So, in my quest for finding a Vegetarian Hot and Sour soup recipe that resembles the taste and flavors that got me addicted to it, I have tried dozens of recipes, got loads of advice, and accumulated just about every Asian condiment available (due to all the recipes Ive tried). Although all have tasted like hot and sour soup, none have come close to the ones that Ive had in restaurants in the past ( both vegetarian and vegan restaurants, so I know its possible to get the taste without a meat based stock).
In my latest attempt to find the secret in the soup base ( which is really what im interested, as I know all the hard ingredients ), I reached out to MOFAD ( The Museum Of Food And Drink) in Brooklyn, that currently has an exhibit called "CHOW, the birth and evolution of Chinese American restaurants".
After a few back and forth email exchanges, a few suggested recipes and a few suggested restaurants to try, they ultimately hooked me up with one of the chefs at the museum .
Here is his reply:
Hot and Sour Soup is usually made with a chicken superior stock base
, however you would substitute a vegetable stock. My recipe:
2lbs. Onion, dice
2lbs. Leeks, dice
Step 2 Add and sweat the following
water to cover the vegetables by 1/2 inch and bring to a boil. when boiling, turn down to a simmer.
Step 3: Add
1lb. tomato, dice
1/2 Cup Dried Shitake mushroom
1/4 lb. Ginger
1 head garlic
2 bay leaves
Simmer for 1 hour and half. strain.
Hot and Sour Soup
½ cup cornstarch, plus 1 teaspoon
½ cup water
4 dried red chili peppers
6 oz. pork shoulder or loin or bacon
1 teaspoon oil
1/2 cup soaked dried lily flower
1/2 cup soaked wood ears
1 cup soaked dried shiitake mushrooms
1 small block of spiced tofu (1/2 cup)
1/2 cup packaged firm tofu
½ cup winter bamboo shoots fresh is better
1 Gallon Vegetable or Chicken stock
1 ½ teaspoon fresh ground white pepper
4 teaspoon dark soy or mushroom soy sauce
2 tablespoon light or seasoned soy sauce
2 teaspoon sesame oil
3 tablespoons white vinegar
3 tablespoons black Vinegar or Chinkiang Vinegar
3 tablespoons Red Vinegar
2 pinch of sugar
Salt to taste.
Yeast to taste
This is my personal recipe, Please enjoy it.
Thanks for the question and interest in MOFAD.Please visit us in Harlem in the Africa Center in February!
All the best,
CHef @ MOFAD
Im not sure how close or not this will be to what im looking for, but ive never heard of "Chicken Superior Stock Base"