Hot and Sour Soup (recipe)

[Guest guest]

this is a decent hot and sour soup (although not so

hot). i love woodear mushrooms and usually add more

than called for in this recipe. i also like to add a

heaping teaspoon (or more)of sambal olek instead of a

chinese hot pepper sauce. lime juice can replace the

vinegar. you can leave the eggs out of this recipe

for a vegan option. i like to eat this soup over rice

noodles and topped with fresh cilantro and thai

chiles.

 

Hot and Sour Soup

 

1 tablespoon woodear (black fungus) strips soaked in

water about 4 hours

1/2 cup sliced fresh mushrooms

5 ounces tofu (about 1/3 of a 1 lb package, cut in

thin one-inch slices)

1/2 cup bamboo shoots

2 teaspoons salt

2 1/2 tablespoons sugar

4 1/2 tablespoons soy sauce

3/4 teaspoon white pepper

3/4 teaspoon Chinese red hot pepper sauce

10 tablespoons vinegar

1/2 teaspoon sesame oil

1 tablespoon cornstarch blended with 4 tablespoons

water

3 or 4 beaten eggs

10 cups vegetable broth

Chopped green onions for garnish, if desired

 

Heat vegetable broth to boiling. Add bamboo shoots,

woodear strips(drained), tofu, and mushrooms.

 

Return to boiling and add salt, soy sauce, sugar,

white pepper, red pepper sauce, and vinegar, stirring

all along.

 

Continue boiling for a total cooking time of 20

minutes.

 

Stir in cornstarch mixture and keep stirring until

soup is thickened.

 

Pour beaten eggs gently over the top. Turn off the

heat and stir eggs gently into soup. Add sesame oil.

 

Spoon into bowls and serve topped with chopped green

onions if desired.

 

 

 

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