitake mushrooms, removing the stems. My soup looked like the restaurant dish, but it lacked the strong taste I usually get at a restaurant. used a very good quality firm tofu, which worked fine, and DH said he could handle it (just as he does when he eats out!). used rice salad vinegar because I thought that would be closer to oriental cooking; I did not think that apple cider vinegar was the intended taste. It may be possible that my rice salad vinegar was too diluted and I should have purchased Chinese rice vinegar. used a regular sake for the Chinese wine. If Cook Food Mood revises or clarifies the ingredients, I would be happy to re-make this soup and re-review. Made for Fall 2008 Pick-a-Chef.

    • 60 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chinese Hot & Sour Soup, Made this Chinese Szechuan soup a few times and it’s always consistently good. Very appetising. Recipe best made just before serving., 3 Stars, very good but mild soup, but it was not spicy nor sour enough to be a close replacement for the version sold in good Szechuan restaurants in the U.S. Please see my rating system, I reduce to 3 stars when I believe a recipe needs corrections or clarification. I think the chili sauce used was not the ingredient Cook Food Mood intended; she probably meant garlic and red chile paste instead, or I needed to be mindful that Chinese chili sauce is much more potent than my usual Heinz 57 variety. I think this dish usually has julienned pork or ham as opposed to thinly sliced ham (which equates to deli sandwich slices in the U.S.). Oddly, at Whole Foods Market I could not find dried Chinese mushrooms, but used 8 ounces of beautiful fresh oyster, baby portabella and shitake mushrooms, removing the stems. My soup looked like the restaurant dish, but it lacked the strong taste I usually get at a restaurant. used a very good quality firm tofu, which worked fine, and DH said he could handle it (just as he does when he eats out!). used rice salad vinegar because I thought that would be closer to oriental cooking; I did not think that apple cider vinegar was the intended taste. It may be possible that my rice salad vinegar was too diluted and I should have purchased Chinese rice vinegar. used a regular sake for the Chinese wine. If Cook Food Mood revises or clarifies the ingredients, I would be happy to re-make this soup and re-review. Made for Fall 2008 Pick-a-Chef.


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    Steps

    1
    Done

    Combine Chicken Broth, Wine and Sauces in Large Pan Until Boiling.

    2
    Done

    Stir in Blended Cornstarch and Water Slowly.

    3
    Done

    Add Mushrooms, Ham, Chestnuts and Bell Pepper to Pot and Simmer For 5 Minutes.

    4
    Done

    Add Vinegar and Sesame Oil to Pot.

    5
    Done

    Lightly Beat Egg and 1 Tbsp of Water. Add to Soup While Stirring Constantly.

    6
    Done

    Add Spring Onions, Shrimps and Beancurds. Simmer For 1 Minute.

    7
    Done

    Scoop Into Soup Bowls and Serve Hot.

    Avatar Of Logan Martinez

    Logan Martinez

    Grill master creating perfectly seared meats with mouthwatering flavors.

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