Terry Pulliam Burd wrote:
> 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:
>



You can make Hot & Sour Soup in 20-minutes.

Easy Hot & Sour Soup

* 4 cups of chicken stock
* 3 tablespoons soy sauce
* 1/4 cup cooked shredded chicken or pork
* 1/2 cup mushrooms, sliced or diced
* 1/2 tablespoon garlic chili sauce
* 1/4 teaspoon ground white pepper
* 1/4 cup white vinegar
* 1/4 cup canned bamboo shoots, julienned
* 3 oz block of firm tofu, cut into 1/4 inch dice
* 2 tablespoons cornstarch and 2 tablespoons cold water
* 1 egg, beaten
* 2 green onion stalks, diced (including tops)
* 1/2 teaspoon toasted sesame oil

-Bring chicken broth to a simmer in a 2-quart saucepan.
-Add soy sauce, shredded meat, mushrooms and garlic chili sauce.
-Simmer for five minutes.
-Add white pepper, white vinegar, bamboo shoots, tofu.
-Simmer for five minutes.
-Combine two tablespoons of cornstarch with two tablespoons of cold
water in a cup. Stir until mixture is smooth. Add cornstarch mixture to
soup and stir well.
-Simmer for five minutes until soup is thickened.
-Beat egg in a cup until yolk and white are combined. Pour beaten egg
slowly, in a fine stream into soup. Stir soup several times.
-Wait 30 seconds.
-Add green onions and sesame oil to soup. Stir well. Remove from heat.

If you want to add Asian type mushrooms or other ingredients, go for
it.


Rusty