Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site opus.UUCP Path: utzoo!watmath!clyde!floyd!harpo!seismo!ut-sally!opus!rcd From: rcd@opus.UUCP Newsgroups: net.cooks Subject: Hot & Sour Soup Recipe Message-ID: <238@opus.UUCP> Date: Thu, 22-Mar-84 01:00:08 EST Article-I.D.: opus.238 Posted: Thu Mar 22 01:00:08 1984 Date-Received: Sat, 17-Mar-84 02:42:54 EST Organization: NBI, Boulder Lines: 41 As requested a while back, a recipe for Hot & Sour Soup: 1 qt chicken broth 1/2 c tofu cut in strips - about 1/4" square by the length of the cake 1/2 c shredded ham, pork, or chicken (we prefer chicken) 1 T shredded dried tree mushroom, soaked to soften before cooking 1 T tiger lily, also soaked 1/2 c bamboo shoots, shredded - about matchstick cross-section by 1" long Bring to boil & cook for a bit. Add: 1/2 c cornstarch mixed into 1 c cold water 1 T soy sauce salt to taste Turn off heat and add 2 beaten eggs Add them slowly in a thin stream while stirring the soup gently - this is the same procedure as would be used for egg drop soup. Now either add the following ingredients at the last minute or (preferably) place them in the tureen or serving bowl: 1 t sesame oil 1 T ground white pepper 1/2 c rice vinegar 1 T chopped green onion 1 T chopped fresh cilantro Serve immediately. Notes: tofu = bean curd. In our area we can get either regular or firm tofu. The latter holds up better in this dish. tree mushrooms = tree ears = cloud ears = mo-er tiger lily (buds) = golden needles In some areas, you can buy canned shredded bamboo shoots, which saves a lot of work. The last ingredients really do need to go in right at the end - otherwise they lose a lot of the flavor. The "hot" comes from the white pepper, which seems to lose its punch if it gets cooked very much. Similarly, the sesame oil and cilantro flavors suffer from cooking. There seem to be many variations on the basic recipe, so as always, play around with it until it seems right. -- {hao,ucbvax,allegra}!nbires!rcd