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    Hot and Sour Soup

    Source of Recipe

    Submitted by Brandon Johnstun From Kikkoman

    Recipe Introduction

    Here is my favorite soup. I make it hot than this recipe by adding more pepper. This recipe is very close to what I learned to make from May Tsui. Her sister Lily Tsui is my Chinese mom. The one she uses is a family secret from the restaurant, which took me 4 long begging years to get. NOTE: Cook only the amount of soup you can eat in one day. The acid will make it not taste any good the next day.

    List of Ingredients

    Tools

    Measuring cup
    Measuring spoon, 1 Tbs
    Knife
    Cutting board
    Large pot
    Stirring spoon
    Bowl
    Wisk

    NOTE: If you are going to be cooking recipes with alot of liquids, get the ladles that are in your most used measurements. They come in ounces or cup measurements.


    Ingredients

    1 lb Pork butt or boneless chicken breasts, julienned
    1 Gal Chicken broth
    1 lb Firm tofu, cubed
    1 C Bamboo shoots, julienned then halved
    1/2 C Carrots, grated
    1/2 C Fresh shiitake, julienned mushrooms then halved (or reconstituted dried black mushrooms)
    1/2 C Celery, julienned then halved
    1 C Soy Sauce
    1/2 C Distilled white vinegar
    1 Tbs White pepper, or black pepper (or to taste to make hotter)
    1 C Cornstarch paste (made from equal parts cornstarch and water)
    6 eggs, beaten
    4 green onions, chopped

    Recipe

    Serves: 24
    Time required: Prepare: 20 minutes Cook: 10 minutes
    Difficulty: Average to easy


    Directions

    1. Cut up cooked meat after cutting up all other ingredients. This helps with cross contamination.

    2. Bring chicken broth to boil.

    3. Add pork, tofu, bamboo shoots, carrots, mushrooms and celery. Return to boil, stirring lightly to separate pork shreds.

    4. Stir in soy sauce, vinegar and pepper. Taste soup and adjust seasonings.

    5. Lower heat to make it simmer.

    6. While simmering, slowly stir in enough cornstarch paste to make soup the consistency of creamed soup. Bring back to a boil to make it thicken.

    7. Lower heat to make it simmer.

    8. Slowly drizzle eggs into broth in thin stream.

    9. Garnish each serving with green onions.


    Serve with

    Nothing, just eat bowl after bowl of this.

    Serve with fried rice, a hom bow, and some fresh watermellon or cantalope to be authentic.


    Variations

    *Not many except to add more pepper to get a hotter soup.

 

 

 


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