Hot and Sour Soup

This hot and sour soup recipe is fantastic.  It's quick, easy to make, doesn't call for a lot of difficult-to-find ingredients, and the best part--easily rivals any hot and sour soup found at a restaurant.  I also include a link on how to make your own crispy Chinese noodles!

Kosher salt is shown, but table salt is fine to use.  You will only need half of a 16 oz. carton of tofu.

Hot and Sour Soup

This recipe for Hot and Sour Soup, along with a video showing how to make the soup, can be found on the The Gimme Some Oven website:  https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

Hot and Sour Soup 101:

*About an hour before the soup preparation, drain the water from the tofu.  Then wrap the tofu in several layers of paper towels and put a cutting board on top of it weighted down with a small bowl like a cereal bowl.  You want enough weight to express water from the tofu but not enough weight to crush it. Change paper towels after about 30 minutes.  After tofu has completely drained, cut it into 1/2-inch cubes.

*I use 1 1/4 tsp. chili garlic sauce and 1/2 cup rice vinegar.

*All of these ingredients can be found at Wal-Mart or other major grocery chains. Toasted sesame oil is a delicate oil and once opened, should be stored in the refrigerator.  http://www.stilltasty.com/fooditems/index/17807

Crispy Chinese Noodles:  http://easyaspiecanbe.blogspot.com/2018/02/crispy-chinese-noodles-and-tutorial.html

Click here to print!

Crispy Chinese Noodles and Tutorial

Crispy Chinese Noodles are the perfect topping for your Hot and Sour or Egg Drop Soup--and so easy to make at home!

A 16 oz. package of egg roll wraps is shown, but you will only use 6 sheets.

Crispy Chinese Noodles

The recipe for Crispy Chinese Noodles by vlogger Makenna Gott can be found on YouTube:  https://www.youtube.com/watch?v=4Id9zA7ef8s

Notes:  

*I will often fry a whole package of egg roll wraps and after they cool, freeze them for future batches of soup.  They will keep for quite a while in the freezer.

Crispy Chinese Noodles 101:

Using a pizza cutter, cut 6 egg roll wraps into strips:

Heat 1/2 inch of oil in a 10-inch skillet until oil reaches 350 degrees:

Fry 2-6 strips at a time turning once.  Strips will fry VERY quickly.  Remove strips from skillet just as they start to turn brown as they will finish browning after being removed:

Place on a plate lined with paper towels to absorb the oil.  Repeat until all strips are fried:

Serve with your favorite Chinese soup!

Ground Beef Taco Dip

The ample toppers on this meaty taco dip will satisfy the biggest appetite.  Olé!

Ground Beef Taco Dip

1 lb. lean ground beef 

3/4 cup water

2 envelopes 25% less sodium taco seasoning

1 (8 oz.) cream cheese (Neufchâtel cheese can be substituted), softened

1 (16 oz.) sour cream (light or regular)

2 cups shredded iceberg lettuce

1 cup shredded cheddar cheese

1 (10.5 oz.) Cherubs salad tomatoes, chopped (3 medium tomatoes can be substituted)

1 (2-1/4 oz.) can sliced ripe olives, drained

In a large skillet, brown the ground beef over medium heat; drain.  Add water and one envelope taco seasoning; cook until it becomes more concentrated.  Turn off the burner.  With an electric mixer, beat cream cheese until fluffy.  Beat in sour cream, and then beat in the remaining envelope of taco seasoning; blend well.  Spread cream cheese mixture in a 3 qt. dish, add ground beef evenly over cream cheese layer, and then top with lettuce, cheese, tomatoes, and olives.

Click here for printable format

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