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 [...]
Archive for the ‘soup’ Category
Hot and Sour Soup
Posted in East-Asian, pork, soup, tagged Chinese on July 22, 2008 | 1 Comment »
Spicy Tofu Udon Noodle Bowl
Posted in East-Asian, meatless, soup, tagged noodles, pan-Asian, tofu, udon on March 29, 2008 | No Comments »
Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.
The flavor was really interesting though. It had the Asian zen (balance) of [...]
