Andy M.
Certified Pretend Chef
I use wood ear mushrooms in H&S. As you said, any flavorful mushroom would be good.
Hot and Sour Soup (Suan-la-t'ang)
- Thread starter Timothy
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Kayelle
Chef Extraordinaire
Quote:
Originally Posted by Kayelle
I really like Hot n Sour soup and this recipe looks good Timothy. I like the flavor of white pepper but 1/4 tsp. seems like a very small amount to get the "hot". You said white vinegar, do you mean white distilled or white wine vinegar or white Chinese Rice Vinegar? TIA
Timothy, I am not trying to be argumentative. I really wondered what kind of white vinegar you used since you said this is one of your favorite recipes. In my experience there is a world of difference in white vinegars and I happen to have the three kinds I mentioned. Yes, they all probably would work, I was just asking what you use.
Originally Posted by Kayelle
I really like Hot n Sour soup and this recipe looks good Timothy. I like the flavor of white pepper but 1/4 tsp. seems like a very small amount to get the "hot". You said white vinegar, do you mean white distilled or white wine vinegar or white Chinese Rice Vinegar? TIA
Timothy, I am not trying to be argumentative. I really wondered what kind of white vinegar you used since you said this is one of your favorite recipes. In my experience there is a world of difference in white vinegars and I happen to have the three kinds I mentioned. Yes, they all probably would work, I was just asking what you use.
OP
OP
Timothy
Head Chef
Quote:
Originally Posted by Kayelle
I really like Hot n Sour soup and this recipe looks good Timothy. I like the flavor of white pepper but 1/4 tsp. seems like a very small amount to get the "hot". You said white vinegar, do you mean white distilled or white wine vinegar or white Chinese Rice Vinegar? TIA
Timothy, I am not trying to be argumentative. I really wondered what kind of white vinegar you used since you said this is one of your favorite recipes. In my experience there is a world of difference in white vinegars and I happen to have the three kinds I mentioned. Yes, they all probably would work, I was just asking what you use.
I use the white distilled vinegar, Kayelle. It's the most convienient for me and I like it's sourness in this recipe.
Kayelle
Chef Extraordinaire
Gotcha Timothy! TSM......
How long did you soak the shitake mushroom? And did you use cold water or warm water?
With warm water, it takes about 20 minutes. With cold water, it takes longer.
OP
OP
Timothy
Head Chef
Warm water for about 20-30 minutes.
CharlieD
Chef Extraordinaire
The first time I soak them in a very warm water fr about an hour. I forgot about them. And then boil them for about half an hour. They were horible. The second time I fallowed the directions on the container to the T, whatever it was, cannot remember now, same thing. I bought two containers from COSTCO, I had to return one.
I think it's the mushroom's problem then. Next time if you pass by some Asian grocery market, grab a bag of dried shitake mushroom from there. Those are normally good quality.
CharlieD
Chef Extraordinaire
Unfortunately my dietary restrictions do not allow me to use something from just "a bag".
My father used to go mushroom picking, that was the best.
My father used to go mushroom picking, that was the best.
no mayonnaise
Sous Chef
- Joined
- Oct 16, 2011
- Messages
- 553
Cook's Illustrated has the most amazing Hot & Sour recipe. The key is black vinegar and fresh ground white pepper. I've tried many but the CI always seems to be the best.
SharonT
Sous Chef
A little splash of House of Tsang's Mongolian Fire Oil is great in H&S soup!
buckytom
Chef Extraordinaire
i used to play hockey with a guy named sean latang. i wonder if he knows that there's a soup named after him?
sparrowgrass
Head Chef
I love H and S soup, and that recipe sounds just about like mine. It is the only way I like tofu!
CharlieD
Chef Extraordinaire
care to add the recipe here? please.
OP
OP
Timothy
Head Chef
Hot and Sour Soup
5 dried shiitake mushrooms (about 1/4 ounce)
5 dried wood ear mushrooms (about 1/4 ounce)
1 (32-ounce) carton fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
2 1/4 cups water, divided
1 tablespoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 cup rice vinegar
1 tablespoon low-sodium soy sauce
1/2 to 1 teaspoon freshly ground black pepper
1/2 pound reduced-fat firm or extrafirm tofu, drained and cut into 1/4-inch cubes
2 1/2 tablespoons cornstarch
4 large egg whites, lightly beaten
1/2 cup chopped green onions
1/4 cup minced fresh cilantro
1 teaspoon dark sesame oil
Chili oil (optional)
Place mushrooms in a medium bowl; cover with boiling water. Cover and let stand 10 minutes or until tender; drain. Thinly slice mushrooms; set aside.
Combine broth, 2 cups water, ginger, and garlic in a large saucepan over medium-high heat; bring to a boil. Add mushrooms. Reduce heat, and simmer 5 minutes. Add vinegar, soy sauce, pepper, and tofu; bring to a boil. Reduce heat, and simmer 5 minutes.
Combine remaining 1/4 cup water and cornstarch, stirring with a whisk. Stir cornstarch mixture into broth mixture; bring to a boil. Reduce heat; simmer 3 minutes or until soup thickens slightly, stirring frequently. Slowly pour egg whites into broth mixture in a steady stream, stirring constantly but gently with a wooden spoon. Remove from heat; stir in onions, cilantro, and sesame oil. Drizzle with chili oil, if desired.
Yield: 4 servings (serving size: 1 3/4 cups)
CharlieD
Chef Extraordinaire
Thanks Tim.
“Swanson broth” reminds me of a funny story, ok not so funny. We were visiting my in-laws and I made chicken soup. I happen to be the best chicken soup maker (as far as simple Jews style chicken soup goes) we were seating down for dinner and my Not so dear SIL says:" oh it is so good, it tastes almost like Swanson’s" - good thing my wife doesn't allow weapons in the house...
“Swanson broth” reminds me of a funny story, ok not so funny. We were visiting my in-laws and I made chicken soup. I happen to be the best chicken soup maker (as far as simple Jews style chicken soup goes) we were seating down for dinner and my Not so dear SIL says:" oh it is so good, it tastes almost like Swanson’s" - good thing my wife doesn't allow weapons in the house...
OP
OP
Timothy
Head Chef
That's pretty funny Charlie. I do like Swanson's Broths, but your homemade soup undoubtedly outshines anything Swanson has to offer.
CharlieD
Chef Extraordinaire
Honestly, I never had Swanson's broths, have no clue how it tastes.
OP
OP
Timothy
Head Chef
They are almost too salty for me. You have to cut WAY back on any salt in your recipes when you use them.
CharlieD
Chef Extraordinaire
as pretty much anything commercial. I just picked up corn puffs and they are so salty i cannot even eat them, and I actually love salt. alwasy add pretty much to everything.
