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 mins
Cook Time15 minutes mins
Total Time30 minutes mins
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)
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
Orange Chicken 
- Follow the Manufacturer’s instructions, and make it according your convenience, in oven, microwave or stove top. 
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. 
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