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Title: Chinese Hot and Sour Soup Categories: None Yield: 1 Servings 8 c Stock (type unspecified; I -used chicken) 1/4 lb Shredded lean pork 2 lg Dried black Chinese -mushrooms, soaked and -shredded 2 sl Fresh ginger (up to 3) 2 Dried wood ears; soaked and -shredded (optional) (up to -3) 1/2 pk Firm tofu; drained and cut -into 2"x1/4" strips 1/4 c Shredded bamboo shoots 1/4 c Sliced button mushrooms 1/4 c Shredded cooked ham -(optional) 1/2 c Vinegar 1 ts White pepper 3/4 ts Salt 1 ts Toasted sesame oil 3/4 ts Sugar 1 tb Dark soy sauce 1 ts Chili oil 2 Eggs; lightly beaten 1 Scallion; shredded 4 tb Cornstarch; thoroughly mixed -into 3 Tb water Bring the stock to a boil. Add pork, ginger, black mushrooms, and wood ear. Cook 2-3 minutes. Discard the ginger. Add remaining ingredients, except the scallion, eggs, and cornstarch paste. Reduce heat and simmer a couple minutes. Add cornstarch paste and cook until thick but clear. Remove from heat and drizzle in eggs, stirring to make threads. Garnish with scallions before serving. Notes -I tend to mix and match among the best ideas from various recipes, including these, when I make it. For example, the first recipe is the better one, I think, but I like the extra vinegar, dark soy and white (vs black) pepper from the second. Some recipes use red pepper flakes or chopped red peppers. I don't like the taste in this soup -it's hot, but the wrong sort of hot to my mind. However, you can add a tsp or so, if desired. I do usually add more white or black pepper than is given, though. Posted to EAT-L Digest by Kim Malo |