Hot & Sour Pumpkin Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
6 lb: to 10 lb fresh pumkin, 3-4 stem,
1 teaspoon: salt,
1/4 teaspoon: black pepper,
1 tablespoon: vegetable oil,
6 cup: chicken stock, divided,
4 large: fresh shiitake mushrooms, julienned,
1: whole chicken breast, boned, skinne, d, julienned
3: fresh oyster mushrooms, destemmed,, julienned
1: chayote squash, halved, 1 pitted,pe, eled ,julienned
1/2 lb: firm tofu, cut in 1/2 cubes,
2: green onions, chopped,
1 tablespoon: cornstarch mixed with 1 tbs water,
1: egg, beaten,
1 1/2 tablespoon: light soy sauce,
2 tablespoon: red wine vinegar,
1/2 teaspoon: black pepper,
1 teaspoon: sesame oil,
1/2 teaspoon: crushed chillies,
2 tablespoon: minced fresh coriander (cilantro),
Directions:
Oven Temp: 375oF
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and
fibres, discarding fibres, reserving seeds if desired. Rub inside of
pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in
baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake 1
to 1 1/2 hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast
and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green
onions and cornstarch mixture; cook and stir 5 minutes. Turn off
heat. Pour egg slowly into soup, stirring gently to break egg into
ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid;
pour soup into pumpkin. Serve soup, scrapping some of interior
pumpkin flesh carefully into each serving.
Notes:
Soup may also be made in the usual way served in bowls, without the
pumpkin.
Yield: 6 servings
Source from luhu.jp
Instructions:
Preheat oven to 375F. Cut lid in top of pumpkin. Scoop out seeds and
fibres, discarding fibres, reserving seeds if desired. Rub inside of
pumpkin with salt and pepper; rub exterior with oil. Place pumpkin in
baking pan; pour 1/2 cup of chicken stock inside; replace lid. Bake 1
to 1 1/2 hours until flesh is tender but shell is still intact.
Heat remaining chicken stock to boiling; add shitake, chicken breast
and oyster mushrooms; simmer 5 minutes. Add chayote, tofu, green
onions and cornstarch mixture; cook and stir 5 minutes. Turn off
heat. Pour egg slowly into soup, stirring gently to break egg into
ribbons; add remaining ingredients.
Carefully transfer pumpkin to a heated serving platter. Remove lid;
pour soup into pumpkin. Serve soup, scrapping some of interior
pumpkin flesh carefully into each serving.
Notes:
Soup may also be made in the usual way served in bowls, without the
pumpkin.
Yield: 6 servings
Source from luhu.jp
Tags
Soups