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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.


Recipe Link: http://www.kikkoman-usa.com/ Choose foodservice or home cooks then recipes

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.