Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra
Feb
03

Hot and Sour Soup

By

Hello all,

And welcome back to Food~Flavor~Fun.   A place to find and share some great food ideas to add a lot of great flavor to your meals and add to the fun that you can share with friends and family.  Wednesdays are all about Soup or Salad.  Today’s recipe is Hot and Sour Soup.  I really came to love this soup visiting a lunch spot that was close to my office.  This recipe comes pretty close to matching the flavor.  I’m going to offer up a long and short version for the oriental chicken stock.  The long version definitely has more flavor, but when time is of the essence, the short version works just fine.  If you want more or less heat, adjust the amount of chili paste accordingly.  I use more than I list in the ingredients below.  Add a little at a time until you get it right and then pencil in that amount on the recipe.  It will save you time the next time you make it.  Enjoy!

Hot and Sour Soup

Ingredients:

  • 4 dried Chinese fungi, such as wood ears or cloud ears
  • 2 table spoons olive oil
  • 1 inch piece fresh ginger, peeled and grated
  • 1 tablespoon red chili paste
  • 1/2 cup carrots, julienne
  • 1/2 cup canned bamboo shoots, sliced
  • 1/4 pound chicken, diced
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • pinch of sugar
  • 2 quarts Oriental Chicken Stock
  • 1 square firm tofu, drained and sliced in 1/4 inch strips
  • 3 tablespoons cornstarch mixed with 1/4 cup water
  • 1 large egg, lightly beaten
  • Chopped green onions, for garnish

Directions:

Put the wood ears in a small bowl and cover with boiling water.  Let stand for 30 minutes to reconstitute.  Drain and rinse. Discard any hard clusters in the center.  Cut into strips.

Heat the oil in a wok or large pot over medium-high heat.  Add the ginger, chili paste, wood ears, carrots, bamboo shoots, and chicken.  Cook for a few minutes to infuse the flavor.  Combine the soy sauce, vinegar, salt, pepper and sugar in a small bowl.  Pour it into the wok/pot and toss everything together.  It should be really fragrant.  Pour the Oriental Chicken Stock.  Bring the soup to a boil.  Turn down the heat to simmer for 10 minutes.  Add the tofu and cook for 3 minutes.

Dissolve the cornstarch in the water and stir until smooth.  Mix the slurry into the soup and continue to simmer until the soup thickens.  Remove the soup from the heat and stir in 1 direction to get the soup moving, then stop stirring.  While the soup is moving, slowly pour the beaten egg in a steady stream and watch it spin around and feather in the broth.  Laddle into bowls and garnish with green onions.  Enjoy!

Oriental Chicken Stock (long version)

Ingredients:

  • 1 whole chicken
  • 1 bunch green onions. halved
  • 4 garlic cloves, peeled and smashed
  • 3 inch piece of fresh ginger, peeled and smashed
  • 1 onion, peeled and halved
  • 1 teaspoon whole peppercorns
  • about 3 quarts cold water

Directions:

Put the chicken in a large stock pot.  Toss in the green onions, garlic, ginger, onion and peppercorns.  Pour water over all and turn heat up to medium.  Simmer gently for 1 hour, uncovered, skimming the foam off the top periodically.

Carefully remove the chicken from the pot and pass the stock through a strainer to remove the solids and excess fat.  Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice.

Oriental Chicken Stock (short version)

  • 2 boneless, skinless chicken breasts
  • 1 bunch green onions. halved
  • 4 garlic cloves, peeled and smashed
  • 3 inch piece of fresh ginger, peeled and smashed
  • 1 onion, peeled and halved
  • 1 teaspoon whole peppercorns
  • about 2 quarts prepared chicken stock

Directions:

Put the chicken breasts in a large stock pot.  Toss in the green onions, garlic, ginger, onion and peppercorns.  Pour chicken stock over all and turn heat up to medium.  Simmer gently covered until chicken breasts are done.

Remove the chicken, let it cool, cube it and use it for the soup.

Put the stock through a strainer to remove the solids. Ready to use in the soup above.

Categories : Soups and Salads

Leave a Reply