Hot and Sour Soup for Old Bay
  Re: (...)
Here is the one I use and Chef tells me it is very similar to the one at work is based on. Go figure...

Hot and Sour Soup


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

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 chicken stock)*
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

1 Tbsp cornstarch (corn flour)
1/4 cup water


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 third set of ingredients, except for the green onion.
Beat the egg well. Set aside.

Test the broth and adjust the taste if desired. (If using chicken stock, 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 stock increase the amount of red rice vinegar

I don't remember where I got this one unfortunately.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
  Re: Hot and Sour Soup for Old Bay by firechef (Here is the one I us...)
LJ, this sounds very good and thanks so much for the suggestions when subbing a few ingredients, which is what I'll probbly have to do. What kind of mushroom do you suppose would sub well for the wood ear?
Empress for Life
Empress for Life
  Re: Hot and Sour Soup for Old Bay by firechef (Here is the one I us...)
Sounds great!! Copied and preserved!! Thanks!!
"He who sups with the devil should have a. long spoon".
  Re: Hot and Sour Soup for Old Bay by firechef (Here is the one I us...)
Slurp, drool! Hot & Sour soup is my indicator for whether or not a Chinese resto is any good. If they can whip up a great Hot & Sour I'm a happy camper. When I'm feeling punky this is what I want - really hot and really sour!

We've got a back yard full of day lillys and I know we can use the "buds" but I don't know if it's before or after they've bloomed???/

I've used a recipe from the New York Times Cookbook for as long as I can remember (similar to yours). Some one "borrowed" my cookbook so I bought a new one - it didn't have the recipe, searched and searched until I found another copy of the old one and I bought it.
You only live once . . . but if you do it right once should be enough!
  Re: Re: Hot and Sour Soup for Old Bay by Harborwitch (Slurp, drool! Hot &...)
Thanks LJ---copied and printed.

???? Not a tofu fan---any suggestion for a sub??
"Never eat more than you can lift" Miss Piggy

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