MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

8 c Stock or water
2 Cakes tofu; (bean curd)
2 Eggs; lightly salted
6 Scallions; minced
1 oz Dried black mushrooms
2 tb Dry sherry or Chinese rice
-wine
2 tb Cornstarch
1/3 c Water
1/4 c Cider vinegar; scant
1 tb + 1 ts tamari
1/2 ts Black pepper; scant
Sesame oil

Heat 2 c of the stock or water to boiling. Pour over black mushrooms
(in a bowl.) Cover with a plate. Let stand 25 minutes. Drain the
mushrooms, squeezing out and saving all excess liquid.

Cut the soaked, drained mushrooms and tofu into sliver-like pieces.

Beat the eggs lightly.

Blend cornstarch and 1/3 c water to a paste.

Add mushroom liquid to remaining stock or water. Brnig to a boil.

Add mushrooms; simmer 10 minutes.

Add tofu; simmer 5 minutes.

Add wine, vinegar, tamari, pepper.

Stir in cornstarch paste and heat to a gentle boil.

Drizzle in the beaten egg as soup quietly boils. Stir with a
chopstick.

Add salt to taste.

Serve topped with scallions and sesame oil drops.

Recipe by Moosewood Cookbook

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

8 c Stock or water
2 Cakes tofu; (bean curd)
2 Eggs; lightly salted
6 Scallions; minced

Recipe by Moosewood Cookbook

I grade Chinese restaurants on how well their H&S soup suits me. I also
make my own at home using this somewhat more elabourate recipoe:

You could use vegetable broth/stock in place of the chicken broth called
out in the ingredients list. I also add roast pork cut in matchsticks.
And the chile oil is NOT optional at my house. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Soup
Categories: Oriental, Soups, Mushrooms, Vegetables, Poultry
Yield: 4 Servings

6 Dried Chinese black fungus
6 Dried wood ear, black,
- cloud, straw, or shiitake
- mushrooms, or one bunch
- of fresh enoki mushrooms
5 Dried lily buds
8 oz Can bamboo shoots; drained
2 tb Red wine vinegar
1 tb White or rice vinegar
1 1/2 tb Soy sauce
1 tb Cornstarch
4 c Chicken broth
1/2 Block firm tofu; in sm cubes
1 lg Egg; beaten
1 ts Sesame oil
3 Scallions, diced
1/4 ts Salt
1 1/2 ts Fine ground white pepper
1/4 ts Chilli oil (opt)
Cilantro (opt)

Pour boiling water over the mushrooms until the mushrooms
are covered and allow them to soak for 20 minutes,
turning the mushrooms over occasionally. It may not
seem like a lot but they will grow quite a bit. After
soaking remove any woody ends with a knife. Cut mushrooms
into strips. Reserve 1/4 cup of the liquid and mix with
the cornstarch. (If using fresh enoki mushrooms set aside
as they do not need to soak).

Pour boiling water over the lily buds until covered and
allow to sit for 15 minutes. Cut the buds crosswise then
tear them up into a few bunches.

Mix the vinegars and soy sauce together and set aside.
Open the can of bamboo shoots, drain well, and cut the
shoots lengthwise into strips.

Place the chicken broth into a bot and bring to a boil
over high heat. Add the tofu, mushrooms, lily buds,
bamboo shoots, vinegar mixture, and cornstarch mixture.
Mix and bring back to a boil. Once it comes to a boil
remove from heat. While stirring the soup slowly pour
the egg into the broth in a small steam while stirring
the soup allowing the egg to instantly cook and feather
into the soup.

Add the scallions, white pepper, sesame oil, and chilli
oil if using. Taste and adjust white pepper, vinegar,
and salt to taste. Add cilantro to garnish and for added
flavour. Serve immediately.

Serves 4.

From: http://simplyrecipes.com

MM Format by Dave Drum - 18 April 2010

Uncle Dirty Dave's Kitchen

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... "The big thieves hang the little ones." -- Czech proverb
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