BreezyCooking
Washing Up
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?)
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?)
Last edited:
