hedstrom@sol.uvic.ca (Brad Hedstrom) (03/09/91)
There have been a few requests for hot and sour soup. Here is my favorite one. 6 cups chicken soup stock 2 tbsp light soy sauce 1/4 lb lean pork, cut into 1/4" cubes 6 dried Chinese mushrooms, soaked for 3 hours, drained, cut julienne 3/4 tsp ground white pepper or more to taste 1/4 cup white vinegar, more or less to taste 5 tbsp cornstarch mixed with 5 tbsp water salt, if necessary 1/2 cup bamboo shoots, cut thin julienne 1/4 cup dried black fungus (cloud ears) soaked 1 hour, drained and shredded 1 cake bean curd (tofu), cut into 1/4" cubes 4 eggs, beaten Garlic and Chili paste (hot!) Garnish: cooked ham, cut into slivers green onions, chopped sesame oil to taste, a few drops grated carrots fresh ground black pepper to taste Bring the stock to a simmer and add the soy, pork, and mushrooms. I usually use more mushrooms and fungus, I like them a lot! I also reserve the water in which the mushrooms and fungus have been soaked. I add this to the stock. Simmer for 10 minutes, add the pepper and vinegar, and thicken with the cornstarch mixed with water. Taste for seasonings and add the bamboo, fungus, and bean curd. Bring to a simmer again and pour in the eggs in a very thin stream over surface of the soup. Count to ten and stir a few times very slowly. Egg threads will have formed. Add the garnishes to the pot and serve. You may wish to add additional vinegar. You may wish to add more fresh ground black pepper as well. Add the sesame oil just before serving so as not to lessen its perfume effects. Variation: This is truly the secret ingredient to great hot and sour soup: If you really want this to be "hot" try adding some garlic and red chili paste. That will make them sit up at the table! Recipe adapted from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (serves 8 - 10)