Chinese soup?!
Thank you all...
Answers: Does any one have a simple recipe for hot and sour soup? I have my own but I would like to try another way to make it. The easier the better.
Thank you all...
AUGUST MOON HOT AND SOUR SOUP
1-1/2 teaspoons cornstarch
1/2 cup water
1/2 gal. (8 cups) freshly made chicken stock
4 oz. (about 1 cup) bamboo shoots, julienne cut
4 oz. (about 1 cup) chopped water chestnuts
2 oz. fresh shiitake mushrooms (about 1 cup), cut or sliced thinly
1 tbsp. white pepper
1/4 c. vinegar
Salt, to taste
Hot red pepper, to taste
1 egg, lightly beaten
4 oz. tofu, cut into small cubes
1/2 tsp. sesame oil
Chop and measure all ingredients and beat the egg before beginning this recipe. Whisk together cornstarch and water; set aside. In a stock pot, warm chicken stock over medium heat. When stock begins to steam, add bamboo shoots, water chestnuts and shiitake mushrooms; cook 15 minutes, adjusting heat if necessary to keep soup just below a boil. Stir in white pepper, vinegar, salt and hot pepper to taste. Add cornstarch mixture slowly, stirring until mixture is thick and well-combined (at least 2 minutes - taste to make sure there is no lingering cornstarch aftertaste before proceeding). Add beaten egg, stirring to make swirls of cooked egg in the soup, with tofu pieces and sesame oil. Serve immediately. Serves 8.
August Moon Chinese Bistro, Louisville, Kentucky
Boil some water and put in 4-5 drops of Dave's Insanity Hot Sauce. Works like a charm.
HOT AND SOUR SOUP
6 Tiger Lily buds
1/4 c. dried black mushrooms
1/2 c. bamboo shoots, drained and slivered
1/4 lb. boneless pork, slivered
4 c. chicken broth
1 tsp. salt
1 tsp. ground white pepper
3 tbsp. rice wine vinegar
2 tbsp. cornstarch
3 tbsp. cold water
1 egg, lightly beaten
1 tbsp. sesame oil
1 c. slivered bean curd
1 tbsp. soy sauce
1 whole green onion, finely sliced
Mix cornstarch with cold water. Cover mushrooms with boiling water; soak 30 minutes. Drain and shred. Combine mushrooms, bamboo shoots, Tiger Lily buds, pork, soy sauce, salt and stock in large saucepan. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Add bean curd, pepper and vinegar; bring to boil again. Add cornstarch mixture and stir until soup thickens. Slowly pour in beaten egg, stirring gently. Remove from heat and ladle into serving bowl. Stir in sesame oil. Garnish top with green onions. Serves 4
Asians called it the ABC soup... Onions, carrots, potatoes and chicken parts... With pinch of salt...