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COLLECTION: Hot & Sour Soups
stock, then add fish sauce, lime juice, and chili paste. Adjust fish
sauce and lime juice to taste. *Add more chili paste for more heat.
Drain straw mushrooms and add to stock. (If using fresh mushrooms,
quarter them and drop in lightly salted boiling water. Boil 1 minute.
Drain and add to stock.) **The soup can be prepared to this point
several hours ahead of time and stored in the refrigerator.**
Prepare garnish shortly before serving. Cut green chilies into fine
rounds. Wash and dry cilantro. Just before serving, heat the soup,
when it begins to boil, drop in peeled shrimp. Cook on medium heat for
2
minutes or just until shrimp turn opaque. Garnish with chilies and
cilantro leaves. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sehender@reed.edu (Sarah Henderson)
Source: Jeff Smith's _Three Ancient Cuisines_.
HOT AND SOUR SOUP (CHINESE)
===========================
Ingredients:
-
6
2
1
6
3
1
5
-----------
cups chicken stock (seasoned with some ginger)
tblsp light soy sauce
/4 lb lean pork, in 1/4 inch cubes
dried Chinese mushrooms (soaked 3 hrs., drained, julienned)
/4 tsp ground white pepper or more to taste
/4 cup white vinegar -- more or less to taste
tblsp cornstarch mixed with 5 tblsp water
salt if needed
1/2 cup bamboo shoots, julienned
1/4 dried cloud ears, soaked 1 hr., drained, and shredded
1 cake bean curd, cut into 1/4 inch cubes
4 eggs, beaten
Garnish:
--------
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper
Instructions:
-------------
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mp-hot-sour-soup-coll.html (4 of 16) [12/17/1999 12:02:12 PM]
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