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Full Online Book HomeLearning KitchenAsian - Soup - Hot And Sour Soup Recipes By Jacqibay
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Asian - Soup -  Hot And Sour Soup Recipes By Jacqibay Post by :sjohari Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2702

Click below to download : Asian - Soup - Hot And Sour Soup Recipes By Jacqibay (Format : PDF)

Asian - Soup - Hot And Sour Soup Recipes By Jacqibay

4 dried shitake mushrooms, reconstituted with boiling water, chopped up and save the water
3 green onions, sliced diagonally
1 stalk celery, sliced
2 carrots, sliced diagonally
1/2 C cabbage, sliced thin
1/2 cooking onion, sliced thin
any additional vegetables sliced thinly such as mushrooms, zucchini…
1-2 cans of beef broth, or homemade
1 C firm tofu, sliced thinly
ramen noodles
hot sauce
rice vinegar, can use white or malt


Saute cooking onions, celery etc in 1 tsp of oil or non-stick spray. Add broth, other vegetables, mushrooms, and mushroom water, and tofu. Heat to boiling and simmer for 5-10 minutes. Add noodles and cook
until soft. Add hot sauce and vinegar until flavour is wonderful.

All ingredient amounts are approx. as this is a use what you have recipe, although you need to have the dried Chinese mushrooms.



posted by jacqibay 05-01-103 3:43 PM

Hot and Sour Soup

4 cups water
1 large onion coarsely chopped
2 green onion coarsely chopped
4 1/8 inch slices of ginger
3 green onions, sliced diagonally
1 stalk celery, sliced
2 carrots, sliced diagonally
1/2 C cabbage, sliced thin
1/2 cooking onion, sliced thin
1-2 cans of beef broth, or homemade
1 C firm tofu, sliced thinly
1/2 small zucchini julienned
1/2 small yellow squash julienned
3 oz bamboo shoots julienned
3 oz water chestnut julienned
1/2 medium onion julienned
2 teaspoons red pepper paste
4 dried chili peppers.
2 cloves garlic
5 button mushrooms sliced
4 dried shitake mushrooms, reconstituted w/ boiling water, chopped up, and save the water.
1 1/2 tablespoons vegetable oil
1 1/2 cups water
1 lemon
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon cornstarch
pepper


Boil 4 cups of water in a med pot. Add onions, and ginger. Bring to a boil, reduce heat and simmer for 1 1/2 hours.

Heat wok over high heat. Add oil. Add onions, squash, carrots, celery and zucchini. Stir for 2 minutes. Add red pepper paste and peppers. Stir thoroughly. Add remaining veggies. Stir for 2 minutes. Add water, beef stock, and liquid from onion/ginger stock. At this point add the tofu. Simmer for 30 minutes. Add juice of 1 lemon, vinegar, honey, and pepper. Adjust seasonings. Add Cornstarch dissolved in a little water. Stir well and let cook for 2 minutes.
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