#Kitchen #Recipe and #HealthyFood

शनिवार, 4 दिसंबर 2021

Hot and Sour Soup

Hot and sour soup is savory, delicious, and makes my mouth water just thinking about it! You can’t beat a soup that’s filled with mushrooms, bamboo shoots, tofu, and veggies. It tastes better than at a restaurant!

Soup is perfect for this time of year! Try out some of my other favorites like this Cheeseburger, this amazing Chicken Noodle, or this Gnocchi Soup. They are so good and perfect for a cold, winter day.

A bowl of hot and sour soup with a serving spoon, ready to eat!

What IS Hot and Sour Soup?

If you are wondering what hot and sour soup is and want to know before you make it, I get it! Traditionally seen at Chinese restaurants, hot and sour soup gets its name from white pepper (hot) and rice vinegar (sour). It’s savory and spicy and filled with mushrooms, tofu, green onions, and bamboo shoots. If you haven’t had it before then I’m sure this combination sounds crazy but it’s SOO GOOD. Pair it with some Cashew Chicken, Shrimp Fried Rice, and some Chicken Potstickers and you will have a delicious meal!

I especially love making this soup because it’s so quick and easy to make! It only takes about 25 minutes (that included prepping AND cooking!). So it’s a great choice when you need a delicious and hearty meal quickly! Plus, this recipe tastes better than at a restaurant! I love when I can make a copycat recipe and enjoy it in my own house. Try this out, I think that you will love it!

Ingredients to Make Hot and Sour Soup

This recipe has a few ingredients that you may not regularly have on hand! So look this over, head to the store, and grab everything that you need. It’s SO worth it! See the recipe card at the bottom of the post for exact measurements.

Vegetable broth: This will be used as the base of your soup! It gives it a a ton of delicious flavoring.
Mushrooms: Try using shiitake, baby bella, or button mushrooms. Slice them thinly and don’t forget to remove their stems!
Bamboo shoots: These are optional but are very traditional in this dish!
Rice vinegar: This is where this soup gets the “sour” part of its name! This is my favorite rice vinegar to use.
Soy sauce: You can use regular or reduced sodium!
Ground ginger: I love the added flavor that this spice adds to the dish.
Cornstarch and water: You will mix these two together and when you put it in the broth, it will thicken it up!
Eggs: Beat these well so that they mix in nicely.
White pepper: This is where the “hot” comes in the name of this soup! Start with ½ tsp and add more if you want it hotter!
Firm tofu: I like to use tofu in this dish but if you would rather then you can use cooked shredded chicken instead!
Green onions: These are used for garnish AND taste!
Sesame oil: Top the soup off with a drizzle of this sesame oil.

Let’s Make Some Soup!

This hot and sour soup is so delicious and comes together so quickly! it’s perfect for an appetizer or even an entree if you love it that much!!

Simmer vegetable broth: In a large pot, add the vegetable broth, and bring simmer over medium high heat.
Whisk: Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
Thicken with cornstarch and water: In a small bowl, whisk together the cornstarch and cold water. Then, stir the constarch mixture to the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
Add eggs: While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
Add tofu, green onions and sesame oil: Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
Serve: Serve immediately and enjoy!

4 pictures showing the steps of how to pour in the broth and the veggies.

Tips and Variations

You can really add or take out things that you like to make this hot and sour soup your own! Here are a few ideas to make this turn out just right!

Adjust the heat: The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking. Add more of either, depending on which taste you like the best!
Vegetables: Any of the vegetables can be left out to your liking. Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them!
Protien: You can leave the tofu out and use cooked shredded chicken instead. Or, you can use them bot for a more filling soup!

Hot and sour soup being served with a ladel.

How to Store Leftovers

If you have leftovers of this hot and sour soup then you can store it and have it for lunch or dinner the next day! Here’s how you can store it!

Refrigerate: Once it has cooled, place your hot and sour soup in an airtight container and put it in your fridge. It can last 2-3 days.
Reheat: When you are ready to eat your leftovers, go ahead and reheat the soup on the stove on medium heat until heated through!

Hot and Sour Soup

Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can't beat a soup that's filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant!

Course Dinner, Side Dish

Cuisine Chinese

Keyword hot and sour soup

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings people

Calories 88kcal

Author Alyssa Rivers

Ingredients

8 cups vegetable broth
1 1/2 cups mushrooms (shiitake, baby bella, button) thinly sliced, stems removed
1 (8 ounce canned) bamboo shoots, drained (optional)
¼ cup rice vinegar
1/4 cup soy sauce (regular or reduced sodium)
1 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup cold water
2 large eggs, beaten well
1/2-1 teaspoon white pepper (start with ½ tsp and add more if you want it more hot)
1 cup firm tofu, cubed- optional (or shredded chicken, cooked)
3 green onions, thinly sliced
1 teaspoon sesame oil (drizzled at the end)

Instructions

In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
Serve immediately and enjoy!

Notes

The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking. Add more of either to your preference.

Any of the vegetables can be left out to your liking. Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them.

Any proteins can also be left out, or you can add both for a more filling soup.

Nutrition

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Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are the tangy, nutty biscuits of your dreams! Topped off with a delicate white chocolate drizzle, these delicious treats will shine at all of your holiday get-togethers!

Need more tasty baked goods in your life? You should definitely try scones, cannoli, and Linzer cookies! They’re festive and ready for teatime!

Closeup of biscotti, dipped in white chocolate and topped with pistachio and cranberry pieces.

Homemade Cranberry Pistachio Biscotti Recipe

Cookies and biscuits are great year-round, but there’s something about the holidays that brings out the magic in them. These cranberry pistachio biscotti are that and more! They’re fabulously crunchy but also delicate. Traditionally, they’re made with simple ingredients like almonds or raisins and then dipped in chocolate. Today, I’ve decided to take a Christmasy twist on this classic recipe and make them with tart cranberries and crunchy pistachios! Need I say more?

If you’re not already convinced, cranberry pistachio biscotti are super easy to make! Only 20 minutes of prep time and then it’s off to the oven to bake to crumbly perfection! Not to mention, they are absolutely divine alongside hot chocolate, coffee, or tea. They’re perfectly dunkable! Serve them at teatime, as an appetizer, or even on a holiday charcuterie board! They’re so yummy! Trust me, you’re going to love having these tasty treats around. Let’s make some biscotti!

What Does Biscotti Taste Like?

Biscotti is technically considered a biscuit but tastes a lot like a crunchy cookie. It may be on the crunchy side, but don’t think break-your-teeth crunchy! These biscuits actually have a light, airy structure, and biting into them is more like a delicate snap. Their shape also makes them perfect for dunking into hot drinks! Combined with being flavored with tasty vanilla and almond, these sweet, sturdy biscuits are a knockout treat!

Italian Biscotti Ingredients

Good news! These biscuits use a lot of basic ingredients. Just get your pistachios and cranberries! You’ll find the rest of the ingredients in your cabinet. It’s the best! All measurements are in the recipe card below.

All-Purpose Flour: Gives biscotti their airy texture! It’s so good!
Sugar: White sugar is used to sweeten up your biscuits.
Baking Powder: For biscuits that aren’t too dense, you need baking powder!
Salt: Next, for enhancing flavor we need salt!
Large Eggs: For biscuit dough and egg wash.
- Vegetable Oil or Light Olive Oil: Either works great! This is used to add moisture to your biscuit dough.
Vanilla Extract: Vanilla makes everything better! You can also use almond extract to flavor your biscuits.
Orange Zest: I love adding orange zest to my cookies for some tang!
Sweetened Dried Cranberries: Used for both the dough and dipping!
Chopped Pistachios: So delicious and crunchy! Like the cranberries, these are added to both
the dough and used for dipping.
White Chocolate: Use for drizzling and dipping! You can swap this for milk or dark chocolate, whatever you like!

Making Biscotti

Making biscotti at home is so easy! Honestly, once you’ve made them from scratch you won’t want to get them from the store again! Don’t be surprised if this cranberry pistachio biscotti becomes a new holiday favorite. It’s just that good!

Preheat Oven, Line Baking Sheet: First, preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Then, set aside.
Mix: In a large bowl, combine the flour, sugar, baking powder and salt. Add the eggs, oil, vanilla and orange zest and mix on low until just combined. Fold in the pistachios and cranberries by hand. You may have to actually use your hands to mix them in.
Form: Turn half of the dough out onto the parchment lined baking sheet, form it into a log that is about 14 inches long and 2 inches wide. Lightly wet your fingers and press down on the top of the log to flatten it just slightly. Leaving several inches between the log, repeat with the second half of the dough.
Add Egg Wash, Bake: Mix the beaten egg with 1 tablespoon of water and then brush across the tops of the logs. Bake for about 30-35 minutes, until they are firm on top. Allow to cool completely.
Cut, Bake Again: Once the logs are completely cooled, reheat the oven to 325° Fahrenheit. Transfer the logs to a cutting board and cut each one into 12 pieces using a serrated knife. I cut mine on a slight bias to get longer pieces. Return the slices to the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.
Dip in Chocolate, Add Toppings: Finally, let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with the chopped pistachios and cranberries.

Process shots of preparing biscotti dough and baking.

Biscotti Tips and Tricks

Here are a few ways to perfect this yummy Italian treat! They’re so easy to make at home. I know you’re going to love how they turn out!

Switch Nuts: Instead of pistachios, you can switch these out for pecans, almonds, walnuts, or cashews.
Cool After First Bake: I like to let my biscotti cool for 5-10 minutes before I cut them. If you cut them too early, the pieces might break.
Use a Serrated Knife: Opt for a serrated knife when cutting your biscotti pieces. This helps you cut clean, uniform slices!
Make it Chocolate: To make a chocolate version of cranberry pistachio biscotti, add a few tablespoons of unsweetened cocoa powder to your biscuit dough.
Dips and Toppings: The best part about this recipe is that it’s completely customizable! You can swap white chocolate for milk or dark chocolate, as well as use caramel sauce for dipping! For toppings, you can add almond slices, chocolate chips, turbinado sugar, raisins, and more!

Biscotti pieces laid out, sprinkled with cranberry and pistachio topping.

Storing Leftover Cranberry Pistachio Biscotti

The best part about cranberry pistachio biscotti is that they last for a long time! It’s the perfect dessert to enjoy throughout the holidays.

At Room Temperature: Store your biscotti in an airtight container for up to 2 weeks.
In the Freezer: Store in an airtight container or wrap tightly in plastic wrap. Your biscotti will keep for up to 3 months. Remove from wrap or container and let thaw at room temperature before serving.

Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are the tangy, nutty biscuits of your dreams! Topped off with a delicate white chocolate drizzle, these delicious treats will shine at all of your holiday get-togethers!

Course Dessert

Cuisine Italian, Italian American

Keyword biscotti, cranberry pistachio biscotti

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings Cookies

Calories 103kcal

Author Alyssa Rivers