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COLLECTION: Hot and Sour soup
(7) Stir in chicken broth, sherry, and vinegar.
(8) Stir cornstarch/water mix one last time and add it
to the soup.
(
(
(
9) Add the tofu and bring the soup to a boil.
10) Turn the heat to low, add the green onions.
11) Add the beaten eggs in a slow stream, stirring
several times.
(
12) Turn off the heat and add the sesame oil, chili
oil, white pepper. Season to taste and serve
immediately.
NOTES
Like many Chinese recipes, it takes longer to prepare the
ingredients than it does to cook the soup. As I understand
it, hot and sour soup, traditionally, is a Northern Chinese
way of using leftovers. Therefore, there are many, many
variations possible, particularly in the dried ingredients.
We never make it exactly the same way twice. I recommend
using the shiitakes at least; most any grocery store has
them. You may find tree ears and lily buds in an oriental
food store.
RATING
Difficulty: easy to moderate Time: about an hour Precision:
no need to measure.
Hot and Sour soup
Ingredients
o 1-2cm fresh root ginger
o 1 medium sized hot green chilli (cored and seeded)
o 2 cloves garlic
o 2 1/2 cups water
o 1 vegetable stock cube (2 cup size)
o Juice of one lemon
o 1 tbsp vinegar
o 3 tbsp dark soy sauce
o 1/3 tsp dried ginger
o 1 tsp five spice powder
o 4 spring onions
o 1 medium sized red sweet bell pepper
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/mb-hot-sour-soup-coll.html (8 of 10) [12/17/1999 12:02:18 PM]
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