QSis
10-11-2009, 09:39 PM
Adillo (Andy) I saw your question about a hot and sour soup recipe in Cooksie's Shrimp Wonton Soup thread, so I thought I'd post my recipe separately.
I've been making this recipe for years. I do NOT add tofu, but I do add either Chinese dumplings or I serve this soup over Chinese yellow noodles.
It's great, either way!
Sorry, no picture - I haven't made it in awhile.
Lee
Hot and Sour Soup
This makes a double batch.
½ cup
dried wood ears (crumble before rehydrating)
1/2 cup
dried shiitake mushrooms (crumbled)
1 package
sliced, fresh mushrooms
AND 1 can whole straw mushrooms
12 cups
chicken stock - one 49oz can is just right
1 cup
drained, canned bamboo shoots, rinsed and julienned
1 teaspoon
minced ginger
1/2 teaspoon
salt
6 tablespoons
cornstarch mixed with equal parts water
5 large
eggs
2 lb
Pork loin, cut into bite-sized pieces
1/2cup
red wine vinegar
6 tablespoons
thin (regular) soy sauce plus a pinch of sugar
2 tablespoon
thick soy sauce (optional)
8 ounces
firm tofu, cut into 1/2 inch dice (OPTONAL)
1 teaspoon
sesame oil
1 teas
crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings
In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 2 minutes and let sit until softened. Drain and thoroughly rinse.
In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes.
Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream.
In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.
Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.
I've been making this recipe for years. I do NOT add tofu, but I do add either Chinese dumplings or I serve this soup over Chinese yellow noodles.
It's great, either way!
Sorry, no picture - I haven't made it in awhile.
Lee
Hot and Sour Soup
This makes a double batch.
½ cup
dried wood ears (crumble before rehydrating)
1/2 cup
dried shiitake mushrooms (crumbled)
1 package
sliced, fresh mushrooms
AND 1 can whole straw mushrooms
12 cups
chicken stock - one 49oz can is just right
1 cup
drained, canned bamboo shoots, rinsed and julienned
1 teaspoon
minced ginger
1/2 teaspoon
salt
6 tablespoons
cornstarch mixed with equal parts water
5 large
eggs
2 lb
Pork loin, cut into bite-sized pieces
1/2cup
red wine vinegar
6 tablespoons
thin (regular) soy sauce plus a pinch of sugar
2 tablespoon
thick soy sauce (optional)
8 ounces
firm tofu, cut into 1/2 inch dice (OPTONAL)
1 teaspoon
sesame oil
1 teas
crushed red pepper (use more for additional heat)
finely diced scallions
Chinese noodles or dumplings
In a bowl, cover the wood ears and dried mushrooms with hot water. Microwave on high for 2 minutes and let sit until softened. Drain and thoroughly rinse.
In a large saucepan combine the chicken stock, wood ears, all of the mushrooms, bamboo shoots, ginger and salt. Cover and bring to a boil over moderately high heat. Reduce the heat and simmer for 10 minutes.
Stir in the vinegar and red pepper and boil over moderately high heat for 2 minutes.
Stir the cornstarch and water mixture into the soup in a steady stream.
In a bowl, lightly beat the eggs and stir into the soup. Stir in the soy sauces, pork, (tofu if used) and sesame oil and cook over medium heat until the pork is just poached – maybe 10 minutes.
Serve with cooked Chinese noodles or cooked Chinese dumplings. Place noodles or dumplings in a serving bowl and ladle soup over them. Garnish with green onions.