Hot and Sour Soup
Many years ago, my dear friend, Martha, got me to try Hot and Sour Soup. I have been in love with it ever since. I stock up on the ingredients when I am shopping at my local Asian grocery store. Since many of the ingredients are canned or dried, it is easy to keep them on hand. The soup itself does not take that long to make. You do need to soak the black mushrooms for a little while, but once they are ready, the soup comes together pretty quickly. The black mushrooms are available already sliced in thin strips. That is what I use. You can also find them dried whole. In that case, you would soak the mushrooms first, then slice them.
Feel free to play around with the additions. Sometimes I’ll add some shredded nappa cabbage. I have also made a vegetarian version by using vegetable stock and omitting the sliced meat. It was still a very tasty bowl of soup.
You get plenty of heat from the white pepper, but you can add some hot sauce, if you like it hotter.
Hot and Sour Soup
5 c. chicken broth- or vegetable broth
2 c. pork, sliced in thin strips or you can use chicken or omit
1 T. soy sauce
¾ c. dried sliced Chinese black mushrooms, soaked 30 minutes in water and drained
1 can straw mushrooms, drained
1 c. sliced bamboo shoots – I use the braised ones in a can- nice flavor
1 can sliced water chestnuts, drained
10 oz. tofu, cubed
½ -1 t. white pepper
¼ c. cider vinegar
4 T. cornstarch mixed with 1/4 c. water*
2 beaten eggs
Sesame oil
1 green onion, sliced thin, or chives
Combine broth with pork, soy sauce, mushrooms, bamboo shoots and water chestnuts in pot and simmer 10 minutes. Add tofu, pepper, vinegar and cornstarch mixture and bring to a boil. As soup thickens and clears pour egg in slowly. Remove from heat; stir in a little oil and onions and serve.
Serves 4.
Note: For extra heat you can add hot sauce to taste.
* I use a type of cornstarch called Clear Gel. It remains thick, even after reheating. You can find it in Amish stores and on line.
