"Rusty" > wrote in message
...
> On Tue, 12 Apr 2005 15:57:13 -0400, "Hal Laurent" >
> wrote:
>
>>That said, chili paste is not really an appropriate ingredient for Hot and
>>Sour Soup, at least if you're talking about Chinese Hot and Sour Soup.
>>
>
> Chili peppers and/or oil are used in many Hot and Sour Soup recipes
> and also by famous chefs.

I didn't say anything about chili peppers and/or oil, although I wouldn't
put them in a Chinese Hot and Sour Soup either. I also would be leery of
any recipe that started with canned chicken broth. I never made a Hot and
Sour soup that I was happy with until I started making chicken stock instead
of using the canned stuff. The most important things, in my opinion, are
good chicken stock, enough black pepper (or white if your prefer, I like
black), and enough vinegar. The latter is the biggest failing of many
restaurant Hot and Sour soups I've had. Without sufficient vinegar the
flavor balance will never be right.

Oh, I don't know who "Nigella" is, but that recipe is not a Chinese Hot and
Sour soup. Kaffir lime leaves? Lemongrass? Fish Sauce? That's a
Vietnamese or Thai soup, not a Chinese one. It sounds good, but it's not
the same thing.

Here's a good Chinese Hot and Sour soup recipe from The Chinese Cookbook, by
Virginia Lee and Craig Clairborne. Don't take the black pepper and vinegar
amounts literally, adjust them upwards until the flavor balance is right.


Hot and Sour soup:



2 large dried black mushrooms

6 tree ear mushrooms

4 dried tiger lily stems

¼ cup finely shredded pork

1 Tbsp. light soy sauce

½ cup finely shredded bamboo shoots

5 cups chicken broth

½ cup red wine vinegar

1 tsp. dark soy sauce

2 Tbsp. cornstarch with 3 Tbsp. water

1 ½ pads tofu, cut into thin strips

2 eggs, lightly beaten

1 Tbsp. sesame oil

1 Tbsp. black pepper

2 Tbsp. chopped scallions.



1. Soak mushrooms, tree ear, and lily stems in hot or boiling water for
15-20 minutes, then drain. Cut mushrooms and tree ear into thin strips.
Shred lily stems.

2. Heat oil, add pork. Stir to separate, then add light soy sauce. Add
mushrooms, tree ear, lily stems, and bamboo shoots. Stir quickly about 1
minute. Add chicken broth, vinegar, and dark soy sauce.

3. Mix cornstarch with water and stir into simmering broth. When
slightly thickened, add tofu and bring to a boil. Turn heat off for 30
seconds.

4. Add sesame oil and black pepper and stir to blend. Add eggs in a
thin stream, stirring in a circular motion. Sprinkle with chopped scallion.