Best 2 Chinese Hot And Spicy Soup Recipes
Hot and spicy soup is a tantalizing dish that packs a flavorful punch. Whether you are looking to warm up on a cold day or add some excitement to your meal, this soup will surely satisfy your taste buds. With its fiery blend of spices, succulent ingredients, and invigorating broth, it is no wonder that Chinese hot and spicy soup has become a beloved favorite around the world. From traditional family recipes to modern culinary innovations, there are countless variations of this delectable soup, each offering a unique journey through a world of flavors. In this article, we will explore some of the most popular recipes and techniques for creating the perfect hot and spicy soup, ensuring that you can savor the warmth and vibrancy of this timeless dish.
Let's cook with our recipes!
CHINESE HOT AND SPICY SOUP
Steps:
- Bring stock to boil in large saucepan. Add mushrooms and spinach. Simmer for four minutes. Mix soy sauce, vinegar, pepper, sesame oil and chili oil in small bowl. Add to simmering stock. Taste and correct seasonings. Add tofu. Make a slurry with cornstarch and water. Add to simmering soup and stir while it thickens slightly. Add egg, stirring while it forms ribbons. Top with scallions and cilantro. Serve at once. 137 calories/serving.
CHINESE SPICY HOT AND SOUR SOUP
This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
- Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
- Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
- Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the soup will taste. If possible, use organic vegetables and free-range chicken or beef.
- Don't be afraid to adjust the spice level: This recipe is for a medium-spicy soup. If you like your soup spicier, add more chili peppers or chili oil. If you prefer a milder soup, reduce the amount of chili peppers or omit them altogether.
- Use a variety of vegetables: This recipe calls for bell peppers, carrots, and celery, but you can use any vegetables you like. Some other good options include broccoli, snap peas, bok choy, and mushrooms.
- Don't overcook the vegetables: The vegetables should be cooked until they are tender but still have a little bit of crunch. If you overcook them, they will become mushy and lose their flavor.
- Serve the soup hot: This soup is best served hot and fresh. If you have leftovers, you can store them in the refrigerator for up to 3 days. When you're ready to serve, reheat the soup over medium heat until it is warmed through.
Conclusion:
This Chinese hot and spicy soup is a delicious and easy-to-make dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken or beef. With its bold flavors and variety of vegetables, this soup is sure to be a hit with your family and friends.
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