Forums39
Topics39,326
Posts318,942
Members26,659
|
Most Online3,755 Sep 23rd, 2024
|
|
Posts: 42
Joined: March 2001
|
|
10 members (MrEZgoin, louismcc, ohstate, marybeth, George1234, jaxon60, caribbeangirl13, 3 invisible),
734
guests, and
80
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
#11272
01/31/2010 02:38 PM
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
One of the crosses we have to bear, living in nowheres-ville in Florida, is that there are no decent Chinese restaurants that are closer than a half hour away. I positively LOVE hot and sour soup. We were checking out some various hot and sour soup recipes, and Eric found this one, which, oddly enough, is a CROCK POT recipe, but actually sounds good. Anyone else have a good hot and sour soup recipe??? Several of the ones I saw didn't even have any 'hot' elements. How weird is that?? BTW, I don't know if that website has been posted here before, but it's an interesting website for crock pot cooking..
Carol Hill
|
|
|
|
Joined: Jun 2009
Posts: 3,513
Traveler
|
Traveler
Joined: Jun 2009
Posts: 3,513 |
interesting recipe. here's a (non-slowcooker) hot and sour soup recipe. it's very good. hot and sour chicken soup, serves 4 3 cups chicken broth 1/2 cup water 1/4 lb small mushrooms 1/2 cup canned, sliced bamboo fresh ginger, unpeeled- 3 slices about 1/4"thick 2 cloves garlic, minced 2 tsp low sodium soy sauce 1/4 tsp hot pepper flakes 1 lb skinless, boneless chicken breast 1 tbsp sesame oil 2 scallions 1/4 cup cilantro, chopped 3 tbsp red wine vinegar or cider vinegar 2 tbsp cornstarch 1 egg in a medium covered saucepan, bring broth, water, mushrooms, bamboo, ginger, garlic, soy sauce and pepper flakes to a boil over med-high heat. reduce heat to low, cover and simmer while you prepare remaining ingredients. cut chicken into 1/4" slices. in a bowl toss the chicken with sesame oil. finely chop scallions and cilantro. in a small bowl, blend vinegar and cornstarch together. in another small bowl lightly beat egg. increase heat of broth to med-high and return to a boil. add chicken to soup. stirring constantly, slowly pour in egg. stir in vinegar mixture. cook, stirring occassionally, until chicken is cooked through and soup is slightly thickenend, about 3mins. remove ginger slices before serving and stir in scallion and cilantro. and here's another. i know you're a fan of mr.bam. http://www.foodnetwork.com/recipes/emeril-lagasse/classic-hot-and-sour-soup-recipe/index.html
|
|
|
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
Thanks for those recipes! The first recipe you posted there, I wonder, does it freeze??? Do you think you could prepare it, up until the part where you stir in the egg, freeze it and then put in the egg when you serve it?? All the recipes make too much for one serving apiece and it seems a lot of trouble to make, if you were to halve it..
Interesting, several of the recipes I find call for chicken. It seems that in chinese restaurants, it's always tofu.. I'm not a big fan of tofu in general, just that seems to be the way they always serve it..
Carol Hill
|
|
|
|
Joined: Jun 2009
Posts: 3,513
Traveler
|
Traveler
Joined: Jun 2009
Posts: 3,513 |
carol, i don't have much point of comparison, as i don't eat hot and sour soup often. however, the (first) recipe i posted is the only hot and sour soup i've ever had and liked. like you, i'm not a big tofu fan so the chicken works well for my palate. the recipe sounds lengthy, but it doesn't take much time at all, approx 20min, so freezing never occured to me. i also cook for two and we enjoy the extra servings the next day. it reheats well.
|
|
|
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
OK, thanks. Whenever I have had leftover hot and sour soup from a restaurant it was extremely thick after it got cold and did not reheat well. Again, those were made with tofu, so maybe that will not be an issue with this one..
Carol Hill
|
|
|
|
Joined: Jun 2009
Posts: 3,513
Traveler
|
Traveler
Joined: Jun 2009
Posts: 3,513 |
not certain, but i don't think the issue is due to the tofu. i think it has more to do with the thickening agent used by the restaurant; imo, the consistency is kind of gummy, which is unappealing to me. i don't find this to be the case in the recipe i posted. if you try it, let me know how you like it.
|
|
|
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
OK, will let you know. I made some from a pre packaged mix today, which was fairly gross. Thus my search for a recipe..
Carol Hill
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
Carol, I found this one... sounds good! http://www.slow-cooker.com/hot-and-sour-soup.htmlHot-and-Sour Soup INGREDIENTS: •10 dried shiitake mushrooms (about 1 ounce) •1 1/2 cups boiling water •2 (10 1/2-ounce) cans low-salt chicken broth •1 (4-ounce) boned center-cut loin pork chop, cut into thin strips •4 ounces firm tofu, cut into 1/2-inch cubes •3 tablespoons white wine vinegar •3 tablespoons low-sodium soy sauce •2 teaspoons fish sauce •1/4 teaspoon crushed red pepper •1/4 teaspoon white pepper (or black pepper) •1 egg, lightly beaten •1/4 cup minced green onion tops (optional) •1 teaspoon dark sesame oil DIRECTIONS: 1.Combine the mushrooms and boiling water in a bowl; cover and let stand 15 minutes. 2.Drain in a colander over a bowl. 3.Discard stems; rinse and cut caps into thin strips. 4.Combine the mushrooms, pork, and tofu and broth in the slow cooker pot or crockpot. 5.Cover and cook on low for 6-8 hours or on high for 3-4 hours. 6.Place pot on the stove over medium heat. 7.Combine cornstarch, vinegar, soy sauce, fish sauce, and peppers in a small bowl. 8.Add cornstarch mixture to pot. 9.Add egg, stirring as you add it to the pot. 10.Stir in onions and oil. 11.Enjoy your Hot and Sour Soup!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
Brian--looks good! I wasn't necesarily looking for a crockpot hot and sour, just found that one. Do you have a recipe that you have used to make hot and sour soup?
Carol Hill
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
Na... I have never made it myself... always been take-out! But I think that one does sound good... I'd make it now, but I'm making pea soup tomorrow...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
|
|
|
|
Joined: Jun 2009
Posts: 3,513
Traveler
|
Traveler
Joined: Jun 2009
Posts: 3,513 |
looks like a good resource. it lacks reviews though, which for me is an important basis especially when trying out a new recipe.
|
|
|
|
Joined: Aug 2000
Posts: 83,806 Likes: 2
Traveler
|
OP
Traveler
Joined: Aug 2000
Posts: 83,806 Likes: 2 |
Yes, that's true, reviews are nice.
Carol Hill
|
|
|
|
Joined: Jul 2006
Posts: 13,489
Traveler
|
Traveler
Joined: Jul 2006
Posts: 13,489 |
Wow, that's a great site...thanks for the link! Reviews are nice, but food is so subjective, that I just look at the ingredients and method and decide for myself whether I want to try the recipe.
|
|
|
|
Joined: Aug 2005
Posts: 579
Traveler
|
Traveler
Joined: Aug 2005
Posts: 579 |
GaKaye said: Wow, that's a great site...thanks for the link! Reviews are nice, but food is so subjective, that I just look at the ingredients and method and decide for myself whether I want to try the recipe. I agree. I will sometimes take bits of 2-4 recipes and come up with my own version of a dish, just using the recipes for a reference point. It works for me anyhow <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Brad Never wait or hesitate
|
|
|
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
for great recipes, with reviews, that show additions/changes... try www.allrecipes.com ... It's a great resource... especially for something you have never made before...
|
|
|
|
Anonymous
Unregistered
|
Anonymous
Unregistered
|
Brian:
How about sharing your pea soup rece <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />ipe.
|
|
|
#11289
02/01/2010 01:23 PM
|
Joined: Feb 2004
Posts: 19,406
Traveler
|
Traveler
Joined: Feb 2004
Posts: 19,406 |
OK... I'll let you know after it's done... I'll have to write it down...
BUT basically I do this: I just do a "little of this and a little of that" method... Usually a couple ham bones (I have three this time, with lots of meat left on them)... onoins, celrey & sliced/shreaded carrots, and yellow or green dried peas... and S&P to taste... I go easy on the salt... I like yellow for the color, there's really no differance in taste... (and a little crushed dried thyme)... I simmer the ham bones for a few hours in chicken stock... Then strain that... taking all the ham meat out... (discard the bones & cartilage)... then use a large coarsley chopped onion, chopped celrey and the carrots in the stock... and the rinsed peas... and the thyme... Simmer for a few hours hours or so, til the peas are done, then use the "motorboat" and puree it... at the end I add the diced saved ham bits to re-heat them...
|
|
|
|
Joined: Jan 2003
Posts: 835
Traveler
|
Traveler
Joined: Jan 2003
Posts: 835 |
I love my mothers Split Pea Soup recipe. It alwyas gets rave reviews and is so simple.
Split Per Soup 1 lb bag green split peas rinsed. 1 large cooking onion 2 large carrots sliced 2 large ribs celery chopped 2 tap. salt 1 tsp. pepper 1 tsp dried thyme 1 large bay leaf One ham bone 6 cups water
Saute the onion, celery, and carrot in a bit of oil. Add all the rest, bring to a simmer and cook for 2 hours. Remove the ham bone. take meat off the bone and add it to the soup. Add a dash of sherry and serve.
|
|
|
|
Anonymous
Unregistered
|
Anonymous
Unregistered
|
Thanks for your Moms' recipe. Sounds great and will try it.
|
|
|
|
Anonymous
Unregistered
|
Anonymous
Unregistered
|
Hi:
Just want to thank you (and your Mom) for the pea soup recipe. Made a double batch, one for the freezer, It was GREAT. Many many thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
|
|
|
#11293
02/06/2010 09:20 AM
|
Joined: Jan 2003
Posts: 835
Traveler
|
Traveler
Joined: Jan 2003
Posts: 835 |
Glad you enjoyed it. It does freeze well. I've tried using chicken stock instead of water and find I like the water better. Simple is best!
|
|
|
|
|