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COLLECTION: Hot & Sour Soups
COLLECTION: Hot & Sour Soups
From: Sarah Henderson sehender@reed.edu
Date: Tue, 10 Aug 1993 11:33:50 -0700 (PDT)
Hot and Sour Soup
from Jeff Smith's _Three Ancient Cuisines_.
Hot & Sour Soup(Chinese)
*Add garlic and red chili paste for more heat.
6
2
1
6
3
1
5
cups chicken stock(seasoned with some ginger)
Tbsp. 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
Tbsp. cornstarch mixed with 5 Tbsp. water
salt if needed
1
1
1
4
/2 cup bamboo shoots, julienned
/4 dried cloud ears, soaked 1 hr., drained, and shredded
cake bean curd, cut into 1/4 inch cubes
eggs, beaten
Garnish
cooked ham, cut in slivers
green onion, chopped
sesame oil to taste
grated carrot
ground black pepper
Bring stock to simmer, add soy sauce, pork, and mushrooms. Simmer 10
minutes. Add pepper, vinegar, and thicken with cornstarch mixture.
Adjust seasonings to taste. Add bamboo, cloud ears, and bean curd. Bring
to simmer and pour in eggs in a very thin stream over the surface of the
soup. Wait 10 seconds and stir gently. Add garnishes and serve.
from Madhur Jaffrey's _Far Eastern Cookery_.
http://www.cs.cmu.edu/~mjw/recipes/soup/hot-sour/hot-sour-soup-coll.html (1 of 2) [12/17/1999 12:02:19 PM]
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