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Old 09-13-2006, 12:06 AM   #1
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Hot and sour soup? Advice please.

This is the recipe I used tonight... it tasted fine but...wasn't HOT and wasn't sour. What would you do to make it better? Or better yet..what is your favorite recipe?

Thanks, Trish

Hot-and-Sour Soup with Shrimp

Ingredients
8 ounces fresh peeled and deveined shrimp ( I had a little more)
3-1/2 cups chicken broth
1/2 of a 15-ounce jar whole straw mushrooms, drained, or one 6-ounce jar sliced mushrooms, drained ( I love mushrooms so used both)
1/4 cup rice vinegar or white vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
4 ounces firm, silken-style tofu cut into small size pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup frozen peas
1/2 cup shredded carrot
3 tablespoons thinly sliced green onion
1 egg, beaten



In a large saucepan
mix chicken broth, mushrooms, vinegar, soy sauce, sugar, ginger, carrots and pepper. Bring to a boil; reduce heat. Simmer, covered for 2 minutes. Stir in the shrimp and the tofu. Return to boiling, reduce the heat. Simmer covered, for 1 minute more.

2. Stir together cornstarch and cold water; stir into the chicken broth mixture. Cook and stir until slightly thickened . Cook and stir for 2 minutes more. Stir in peas, and green onion. Pour egg into the soup in a steady stream, stirring a few times to create shreds.

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Old 09-13-2006, 12:13 AM   #2
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When I make this, I have found that adding the vinegar early kills the flavor. Make the soup and keep out the vinegar and soy.

When the soup is ready to serve, add in the vinegar, soy and a little sesame oil and serve. The vinegar is teh source of the sour and will be much more effective if added last.
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Old 09-13-2006, 12:14 AM   #3
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Chilli oil. The vinegar portion seems ok(imo), but I personally love a lil red chili oil on top. Seems like the only "heat" in the recipe is the ginger, and if it is cooked to long, there goes all the heat.



If you want more sour, use more vinegar, or let it reduce some.
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Old 09-13-2006, 12:18 AM   #4
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Thanks Andy!
Thanks Tattrat! I do want more HOT and more SOUR. I'll make this again
and try adding the vinegar soy and ginger later in the cooking process.
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Old 09-13-2006, 12:19 AM   #5
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Hey pds, the recipe looks pretty good. Only thing I would suggest is to use white peppercorns instead of black. That's where you get the heat. It's best if you use fresh cracked (on the finest setting). And as for the sour, just up the rice wine vinegar. Probably will end up doubling the vinegar and tripling the white pepper (depending on how hot).

Hope this helps!
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Old 09-13-2006, 12:24 AM   #6
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lol.. semi HOT is really hot for me. Sommm maybe tripling the pepper might not be a good idea but doubling it could work. THANK YOU!!
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Old 09-13-2006, 12:25 AM   #7
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Try This

Trish:

This is the recipe I use without the fritter. You can make the basic soup and then adjust the soy, voingar and sesame oil to suit your tastes.

Ming Tsai's Hot and Sour Soup

It is the best HS soup I've had except for the soup from one Chinese restaurant I frequent and he won't tell me his secret.
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Old 09-13-2006, 12:28 AM   #8
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Andy, I've copied and pasted. Thank you. I love a good hot and sour soup!
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Old 09-13-2006, 02:19 AM   #9
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I add chili oil, too - and some red pepper flakes. Sometimes I get bamboo shoots packed in chili oil at the Asian market - a good addition.
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Old 09-13-2006, 04:18 AM   #10
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Pds, I use Madhur Jaffreys recipe ( which I dont have with me here) for Hot and Sour Soup. It is quite different to yours above, in that it has a Thai/Indian influence as opposed to Chinese. I haven't made it for a long time; and will rectify that.
I dont recall all the ingredients but along with the shrimp, there is kaffir lime leaves, lime juice, lemongrass, green chillies, coriander/cilantro, and straw mushrooms. Cant remember what else right now! No tofu tho'.

I will post the recipe when I am back in the kitchen if you would like.
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