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5 from 18 votes

Hot and Sour Soup: Easy Asian Dinner Recipes

Delicious Hot and   Sour Soup, with mushrooms, tofu, soysauce, rice wine vinegar and egg. Asian chopped salad with lots of veggies and Pre-made orange chicken makes easy asian dinner less than 30 minutes. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: Asian chopped salad, Hot and Sour soup, pre-made orange chicken
Servings: 6 servings
Calories: 371kcal
Author: Swathi (Ambujom Saraswathy)

Ingredients

For Orange Chicken

  • 18 oz/ 510g InnovAsian Orange Chicken
  • Green onion for garnish optional

For Rice

  • 1 cup Jasmine Rice
  • 2 cup water
  • ¼ teaspoon salt
  • 1 teaspoon coconut oil

Hot and Sour Soup

  • 4 cups vegetable broth
  • ¾ cup shitake mushroom mushroom-soaked water
  • 1 cup shiitake mushrooms sliced (dried one re hydrated)
  • 1 cup Baby Bella mushroom chopped
  • ¾ cup firm tofu drained, cut into cubes
  • ¾ cup carrots cut into thin strips (optional)
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons corn starch
  • 1 large egg beaten
  • 2 green onions sliced thin
  • Flavoring
  • 21/2 tablespoons low sodium soy sauce
  • 1 teaspoon chili garlic sauce
  • 2 ½ tablespoons rice vinegar
  • ¼ teaspoon sugar
  • Small pinch of salt optional
  • ½ teaspoon White pepper
  • ½ teaspoon toasted sesame seed oil

Asian Chopped Salad

Lemony Ginger Dressing

  • 21/2 tablespoons soy sauce
  • 3 ½ tablespoons vegetable oil
  • 1 tablespoons rice wine vinegar
  • 1 teaspoon Sesame seed oil
  • Juice of half lemon
  • 1 clove garlic minced
  • ½ tablespoon ginger
  • 1 teaspoon honey
  • ½ teaspoon pepper

Salad

  • 1 cup green cabbage
  • 1 cup purple cabbage
  • ¾ cup Red bell pepper
  • ¼ cup Kale
  • 1 cup carrots julienned
  • 2 green onions

For Serving

  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons almond toasted

Instructions

Orange Chicken

  • Follow the Manufacturer’s instructions, and make it according your convenience, in oven, microwave or stove top.

Rice

  • Cook Jasmine rice in stove-top with salt, coconut oil about 20 minutes to cook completely.

Hot and Sour Soup

  • In 1 cup water soak 5 dried shitake mushroom for almost an hour. Once it is re-hydrated chopped it into thin slices and reserve the water in mushrooms are soaked aside.
  • To a small bowl add the soy sauce, chili garlic sauce, rice vinegar, sugar, and salt.
  • To a large soup pan add the vegetable stock, mushroom soaked water, both mushrooms, tofu, carrots ginger. Stir in the soy sauce mix and bring to a simmer.
  • Mix the cornstarch with 3 tablespoons vegetable broth and stir into the soup. Simmer until thickened.
  • While stirring, drizzle in the egg until incorporated.
  • Finally add white pepper and sesame seed oil and garnish with green onions.

Asian Chopped Salad

  • First make salad dressing with soy sauce, vegetable oil, lemon juice, ginger, garlic, rice wine vinegar, sesame seed oil and pepper
  • Chop, cabbage, purple cabbage using mandoline. Make thin strips of red bell pepper and kale.
  • In large bowl mix all the veggies, with salad dressing and ¾ th of toasted sesame seeds and almonds.
  • When you are ready to serve add rest of the sesame seeds and almonds.

Nutrition

Calories: 371kcal | Carbohydrates: 47g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 3514mg | Potassium: 611mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7729IU | Vitamin C: 44mg | Calcium: 122mg | Iron: 3mg
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