Subj : Re: Hot & Sour Soup
To   : Ben Collver
From : Dave Drum
Date : Wed Mar 01 2023 06:14:00

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Hot & Sour Soup
 BC>  Categories: Soups, Vegetarian
 BC>       Yield: 6 Servings

 BC>       8 c  Stock or water
 BC>       2    Cakes tofu; (bean curd)
 BC>       2    Eggs; lightly salted
 BC>       6    Scallions; minced

 BC>   Recipe by Moosewood Cookbook

I grade Chinese restaurants on how well their H&S soup suits me. I also
make my own at home using this somewhat more elabourate recipoe:

You could use vegetable broth/stock in place of the chicken broth called
out in the ingredients list. I also add roast pork cut in matchsticks.
And the chile oil is NOT optional at my house.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot & Sour Soup
 Categories: Oriental, Soups, Mushrooms, Vegetables, Poultry
      Yield: 4 Servings
 
      6    Dried Chinese black fungus
      6    Dried wood ear, black,
           - cloud, straw, or shiitake
           - mushrooms, or one bunch
           - of fresh enoki mushrooms
      5    Dried lily buds
      8 oz Can bamboo shoots; drained
      2 tb Red wine vinegar
      1 tb White or rice vinegar
  1 1/2 tb Soy sauce
      1 tb Cornstarch
      4 c  Chicken broth
    1/2    Block firm tofu; in sm cubes
      1 lg Egg; beaten
      1 ts Sesame oil
      3    Scallions, diced
    1/4 ts Salt
  1 1/2 ts Fine ground white pepper
    1/4 ts Chilli oil (opt)
           Cilantro (opt)
 
  Pour boiling water over the mushrooms until the mushrooms
  are covered and allow them to soak for 20 minutes,
  turning the mushrooms over occasionally. It may not
  seem like a lot but they will grow quite a bit. After
  soaking remove any woody ends with a knife. Cut mushrooms
  into strips. Reserve 1/4 cup of the liquid and mix with
  the cornstarch. (If using fresh enoki mushrooms set aside
  as they do not need to soak).
  
  Pour boiling water over the lily buds until covered and
  allow to sit for 15 minutes. Cut the buds crosswise then
  tear them up into a few bunches.
  
  Mix the vinegars and soy sauce together and set aside.
  Open the can of bamboo shoots, drain well, and cut the
  shoots lengthwise into strips.
  
  Place the chicken broth into a bot and bring to a boil
  over high heat. Add the tofu, mushrooms, lily buds,
  bamboo shoots, vinegar mixture, and cornstarch mixture.
  Mix and bring back to a boil. Once it comes to a boil
  remove from heat. While stirring the soup slowly pour
  the egg into the broth in a small steam while stirring
  the soup allowing the egg to instantly cook and feather
  into the soup.
  
  Add the scallions, white pepper, sesame oil, and chilli
  oil if using. Taste and adjust white pepper, vinegar,
  and salt to taste. Add cilantro to garnish and for added
  flavour. Serve immediately.
  
  Serves 4.
  
  From: http://simplyrecipes.com
  
  MM Format by Dave Drum - 18 April 2010
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "The big thieves hang the little ones." -- Czech proverb
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