Best 4 Hot And Sour Salmon Soup Recipes

CHINESE HOT AND SOUR SOUP

Steps:

• Prepare the dried mushrooms: Pour boiling water over the mushrooms to cover and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak.)
• Prepare the lily buds: Pour boiling water over the lily buds to cover and allow to sit for 15 minutes. Cut the buds crosswise, then tear them up into a few bunches.
• Prepare the remaining ingredients: Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
• Build the soup: Place the chicken broth into a pot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat.
• Pour the egg into the broth: Pour the egg in a slow steam while stirring the soup allowing it to instantly cook and feather into the soup.
• Add the scallions, white pepper, sesame oil, and chili oil (if using): Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro (if using) to garnish and for added flavor. Serve immediately.

HOT AND SOUR SALMON SOUP

Steps:

• Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
• Strain to remove the ginger; discard.
• Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
• Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
• Ladle into serving bowls and garnish with torn coriander leaves.

HOT AND SOUR SALMON WITH GREENS

Steps:

• Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
• Preheat the oven to 450 degrees. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan and heat until boiling. Carefully place the platter of salmon and vegetables above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.
• In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

HOT & SOUR FISH SOUP

Steps:

• Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.
• Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.
• Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.