Hot and Sour Soup by Dachshundlady

[BakerAunt]

Hot & Sour Soup
Submitted by dachshundlady on May 09, 2009 at 2:54 pm

We have been making this soup since the 80's. We like it so much that it has ruined us for restaurant hot & sour. This recipe involves a lot of slicing and julienning but once that is all done, it is a snap to put together. It is also great the next day.

64 oz. chicken broth or stock
2 dried black mushrooms, soaked, drained and shredded
4 dried tree ears (tree fungus), soaked, drained and shredded
10 dried tiger lily buds (golden needles), soaked, drained and shredded
1/2# firm tofu, cut 1/4" x 1/4" x 1/2" strips
1 cup julienned bamboo shoots (about 1 can)
1/2 cup sliced white mushrooms
1 cup carrots, julienned
1 thick slice ham or BBQ pork, julienned
1 cup rice or white vinegar
1-2 teas Chinese chili paste, to your taste
1 table Chinese peanut or groundnut oil
2 tablespoons sesame oil
5 tablespoons cornstarch
1/4 cup cold water
2 eggs, lightly beaten
4 scallions, sliced
handful pea pods

Bring broth to boil and add carrots, black mushrooms, tree ears and tiger lily buds. Cook 2-3 minutes.
Add tofu, pork or ham, bamboo, white mushrooms, chili paste, oils and vinegar. Reduce heat and simmer 2 minutes.

Meanwhile, mix cornstarch well into cold water and then add it to soup through a sieve, stirring well until slightly thickened and clear, adding pea pods while you are stirring.

Remove from heat. Pour beaten eggs in a circle into the soup. Let sit 15 seconds and then slowly stir once.

Garnish with green onions and serve immediately.

If you cannot find the odd ingredients (dried mush, tree ears and tiger lilies) try the soup anyway. Just don't omit the chili paste (or some equivalent) or the sesame oil. They really make it delicious.

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• This topic was modified 8 years, 5 months ago by htfoot.
• This topic was modified 8 years, 5 months ago by htfoot.

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