Hot and Sour Soup
Source of Recipe
Joanne
List of Ingredients
1 tablespoon olive or peanut oil
4 teaspoons Knorr-Suisse chicken bouillon powder
4 cups water
1 can Swanson chicken broth
1 clove garlic, pressed, juices saved
1/2 inch ginger root, peeled and shredded
1 oz sake
1/4 cup red wine vinegar
1/2 cup cubed or minced cooked pork, chicken or beef
1 1/2 Tablespoons soy sauce
1" slice silken tofu-cubed
1/2 cup bamboo shoots-shredded
6 Shiitake mushrooms
1/4 cup green onion-diced
1 tablespoon sesame oil-dark
1/4 cup dried shrimp, rehydrated as directed below
salt and pepper
xanthan gum or guar gum in a shaker OR 3 Tablespoons corn
starch and about a 1/2 cup of water to make it liquid
Recipe
Re-hydrate the dried ingredients (15 minutes in lukewarm
water--you can re-use the water for broth.). Heat the water
and add the chicken broth and bouillon. Mince the garlic and
ginger root and combine them. If using cornstarch, combine
cornstarch and the 1/2 cup of water. Chop the green onions.
Lightly beat the eggs.
Heat olive oil in wok (medium), add the garlic and ginger,
stirring 30 seconds. Add the meat (if used), cooking until
hot. Add the soy sauce. Add bamboo shoots, shiitake
mushrooms, and shrimp, stir quickly for 1 minute. Stir in
chicken broth, saki and vinegar. Stir cornstarch/water mix
one last time and add it to the soup. Add the tofu and bring
the soup to a boil. Turn the heat to low, add the green
onions. Add the beaten eggs in a slow stream, stirring the
broth around in a large circle the size of the pan. (Don't
stir back and forth at this time.) Immediately turn off the
heat and add the sesame oil, chili oil, white pepper. (If
cornstarch was not used, add xanthan gum to thickness
desired --approximately the thickness of brown gravy.)
Correct seasoning if needed, and serve immediately.
Yield: Serves 4-6.
|
|
member logon
