Sunday, January 6, 2013


Originally published here:

Hot and sour soup

Two cups chicken stock.
Two cups water.
¼ - ½ cup meat - chopped chicken or pork.
¼ - ½ cup bamboo shoots; rinsed and drained, shredded.
¼ - ½ cup tofu, small chunk cut.
¼ - ½ cup cucumber; peeled, seeded, chopped.
3 - 4 black mushrooms; soaked, drained, stemmed, sliced thin.
2 TBS wood ear (木耳 'muk yi'), soaked and drained.
Quarter cup sherry.
1 TBS soy sauce.
1 TBS vinegar.
1 TBS equal mixture cornstarch and water.
1 Tsp. hot toban sauce (辣豆瓣酱 'laat touban jeung').
¼ - 1 Tsp. ground white pepper.
Pinches five spice powder, sugar.
Two or three drops Tabasco.
A little slivered ginger.
One egg, beaten.
Finely chopped scallion.
Sesame oil.

Bring liquids to a boil. Add meat, mushrooms, shoots, tofu, and wood ears. Reboil. Add everything else except the beaten egg, cornstarch water and scallion. Bring back to a boil, and while stirring soup, mix in the cornstarch water and drizzle in the beaten egg.
Add a few drops sesame oil, apportion into bowls, and strew the chopped scallion over.

Some ingredient quantities are very flexible, depending on how filling you want this to be, and how hot. The heat should be primarily dependent on the white pepper, not on the toban sauce (which can be left out) or the Tabasco (which can also be left out).
The amount of vinegar can be increased. The addition of chopped cucumber is NOT traditional.

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