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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