Chinese soups menu?

EGG DROP SOUP



INGREDIENTS:

4 cups chicken broth or stock

2 eggs, lightly beaten

1 -2 green onions, minced

1/4 teaspoon white pepper

Salt to taste

A few drops of sesame oil (optional)

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream.



To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.





HOT AND SOUR SOUP



1 cake tofu (fresh, if possible)

2 ounces pork tenderloin

Marinade:

1 teaspoon soy sauce

1/2 teaspoon sesame oil

1 teaspoon tapioca starch (or cornstarch)

Other:

1/2 cup bamboo shoots

2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

(or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

1 small handful dried lily buds

6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*

1 teaspoon salt, or to taste

1 teaspoon granulated sugar

2 tablespoons soy sauce

2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar

1 teaspoon sesame oil

1 Tbsp cornstarch dissolved in 1/4 cup water

1 egg, beaten

1 green onion, finely chopped

White pepper to taste (no more than 1 tablespoon)

Hot chili oil, to taste, optional

PREPARATION:

Hot and Sour Soup Directions:

Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.



Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)



Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).



Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.



Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.





WON TON SOUP



INGREDIENTS:

18 - 24 won ton wrappers

Filling:

1/2 pound boneless lean pork, chopped finely

1 tablespoon soy sauce

1 tablespoon oyster sauce

a few drops sesame oil

1 teaspoon sherry

1/2 teaspoon sugar

1 green onion, finely minced

1 teaspoon cornstarch

2 dashes of white pepper

Other:

Water for boiling won tons

4 1/2 - 5 cups chicken stock

green onion, thinly sliced, as desired

a few drops sesame oil (optional)

PREPARATION:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Filling the won tons: Moisten all the edges of the won ton wrapper with water.



Place a heaping teaspoon of won ton filling in the center.

Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.



Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.



Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.



To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.





CREAM CORN SOUP



INGREDIENTS:

4 cups low-sodium chicken broth

2 tablespoons soy sauce

Salt and pepper, to taste

1 3/4 cups canned creamed corn

1 teaspoon cornstarch mixed with 4 teaspoons water

2 green onions, chopped

a few drops sesame oil, or to taste

PREPARATION:

Bring the chicken broth to a boil. Stir in the soy sauce and the salt and pepper.



Add the canned corn. Bring the soup back to a boil. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken.



Remove the soup from heat. Stir in the green onion and finish with a few drops of sesame oil. Serve immediately.



Variations

* Turn this into a heartier soup by adding meat, such as ham or chicken.Chinese soups menu?
If you are asking, most Chinese soups begin with Chicken, pork or fish stocks.



To make the stock start with one or two quarts of water to which you add parts of chicken,( Including skin and bones) or the pork or the fish. Add some flavorful vegetables like garlic, onions, celery, cabbage, etc and boil the stock slowly until it reduces to one half or to one third of the starting amount.



Strain off the meat and vegetables and what is left is the stock.



To make the soup, to the stock add your choice of, pasta, rice, vegetables, meats etc in small pieces, then cook and serve.



Most Chinese soups tend to be watery with a small amount of ingredients in them.



Soups from the Mediterranean areas tend to be thick and heavy with a lot of ingredients and little liquids.
Wonton noodle soup. Mmmmmm.... delicious.Chinese soups menu?
noodle soup...................
Usually Egg Drop Soup, Hot and Sour Soup and Wonton Soup are listed...what's the question again?



Chinese Soup Recipes

http://www.chinesefood-recipes.com/chine鈥?/a>
what
maybe sotanghon..yummm!!
I think about every chinese restaurant has wanton soup and hot %26amp; sour soup. Most also have egg drop. Some have some sort of vegetable with chinese seasoning. One I know of has some sort of corn with peppers. It's interesting.
soups like noodles soup,veg soup,mushroom soups