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Hot and Sour Soup is reputed to be good for colds
Ingredients:
1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds
2 ounces pork tenderloin, julienned
Marinade:
1 tsp soy sauce
1 tsp tapioca starch (or
cornstarch)
1/2 tsp sesame seed oil
6 cups water (or 6 cups water and 1 cup
Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar** (or white if red not
available)
1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped
ginger
white pepper to taste (no more than 1
tablespoon)
1 egg
Mixture:
1 Tbsp
cornstarch (corn flour)
1/4 cup water
Directions:
1. Shred pork. Mix marinade ingredients
and marinade pork for 15 minutes.
2. To reconstitute the wood ears, soak in warm water
for 20 minutes. Rinse, and cut into thin pieces.
If substituting mushrooms, cut off the stems and cut
into thin strips.
Cut tofu into small squares. Cut bamboo shoots into
strips, and then into fine slices.
3. Boil water. When it is boiling add all the
ingredients in I and II. Add the vegetables first.
Stir. Add the tofu. When the broth is boiling, add
the marinated pork.
Add the remaining ingredients in III, except for the
green onion.
Beat the egg well. Set aside.
Test the broth and adjust the taste if desired. (If
using chicken broth, you may want to add a bit more
rice vinegar).
Mix the
cornstarch and water. Slowly pour the
cornstarch mixture into the soup, stirring while it
is being added. Let the broth come back to a boil.
As soon as it is boiling, remove the broth from the
stove.
Slowly drop in the beaten egg, stirring in one
direction at the same time. Add the green onion and
white pepper to taste. Drizzle with chili oil if
desired.
(This dish can be prepared ahead of time and
frozen. When making the soup, leave out the tofu.
When ready to serve, thaw, add the tofu and bring to
boiling. When the soup is boiling, add the egg.)
*Adjust the ratio of water to chicken stock as
desired.
** If using chicken broth increase the amount of red
rice vinegar
More delicious soup and stew recipes can be found in
Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
