Recipe

Chinese Hot And Sour Soup Recipe

	Angelamarquardt / All my dishes 1 year, 9 months ago I have always grabbed hot and sour soup first thing when going for chinese, and now I have finally developed a recipe that I can have all the time and I think it is even better than the way the restaurants make it, because you can add more things to ... More Prep:40m Cook:20m Servings:68	Angelamarqu
	chinese soup pefect for a cold day or with your favorite chinese main dish

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Fans

fizzle3nat

Ingredients

12 shitake mushrooms stemmed, and sliced

2 tablespoons canola oil

1 tablespoon sesame seed oil( for extra rich flavor)

1 inch piece fresh ginger, peeled and grated

1 tablespoon red chili paste ( my fav is sambal oelek)

2 3/4 cups bamboo shoots sliced the long way

1/4 lb. barbecued pork (optional)

1/2 c. tamari (soy sauce)

1/2 c. rice vinegar

1tsp each salt & white pepper

pinch of sugar

3 quarts chinese stock: (Recipe follows)Using regular chicken stalk is great too! (just add garlic, and some beef boulion to it!)

1 square firm tofu

4 tablespoons cornstarch mixed with 1/4 c. water

2 large eggs beaten well

chopped green onions for garnis

CHINESE STOCK;

1 whole chicken

1 bunch green onions

4 garlic cloves

3 inch piece of ginger whacked open with flat side of a knife

1 onion cut in half

abut 4 quarts cold water

1 teasponn whole white peppercorns

3 chicken boulion cubes

2 beef boulion cubes

Put chicken into large pot over med. heat

Toss in green onion bunch, onion,ginger, garlic, and pepppercorns.

Pour cold water over so it covers chicken . Simmer for 1 hour, uncovered,skimming foam off periodcally.

REmove chicken from pot, and drain stck into a large dish or pot.

Directions

Heat oil(s) in wok or large pot over med high heat

add ginger,chili paste, musrooms,bamboo shoots, and pork.

Stir & cook for 1 min. to infuse flavor

Combine in small bowl Tamari,sugar,rice vinegar,salt & pepper

POut this into the wok or pan and toss everything together (it should smell really fragrent) cook1min. pour stock over, and bring to a boil, simmering for about 10 min.add tofu cook for 3 min.

disolve cornstarch n water well to make a slurry. Mix into soup until it thickens a bit.

Stir soup in a circle in one direction. while soup is spinning, slowly stir in the beaten eggs ( it will cook immediatly) You dont want to stir now, just let the eggs feather into the broth.

Garnish with green onion.

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Comments

fizzle3nat 10 months, 2 weeks ago said:
This sounds fantastic! I love the 'Chinese Stock', too - great idea and a wonderful way to get extra flavor in there. Hot & Sour soup is a favorite of both my husband and myself. Great post! - Natalie

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