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Old 01-11-2012, 11:40 PM   #31
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A little splash of House of Tsang's Mongolian Fire Oil is great in H&S soup!
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Old 01-12-2012, 03:34 AM   #32
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i used to play hockey with a guy named sean latang. i wonder if he knows that there's a soup named after him?
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Old 01-12-2012, 08:28 AM   #33
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I love H and S soup, and that recipe sounds just about like mine. It is the only way I like tofu!
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Old 01-12-2012, 12:39 PM   #34
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Originally Posted by no mayonnaise View Post
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.
care to add the recipe here? please.
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Old 01-12-2012, 12:44 PM   #35
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care to add the recipe here? please.

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)
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Old 01-12-2012, 12:55 PM   #36
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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...
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Old 01-12-2012, 01:20 PM   #37
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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...
That's pretty funny Charlie. I do like Swanson's Broths, but your homemade soup undoubtedly outshines anything Swanson has to offer.
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Old 01-12-2012, 01:51 PM   #38
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Honestly, I never had Swanson's broths, have no clue how it tastes.
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Old 01-12-2012, 01:55 PM   #39
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Honestly, I never had Swanson's broths, have no clue how it tastes.
They are almost too salty for me. You have to cut WAY back on any salt in your recipes when you use them.
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Old 01-12-2012, 02:09 PM   #40
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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.
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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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