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Old 01-20-2007, 02:01 PM   #1
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Chinese Hot And Sour Soup

I was asked for this recipe on a past "What's For Dinner" thread here, so here goes. This is only one of several variations of this soup that I regularly make, this one being a meatless version (except for the broth). One could make it a completely vegetarian soup by subbing vegetable broth for the chicken broth.

Hot And Sour Soup (adapted from The Key to Chinese Cooking by Irene Kuo)

Ingredients:

6 dried black Chinese or shitake mushrooms, soaked in hot water until soft
Approx. 2 tablespoons of dried wood ear mushrooms, soaked in hot water until soft
Approx 15 dried "Golden Needles" (aka dried tiger lily buds), soaked in hot water until soft
1 small can sliced bamboo shoots
1 square fresh extra-firm or firm bean curd, cut into small cubes
1 stalk of bok choy, washed & roughly chopped
1 egg, beaten
2 tablespoons light (Japanese) soy sauce
3 tablespoons red wine vinegar
Approx. 1 teaspoon freshly ground black pepper
1 teaspoon Chinese chili/garlic paste
Approx. 1 tablespoon "hot" or "chili" sesame oil
2 cartons Swanson's chicken broth
1 scallion, finely chopped
2 tablespoons cornstarch dissolved in 2 tablespoons of cold water

Prep:

Drain & rinse dried presoaked black mushrooms, destem & slice thinly. Drain & rinse dried presoaked wood ear mushrooms, remove & discard any tough ends (aka "eyes"), & make sure all pieces are bite-size, or cut accordingly. Drain & rinse dried presoaked "Golden Needles" & tie a simple knot in the center of each one (makes them much easier to eat).

Cooking:

Bring the broth to a boil & add the black mushrooms, wood ear mushrooms, "Golden Needles", bok choy, & bamboo shoots. Reduce heat to a simmer & gently stir in the bean curd, along with the soy sauce, vinegar, black pepper, chili/garlic paste, & hot sesame oil. Add the beaten egg, & the stir gently while everything continues to simmer, so that the egg turns to shreds - like you'd see in Egg Drop Soup. Raise heat slightly & stir in cornstarch/water mixture until mixture begins to thicken.

Stir in chopped scallion & serve.

(Keep in mind that this soup is supposed to be both "hot" (as in spicy) & "sour" (as in vinegary). However, you might wish to cut back on the spices & vinegar & taste as you go. I like my hot & sour soup definitely HOT & SOUR, but others might prefer it milder or even hotter.)

Arggh - just realized I left the "Sour" out of the title, which I guess I can't change. Maybe an Admin can help me out?)

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Old 01-20-2007, 02:15 PM   #2
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I make this soup, too, but add sliced fresh mushrooms and a can of straw mushrooms, too. When the soup is done but still simmering, I slide in cubes of raw pork loin and poach them gently for about 5 minutes, till done but tender.

Serve in large bowls over cooked Chinese noodles. GREAT winter meal!

I will look for Golden Needles in my Asian supermarket, Breezy. Do they have a flavor, or more texture than taste?

Lee
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Old 01-20-2007, 02:22 PM   #3
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More texture than taste - just like the "wood ears". But interesting nonetheless. Most Asian markets carry them, & they're nice to have on hand to toss into Asian soups.
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Old 01-20-2007, 02:47 PM   #4
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Geez Breezy - I think it's right now
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Old 01-20-2007, 02:49 PM   #5
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Kitchenelf - you are TOO FUNNY - lol!!!!! The 2 of us were like Laurel & Hardy with that title - LOL!!!!

Thanks again for correcting it for me!
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Old 01-20-2007, 06:27 PM   #6
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Thanks for the recipe Breezy. I can't wait to try this. Tried to send you a PM, but it said it was full. LOL
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Old 01-20-2007, 07:20 PM   #7
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No problem Stinker - I never keep up on that stuff - sigh. You did get me to empty out my PM folder - lol!!!
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Old 02-27-2007, 01:30 PM   #8
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This sounds like a good recipe. I'm hungry for it, well I'm always hungry for good Hot and Sour soup.
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Old 02-27-2007, 02:22 PM   #9
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sounds so good. I love hot & sour soup. But sice i am the only one in the house that likes it,i usually just get a take out order for one
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Old 02-27-2007, 02:28 PM   #10
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Babyhuggies - the above recipe keeps very well for several days in the fridge. My husband isn't a big hot & sour soup fan, so usually has it the first time I make it, & then all the leftovers are mine for lunch during the week.
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