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1995-09-27
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Newsgroups: rec.food.recipes
From: elenan@aol.com (ElenaN)
Subject: Hot & Sour Soup
Message-ID: <2q1rdc$82@search01.news.aol.com>
Followup-To: poster
Date: 1 May 1994 23:18:04 -0400
Adapted from the Moosewood Cookbook (Mollie Katzen) and The Frugal Gourmet
Cooks 3 Ancient Cuisines...
(It's better than most of the restaurant versions I've tried)
Serves 4-5 people as main dish, more as a "course"
6 dried chinese mushrooms, soaked for 1/2 hour in 2 cups boiling water (save
the water)
1/4 dried black fungus (cloud ears) soaked for 15 min w/other mushrooms,
shredded
5 cups of water or chicken stock
2 Tablespoons light (not lite!) soy sauce
3 Tablespoons chinese rice wine or dry sherry
3/4 teaspoon ground white pepper
1 teaspoon salt (optional)
1/2 cup & 1 Tablespoon cider vinegar
5 Tablespoons cornstarch mixed with 5 tablespoons water
1/2 cup bamboo shoots, cut in strips
1 cake firm bean curd (tofu) cut into 1/4 by 1/4 by whatever strips
2 eggs, beaten
Garnishes
Chopped green onions
Fresh-ground black pepper
a few drops of hot oil (chili oil?)
1. Rinse the mushrooms to clean them, then put to soak in 2 cups boiling water
for 1/2 hour. After 15 min, add dried fungus.
2. Drain, reserving the liquid. Slice the mushrooms & shred the fungus.
3. Heat the 4 cups water/stock, + mushrooms to boiling. Add light soy,
wine/sherry, vinegar, white pepper, optional salt and simmer for 10 minutes.
4. Place cornstarch in a small bowl. Gradually add about 1/2 cup of hot soup,
stirring all the time, until smooth. Then pour all at once into soup and stir.
5. Add the bamboo, fungus and bean curd. Keep stirring, so the soup won't
catch!
6. Bring to a simmer again, and pour in the eggs in a very thin stream. Count
to 5 and stir a few times slowly.
7. Turn off heat & add garnishes - enjoy!