See Also: Soups
Hot and Sour Soup
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
6 cups ready made good quality chicken stock
2 oz cellophane noodles, soaked
1 cup finely chopped cooked pork or chicken
2-4 dried oyster or shiitaki mushrooms, soaked in water and chopped
1 small can bamboo shoots, chopped
1 knob fresh ginger, grated
1 tablespoon cornstarch
1/4 cup cold water
1 egg, slightly beaten
1-2 tablespoons tomato sauce
1-2 tablespoons good quality soy sauce
1 tablespoon white vinegar, perhaps more but taste the soup first
1/4 to 1/2 teaspoon white peppercorns, freshly ground
2 teaspoons toasted sesame seed oil
3-4 green onions, finely cut
Bring the stock to a boil in a stainless steel pan. Cut noodles into 2 inch lengths. Reduce soup to a simmer. Add noodles, meat, mushrooms, bamboo shoot and ginger, bringing back to a simmer. In a measuring cup whisk together the cornstarch and water. Add the cornstarch mixture to the soup, whisking and stirring constantly to blend and it becomes clear. Drizzle the egg into the hot soup, stirring rapidly to form thin threads. Add remaining ingredients. Taste and correct seasonings as desired. It should be in balance with sour (vinegar) and peppery hot (pepper). Also can be sweeter by adding 1 teaspoon brown sugar, if necessary.
Recipe created 2005-01-10.
