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Old 01-12-2012, 02:44 PM   #41
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Note to Charlie.. Here's the recipe adapted from Cooks Illustrated using black vinegar that Mayo mentioned.

Hot and Sour Soup
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 01-15-2012, 04:31 PM   #42
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Thank you, Kaylle.
You are what you eat.
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Old 01-16-2012, 12:44 PM   #43
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Hot & Sour is also on my Soup Top Ten.
It looks pretentious, but at a restaurant, I'll sniff a bowl first. To gauge its evaporating vinegar content. Otherwise, an immediate Chinese spoon size mouthful of the soup might send me into an unexpected coughing fit. I like mine ginger in very thin julienne. Solid recipe, Timothy, thanks.
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recipe, soup

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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