The DH and I went to our favorite Chinese restaurant last night and
they must have changed cooks or something, b/c the hot and sour soup
was just *wrong*. It had no zip to it. Very bland. The DH, who is
about as observant as a lawn chair, thought it was good, but it was
*not* hot and *sour*, so I am setting out to educate the lad. I am
going to try the below recipe, although it's going to be a while, as
I've had to order the dried mushrooms online. Can't find an Asian
market hereabouts. Hope this one is worth the effort:

Hot and Sour Soup

categories: soup and stews

5 oz boneless pork loin, cut into 1/4-inch-thick strips (2/3 cup)
2 teaspoons dark soy sauce*
4 small Chinese dried black mushrooms*
12 small dried tree ear mushrooms*
1 1/2 tablespoons cornstarch
12 dried lily buds* (sometimes called golden needles)
1/2 cup canned sliced bamboo shoots*, cut lengthwise into
1/8-inch-wide strips (from an 8-oz can)
2 tablespoons red-wine vinegar
2 tablespoons rice vinegar (not seasoned)
1 tablespoon light soy sauce*
1 1/2 teaspoons sugar
1 teaspoon kosher salt
2 tablespoons peanut oil
4 cups reduced-sodium chicken broth
3 to 4 oz firm tofu (about a quarter of a block), rinsed and drained,
then cut into 1/4-inch-thick strips
2 large eggs
2 teaspoons Asian sesame oil*
1 1/2 teaspoons freshly ground white pepper
2 tablespoons thinly sliced scallion greens
2 tablespoons fresh whole cilantro leaves

Toss pork with dark soy sauce in a bowl until pork is well coated.

Soak black and tree ear mushrooms in 3 cups boiling-hot water in
another bowl (water should cover mushrooms), turning over black
mushrooms occasionally, until softened, about 30 minutes. (Tree ears
will expand significantly.) Cut out and discard stems from black
mushrooms, then squeeze excess liquid from caps into bowl and thinly
slice caps. Remove tree ears from bowl, reserving liquid, and trim off
any hard nubs. If large, cut tree ears into bite-size pieces. Stir
together 1/4 cup mushroom-soaking liquid (discard remainder) with
cornstarch in a small bowl and set aside.

Meanwhile, soak lily buds in about 1 cup warm water until softened,
about 20 minutes, then drain. Trim off tough tips of lily buds. Cut
lily buds in half crosswise, then tear each half lengthwise into 2 or
3 shreds.

Cover bamboo shoots with cold water by 2 inches in a small saucepan,
then bring just to a boil (to remove bitterness) and drain in a sieve.

Stir together vinegars, light soy sauce, sugar, and salt in another
small bowl.

Heat a wok over high heat until a bead of water vaporizes within 1 to
2 seconds of contact. Pour peanut oil down side of wok, then swirl
oil, tilting wok to coat sides. Add pork and stir-fry until meat just
changes color, about 1 minute, then add black mushrooms, tree ears,
lily buds, and bamboo shoots and stir-fry 1 minute.

Add broth and bring to a boil, then add tofu. Return to a boil and add
vinegar mixture. Stir cornstarch mixture, then add to broth and return
to a boil, stirring. (Liquid will thicken.) Reduce heat to moderate
and simmer 1 minute.

Beat eggs with a fork and add a few drops of sesame oil. Add eggs to
soup in a thin stream, stirring slowly in one direction with a spoon.
Stir in white pepper, then drizzle in remaining sesame oil and divide
among 6 to 8 bowls. Sprinkle with scallions and cilantro before
serving.

*Available at Asian foods markets, Uwajimaya (800-889-1928), and Kam
Man Food Products Inc. (212-571-0330).

Makes 6 to 8 first-course servings.

Gourmet
January 2005

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"