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Old 01-10-2012, 04:35 PM   #1
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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

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Old 01-10-2012, 04:48 PM   #2
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Tim, where is the "hot" part of the soup coming from?
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Old 01-10-2012, 04:52 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Tim, where is the "hot" part of the soup coming from?
The white pepper. You can also add 4 tablespoons of chopped garlic and a couple diced Thai red hots if you want it more spicy.
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Old 01-10-2012, 05:01 PM   #4
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Quote:
Originally Posted by Timothy View Post
The white pepper. You can also add 4 tablespoons of chopped garlic and a couple diced Thai red hots if you want it more spicy.

Got it. I skimmed right past that. I love hot and sour as well. Your post reminded me to add it to my 'to do' list.
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Old 01-10-2012, 05:52 PM   #5
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Mmmm. Love hot and sour soup.
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Old 01-10-2012, 07:18 PM   #6
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Thanks for the recipe, Timothy. It's been on my to try list. Your ingredients sound good, I'm sure I'll make changes, but that's where the fun comes in.

For hot, I've got a big jar of cayenne. I like the heat/flavor.
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Old 01-10-2012, 08:02 PM   #7
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Originally Posted by Zhizara View Post
Thanks for the recipe, Timothy. It's been on my to try list. Your ingredients sound good, I'm sure I'll make changes, but that's where the fun comes in.

For hot, I've got a big jar of cayenne. I like the heat/flavor.
You're very welcome, Zhizara. I have so many hot sauces and powders that it's sometimes difficult for me to decide which one to use *this time*.

I bought a KG of Smoked Jolokia powder from India. At the rate I use it, I figger it'll last me until about 2050, which is good because it cost me $80.

Awesome stuff!
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Old 01-10-2012, 09:47 PM   #8
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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
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Old 01-10-2012, 10:34 PM   #9
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I too love hot and sour soup--especially when I have a cold. I haven't had a cold, yet this season, but hot and sour soup, tomato juice-garlic-hot peppers (warmed up), or greek lemon soup is what I live on when I have a cold. Cut and pasted this.
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Old 01-11-2012, 12:08 AM   #10
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Quote:
Originally Posted by Kayelle View Post
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
The amount of white pepper would be to the tolerance of those eating it and prepared accordingly. With unknown tolerances, it's best to start at the more mild of seasonings. Any white venegar should work if applied with their various strenghs considered.
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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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