REC - Hot and Sour Soup - RFC Cookbook page 26

rec.food.cooking - cookbook - page 26
Soups, Salads & Vegetables

Authentic or not, I've learned to like this soup in Chinese
restaurants and
like mine hot, sour and with plenty of pepper! When done right, this
will
Clear out your sinuses, pronto. I especially like it when l have a
cold... the
combination of the cayenne and steam make me feel better. Those who
don't like it quite so hot can tone down the amount of cayenne or omit
it.

9 dried black Chinese mushrooms
1/2 cup (about 25 g) tree ear mushrooms (black fungus)
8 cups (2 l) chicken stock
1/2 pound (225 g) boneless pork chops or loin, thinly sliced
1 cake tofu[*], thinly sliced
1/3 cup (about 90 g) bamboo shoots [*}, julienned
1/4 cup (60 ml) lily buds[*], lightly packed
1 cup (about 65 g) button mushrooms[*], sliced
3 tablespoons sherry or rice wine
1/4 cup (60 ml) cider vinegar
3 tablespoons soy sauce, or to taste
1 3/4 teaspoons salt, or to taste
1/4 teaspoon cayenne, -or- 2 dashes Tabasco sauce, to taste
2 eggs, beaten
3 tablespoons cornstarch, mixed with 1/4 cup (60 ml) cool water
4 scallions, thinly sliced
1/4 teaspoon sesame oil[*], or to taste
pepper to taste
[*] Refers to optional ingredients. I think it's most flavorful if you
don't
leave out the stuff with an asterisk, but feel free to experiment. The
optional things just add more dimensions of flavor and texture.

Soak the black mushrooms and tree ears in a bowl of cool water for
about 30 minutes or until reconstituted. Drain and gently squeeze out
liquid, then slice black mushrooms and tear tree ears into small
pieces.
Discard any tough bits, like the stems. Set aside. You can use the
soaking liquid to substitute for part of the broth if you like.

In a large pot, bring chicken stock to a boil and add mushrooms and
pork. Simmer until pork is cooked through. Then add the sherry,
vinegar,
soy sauce, cayenne, tofu, bamboo shoots, white mushrooms and lily
buds. Let simmer 15 minutes. Pour beaten egg into soup in a thin
stream
while stirring briskly to distribute it as it cooks. If you like a
thicker
consistency like many restaurants serve it, add the cornstarch/water
mixture and stir. Season with black or white pepper to taste,
scallions and
a bit of sesame oil if you have it. Serve hot. Serves 6-8 people.

Adapted from Mollie Katzen's In Moosewood Restaurant cookbook.

Source: Ariane Jenkins - Ohio, USA