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Old 01-11-2012, 12:13 AM   #11
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Hey folks, this is the type of recipe that is built on. It's a base for a type of soup. We all have our ways of improving upon base recipes. Have fun with this one. Change the meat...add cabbage, sauteed, covered with the soup...This "starter" recipe will make a great start for your own version of Hot and Sour Soup.
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Old 01-11-2012, 12:34 AM   #12
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I had a neighbor who would bring this over. He was actually from Minnesota, a retired Navy cook. His wife was from Taiwan; they had two sons, one of whom was training to be a chef. To top this household off, was the brother (-in-law for her), a former Taiwanese Army officer, and Buddhist monk. I'm not real fond of tofu, but he used to cut in so it sort of was the shape of egg noodles and I really liked it. He also made a vegetarian version for his brother-in-law. She worked as a bartender at the base golf course, where a Korean family had the concession for food. Oh, how I miss the polyglut of great varieties of food we could get in Hawaii!
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Old 01-11-2012, 12:36 AM   #13
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One thing that makes a great base for hot/sour soup is to order way more than you want of hot chicken wings the next time you order them, and save the bones, extra wings, carrot and celery sticks. Cover with water, drain, taste. Then season (a little vinegar will be needed, and of course it depends on what went into the hot wings).
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Old 01-11-2012, 12:46 AM   #14
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Quote:
Originally Posted by Claire View Post
One thing that makes a great base for hot/sour soup is to order way more than you want of hot chicken wings the next time you order them, and save the bones, extra wings, carrot and celery sticks. Cover with water, drain, taste. Then season (a little vinegar will be needed, and of course it depends on what went into the hot wings).
This may surprise you Claire, but I've never had wings prepared by anyone but myself. They are so available in the markets in such large bags now, that I just have a wings day when I load the Slow Cooker and add a large batch of wings with BQQ. Char some on the grill and finish them in the oven...

Making Hot/Sour soup from wings leftovers....I never thought of it. That will be my next marinade/soup!
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Old 01-11-2012, 01:19 AM   #15
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Timothy, you will love the stock they make. It was pure serendipity when I saw that everyone at our table had ordered wings and had leftovers they didn't want to take home. One thing I hated in my youthful days as a waitress was the sheer amount of food that goes into the trash in restaurants. I just asked everyone if I could have their leftovers. Covered with water, added onion & garlic. Great start to a hot/sour soup.

Are you sure we didn't know each other in a different life?
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Old 01-11-2012, 11:15 AM   #16
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I love hot and sour soup. Problem is finding good quality shitake mushrooms. The last ones I bought were so dry after I'd soke them and cook they would be still like a piece of tough rober.

Thank you Tim, H&S is my favorite soup in Chinese restaurants.
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Old 01-11-2012, 11:18 AM   #17
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We love it and make it a lot at home.

Always use a mix of chix and beef broths, lots of pepper and hot sesame oil.

And lily buds, in addition to shitakes, button mushroom and scallions

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Old 01-11-2012, 11:28 AM   #18
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Thank you Tim, H&S is my favorite soup in Chinese restaurants.
Mine too, Charlie. I eat it at least once a week. Love it!
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Old 01-11-2012, 11:32 AM   #19
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Thanks for posting. Hot & Sour Soup is one of my favorites, too. I've never thought about making it at home. I'll have to give this a try.

One question. Would fresh Shiitakes work for this?
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Old 01-11-2012, 12:01 PM   #20
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Thanks for posting. Hot & Sour Soup is one of my favorites, too. I've never thought about making it at home. I'll have to give this a try.

One question. Would fresh Shiitakes work for this?
I use fresh mushrooms all the time for it. I personally love Oyster mushrooms in it. I buy them canned and rinse them prior to adding.

You could use Portabellas also. Any strong flavored mushroom would work.

This soup is also my absolute favorite way to enjoy Tofu. I use 1/2" cubes which have been fried first.
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Hot and Sour Soup (Suan-la-t'ang) This is my favorite soup of all soups. I think I could easily live entirely on this soup alone. I do like to add a few drops of hot sauce to it just prior to eating. Ingredients 4 dried Shiitake Mushrooms (1-1.5" in diameter) 2 squares, 3 inches each, Very Firm Tofu 1/2 cup of bamboo shoots 1/4 pound of boneless pork 1 quart of chicken stock 1 teaspoon of salt 1 tablespoon of Soy Sauce 1/4 teaspoon of ground white pepper 2 tablespoons of white vinegar 2 tablespoons of cornstarch, mixed with 3 tablespoons of cold water 1 egg, lightly beaten 2 teaspoons of sesame seed oil 1 Scallion, green top included, finely chopped Method Prepare ahead: 1. In a small bowl, cover the mushrooms with 1/2 cup of warm water and let them soak for 30 minutes to re-hydrate. Then, discard the soaking water. With a cleaver or knife, cut away and discard the tough stems of he mushrooms, and shred the caps by placing one at a time on a chopping board. Cut them horizontally into paper thin slices, and then into thin strips. 2. Drain the pieces of bamboo shoot and tofu. Rinse them and then chop as fine as the mushrooms. 3. Trim the pork of all fat. Then cut it into thin slices and then into very thin strips about 1/5 to 2 inches long. 4. Have the above ingredients, stock, salt, soy sauce, pepper, vinegar, cornstarch mixture, egg, sesame seed oil and scallions within easy reach, (Mise en place). To cook: Combine in a heavy 3 quart pan, the stock, salt, soy sauce, mushrooms, bamboo shoots and pork Bring to a boil over high heat, then immediately reduce the heat to low, cover the pan and simmer for 3 minutes. Drop in the tofu, and the pepper and vinegar. Bring to a boil again. Give the cornstarch mixture a stir to recombine it and pour it into he soup. Stir for a few seconds until the soup thickens, then slowly pour in the beaten egg, stirring gently. Remove the soup from the heat and Put into a serving bowl. Stir in the sesame seed oil and sprinkle the top with the scallions. 4-6 servings 3 stars 1 reviews
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