Minteeleaf
2003-10-23 17:44:40 UTC
I am going to give my version (there are many,
just go to <recipesource.com> & you will find
a number of them.)
Hot & Sour Soup
8 cups chicken or beef broth (I use bouillion cubes at times)
2"x 1" piece of fresh ginger, peeled & grated
1/2 c. rice vinegar
1 tsp. white pepper
3 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. sugar
1 Tbsp. chili paste
smallish bunch green onions, cut in small thin circles
8 oz to one lb (depends on your taste) fresh medium-
thick sliced button mushrooms *or*
2-3 cans broken straw mushrooms(--the broken are
far cheaper & with soup it doesn't matter)
1 lb firm tofu, cut in 1/2" x 1" dice, drained
2 cans julienned bamboo shoots
2 cans diced water chestnuts
1 or 2 cans mixed Chinese vegetables
1 can drained broken baby corn ears (broken is again cheaper)
cornstarch & water to thicken
1 raw egg, beaten
Stir broth, spices & seasonings together. Bring to boil;
reduce to simmer. Add beaten egg in a thin stream, no stirring,
until egg is all cooked in the simmering broth. Add all
veggies & tofu, keep at a slow simmer until veggies are tender,
only a few minutes. Keep at a simmer, thicken with cornstarch
& water. (I'm assuming you know how to do this. If not,
ask me & I'll be happy to tell you how.) Makes a large
Dutch oven full.
Many veggies are traditionally added to this soup;
fresh straw mushrooms, snowpeas, red sweet pepper strips,
thin shredded Chinese cabbage. I don't add these
currently due to expense. Fresh straw mushrooms here
are about $8 a lb, far beyond my budget.
Enjoy, & be sure to check out the other hot & sour soup recipes.
Any questions, just ask.
Mintee
just go to <recipesource.com> & you will find
a number of them.)
Hot & Sour Soup
8 cups chicken or beef broth (I use bouillion cubes at times)
2"x 1" piece of fresh ginger, peeled & grated
1/2 c. rice vinegar
1 tsp. white pepper
3 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. sugar
1 Tbsp. chili paste
smallish bunch green onions, cut in small thin circles
8 oz to one lb (depends on your taste) fresh medium-
thick sliced button mushrooms *or*
2-3 cans broken straw mushrooms(--the broken are
far cheaper & with soup it doesn't matter)
1 lb firm tofu, cut in 1/2" x 1" dice, drained
2 cans julienned bamboo shoots
2 cans diced water chestnuts
1 or 2 cans mixed Chinese vegetables
1 can drained broken baby corn ears (broken is again cheaper)
cornstarch & water to thicken
1 raw egg, beaten
Stir broth, spices & seasonings together. Bring to boil;
reduce to simmer. Add beaten egg in a thin stream, no stirring,
until egg is all cooked in the simmering broth. Add all
veggies & tofu, keep at a slow simmer until veggies are tender,
only a few minutes. Keep at a simmer, thicken with cornstarch
& water. (I'm assuming you know how to do this. If not,
ask me & I'll be happy to tell you how.) Makes a large
Dutch oven full.
Many veggies are traditionally added to this soup;
fresh straw mushrooms, snowpeas, red sweet pepper strips,
thin shredded Chinese cabbage. I don't add these
currently due to expense. Fresh straw mushrooms here
are about $8 a lb, far beyond my budget.
Enjoy, & be sure to check out the other hot & sour soup recipes.
Any questions, just ask.
Mintee