Chinese Hot and Sour Soup

Chinese Hot and Sour Soup by Ayako Moore

6 cups of chicken broth
A half of a carrot – julienned
1 can of sliced mushroom
1 piece of chicken breast or thigh – julienned (you can use left over turkey meat)
3 TBSP light soy sauce – you can use dark soy sauce if you don’t have light soy sauce
3 TBSP vinegar
1 TBSP sesame oil
A dash of hot chili oil (add it to your taste)
1 Morinu brand silken tofu (you can use other brands too, but it has to be silke/soft) – cut into small dice
1 egg beaten
3 TBSP cornstarch, dissolved in 5 TBSP of water
2 green onion, finely chopped
Some white pepper – add to your taste

Put chicken broth and carrot into a pot and heat to a boil, then add mushrooms, chicken soy sauce, vinegar, sesame oil, chili oil. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into soup, stirring constantly until it forms ribbons. Add cilantro, green onions, and white pepper and serve at once.

6 servings

HI All,

It's Heather again. I made this soup this week and it was great. My husband and I haven't eaten a lot of tofu and so this was an experiment to see if we liked it in soup, and it was alright. If you don't like tofu, don't put it in.

RED LENTIL, BULGUR, AND MINT SOUP

Hi All, This is Heather again and this is a soup recipe that my husband tried at our ward Christmas party. He absolutely loved it and got the recipe from Emily Glende. I haven't yet tried it...mostly because it calls for things I don't have in my kitchen, but for those of you wanting to try something new, this is for you! Enjoy!

RED LENTIL, BULGUR, AND MINT SOUP
2 tablespoons virgin olive oil
2 tablespoons unsalted clarified butter
1 large spanish onion, finely diced (3/4 cups)
2 garlic cloves, minced
2 tablespoons tomato paste
1 medium tomato, peeled, seeded and finely chopped (1/2 cup)
2 tablespoons paprika
1/2 teaspoon turkish red pepper or ground red pepper
1-1/2 cups red lentils
1/4 cup long-grain white rice
6 cups chicken stock or water
1/4 cup fine-grain bulgur1 tablespoon dried mint
Salt and freshly ground black pepper
Plain bread croutons (optional)
Lemon wedges

TOPPING
2 tablespoons unsalted butter
1 teaspoon dried mint
1/2 teaspoon paprika

In medium-sized saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook gently for about 2 minutes, or until they're softened but not brown. Stir in the tomato paste, chopped tomato, paprika, and Turkish pepper. Add the lentils, rice, and stock. Cover saucepan and bring to a boil. Lower heat and simmer for 3-35 minutes, stirring occasionally, until the rice is cooked and the lentils have blended with the stock. Add the bulgur and mint, and season with salt and pepper. Cook for another 10 minutes, stirring occasionally. If the soup is too thick, add water.

To make the topping, melt the butter in a small saucepan over low heat. Add the mint and paprika, then stir the mixture until it sizzles. Ladle the soup into individual bowls and drizzle the butter mixture over each serving. Top with croutons and serve with lemon wedges.

(By the way, I never use a whole large onion and I'll often just put in a can of diced tomatoes. And we never make the topping, although it is good with lemon juice. Maybe if we did make the topping it would be even better. Enjoy!)

Lean 'n Green

Hi All, It's Heather!

Today I'd like to share a soup recipe with you . Melba already has this recipe and I think she likes it. I love soups now as an adult. As a child I really didn't like them but ate them because that's all there was. I like to try new soups and have a couple new ones I will be trying soon. Here's one of my favorite recipes and please feel free to add and subtract to make this soup fit your tastes and lifestyles. (For instance, I don't bake the tortilla shells and place them on top...takes too much time away from a very yummy soup...and I think I add more corn tortillas to the soup than asked for...makes it thick and good. And I can't stand cillantro so I don't use it. Oh, and I also add a can of corn). ENJOY!!!

Lean ‘N Green Chili from The Pampered Chef

8 (6-inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 cup chopped poblano chile peppers (1-2 medium) OR green bell pepper
½ cup chopped onion
1 pound boneless, skinless chicken breasts, cut into ¾ inch pieces
1 teaspoon ground cumin
1 garlic clove, pressed
2 cans (14 ½ ounces each) chicken broth
2 cans (15 ounces each) pinto beans, drained and rinsed
1 ¼ cups salsa verde (green salsa) or 1 can (10 ounces) green chile enchilada sauce
2 tablespoons snipped fresh cilantro

1. Preheat oven to 400 degrees F. Cut four of the tortillas in half and stack them one on top of another. Cut tortillas into ½ inch strips; place in bowl and toss with 1 teaspoon of the oil. Spread in a single layer over the bottom of a pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven.

2. Meanwhile, remove membranes and seeds from chile peppers; chop with knife. Chop onion. Cut chicken into ¾ inch pieces; toss with cumin. Fold one tortilla to fit into grater; coarsely grate into separate small bowl. Repeat for remaining three tortillas; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from pan; add chile peppers, onion and garlic pressed. Cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and grated tortillas (I put in a large pot). Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

4. Snip cilantro and stir into chili. Ladle soup in bowls; top with baked tortilla strips.

Yeild: 6 servings (about 7 ½ cups)
Prep time: 15 minutes
Bake Time: 10-12 minutes
Cook Time: 23 minutes