Oriental Hot'n Sour Soup
"This is a very light and tasty soup and very easy to make. Can be served over cooked rice if desired."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 8 cups chicken broth
- 8 slices fresh gingerroot, 1/8 inch thick
- 1 teaspoon whole black peppercorn
- 6 large green onions, cut to 1 inch lengths
- 1 large sweet red pepper, seeded and sliced
- 1 cup fresh button mushroom, sliced
- 1⁄2 cup bamboo shoot
- 1⁄2 cup rice wine vinegar
- 2 teaspoons chili powder
- 2 teaspoons sesame oil
directions
- In a large cooking pot, add chicken broth, sliced ginger root, peppercorns and bring to boil.
- Reduce heat to low and simmer uncovered for 20 minutes.
- Strain broth and discard ginger root and peppercorns.
- Return strained broth to cooking pot.
- Add sliced green onions, sliced red sweet pepper, sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder and sesame oil.
- Bring to boil, reduce heat and simmer for 10 minutes or until vegetables are just tender crisp.
- Serve in soup bowls.
- If desired, serve this soup over cooked white or brown rice.
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Reviews
-
Although I saved this recipe quite awhile ago I just got around to trying it. I had soup very much like this in a local restaurant and wantted to make it myself. This soup is really, really delicious, easy to make also. I really love it and would encourage all you out there in Internet land to try this! -
This was very easy to make. I used vegetable base instead of chicken, and added cubed tofu to mine. Great when you have a cold. -
I'm enjoying a bowl of this soup as I post this review. The soup is really good. The flavor is right on for hot and sour soup. And no msg to give me a headache. I made the soup exactly as written but I added a few fresh shrimp at the end. Good addition! I think the next time I make this soup, and I will be making it again, I will try leaving out the bell pepper since I'm not a big fan. I'm picking out the pieces now and started to leave it out tonight but thought it might add something to the overall flavor of the soup. I think some leftover shredded pork would be good in this soup also.
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This is sooo good and very simple to make, I think I may add some seafood next time, perhaps some shrimp. Thanks Uncle Bill (am loving your cookbook))) -
this was excellent better than restaurant soup
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
