Umai

Hot and Sour Soup

Posted by: Thursday on: July 22, 2008

HOT AND SOUR SOUP

4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground pepper
Pinch sugar
2 quarts dashi base
1 chunk firm tofu, drained and sliced in 1/4-inch strips
3 tablespoons cornstarch mixed with 1/4 cup water
1 large egg, lightly beaten
Chopped green onions and cilantro leaves, for garnish

Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers.

Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together – it should smell really fragrant. Pour in the Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving.

Notes:

*fresh black fungi works just as well as dried, and dried black trumpeters are easier to find than wood ears

*the vinegar may have to be adjusted. Just keep in mind you need that strong sour taste to go along with the hot, if you can’t taste sour, add more vinegar.

The wine pairing should be somewhat sweet, but not too sweet.  The Barefoot Cellers Riesling worked for us.

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1 Response to "Hot and Sour Soup"

Sounds like a delicious chinese soup, I haven’t tried one quite like this before so it’s on next weeks schedule.

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  • Kens soup recipes: Sounds like a delicious chinese soup, I haven't tried one quite like this before so it's on next weeks schedule.
  • Emily: Sounds great and I agree with the simplicity - you don't want to pay the big bucks for quality wild salmon just to cover it's flavor! We're having a s
  • kyletowle: Oh yeah that agave tequila is what its all about!

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