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French Onion Soup

+ + +

Hot and Sour Soup

+

Hungarian Mushroom Beef Soup

diff --git a/docs/soups/hot-and-sour-soup/image.png b/docs/soups/hot-and-sour-soup/image.png new file mode 100644 index 0000000..f6d4c51 Binary files /dev/null and b/docs/soups/hot-and-sour-soup/image.png differ diff --git a/docs/soups/hot-and-sour-soup/index.html b/docs/soups/hot-and-sour-soup/index.html new file mode 100644 index 0000000..5e05be3 --- /dev/null +++ b/docs/soups/hot-and-sour-soup/index.html @@ -0,0 +1,164 @@ + + + + + + + + +
+
+ +
+

Hot and Sour Soup

+ +
+prep 5 minutes, cook 25 minutes
+ +
+
+
+
× 4 +
+ +
This almost exactly replicates the hot and sour soup you're used to from your favorite Chinese restaurant. While it can feel a little like a chemistry experiment as you're adding small amounts of a lot of different things, it's not really that complicated, and is fairly quick to make. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + ¼ lb +
    +
    pork, ground
    +
+
+
In a frying pan, cook the ground pork on medium-high heat until crumbled and browned. +
+
+
+

2

+
+
    +
  • +
    + 4 cups +
    +
    chicken stock
    +
  • +
    + ½ cup +
    +
    mushrooms, crimini (sliced)
    +
  • +
    + ½ cup +
    +
    mushrooms, shitake (sliced)
    +
  • +
    + ⅓ cup +
    +
    bamboo shoots (diced)
    +
+
+
In a large, tall saucepan, add the stock, mushrooms, bamboo shoots, and pork. Bring to a boil, then reduce to a simmer. Allow to simmer until the bamboo shoots are soft, and the mushrooms have reduced in size (about 10 min). +
+
+
+

3

+
+
    +
  • +
    + 1 tsp +
    +
    salt, fine
    +
  • +
    + ½ tsp +
    +
    sugar, granulated
    +
  • +
    + ½ tsp +
    +
    pepper, white
    +
  • +
    + 2 tbsp +
    +
    vinegar, rice
    +
  • +
    + 1 tsp +
    +
    tamari
    +
  • +
    + 1 tsp +
    +
    sesame oil
    +
  • +
    + 2 tbsp +
    +
    cornstarch
    +
  • +
    + 3 tbsp +
    +
    water
    +
+
+
Add the salt, sugar, pepper, vinegar, tamari, and sesame oil. In a separate bowl, add the corn starch to the water and mix until completely combined. While whisking continuously, slowly pour the cornstarch mixture into the soup. +
+
+
+

4

+
+
    +
  • +
    + None +
    +
    tofu, extra firm
    +
+
+
Bring the soup back to a boil, and add the tofu. Cook briefly until the tofu has come up to temperature (about 2 min). +
+
+
+

5

+
+
    +
  • +
    + None +
    +
    egg
    +
  • +
    + None +
    +
    onion, green (diced)
    +
+
+
In a separate bowl, whisk the egg until completely blended. Turn off the heat on the soup, and slowly drizzle the egg into the soup while stirring continuously. Garnish with the green onions. +
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+
+ +
+
+ +
+ « Back +
+ + + This almost exactly replicates the hot and sour soup you're used to from your favorite Chinese restaurant. While + it can feel a little like a chemistry experiment as you're adding small amounts of a lot of different things, it's + not really that complicated, and is fairly quick to make. +steps: + - ingredients: + - { amount: 0.25, unit: lb, item: "pork, ground" } + directions: > + In a frying pan, cook the ground pork on medium-high heat until crumbled and browned. + - ingredients: + - { amount: 4, unit: cups, item: "chicken stock" } + - { amount: 0.5, unit: cup, item: "mushrooms, crimini (sliced)" } + - { amount: 0.5, unit: cup, item: "mushrooms, shitake (sliced)" } + - { amount: 0.33, unit: cup, item: "bamboo shoots (diced)" } + directions: > + In a large, tall saucepan, add the stock, mushrooms, bamboo shoots, and pork. Bring to a boil, then reduce to a + simmer. Allow to simmer until the bamboo shoots are soft, and the mushrooms have reduced in size (about 10 min). + - ingredients: + - { amount: 1, unit: tsp, item: "salt, fine" } + - { amount: 0.5, unit: tsp, item: "sugar, granulated" } + - { amount: 0.5, unit: tsp, item: "pepper, white" } + - { amount: 2, unit: tbsp, item: "vinegar, rice" } + - { amount: 1, unit: tsp, item: "tamari" } + - { amount: 1, unit: tsp, item: "sesame oil" } + - { amount: 2, unit: tbsp, item: "cornstarch" } + - { amount: 3, unit: tbsp, item: "water" } + directions: > + Add the salt, sugar, pepper, vinegar, tamari, and sesame oil. In a separate bowl, add the corn starch to the + water and mix until completely combined. While whisking continuously, slowly pour the cornstarch mixture into the + soup. + - ingredients: + - { amount: , unit: , item: "tofu, extra firm" } + directions: > + Bring the soup back to a boil while stirring constantly, and add the tofu. Cook briefly until the tofu has come up + to temperature (about 2 min). + - ingredients: + - { amount: 1, item: "egg" } + - { amount: 2, unit: tbsp, item: "onion, green (diced)" } + directions: > + In a separate bowl, whisk the egg until completely blended. Turn off the heat on the soup, and slowly drizzle the + egg into the soup while stirring continuously. Garnish with the green onions. +credit: + name: + url: diff --git a/src/soups/hot-and-sour-soup/image.png b/src/soups/hot-and-sour-soup/image.png new file mode 100644 index 0000000..f6d4c51 Binary files /dev/null and b/src/soups/hot-and-sour-soup/image.png differ