Homemade Hot and Sour Soup

Homemade hot and sour soup is a staple of Chinese cuisine and Yuhong is here to show us how to make it! Don’t forget to subscribe so you won’t miss new videos!

Homemade Hot and Sour Soup

 

2 dry mushrooms (optional)

½ carrot

1 tomato

1” knob of ginger

2 mushrooms

2 green onion

8 oz tofu

1 teaspoon white pepper (or to taste)

3 tbsp Chinese (black) vinegar

1 tbsp cornstarch

6 cups plus 1 tbsp water, divided

2 eggs

3-4 tbsp vegetable oil

2 tbsp soy sauce

Salt to taste

 

If you’re using dried mushrooms, soak them for two hours before using them.

Cut the carrot into 1” matchsticks.  Soak tomato in boiling water for 2 minutes and then drain and peel the skin off.  Cut into small cubes.  Cut the ginger and mushrooms into matchsticks.  Thinly slice green onion and cube tofu.

In a small bowl, mix vinegar and Chinese vinegar.

Mix cornstarch with water in another small bowl.  Add a few drops more water if needed to create a smooth slurry.  Beat eggs in a third bowl.

Bring two cups of water to a simmer on the stovetop in a large saucepan.  Add dried mushrooms, fresh mushrooms and carrots. Simmer for 2 minutes and remove vegetables from the water.

Place a large saute pan or wok on the stovetop over high heat and add 3 tbsp vegetable oil.  When the oil is hot, add ginger and cook until fragrant, 2-3 minutes.  Add tomato and cook for an additional 2-3 minutes.

Pour 4 cups of water into the saute pan and bring to boil.  Add carrots and mushrooms. Cook for 5-6 minutes or to desired softness.  Gently stir in tofu and allow to heat through.

Add vinegar and white pepper* then stir in cornstarch slurry and allow to thicken for 1-2 minutes.  Add soy sauce and salt.

Turn heat to medium-high.  Pour in eggs, slowly streaming the mixture over the surface of the soup and stir it gently to cook eggs.

Sprinkle green onion over the bottom of a large serving bowl or divide over 6 single-serving bowls.  Add soup and serve immediately.

*The hot, spicy flavor of this soup comes from the white pepper so adjust the amount according to how spicy you want it.  You’ll be able to add more before serving if you wish.

6 servings, 170 calories per serving

 

Hack:  Pork or chicken can be used in place of tofu.

Hack:  Dehydrated vegetables can be used in this recipe.

Hack:  Soup can be stored in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months.

Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  Look (or ask the produce clerk) for loose items such as carrots and mushrooms so you will only have to buy what you need for a particular recipe.  You can also shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube! 

Vegetarian Tortellini Soup

 

Vegetarian Tortellini Soup
Vegetarian Tortellini Soup

Vegetarian Tortellini Soup

 

2 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced (2 tsp)

¾ cup tomato paste

2 cups tomatoes, chopped

1 cup vegetable broth

1 tsp sugar

1 bay leaf

½ tsp Italian seasoning

½ tsp salt

1 cup cheese tortellini

 

Heat oil in a saucepan over medium heat.  Add onion and saute until tender but not brown, 5-7 minutes.  Add garlic and saute until fragrant, about 1 minute.

Add tomato paste, tomatoes, broth, sugar, bay leaf, Italian seasoning and salt.  Bring to a simmer and add tortellini.

Simmer until tortellini is tender, 10-12 minutes or according to package directions.  Add additional chicken broth to thin soup, if desired.  Remove bay leaf before serving.

3 servings, 300 calories per serving

Homemade Garden Fresh Tomato Soup

Creamy, rich and bursting with brightness, this garden fresh tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich.  It’s also great with homemade butter biscuits for dipping!

Garden Fresh Tomato Soup

Garden Fresh Tomato Soup

Course Appetizer
Cuisine American
Servings 4
Calories 110 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, coarsely chopped
  • 1 clove garlic, minced (1 tsp)
  • 1 tbsp flour
  • 4 cups fresh tomatoes, coarsely chopped (about 2 pounds)
  • cups vegetable broth
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tsp dried basil
  • ¾ tsp salt
  • tsp black pepper

Instructions
 

  • Heat the oil and butter in a large soup pot over medium heat.  Add onion and garlic.
  • And cook until soft but not browned, 5 to 7 minutes.  Stir in flour and cook for 1 minute.
  • Add tomatoes, vegetable broth, sugar, bay leaves, basil, salt and pepper.  Cover and simmer for 15 minutes, skimming off and discarding any foam from the surface.  Remove bay leaves.
  • Puree in batches using blender or food processor until smooth and return to pot to keep warm.  Add additional sugar or salt before serving, if desired.
  • Hack:  Put serving-sized leftover portions in a freezer bag or container and store them in the freezer for future use.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword fresh tomato recipe, fresh tomato soup, fresh tomatoes, garden fresh tomato soup, homemade soup, homemade tomato soup, vegan, vegetarian

For more ways to deal with an overabundance of fresh tomatoes during the growing season (or any time), click here for advice for saving them for later use!

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